This Mediterranean Shrimp Skillet is a restaurant quality dinner you can make at home, in about 30 minutes in one pan! Orzo and shrimp are cooked in a mixture of tomatoes, capers, shallots, spices and herbs, then served with kalamata olives, fresh basil and feta over top. Just add some warm crusty bread and it’s time to eat!
Some other easy shrimp recipes to check out are Cajun Shrimp, Shrimp Carbonara, or Garlic Butter Shrimp.
[feast_advanced_jump_to]Why This Recipe Works
- The orzo cooks perfectly in the diced tomato juices and chicken broth, yet is flavored by the shallots, garlic and herbs.
- The shrimp is quick cooking, making this a fast and simple dinner.
- Capers, Kalamata olives, and fresh feta give this dish a tangy taste that pairs well with the orzo and shrimp.
- The sugar balances the acid of the tomatoes.
- Fresh basil sprinkled on at the end ensures it stays fresh and bright.
Mediterranean Shrimp Recipe Ingredients
Just a few ingredients make this dish come together perfectly.
- Feta Cheese – Use block feta instead of pre-crumbled. It will be creamier and fresher.
- Shrimp – Use a medium to large sized shrimp that is raw, peeled, and deveined. Medium to large shrimp may also be called 36/40 or 31/35, which means there will be anywhere from 31-40 shrimp per pound.
Frozen Shrimp
If you buy frozen shrimp you can thaw in the fridge overnight. Or for a quick thaw you can place them in a bowl of cool water (in their original packaging), changing the water every 10 minutes, until they are thawed.
- Orzo – is a rice shaped pasta that cooks up quickly. It is perfect for this Mediterranean Skillet!
- Diced Tomatoes – use a high quality diced tomato and make sure you don’t drain the tomatoes, you want the liquid to help cook the orzo and shrimp.
- Shallot – if you don’t have shallots or can’t find them, a yellow onion will work in it’s place. Shallots are a smaller, milder, and sweeter onion.
- Capers – are very traditional in Mediterranean cooking. They have an earthy pickled flavor. You can find them in the grocery store by the olives.
How to Make Mediterranean Shrimp and Orzo
In a large non-stick skillet over medium heat add the oil and sautรฉ the shallots for about 2-3 minutes.
Add in the garlic, oregano, salt, sugar, red pepper flakes, and black pepper, stir around the pan for about 30 seconds.
Pour in the tomatoes, broth and capers. Bring to a simmer.
Add the orzo and stir it into the broth. Simmer uncovered for about 10 minutes.
Pro Tip: You will want to stir occasionally so it doesn’t stick to the bottom of the pan.
Nestle the shrimp into the sauce and cook covered for about 4 minutes. If you don’t have a lid for your pan just cover with foil or a sheet pan.
Finally remove the pan from the heat and sprinkle in the olives, feta cheese and basil. Cover and let sit for about 2 minutes.
Time to eat!!
Recipe Tips
- Use the block feta, not the pre-crumbled, it is way creamier and fresher.
- Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
- Use fresh basil, not dried, for a great finish to the dish.
Serving
This Mediterranean Shrimp is a complete meal as is, but it is great served with some warm crusty toasted bread, pita or naan.
Storing
Let it cool, then store in an airtight container for up to 3 days. The orzo will keep absorbing liquid as it sits, so it firms up and gets a bit thicker. When you reheat, add a splash of chicken broth or water to loosen it back up.
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Mediterranean Orzo Shrimp Recipe
Equipment
Ingredients
- 3 tablespoon extra virgin olive oil
- ยฝ cup shallots - finely chopped
- 3 garlic cloves - chopped/minced
- 1 ยฝ teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ยฝ teaspoon black pepper
- ยผ teaspoon red pepper flakes
- 28 oz can diced tomatoes - do not drain
- 1 cup chicken broth
- 2 tablespoon capers
- 1 cup orzo
- 1 lb medium to large sized shrimp - raw, peeled and deveined
- ยฝ cup Kalamata olives - pitted, lightly chopped
- โ cup fresh basil - chopped
- 6 oz block feta cheese - cut into ยผ inch dice
Serving
- crusty French loaf, warm Ciabatta, pita or naan
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat.3 tbsp extra virgin olive oil
- Add the shallot and sautรฉ for 2-3 minutes, do not brown. Add the garlic, sugar, salt, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.ยฝ cup shallots , 3 garlic cloves , 1 ยฝ tsp sugar, 1 tsp kosher salt, 1 tsp dried oregano, ยฝ tsp black pepper , ยผ tsp red pepper flakes
- Pour in the tomatoes, chicken broth and capers, bring to a simmer.28 oz can diced tomatoes , 1 cup chicken broth, 2 tbsp capers
- Add the orzo and stir it in so that it is mixed into the liquids. let it simmer over medium heat for 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.1 cup orzo
- Nestle the shrimp into the sauce and cook covered for 4 minutes, until the shrimp are turned pink. Pro Tip: If your pan doesn't have a lid just cover it with a baking sheet or foil.1 lb medium to large sized shrimp
- Remove the pan from the heat and sprinkle on the Kalamata olives, basil and feta cheese. Cover the pan and let it sit for about 2 minutes.ยฝ cup Kalamata olives, โ cup fresh basil , 6 oz block feta cheese
- Serve in bowls with crusty warmed bread!crusty French loaf, warm Ciabatta, pita or naan
Recipe Tips and Notes:
- Use the block feta, not the pre-crumbled, it is way creamier and fresher.
- Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
- Use fresh basil, not dried, for a great finish to the dish.
