Greek Shrimp and Orzo

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.1
  • Total Fat: 14.5 g
  • Cholesterol: 127.5 mg
  • Sodium: 447.0 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 22.4 g

View full nutritional breakdown of Greek Shrimp and Orzo calories by ingredient
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Adapted from Rachael Ray's recipe Adapted from Rachael Ray's recipe
Number of Servings: 6


    2 lemons, 1 thinly sliced
    2 Tbsp plus 1 tsp extra virgin olive oil
    1/2 tsp crushed red pepper flakes
    2 sprigs fresh oregano, finely chopped
    1 lb jumbo shrimp peeled and deveined
    1 green bell pepper, chopped
    1/2 medium red onion, chopped
    1/4 cup kalamata olives, coarsely chopped
    1 pint cherry tomoatoes, halved
    1/4 cup parsley, chopped
    3 oz. Greek Feta, crumbled
    1 tbsp chopped hot banana peppers
    1 cup orzo, uncooked
    salt and pepper to taste


Place 2 cloves garlic, 1 thinly sliced lemon, red pepper flakes, oregano, 1 tbsp olive oil, and shrimp in a large zip lock back. Toss to coat and set aside to marinate approx 10 minutes.
Meanwhile, cook orzo according to package directions. While pasta cooks, spray a large skillet with olive oil cooking spray and saute red onion and bell pepper ofer medium high heat for 5 minutes. Season with salt and pepper to taste. Add remaining 2 cloves garlic to pan and cook for 1 minute, then add olives and tomatoes and cook for 1 - 2 minutes more. Drain the orzo and toss in a serving dish with the sauted vegetables, parsley, feta, and hot peppers. Drizzle with remaining 1 tsp of olive oil. In same skillet, over medium high heat, add shrmp with lemon slices and marinade. Cook for 5 to 6 minutes until pink, turning with tongs. Squeeze juice of second lemon over pan. Top Orzo mixture with the shrimp and lemons. Serves 6.

TAGS:  Fish |

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