One-Pot Shrimp and Orzo
A one-pot shrimp and orzo with Mediterranean-inspired flavors, including kalamata olives, cherry tomatoes, asparagus, cubed feta, and fresh lemon. Ready in 25 minutes and flexible enough to adapt with whatever vegetables you have on hand.
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This one-pot shrimp and orzo is one of my go-to recipes, especially when I need to use up produce from the refrigerator. I always have shrimp in the freezer and orzo in the pantry, so this has been my reliable weeknight formula for nights when I need something extra filling without requiring a trip to the grocery store and resulting in a pile of dishes.
The combination is Mediterranean-inspired with kalamata olives, cherry tomatoes, lemon, and cubed feta stirred into the mix. But flexibility is key. Use spinach if you don’t have asparagus, skip the olives, or use a completely different veggie combo. The base of shrimp and orzo is forgiving and adaptable to what you have available.
Plus, this makes an easy meal prep recipe and can be enjoyed warm or cold straight from the refrigerator. It takes just one pot, about 25 minutes, and you have four meals ready to go.
Why This Recipe Works
Toasting the orzo in olive oil for a minute before the stock goes in adds a nuttiness that makes this taste more complex than the recipe might suggest. The orzo absorbs vegetable stock as soon as it simmers, concentrating the flavor of the broth rather than diluting it the way boiling it in a full pot of water does.
Stirring in the lemon zest, cherry tomatoes, olives, and feta at the very end keeps everything bright and fresh. That’s especially helpful if you’re planning to reheat this for meal prep.
Ingredients You’ll Need
Here’s what goes into this one-pot shrimp and orzo:
- Shrimp — I use frozen 21-25 count shrimp, thawed. This size is meaty enough to hold its own against the orzo and vegetables without being awkward to eat.
- Orzo and vegetable stock — The orzo toasts briefly in olive oil before the stock goes in, giving the finished dish a rich, almost risotto-like texture. Since the orzo absorbs most of the liquid, quality stock really matters. My homemade vegetable stock is worth making ahead.
- Asparagus — Trimmed and cut into bite-sized pieces, cooked right in the pot until tender without losing its color.
- Cherry tomatoes and kalamata olives — Both halved and stirred in at the very end so they stay bright and barely softened. The olives bring a briny, salty depth that ties the Mediterranean flavors together.
- Feta cheese — Cubed from a block rather than pre-crumbled for better texture and distinct pockets of creamy, salty cheese throughout the dish.
- Yellow onion and garlic — The aromatic base that builds flavor before the orzo goes in.
- Lemon — Both the zest and juice go in at the end for brightness and acidity.
- Fresh parsley or basil and red pepper flakes — A fresh herby finish, with an optional pinch of red pepper flakes for gentle background heat.
- Olive oil — For cooking the shrimp and building the base of the dish.
How to Make Shrimp and Orzo
Cook the shrimp. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Pat the shrimp dry. Season with salt, pepper, and red pepper flakes if using, and add to the pot in a single layer. Cook for 2 minutes per side until pink and just cooked through. Remove from the pot and set aside.
Cook the onion and garlic. Reduce heat to medium. If needed, add an extra tablespoon of olive oil. Add the diced onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Toast the orzo. Add the dry orzo to the pot and stir to coat in the olive oil. Toast for 1 minute, stirring frequently, until the orzo is very lightly golden.
Add the stock and asparagus. Pour in the vegetable stock and add the asparagus pieces. Stir to combine, then cover and bring to a low simmer. Cook for 10 minutes, stirring once or twice, until the orzo has absorbed most of the stock and is tender.
Add the finishing ingredients. Remove the lid and stir in the cherry tomatoes, kalamata olives, feta, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
Return the shrimp. Add the cooked shrimp back to the pot and toss gently to combine. Cook for 1 to 2 minutes just until the shrimp are warmed through and feta is mostly broken down. Remove from heat, stir in fresh parsley or basil, and serve immediately.
Substitutions and Variations
One of the best things about this shrimp and orzo recipe is how easily it adapts to what you have on hand. This dish never looks the same in my house, because I tend to toss in whatever vegetables I have hanging out in the crisper drawer. Here are some variations worth trying:
- Swap the asparagus for spinach. Stir 2 to 3 cups of fresh spinach in at the end with the tomatoes and olives. It wilts quickly and adds a pop of color.
- Add artichoke hearts. Canned or jarred artichoke hearts work well stirred in with the tomatoes at the end.
- Skip the feta for a dairy-free version. The dish is still flavorful and complete without it.
- Add sun-dried tomatoes in place of or alongside the cherry tomatoes for a more intense, concentrated tomato flavor.
If you’re in the mood for a creamier, more indulgent shrimp pasta dish, check out my Marry Me Shrimp Pasta. It’s a completely different flavor profile but equally weeknight-friendly.
Recipe Tips for Success
- Pat the shrimp dry before cooking. Moisture on the surface of the shrimp will cause them to steam rather than sear. A quick pat with a paper towel makes a noticeable difference in texture.
- Don’t overcook the shrimp. They cook fast, and about 2 minutes per side is all they need. They’ll go back into the pot at the end, so slightly underdone is better than overdone at this stage.
- Use block feta, not pre-crumbled. Block feta has better flavor and holds its shape when cubed, giving you distinct pockets of creamy, salty cheese rather than a uniform coating.
- Taste before adding salt. The feta and kalamata olives contribute significant salt to the recipe. Taste the dish before seasoning aggressively at the end.
- Make the vegetable stock ahead. Since the orzo absorbs nearly all of the stock, the quality of the broth really matters here. I like to use my homemade vegetable stock, which I make in batches and freeze in portions for recipes like this.
Frequently Asked Questions
The key is cooking the shrimp separately first, then removing them while the orzo simmers in vegetable stock. This prevents the shrimp from overcooking while the orzo absorbs the liquid. The shrimp go back in right at the end just to warm through.
This dish is best served fresh, as the orzo continues to absorb liquid as it sits. However, the recipe can work well for meal prepping lunches. Just add a drizzle of olive oil and toss to combine before serving cold or reheating.
21-25 count shrimp is the ideal size. I often use the tail-on version from Cosco. It’s substantial enough to be satisfying in a one-pot dish without overwhelming the other ingredients. Frozen shrimp works perfectly here. Just make sure they’re fully thawed and patted dry before cooking.
Orzo is ideal because its small size allows it to absorb the stock evenly in a single pot. Other pasta shapes, especially larger ones, don’t work as well for this method since they require more liquid and longer cooking times.
This shrimp and orzo has long had a permanent spot in my weeknight rotation. If you make it, leave a star rating and comment below to let me know what vegetables you used.
One-Pot Shrimp and Orzo
Ingredients
- 1 pound shrimp, 21-25 count, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup orzo
- 2 ½ cups vegetable stock
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, halved
- 4 ounces feta cheese, cubed
- 1 lemon, zested and juiced
- ¼ cup fresh basil, chopped, or fresh parsley
- ¼ teaspoon red pepper flakes, optional
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Pat shrimp dry, season with salt, pepper, and red pepper flakes if using. Cook for 2 minutes per side until pink and just cooked through. Remove and set aside.
- Reduce heat to medium. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add dry orzo and stir to coat. Toast for 1 minute, stirring frequently.
- Pour in vegetable stock and add asparagus. Stir to combine, cover, and bring to a simmer. Cook for 10 minutes until orzo is tender and stock is mostly absorbed.
- Stir in cherry tomatoes, kalamata olives, feta, lemon zest, and lemon juice. Taste and adjust seasoning.
- Return shrimp to the pot and toss gently. Cook for 1 to 2 minutes until warmed through, cherry tomatoes have softened, and feta cubes are starting to break down. Stir in fresh parsley or basil and serve immediately.
Notes
- Cook shrimp in batches, if needed, to avoid overcrowding.
- Swap asparagus for 2 to 3 cups of fresh spinach stirred in at the end for an easy variation.
- Use block feta rather than pre-crumbled for better texture.
- Leftovers keep in the refrigerator for up to 4 days. Reheat with a drizzle of olive oil or a splash of vegetable stock, if moisture is needed.
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