Mediterranean Garlic Shrimp, Feta & Tomato Orzo Bowl
Garlic and white wine shrimp with blistered tomatoes over orzo with feta and parsley.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
This bowl is inspired by Greek shrimp saganaki, where shrimp simmer in tomato with feta. Here the tomatoes are blistered first so they burst into a quick sauce, and orzo catches it all.
Why this recipe works
Burst tomatoes and wine create a quick sauce that cooks the shrimp gently.
Ingredient notes
The alcohol in the wine mostly cooks off. Use broth with a squeeze of lemon instead if you prefer. Orzo contains gluten.
Common mistakes
- Overcooking shrimp.
- Leaving the orzo dry.
What to serve with it
Kalamata olives or crusty bread.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Press some tomatoes to make more sauce. Add shrimp only when the sauce has reduced.
Swaps and variations
Use broth instead of wine. Use rice or quinoa for gluten-free.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently.
Recipe
Mediterranean Garlic Shrimp, Feta & Tomato Orzo Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium pot
Method
-
Cook the orzo in salted boiling water according to the package. Drain, reserving 1/4 cup water.
-
Heat the oil in a large skillet over medium-high heat. Add the tomatoes and cook 5 minutes until they blister and some burst.
-
Add the garlic and red pepper flakes for 1 minute, then the wine; simmer 2 minutes, pressing some tomatoes to release their juice.
-
Add the shrimp and salt and cook 3 to 4 minutes, turning once, until pink and opaque (145°F / 63°C).
-
Stir in the lemon juice and a splash of orzo water.
-
Divide the orzo among 4 bowls, spoon over the shrimp and tomatoes, and top with feta and parsley.
Questions
Can I use frozen shrimp?
Yes, thawed and dried.
Can I skip the feta?
Yes, for dairy-free.
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