Lemony Shrimp with Orzo, Feta & Olives

By Coach Michelle, Nutrition & Food, Recipe,

Shrimp are simply the best!  They are quick to thaw, easy to cook, full of protein & delish no matter which way you decide to prepare them.  Here’s a great weeknight go-to meal that uses a risotto-style cooking method to create creamy orzo & shrimp full of Mediterranean flavors.  Enjoy!

Ingredients

  • 1 T lemon zest, grated
  • 1 T lemon juice
  • 1-1/2 lbs shrimp, peeled & deveined
  • 2 T olive oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 c orzo
  • 4 c  low-sodium chicken broth
  • 1 c kalamata olives, pitted & coarsely chopped
  • 4 oz feta cheese, crumbled
  • salt & pepper
Mix lemon zest, salt & pepper together.  Pat shrimp dry with paper towels & toss with lemon-salt mixture to coat.  Set aside. Heat 1 T oil in 12″ skillet over med-high heat until just smoking.  Add onion & cook until softened, about 4 min.  Stir in garlic & cook until fragrant, about 30 sec.  Stir in orzo & cook, stirring frequently, until orzo is coated with oil & lightly browned, about 4 min. Add broth, bring to boil & cook, uncovered, until orzo is al dente, about 6 min.  Stir in olives, 1/2 c feta & lemon juice.  Season with salt & pepper to taste.

Reduce heat to med-low.  Nestle shrimp into orzo, cover & cook until shrimp are pink & cooked through, about 5 min.  Sprinkle remaining 1/2 c feta over top & drizzle with extra olive oil.  Serve & enjoy! Recipe & photo adapted from Lemony Shrimp with Orzo, Feta, and Olives | America’s Test Kitchen Recipe (americastestkitchen.com).

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