Variations, substitutions, and add-ins
Use other types of seafood, such as scallops, lobster meat, crab meat, or salmon.
Pasta. You can make Greek shrimp not only with orzo, but with any other kind of short-cut pasta, such as bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
Rice. You can also use rice instead of orzo. After all, orzo is shaped very similarly to rice! I recommend jasmine rice, basmati rice, any long-grain rice, or Arborio rice.
Veggies. Add your favorite veggies. My favorites are asparagus, green beans, bell peppers, mushrooms, and zucchini.
Lime or lemon will work great. Freshly squeezed juice is always the best!
Add capers, instead of olives or in addition to them.
Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Make it spicy. Red pepper flakes will add heat. Use these sparingly, to taste, so that they don’t overwhelm the dish.
Storage and reheating tips
Fridge. Store cooked Greek shrimp and orzo in an airtight container in the refrigerator for up to 3 days.
Freezer. Freeze it in an airtight container for up to 1 month.
Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + water or lime juice (or lemon juice) when reheating to prevent the shrimp orzo from sticking to the bottom of the pan.
Greek Shrimp with Orzo, Feta, Olives, Sun-Dried Tomatoes, Cherry Tomatoes – in a white bowl.
What to serve with it
Because Greek shrimp with orzo and feta is a complete, well-balanced meal all on its own, it doesn’t need any side dishes. Serve it with a simple fresh salad, such as one of these:
Variations, substitutions, and add-ins
Use other types of seafood, such as scallops, lobster meat, crab meat, or salmon.
Pasta. You can make Greek shrimp not only with orzo, but with any other kind of short-cut pasta, such as bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
Rice. You can also use rice instead of orzo. After all, orzo is shaped very similarly to rice! I recommend jasmine rice, basmati rice, any long-grain rice, or Arborio rice.
Veggies. Add your favorite veggies. My favorites are asparagus, green beans, bell peppers, mushrooms, and zucchini.
Lime or lemon will work great. Freshly squeezed juice is always the best!
Add capers, instead of olives or in addition to them.
Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Make it spicy. Red pepper flakes will add heat. Use these sparingly, to taste, so that they don’t overwhelm the dish.
Storage and reheating tips
Fridge. Store cooked Greek shrimp and orzo in an airtight container in the refrigerator for up to 3 days.
Freezer. Freeze it in an airtight container for up to 1 month.
Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + water or lime juice (or lemon juice) when reheating to prevent the shrimp orzo from sticking to the bottom of the pan.
Greek Shrimp with Orzo, Feta, Olives, Sun-Dried Tomatoes, Cherry Tomatoes – in a white bowl.
What to serve with it
Because Greek shrimp with orzo and feta is a complete, well-balanced meal all on its own, it doesn’t need any side dishes. Serve it with a simple fresh salad, such as one of these:
