Best kind of shrimp to use
Buy large raw shrimp that is preferably already peeled and deveined. Tiny shrimp tend to overcook faster and just don’t look as presentable as larger shrimp. This recipe uses 1.5 lb large raw shrimp (peeled and deveined) which usually equates to 16 or 20 count. Remove the tails. I don’t like shrimp with tails as I like to eat shrimp with a fork and knife and not with my fingers.
Helpful tips for properly cooking shrimp
Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor! Using larger shrimp also makes a beautiful presentation.
With raw shrimp, make sure it’s peeled and deveined.
Take the tails off. It’s easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp out of the creamy sauce by the tail. So, I recommend removing the tails.
Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
Space out the shrimp in the skillet when searing. This will ensure that shrimp actually gets seared and not steamed. Also, watch the cooking times closely not to overcook the shrimp. You might have to cook in batches.
Can you make it gluten-free?
Make this recipe gluten-free by using orzo clearly labeled as “gluten-free”. Or, simply use long-grain rice instead.
Can you make it dairy-free?
Use dairy-free, vegan feta cheese instead of regular feta.
Variations, substitutions, and add-ins
Use other types of seafood, such as scallops, lobster meat, crab meat, or salmon.
Pasta. You can make Greek shrimp not only with orzo, but with any other kind of short-cut pasta, such as bow-tie (farfalle), spiral pasta (fusilli), penne, or rigatoni.
Rice. You can also use rice instead of orzo. After all, orzo is shaped very similarly to rice! I recommend jasmine rice, basmati rice, any long-grain rice, or Arborio rice.
Veggies. Add your favorite veggies. My favorites are asparagus, green beans, bell peppers, mushrooms, and zucchini.
Lime or lemon will work great. Freshly squeezed juice is always the best!
Add capers, instead of olives or in addition to them.
Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Make it spicy. Red pepper flakes will add heat. Use these sparingly, to taste, so that they don’t overwhelm the dish.
Storage and reheating tips
Fridge. Store cooked Greek shrimp and orzo in an airtight container in the refrigerator for up to 3 days.
Freezer. Freeze it in an airtight container for up to 1 month.
Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + water or lime juice (or lemon juice) when reheating to prevent the shrimp orzo from sticking to the bottom of the pan.
