Shrimp saganaki with lemon orzo is quick, delicious, and very easy to prepare!
My shrimp saganaki and lemony orzo is a simple and delicious dinner idea that’s ready in under an hour.Not only will your family love it, but it’s sophisticated enough to make as a quick meal for guests. The orzo is lemony, herby, and tender, while the quick saganaki is bright, rich, and light. Serve it warm for dinner or at room temperature for lunch. Either way, it’s the perfect pairing for a flavor explosion.
You won’t believe how much flavor this dish has. The bright, lemony orzo has a slight garlic bite with the parsley adding fresh herb. I enjoy using fresh cherry or grape tomatoes when they are in season for the sauce because they’re so sweet, and when I add the perfectly cooked shrimp, salty feta, and a pinch of crushed red pepper flakes, I can eat the sauce all by itself. However, you’ll really thank me when you put the shrimp saganaki and bright lemony orzo together. It’s just a match made in heaven!
Why will I make this often?
Tender, creamy
Garlicky, lemony
Herb orzo with
Soft shrimp in
Light, rich
Salty feta
Tomato sauce
What do I need to make the orzo pasta?
Uncooked orzo pasta -add salt to the water while cooking, and it will season the orzo as it cooks.
Olive oil -I enjoy the added flavor of a good quality extra virgin olive oil, but regular olive oil will still add richness to the pasta.
Garlic cloves -grated or minced to melt into the pasta and flavor every bite.
Fresh lemon juice -always freshly squeezed for the best flavor.
Salt & freshly cracked black pepper -brings out the flavor of the orzo, cheese and parsley.
Grated kefalotiri -or parmesan cheese to add salty nuttiness.
Parsley -finely chopped fresh is best, but you can use dried if that’s what you have.
Lemon wedges -I always put these out when serving for anyone who enjoys that extra hit of lemon.
What are the ingredients for shrimp saganaki?
Shrimp -peeled and deveined from the market to save time or do it yourself to save on the budget.
Olive oil -using a full-flavored extra virgin olive oil in the sauce is important to balance the acidity of the tomatoes and add richness.
Garlic cloves -grated or minced to melt into the sauce.
Grape tomatoes -I love using them when they’re in season because they are fresh and sweet. However, if you don’t care for tomato skins in your sauce, use 25oz crushed tomatoes from the can or grate some fresh tomatoes.
Feta cheese -my favorite is sheep’s milk feta in block form that you crumble right into the sauce.
Scallions -thinly sliced for garnishing to add fresh, mild, oniony flavor.
Salt & freshly cracked black pepper -when you season every component of a dish, it’s perfectly seasoned when you pull it all together.
Crushed red pepper flakes -optional for a bit of heat and spiciness.
How do I prep the shrimp?
Lightly season the shrimp on both sides with salt and black pepper. Heat a skillet over medium heat and add the olive oil. Sear the shrimp for 1 minute on each side and transfer them to a plate.
How do I prep the tomatoes?
Add the tomatoes to the skillet and season lightly with salt and pepper. Cover the pan and let them cook until they blister. Add the crushed red pepper flakes or a chili pepper and smash the tomatoes. Add some more olive oil, if needed, and the garlic, and cook until the sauce thickens.
Can I use crushed tomatoes?
If you’d prefer using crushed tomatoes instead of grape tomatoes, add them to the skillet after adding the garlic (for a few seconds until fragrant) along with the chili, salt, and pepper. Cook until the sauce thickens.
How do I make shrimp saganaki?
Return the shrimp to the tomato sauce. Crumble the feta into the sauce and add some pitted olives if desired. Warm through for 3-4 minutes and remove from heat. Top with scallions and set aside while the orzo is prepared.
How do I make the orzo?
Bring a pot of water to a boil and add 2-3 teaspoons of salt. Add the orzo and cook al dente according to the package instructions. Drain. Place a skillet over medium heat and add the olive oil and garlic. Warm through until fragrant. Add the cooked orzo with a quarter cup of lemon juice or as much as you like. Toss to coat the orzo and season with salt and pepper. Remove from the heat and add the parsley.
How do I serve shrimp saganaki and orzo?
Toss the orzo and transfer it to the serving platter. Top with the grated cheese and then with the shrimp saganaki. Serve warm or at room temperature. Kali Orexi!
Do you have more orzo dishes?
From soups to salads, I have a ton of them. Here are some of the most popular on my channel:
- Instant Pot Beef Youvetsi (Greek-Style Beef & Orzo Stew)
- Greek Skillet Chicken & Orzo Youvetsi
- 30 Minute Spinach, Feta, & Chicken Orzo
- Summertime Mediterranean Orzo Salad
- Lemony Orzo with Feta & Pesto
- GREEK-LAMB AND ORZO SOUP/STEW
Watch the Video
Shrimp Saganaki & Orzo
Lemony orzo topped with shrimp saganaki is a simple and delicious dinner idea that's ready in under an hour. Quick, delicious, and very easy to prepare! Serve it warm or at room temperature.
Ingredients
For the Orzo:
- 2 cups (335g) uncooked orzo pasta
- ]1/4 cup olive oil, or more
- 5-6 garlic cloves, grated
- 1/4 cup fresh lemon juice
- 1 teaspoon salt or to taste
- 1/4 teaspoon freshly cracked black pepper or to taste
- a cup of grated kefalotiri or parmesan cheese
- 2 tablespoons finely chopped parsley
- lemon juice and lemon wedges for serving
For the Shrimp:
- 2 pounds (1kg) shrimp, peeled and deveined
- 1/4 cup olive oil
- 5 garlic cloves, grated
- 1-2 pounds grape tomatoes or 25oz crushed tomatoes from the can
- feta cheese
- 4-5 thinly sliced scallions
- 1 teaspoon salt, or to taste
- freshly cracked black pepper to taste
- crushed red pepper flakes, optional
Instructions
- Make the Shrimp Saganaki:
- Lightly season the shrimp on both sides with salt and black pepper.
- Heat a skillet over medium heat and add the olive oil. Sear the shrimp 1 minute on each side and transfer them to a plate.
- Add the tomatoes to the skillet and season lightly with salt and pepper. Cover the pan and let them cook until they blister.
- Add the crushed red pepper flakes or a chili pepper and smash the tomatoes. Add some more olive oil if needed and the garlic and cook until the sauce thickens.
- Alternatively, if you'd prefer using crushed tomatoes instead of the grape tomatoes, add them to the skillet after adding the garlic (for a few seconds until fragrant) along with the chili, salt and pepper. Cook until the sauce thickens.
- Return the shrimp to the sauce. Crumble the feta into the sauce and add some pitted olives if desired. Warm through for 3-4 minutes and remove from heat. Top with scallions and set aside while the orzo is prepared.
- Make the Orzo: Bring a pot of water to a boil and add 2-3 teaspoons of salt. Add the orzo and cook according to the package instructions al dente. Drain. Place a skillet over medium heat and add the olive oil and garlic. Warm through until fragrant. Add the cooked orzo with a quarter cup of lemon juice or as much as you like. Toss to coat the orzo and season with salt and pepper. Remove from the heat and add the parsley. Toss and transfer to the serving platter.
- Top with the grated cheese and then with the shrimp saganaki.
- Serve warm or room temperature. kali Orexi!
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I made this dish last night for dinner for my son , his wife, an eight year old and a 6 year old. It was hit for everyone!! My husband and son both said at the same time ( this is restaurant quality food).
Thank you for your great recipes and I can’t wait to try more.
Thank you so much for sharing that wonderful feedback! I’m thrilled to hear it was a hit with the whole family—what a compliment to hear it’s “restaurant quality”! That’s the goal: simple, delicious meals everyone can enjoy. I hope you have just as much success with the next recipe you try. Happy cooking and thank you for your kind words!