I had been looking for Orzo for years, in every super market and grocery store, at every high end food shop, and I finally found it on Bakkal, along with amazing Simit, Mante, and Burek. This recipe is inspired from a greek recipe for Shrimp & Feta, but adapted to allow me to add the Orzo in. I couldn’t stop eating it.

Shrimp & Orzo

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 3 Garlic Cloves
  • 200 g of Cherry Tomatoes
  • 1 Tablespoon of Capers
  • 2 Tablespoons of pitted green olives
  • 200-300 grams of shrimp
  • 200-300 grams of Orzo (or Risoni)
  • A bunch of Parsley Chopped
  • Half a block of Feta
  • 1 Tablespoon of Lemon Zest


  1. Cleat the shrimp and butterfly them.
  2. Slice the Garlic into this slivers, and fry them in a wok in olive oil until golden.
  3. Throw in the tomatoes for 3-4 minutes, stirring regularly.
  4. Add the capers and olives for another 2 minutes. Don’t be afraid to include some of the brine.
  5. Cook the shrimp for 2-3 minutes until they turn pink, then remove them and set them aside.
  6. In the meantime, cook to Orzo in salted water a couple minutes shy of the timing on the packaging.
  7. Add them to the wok, and mix, reserving the cooking water.
  8. Add some of the cooking water, half a cup at a time until the orzo is fully cooked.
  9. Once cooked through, add the shrimp back, give it a couple of stirs, then turn off the heat, add the chopped parsley, lemon zest, crumbled feta, and a dash of olive oil and eat immediately.

Tips: You can easily make this dish vegan by removing the shrimp and feta.