Lemon Feta Orzo Shrimp Recipe – Easy Mediterranean Dinner for a Crowd

Name: Lemon Feta Orzo Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1½ pounds large shrimp, peeled and deveined (thawed if frozen); 2 tablespoons olive oil (for marinating and sautéing); 3 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon sea salt (plus more to taste); ¼ teaspoon black pepper; Zest of 1 lemon; 12 ounces orzo pasta; 3 cups low-sodium chicken broth (or vegetable broth for vegetarian); 1 cup cherry tomatoes, halved; 1 small red onion, finely diced; ½ cup pitted Kalamata olives, halved (optional); 1/3 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped (optional); Juice of 1 large lemon (about 3 tablespoons); 2 tablespoons extra virgin olive oil; 1 teaspoon honey (or maple syrup for vegan); 1/2 teaspoon Dijon mustard (optional); 1 cup crumbled feta cheese; Freshly cracked black pepper, to taste; Lemon wedges, for serving

By:

Mala

August 31, 2025

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The first time I made lemon feta orzo shrimp, the kitchen filled with this bright, zesty aroma—think tangy lemons, briny feta, and garlicky shrimp all mingling together. It’s the kind of scent that makes you instantly hungry (and maybe a little impatient for dinner). Honestly, I stumbled onto this recipe one summer when I needed a meal that could feed a crowd without a lot of fuss. We had friends over, some picky, some adventurous, everyone hungry, and not a lot of time to fuss with complicated steps.

Lemon feta orzo shrimp quickly became my go-to Mediterranean dinner party trick. It’s got everything: juicy shrimp, tender orzo pasta, creamy crumbles of feta, and a medley of fresh herbs. The best part? It looks and tastes like you spent hours in the kitchen, but it’s ready in under 40 minutes. I’ve played around with versions—sometimes swapping out the veggies, tossing in olives, or adding a pinch of chili flakes. But this version? It’s the one that never fails. The recipe’s forgiving, too; you can prep most of it ahead and finish it just as everyone sits down.

If you love Mediterranean flavors and want something that feels special (but won’t leave you frazzled), this lemon feta orzo shrimp recipe is for you. It’s ideal for feeding a crowd—think casual gatherings, weeknight dinners, or even a potluck where you want to impress. As someone who’s made it for everything from birthday parties to lazy Sunday suppers, I can promise you, this dish delivers every time. Plus, it’s loaded with good stuff: lean protein, whole grains, and pops of freshness. So, whether you’re a seasoned cook or just getting your feet wet, I can’t wait for you to try this Mediterranean crowd-pleaser.

Why You’ll Love This Lemon Feta Orzo Shrimp Recipe

I’ve made this lemon feta orzo shrimp recipe more times than I can count. From family birthdays to neighborhood potlucks, it always disappears fast. Here’s why I think you’ll fall in love with it too:

Quick & Easy: This meal comes together in under 40 minutes. Seriously, you don’t have to be a kitchen pro to pull it off. Perfect for those “what’s for dinner?” nights.
Simple Ingredients: No wild goose chase through specialty stores. You probably have most of the essentials—lemons, feta, orzo, shrimp, garlic—already on hand.
Perfect for Gatherings: Whether it’s a family dinner, a brunch with friends, or a summer barbecue, this dish shines on any table. Serve it warm or at room temp—it’s forgiving and flexible.
Crowd-Pleaser: The tangy lemon, creamy feta, and juicy shrimp combo gets rave reviews from adults and kids. Even folks who claim they’re “not seafood people” end up asking for seconds.
Unbelievably Delicious: The texture is what gets me every time—the orzo is silky but toothsome, the feta melts just a little, and the shrimp are plump and garlicky. Pure comfort, with a Mediterranean twist.

This isn’t just another pasta or seafood dish. What sets it apart is the balance—zesty but not overpowering, creamy yet light, and always fresh. Blending the feta with hot orzo makes everything luscious without needing heavy cream. Plus, tossing the shrimp in a quick marinade before a hot, fast pan-sear means they stay juicy and flavorful (not rubbery, which is my pet peeve). It took me a couple of tries to get that part just right, but now I swear by it.

More than anything, this recipe feels like a little celebration—even on a Tuesday. It’s the kind of food that makes people linger at the table, talking and sneaking seconds. If you want a Mediterranean dinner that’s healthy, stress-free, and downright delicious, you’re in the right place. Give it a try, and you’ll see why it’s a staple in my kitchen!

Ingredients Needed for Lemon Feta Orzo Shrimp

This lemon feta orzo shrimp recipe is all about simple, fresh flavors coming together in a way that feels special but not fussy. Here’s everything you’ll need:

For the Shrimp:
- 1½ pounds (680g) large shrimp, peeled and deveined (thawed if frozen)
- 2 tablespoons olive oil (for marinating and sautéing)
- 3 garlic cloves, minced (fresh is best, but jarred works in a pinch)
- 1 teaspoon dried oregano
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon black pepper
- Zest of 1 lemon (adds punchy citrus flavor)
For the Orzo & Mix-Ins:
- 12 ounces (340g) orzo pasta (I like De Cecco, but any brand works—whole wheat for extra fiber)
- 3 cups (710ml) low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup (150g) cherry tomatoes, halved (or grape tomatoes, whatever’s sweetest)
- 1 small red onion, finely diced
- ½ cup (75g) pitted Kalamata olives, halved (optional, but so good)
- 1/3 cup (10g) fresh parsley, chopped (flat-leaf is my pick)
- 1/4 cup (10g) fresh dill, chopped (optional, but adds that classic Greek flavor)
For the Dressing:
- Juice of 1 large lemon (about 3 tablespoons/45ml)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey (or maple syrup for a vegan twist)
- 1/2 teaspoon Dijon mustard (adds tang, totally optional)
For Finishing:
- 1 cup (130g) crumbled feta cheese (I love a sheep’s milk feta, but any creamy feta works)
- Freshly cracked black pepper, to taste
- Lemon wedges, for serving

Ingredient Notes & Substitutions:

If you need a gluten-free version, use gluten-free orzo or rice-shaped pasta.
No shrimp? Try cubed chicken breast or sautéed chickpeas (for a vegetarian spin).
Not a fan of dill? Basil or mint work as lighter, summery swaps.
For a dairy-free recipe, use a vegan feta alternative or skip the cheese and add more olives for flavor.
Want extra veggies? Toss in baby spinach or roasted zucchini.

I usually keep a block of feta in the fridge just for this recipe—and trust me, fresh lemon juice makes all the difference. If you’ve got homegrown herbs, now’s the time to show them off. This list is straightforward, but the results are anything but plain.

Equipment Needed

Large pot – For boiling the orzo. Any sturdy stockpot or Dutch oven will do. (If you’re like me, you’ll use the same pot for everything!)
Large skillet or sauté pan – For cooking the shrimp. I love using a nonstick skillet to keep cleanup easy, but stainless steel gives a nice sear.
Colander – For draining the pasta. A mesh strainer works if you don’t have a traditional colander.
Mixing bowls – For tossing shrimp in marinade and mixing the dressing.
Sharp knife and cutting board – For prepping veggies, herbs, and slicing lemons.
Measuring cups and spoons – Accuracy matters, especially for the dressing.
Wooden spoon or spatula – For stirring the orzo and sautéing the shrimp.
Zester or microplane – For that essential lemon zest, though the fine side of a box grater works too.
Serving platter or large bowl – To dish up the finished meal. I’ve used everything from a big salad bowl to a rimmed sheet pan styled with lemon slices for a crowd.

If you’re missing a zester, use a vegetable peeler and finely chop the peel. For budget-friendly options, I’ve found thrift stores are a goldmine for mixing bowls and sturdy pans. Just give everything a good scrub before using (especially those colanders!).

Preparation Method

Marinate the shrimp (10 minutes): In a large bowl, toss 1½ pounds (680g) shrimp with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and the zest of 1 lemon. Let it marinate at room temperature for about 10 minutes while you prep other ingredients. If you’re prepping ahead, cover and refrigerate for up to 2 hours.
Cook the orzo (8-10 minutes): Bring a large pot of salted water or 3 cups (710ml) broth to a boil. Add 12 ounces (340g) orzo and cook until al dente (about 8 minutes), stirring occasionally. Taste at the 7-minute mark to avoid mushiness. Drain well, reserving ½ cup (120ml) of the pasta cooking water for later.
Prep the mix-ins: While the orzo cooks, halve 1 cup (150g) cherry tomatoes, finely dice 1 small red onion, halve ½ cup (75g) Kalamata olives, and chop 1/3 cup (10g) parsley and 1/4 cup (10g) dill. Set aside.
Make the dressing: In a small bowl, whisk together the juice of 1 lemon (about 3 tablespoons/45ml), 2 tablespoons olive oil, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Season with a pinch of salt and pepper. Taste and adjust—add more lemon for tang or honey for sweetness.
Sauté the shrimp (4-5 minutes): Heat a large skillet over medium-high. When hot, add the marinated shrimp in a single layer (work in batches if needed). Sauté 2-3 minutes on one side until pink and just opaque. Flip and cook 1-2 more minutes. Remove shrimp to a plate—don’t overcook or they’ll get rubbery!
Combine the orzo and mix-ins: Return drained orzo to the pot (off heat). Stir in the tomatoes, red onion, olives, parsley, dill, and half the dressing. If it looks dry, drizzle in reserved pasta water a bit at a time. The orzo should be glossy and lightly coated, not soupy.
Add feta and shrimp: Gently fold in 1 cup (130g) crumbled feta cheese and the sautéed shrimp. Toss with remaining dressing. Taste and season with extra salt, pepper, or lemon.
Serve: Pile onto a large platter or serving bowl. Garnish with extra herbs, lemon wedges, and a sprinkle of feta. Serve warm or at room temperature.

Troubleshooting Tips: If your orzo sticks, rinse it briefly under cool water. If the shrimp release too much liquid, increase the pan heat for a quick finish. The key is not to overcook the shrimp—they should be just pink and still juicy. Taste everything before serving and adjust seasoning to your liking. I always keep a wedge of lemon handy for last-minute brightness.

Cooking Tips & Techniques

Don’t Overcook the Shrimp: It only takes a few minutes on each side. As soon as they turn pink and curl up, pull them off the heat. Overcooked shrimp get tough—trust me, I’ve learned this the hard way.
Marinate Just Enough: Ten minutes is enough for flavor but not so long that the lemon “cooks” the shrimp like ceviche. If you need to prep ahead, refrigerate and then bring to room temp for 20 minutes before cooking.
Herbs Are Everything: Use the freshest parsley and dill you can find. If you’re out of one, swap in basil or mint for a new twist. I’ve even tossed in a handful of arugula for a peppery kick.
Warm the Feta: Adding feta while the orzo is still hot makes it creamy without melting into oblivion. Don’t stir too hard—just fold gently so you keep nice crumbles.
Use Broth for More Flavor: Cooking the orzo in broth (instead of just water) adds so much savory depth. I started doing this after a Greek friend gave me the tip, and it’s a game-changer.
Multitask: While the orzo cooks, prep all your toppings. I usually marinate the shrimp first, then tackle chopping veggies. By the time the pasta is done, everything else is ready to go.
Rescue a Dry Orzo: If the orzo looks sticky or clumpy after draining, just splash in a little of the reserved pasta water or more olive oil and toss to loosen it up.
Personal Fail: Once, I forgot to rinse the pan between shrimp batches and ended up with burnt garlic bits—now I wipe the skillet quickly between rounds for a cleaner taste.
Consistency Tip: Taste as you go. Before serving, try a little bite with shrimp, feta, and herbs all together—you’ll know if it needs more salt, lemon, or oil.

Cooking is about adjusting and trusting your senses—look for glossy orzo, plump shrimp, and bright, fresh herbs. Don’t sweat the small stuff; this dish is super forgiving!

Variations & Adaptations

Vegetarian Version: Swap the shrimp for a can of drained chickpeas or cubes of grilled halloumi. I’ve even tossed in roasted eggplant when I wanted something hearty and meatless.
Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the shrimp marinade or toss in a few chopped Calabrian chilies for a bolder Mediterranean flavor. Sometimes I sprinkle a little Aleppo pepper right before serving.
Low-Carb Adaptation: Trade orzo for cooked cauliflower rice or spiralized zucchini. It’s lighter but still soaks up all the lemony, herby flavor.
Different Cooking Methods: Grill the shrimp on skewers for a smoky flavor, or roast everything on a sheet pan for a hands-off approach. I’ve baked the shrimp and tomatoes together at 400°F (200°C) for about 10 minutes when I needed to free up stovetop space.
Allergen Substitutions: For dairy-free, use vegan feta or skip it entirely and add more olives and fresh herbs. For gluten-free, use gluten-free orzo or even cooked quinoa.
Personal Favorite: When tomatoes are in season, I use a mix of cherry and sun-dried tomatoes for extra depth. And if I have leftover roasted veggies, I toss them in for even more color and flavor.

This recipe is endlessly adaptable, so don’t be afraid to make it your own. The core—shrimp, orzo, lemon, feta—plays well with lots of different add-ins. Experiment and let me know what you try!

Serving & Storage Suggestions

I love to serve lemon feta orzo shrimp warm, right out of the pot, garnished with extra herbs and a few lemon wedges for squeezing. If you’re feeling fancy, arrange everything on a big platter and scatter some microgreens or toasted pine nuts on top. It looks gorgeous and totally Pinterest-worthy!

This dish pairs beautifully with a crisp white wine (like Sauvignon Blanc), a simple Greek salad, or crusty bread to mop up all those lemony juices. For a bigger spread, add some hummus, roasted veggies, and olives on the side.

Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better as they mingle! To reheat, splash a little water or broth over the orzo and microwave gently, or warm on the stovetop over low heat. Avoid reheating the shrimp for too long—they can get a bit tough.

If you want to freeze, I recommend doing so without the shrimp and feta—just the orzo mix. Defrost overnight, then add freshly cooked shrimp and cheese before serving. The lemon flavor may mellow a bit, so add a squeeze just before serving for a fresh pop.

Nutritional Information & Benefits

This lemon feta orzo shrimp recipe is packed with good-for-you ingredients. Each serving (about 1½ cups) contains approximately:

Calories: 420
Protein: 28g
Carbs: 42g
Fat: 15g
Fiber: 3g
Sugar: 4g

Shrimp brings lean, high-quality protein and minerals like selenium. Orzo delivers energy and fiber (especially if you use whole wheat). Feta adds calcium and a nice boost of flavor with less fat than many cheeses. Lemon juice is rich in vitamin C, and those fresh herbs bring antioxidants and bright flavors.

This dish can easily fit into Mediterranean, high-protein, or heart-healthy diets. It’s gluten-free and dairy-free adaptable (see above)—just note that feta and orzo are common allergens for some. Personally, I love that it’s nourishing without feeling heavy, and it keeps me energized for hours after dinner.

Conclusion

If you’re looking for a Mediterranean dinner recipe that’s bursting with flavor, easy enough for a weeknight, and impressive enough for company, this lemon feta orzo shrimp is your new secret weapon. I love how every bite is bright, creamy, and just a little bit briny—the kind of meal that makes people ask for the recipe before they’ve even finished their plate.

Don’t be afraid to switch things up based on what you have—this dish is all about flexibility. Try new herbs, swap out the protein, or add more veggies to make it your own. That’s honestly how some of my best versions have happened!

Let me know in the comments if you try this lemon feta orzo shrimp recipe, or if you make any fun adaptations. I’d love to hear what you think (and see your creations!). If you enjoyed this recipe, please share it with your friends or pin it to your favorite board—let’s spread some Mediterranean dinner joy. Happy cooking, and may your kitchen always smell like lemon and garlic!

Frequently Asked Questions

Can I make lemon feta orzo shrimp ahead of time?

Yes! You can cook the orzo and prep the veggies ahead, then sauté the shrimp just before serving. Toss everything together at the last minute for best texture.