Lemon Feta Orzo Roasted Shrimp

Catching Up Over Lemon Feta Orzo Roasted Shrimp

Hey, pull up a chair—I've just made this Lemon Feta Orzo Roasted Shrimp again, and honestly, the kitchen still smells like late spring (a good thing, in my books). I first threw this together on a rainy Wednesday when I was feeling just a bit blah and needed dinner that’d perk me up without creating hurricane-level mess. Somehow, it's ended up in the regular rotation—mostly because it’s the kind of meal that feels fancy enough to fish for compliments (pun basically unavoidable, sorry), but it’s actually dead simple. Plus, my youngest used to claim she didn’t like shrimp, but now she fights me for seconds. Funny how lemon and cheese fix everything, isn’t it?

Why You'll Love This Little Plate of Sunshine

I make this when I want a grown-up meal that won’t have me running around checking six different pans. My family goes nuts for it because, well, you get warm, cheesy orzo with juicy shrimp and that zingy hit of lemon—and you still have time to deal with laundry mountain. Sometimes, I even prep it early and eat it cold straight from the container (zero shame; it’s practically a pasta salad then). One thing: I used to think roasting shrimp made it rubbery, but actually, I find it works better if you get them a tiny bit charred. Pro tip? Don’t go too wild on the feta if your crowd is just so-so on cheese. Or do, and call it an experiment in taste bud expansion.

What You’ll Need (and a Few Substitutes I Swear By)

300g orzo pasta (about 1 ½ cups; I’ve used mini penne once in a pinch, it worked alright)
450g raw shrimp, peeled & deveined (thawed is fine – sometimes I grab frozen bags when they’re on sale)
2 lemons: zest of 1, juice of both (or, look, bottled lemon juice if you must—promise I won’t tell)
3-ish tablespoons extra virgin olive oil
4 cloves garlic, minced (or two if you’re not trying to keep vampires—or in-laws—at bay)
130g feta cheese, crumbled (about a generous half-cup; my gran swears by Dodoni, but store stuff does the job)
1 handful fresh parsley, chopped; or sub some dill or even a little basil if you’re feeling wild
1 teaspoon dried oregano
Salt and black pepper, to taste (My friend Molly adds a tiny sprinkle of chili flakes for kick. Up to you!)

Let’s Get Cooking: How to Make Lemon Feta Orzo Roasted Shrimp

First up, preheat the oven to 425F/220C. (Yes, this is one of those glorious one-pan situations, except the pasta bit. But trust me.)
Bring a big pot of salted water to a boil, then cook the orzo as per the packet—it’s usually 8 to 10 minutes, but I always check early just in case. Drain and set aside, drizzle with a splash of olive oil if it’s being sulky and sticking together.
Now, toss the shrimp on a big baking tray. Drizzle with a tablespoon of olive oil, sprinkle with lemon zest, salt, pepper, and half the garlic (I sometimes do this straight on the tray if I’m lazy). Tumble them about; you want them in a single layer.
Roast shrimp in the oven for 8–10 minutes tops, until they’re pink and just curling; they go from “yum” to “oops, rubber” very quickly. This is where I usually sneak a taste—hey, quality control!
In a big bowl (or straight into the drained pasta pot, not that I’m encouraging fewer dishes, but…), combine cooked orzo, remaining raw garlic, juice from those lemons, oregano, and another hearty glug of olive oil. Give it a toss. Don’t worry if it looks a bit weird at this stage—cheese fixes everything.
Tip roasted shrimp (all the lovely pan juices, too) into the orzo. Crumble over most of the feta and half the parsley. Stir gently, taste, adjust salt/pepper/lemon as you like, then pile onto plates or bowls. Top with the rest of the feta, parsley, and maybe another drizzle of olive oil (or not—the calories don’t count if you’re happy, right?).

Notes from the Not-So-Perfect Test Kitchen

The first time I tried this, I used pre-cooked shrimp. Nope, don’t bother—the result was like little pink erasers.
If you forget to zest your lemons before juicing them (I do, almost every time), just scrape what you can after—life’s too short for perfect citrus.
I love this cold for lunch the next day. Actually, I think it tastes better after a night in the fridge, not that it usually lasts that long!

How I’ve Tweaked (and Occasionally Botched) This Recipe

I once swapped feta for goat cheese, which was… interesting. Not bad, but kind of weirdly tangy and softer. I’d stick with feta.
Adding cherry tomatoes before roasting is brilliant—try it. Mushrooms? Eh. Too squishy for me.
I’ve tried using couscous instead of orzo once. Doable, but it didn’t soak up the flavors as well, so I probably wouldn’t bother again.

Gear I Use (But You Can Totally Improvise)

Big roasting tray for shrimp (or, honestly, any old oven-safe dish—just don’t cram them tight or they’ll steam, not roast)
Large mixing bowl (but I often just use the pasta pot, less fuss)
Sharp zester or cheese grater (once used a veggie peeler and chopped, it did the trick… more or less)

Keeping Leftovers (If There Are Any)

This will keep in the fridge for up to 2 days in a sealed container, but, though honestly, in my house it never lasts more than a day! If you do have leftovers, a quick zap in the microwave works. Or eat it cold. I’ve probably eaten more of it cold than I should admit.

Serving Suggestions from My Table

I usually serve this with a big green salad—arugula and cucumber, dash of olive oil—and sometimes with a crusty bread for sopping up the lemony juices. There’s also this eggplant orzo recipe by Smitten Kitchen I nab salad ideas from. For drinks? Cold white wine or, if I’m being honest, sometimes a nice ginger ale because, well, simple pleasures.

The Stuff I Learned the Hard Way

I once tried rushing the shrimp in the broiler and regretted it—the edges burned and the middle was, well, unimpressive. Slow and steady, mate.
Not enough lemon makes the dish fall a bit flat, so if in doubt, squeeze more. Or, as my mum says, “when life gives you lemons, make sure you use the whole lot.”
If you use the salty feta often found in Greek delis, maybe go easier on the salt elsewhere.

Some Real Questions I’ve Gotten (For Real, or at Least in My Inbox)

Can I make this with chicken?
Sure thing! Cut chicken breast into smallish bites and roast a bit longer (probably about 15–18 minutes), then pick up at the same spot. Not quite as tangy, but it’ll still work.

Is it gluten-free?
Not as-is, but you could try it with gluten-free orzo or rice (I’ve seen gluten-free orzo at Bob's Red Mill, for example). On second thought, rice is probably even easier to find.

What if I hate feta?
No judgement! Crumbly goat cheese or even shredded Parm works, but the flavor will wander a bit from the original. I mean, that’s half the fun anyway.

And—quick random digression, do you ever get halfway through dinner and remember you didn’t make a vegetable? Same. Just chuck some asparagus on the tray with the shrimp, everyone wins.