Lemon Feta Orzo Roasted Shrimp

If weeknight dinners had a personality, this Lemon Feta Orzo Roasted Shrimp would be the charming friend who always shows up with wine, tells the best stories, and somehow makes everything feel easier. It’s light yet satisfying, packed with Mediterranean flavors, and—best of all—it comes together quickly with minimal fuss. Whether you’re cooking for your family, a date night in, or just treating yourself (because you deserve it), this recipe is going to be a regular in your rotation.

And yes, it tastes as sunny and refreshing as it sounds.

Why You’ll Love This Lemon Feta Orzo Roasted Shrimp

1. Quick & Easy – Shrimp roast in minutes while orzo cooks on the stovetop.
2. Fresh Mediterranean Flavors – Think lemon, dill, feta, and capers dancing together.
3. One-Bowl Wonder – Pasta, veggies, shrimp, and cheese all in one dish.
4. Impressive Without Trying – It looks fancy, but secretly requires less effort than ordering takeout.

I first made this dish for a Sunday dinner when my kids begged for “something not chicken” (gasp!). Shrimp was the compromise, and after one bite of this lemony-feta goodness, they were hooked.

Ingredients You’ll Need

• Shrimp: Large, peeled, and deveined. Fresh if possible.
• Extra virgin olive oil: Divided, for both shrimp and orzo.
• Kosher salt & freshly ground black pepper: The flavor builders.
• Dried oregano: A touch of Mediterranean warmth.
• Smoked paprika: Adds color and depth.
• Lemon zest: Pure sunshine in a pinch.
• Orzo pasta: The perfect bite-sized base.
• Lemon juice: Freshly squeezed for brightness.
• Garlic: One grated clove—because garlic makes everything better.
• Crushed red pepper flakes: Optional, if you like a subtle kick.
• Cherry tomatoes: Sweet, juicy, and bursting with flavor.
• Baby spinach: A healthy green touch that wilts beautifully.
• Parsley & dill: Fresh herbs for that extra layer of flavor.
• Feta cheese: Creamy, tangy, and oh-so-essential.
• Capers: Optional, but highly recommended for briny punch.

Find all ingredient quantities and nutrition information in the recipe card.

How to Make Lemon Feta Orzo Roasted Shrimp

Step 1: Roast the Shrimp

Preheat your oven to 425°F. While it’s warming up, grab a large bowl and toss your shrimp with olive oil, dried oregano, smoked paprika, lemon zest, salt, and pepper. The paprika gives it that gorgeous blush color, and the lemon zest infuses brightness right from the start.

Spread the shrimp out evenly on a baking sheet—no crowding, please! Shrimp like their personal space. Roast for 6–8 minutes, or until they’re just pink and slightly curled. They should look like a relaxed letter “C,” not a tight little “O.”

(Pro tip: Shrimp are like toddlers—turn your back for too long, and they’ll surprise you. Keep a close eye on them to avoid overcooking.)

Step 2: Cook the Orzo

While the shrimp are in the oven, bring a pot of salted water to a rolling boil. Cook the orzo until al dente (check your package, usually 7–9 minutes). Drain well, but don’t rinse—it needs a little starchiness to grab onto the dressing later.

Drizzle the orzo with a splash of olive oil and give it a toss to keep it from clumping. This also adds a little richness before the dressing even touches it.

Step 3: Whisk the Dressing

In a large serving bowl, whisk together fresh lemon juice, olive oil, garlic, and crushed red pepper flakes (if you’re in the mood for a little heat). This dressing is light, citrusy, and ties the whole dish together.

Now here’s the fun part—add your warm orzo straight into the dressing and toss it around. The heat helps the flavors soak in, almost like the pasta is giving the dressing a big hug.

Step 4: Add the Veggies & Herbs

Time to pile in the good stuff! Fold in your halved cherry tomatoes, chopped baby spinach, parsley, dill, and capers. The tomatoes add bursts of sweetness, the spinach wilts just enough from the warmth, and the herbs bring that fresh, gardeny pop.

This step always makes me feel like I’m painting a little Mediterranean sunset in a bowl—reds, greens, yellows, and a hint of briny caper sparkle.

Step 5: Bring It All Together

Finally, top the orzo with your roasted shrimp. Sprinkle generously with crumbled feta cheese, and if you want, drizzle with just a bit more olive oil for shine.

At this point, you have two options:

• Toss everything gently together for a cozy, one-bowl pasta.
• Or keep the shrimp perched beautifully on top, restaurant-style, and let everyone mix as they eat.

Either way, what lands on the plate is colorful, flavorful, and totally dinner-party worthy—even if it’s just Tuesday night at home.

Cooking Tips for Success

• Don’t overcook the shrimp. If they curl into tight little O’s, they’ve gone too far. Aim for relaxed C-shaped curls.
• Use block feta if you can. It’s creamier and more flavorful than the pre-crumbled kind.
• Make it ahead. This dish tastes great warm or at room temperature, making it a perfect option for meal prep or picnics.

FAQs About Lemon Feta Orzo Roasted Shrimp

A Fresh, Flavorful Finish

This Lemon Feta Orzo Roasted Shrimp is everything a busy home cook dreams of—fast, flavorful, and fancy-looking without the stress. It’s like bringing the Greek seaside right to your kitchen table (no passport required).

So next time you need a weeknight win, grab some shrimp and feta, and let this dish work its Mediterranean magic. Your taste buds—and probably your family—will thank you.

More Recipes to Try After Lemon Feta Orzo Roasted Shrimp

If you loved the bright, Mediterranean flavors in this dish, here are a few more recipes from Chicken Magic that I think you’ll enjoy:

• For another shrimp favorite with a fun twist, try these Grilled Shrimp Caesar Wraps—they’re light, portable, and perfect for lunch on the go.
• Bring the Greek taverna vibes to your table with a cozy Greek Moussaka, layered with eggplant, savory meat, and béchamel sauce.
• If you want to keep the orzo love going, this creamy Lemon Garlic Chicken Meatballs with Orzo is hearty, flavorful, and perfect for a family dinner.
• Craving something equally comforting but with seafood flair? You’ll adore the Cheddar Bay Biscuit Seafood Pot Pie—it’s cozy, indulgent, and a total crowd-pleaser.

These recipes share the same spirit of comfort and flavor while giving you more delicious ways to keep dinnertime fresh and exciting.

Lemon Feta Orzo Roasted Shrimp

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A fresh and flavorful Mediterranean-inspired dinner, this Lemon Feta Orzo Roasted Shrimp combines juicy shrimp, orzo pasta, lemon, herbs, and creamy feta for a quick weeknight meal that looks as good as it tastes.

---

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined

• 3 tbsp extra virgin olive oil, divided

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tsp dried oregano

• ½ tsp smoked paprika

• 1 tbsp lemon zest

• 12 oz orzo pasta

• 2 tbsp fresh lemon juice

• 1 garlic clove, finely grated

• ¼ tsp crushed red pepper flakes (optional)

• 1 ½ cups cherry tomatoes, halved

• 3 cups baby spinach, roughly chopped

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh dill, chopped

• 4 oz feta cheese, crumbled

• 2 tbsp capers (optional)

• Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425°F. Toss shrimp with 1 tbsp olive oil, oregano, smoked paprika, lemon zest, salt, and pepper. Spread on a baking sheet and roast for 6–8 minutes, until shrimp are pink and just cooked through.

2. Meanwhile, cook orzo in salted boiling water until al dente, about 7–9 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.

3. In a large bowl, whisk together lemon juice, 1 tbsp olive oil, garlic, and crushed red pepper flakes. Add warm orzo and toss to coat.

4. Fold in cherry tomatoes, spinach, parsley, dill, and capers. The spinach will gently wilt in the warmth of the pasta.

5. Top with roasted shrimp and sprinkle with feta cheese. Serve warm with lemon wedges.

Notes

Don’t overcook shrimp—they should curl into a “C,” not a tight “O.”
For best flavor, use block feta instead of pre-crumbled.
Make it gluten-free by swapping orzo for quinoa or gluten-free pasta.
Tastes great warm or at room temperature—perfect for meal prep or picnics.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Pasta, Seafood
• Method: Roasting + Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 160 mg