Description

This one pot harissa shrimp and feta orzo is a bold and comforting dish featuring tender shrimp, smoky spice, creamy feta, and bright lemon in every bite.

Ingredients

3 Tbsp. extra-virgin olive oil, divided

1 lb. raw shrimp, peeled and deveined

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1/2 cup chopped shallots

3 garlic cloves, minced or sliced

2 Tbsp. harissa

1 1/2 cups dry orzo pasta

3 cups vegetable broth

1 (14.5-oz.) can fire-roasted diced tomatoes

3 to 4 cups fresh baby spinach

1/3 cup crumbled feta cheese, plus more for garnish

1 lemon, divided

Fresh chopped parsley for garnish

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Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp, season with part of the salt and pepper, and cook about 2 minutes per side until opaque. Transfer to a bowl.
In the same pan, add remaining olive oil, shallots, and garlic. Cook until softened and fragrant.
Stir in orzo and harissa, coating the grains and lightly toasting for 1–2 minutes.
Pour in vegetable broth and add diced tomatoes along with remaining salt and pepper. Bring to a boil.
Reduce heat, cover, and simmer until orzo is tender and most liquid is absorbed.
Stir in spinach and cook until wilted.
Return shrimp to the pan and cook briefly until heated through.
Finish with crumbled feta, a squeeze of fresh lemon juice, and garnish with parsley. Serve with lemon wedges.

Notes

Adjust harissa to control spice level.

Swap shrimp with chicken or chickpeas if desired.

Add vegetables like zucchini or roasted red peppers for variation.

For extra creaminess, add more feta or a splash of cream.

Store leftovers in the refrigerator for up to 3 days and reheat with added liquid.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pot
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 190 mg