Shrimp and Orzo Recipe with Lemon, Spinach & Feta

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We’ve always loved a good shrimp and orzo recipe. To be honest, anything with orzo and lemon is delicious, but in the spring and summer, we love adding seafood to the mix. Shrimp, salmon, or even scallops all work beautifully and bring a fresh, seasonal feel to the dish.

Today, we’re sharing one of our favorite versions: a lemony shrimp with orzo and feta recipe made with fresh spinach and Greek yogurt. It's simple, flavorful, and perfect for weeknight dinner.

How to Make It Shrimp and Orzo

Ingredients

Shrimp: Peeled and deveined, tender and quick-cooking, shrimp add a light, slightly sweet seafood flavor.

Olive oil: Used for sautéing and finishing, adding richness and depth. You can also use a mix of olive oil and butter for extra flavor.

Garlic: Adds flavor to both the shrimp and the orzo, creating a savory, aromatic base.

Paprika: Adds warmth and a subtle smokiness. Used to season the shrimp.

Dried Oregano: Brings a Mediterranean, earthy note that works perfectly with lemon and feta.

Crushed Red Pepper Flakes and Cayenne: Add heat and depth of flavor to the shrimp as it sautés.

Salt and Pepper, to taste: Essential for seasoning and balancing the dish from start to finish.

Orzo Pasta: A small pasta that cooks quickly and creates a soft, slightly creamy texture. Italian orzo works best.

Chicken or Vegetable Broth: Used to cook the orzo and add depth of flavor.

Lemon Juice: Brightens the entire dish with fresh acidity.

Spinach: Adds color, freshness, and a light, earthy balance.

Honey: A touch of sweetness to balance the lemon and salty feta.

Crumbled Feta Cheese: Crumbly, salty cheese. We like to mix it with Greek yogurt.

Greek Yogurt: Creates a smooth, creamy base for the dressing with a subtle tang.

Lemon Zest: Enhances the citrus flavor with a fragrant, fresh finish.

Shrimp sizzling in a hot skillet with olive oil and garlic, cooking until pink for a shrimp and orzo recipe

Sauté the Shrimp

Start by seasoning the shrimp with olive oil, minced garlic, paprika, dried oregano, red pepper flakes, cayenne, salt, and pepper. Make sure each piece is evenly coated on all sides.

Heat a skillet over medium heat, add olive oil or butter, and place the shrimp in a single layer. Let them cook for a couple of minutes before flipping. Cook just until they turn pink, being careful not to overcook them, as they can become rubbery quickly, since you’ll add them back to the pan later. Once done, remove the shrimp from the pan and set aside.

Cook the Orzo

In the same pan, add a bit more olive oil and another layer of minced garlic. Let the garlic gently cook until fragrant, about 1 minute, then add the orzo and stir to lightly toast it for 1-2 minutes.

Pour in the chicken broth, followed by lemon juice and honey, and stir to combine. Allow the orzo to simmer, stirring occasionally for about 10-12 minutes, until it absorbs the liquid and becomes tender. The texture should be soft but not mushy.

Orzo simmering in chicken broth with lemon juice and honey in a pan as it absorbs liquid and cooks

Add the Shrimp and Spinach

Once the orzo is cooked, return the shrimp to the pan and mix everything together. Add the spinach and stir until it wilts into the warm orzo. Let everything cook together for about 2-3 minutes so the flavors can blend.

Cooked shrimp and fresh spinach being mixed into creamy orzo pasta in a skillet

Make the Creamy Feta Dressing

In a separate bowl, mix together crumbled feta, Greek yogurt, a drizzle of olive oil, lemon juice, lemon zest, and fresh parsley. Stir until the mixture becomes smooth and creamy, with a rich consistency.

Finish and Serve

Turn off the heat and gently mix the Greek yogurt and feta dressing into the shrimp and orzo until everything is evenly coated.

For a final touch, drizzle a bit of garlic-and-rosemary-infused olive oil over the top to enhance the aroma and flavor. Serve warm and enjoy.

Finished shrimp and orzo recipe topped with creamy feta Greek yogurt in a serving pan

Substitutions and Add-Ins

Swap shrimp for Chicken

When using chicken, go for bite-sized pieces of boneless, skinless chicken breast or thighs. Season the same way as the shrimp, then sauté over medium heat until fully cooked and lightly golden on the outside. Chicken takes longer than shrimp, so allow it to cook through before removing it from the pan.

Add Salmon with the Shrimp

Salmon brings a richer, buttery flavor to the dish. Season the fillet the same way as the shrimp, then sear it in a pan skin-side down until crispy, flipping once to finish cooking.

You can either flake the salmon into large chunks or serve it whole over the orzo. If you choose to serve it whole, add it back in gently at the end to avoid breaking it up too much.

Parmesan or Romano (instead of feta)

If you prefer a less tangy cheese, grated Parmesan or Romano are great alternatives. Instead of mixing them into the yogurt dressing the same way as feta, stir them directly into the warm orzo to help thicken the texture and add a savory, salty flavor.

Kale (instead of spinach)

Kale is a sturdier green and adds a slightly earthy flavor. Remove the stems and chop the leaves into small pieces. Since kale takes longer to soften, add it to the orzo while it’s still simmering so it has time to cook down and become tender.

Dairy-Free Option

To make the recipe dairy-free, use a plant-based yogurt (such as almond, coconut, or cashew-based) in place of Greek yogurt. For the feta, you can either omit it entirely or use a dairy-free feta alternative.

Shrimp and Orzo Recipe Tips

Keep a close eye on the shrimp while cooking. They only need a few minutes, and overcooking will affect their texture.
Stir the orzo occasionally as it simmers to prevent sticking and ensure even cooking.
Add the dressing off the heat to keep it creamy and prevent curdling.
Taste before serving and adjust lemon, salt, pepper, or honey if needed.
Infusing olive oil with garlic and rosemary ahead of time adds an extra layer of flavor. Drizzle only the infused oil over the dish; do not add the actual garlic or rosemary.

Yield: 4

Author: Prancier

Shrimp and Orzo with Lemon, Spinach & Feta

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

1 lb shrimp, peeled and deveined
3-4 tbsp olive oil, plus more for finishing
4 cloves garlic, minced
½ tsp paprika
1 tsp dried oregano
½ tsp crushed red pepper flakes
¼ tsp cayenne pepper (optional, adjust to taste)
Salt and black pepper, to taste
1 cup orzo pasta
3 cups chicken or vegetable broth
2-3 tbsp fresh lemon juice
2 cups fresh spinach
1 tbsp honey
½ cup feta cheese, crumbled
⅓ cup Greek yogurt
1 tsp lemon zest
Fresh parsley, for garnish (optional)
Garlic & rosemary, infused olive oil, for drizzling (optional)

Instructions

Season shrimp with olive oil, garlic, paprika, oregano, red pepper flakes, cayenne, salt, and pepper.
Sauté in a skillet over medium heat for about 2 minutes per side, until pink and just cooked through. Remove and set aside.
In the same pan, sauté garlic in olive oil until fragrant. Add orzo and toast briefly.
Pour in broth, lemon juice, and honey. Simmer, stirring occasionally, for about 10-12 minutes, or until tender and liquid is absorbed.
Return shrimp to the pan. Add spinach and cook until wilted, about 2-3 minutes.
In a separate bowl, mix feta, Greek yogurt, olive oil, lemon juice, and lemon zest until smooth and creamy.
Turn off heat and fold the feta-yogurt mixture into the orzo and shrimp. Drizzle with garlic- and rosemary–infused olive oil if desired. Serve warm.