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–+ servings
shrimp orzo with fresh vegetables and kalamata olives in a shallow bowl
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5 from 1 vote

Easy One-Pan Shrimp and Orzo with Fresh Veggies and Kalamatas

A healthy, one-pan shrimp and orzo recipe that combines fresh veggies and tangy olives for a quick, delicious meal everyone will love.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: baked shrimp and orzo with spinach and zucchini, fresh vegetables with shrimp and orzo, one pan shrimp orzo, shrimp orzo with spinach
Servings: 4 servings

Equipment

Ingredients

  • 3/4 pound raw fresh shrimp peeled and deveined, tails on or off
  • 2 tablespoons extra virgin olive oil divided
  • 1 cup dried orzo
  • 1 small zucchini coursely shredded
  • 1 cup sun-dried tomatoes chopped
  • ½ cup kalamata olives drained
  • 2-3 garlic cloves peeled and finely chopped
  • 1 ½ cups chicken broth or stock
  • 2 teaspoons herbs de Provence or Italian seasoning divided
  • kosher salt and freshly ground black pepper to taste
  • 1 cup fresh baby spinach stems removed
  • 1 cup feta cheese crumbled
  • ½ lemon

Instructions

  • Preheat the oven to 425˚F.
  • Use a paper towel to pat dry the shrimp. Place in a medium bowl and drizzle about one tablespoon of extra virgin olive oil. Season with a sprinkling of herbs de Provence, kosher salt and freshly ground black pepper. Gently toss to coat. Set aside. Place in the refrigerator if you will not be immediately finishing the dish.
  • In the 9 X 13-inch baking dish, drizzle a small amount of olive oil on the bottom of the pan.
  • To the olive oil in the pan, add the dried orzo, shredded zucchini, chopped sun-dried tomatoes, kalamata olives,1 teaspoon herbs de Provence, chopped garlic, and the chicken broth.
  • With a large spoon, mix all the ingredients in the pan.
  • Cover the pan with a sheet of parchment paper and then cover with aluminum foil.
  • Place the baking dish in the oven and bake for 20 minutes. The orzo will absorb the chicken broth.
  • After 20 minutes, remove the pan from the oven. Uncover and add the chopped spinach and feta cheese. Mix with the spoon to combine.
  • Place the shrimp on top of the orzo mixture, spreading them out. Return the dish to the oven, uncovered, for about 8 - 10 minutes. The feta will soften and the shrimp will turn bright pink.
  • Remove the baking dish from the oven and stir the orzo mixture to blend the ingredients.
  • Use a citrus juicer to juice 1/2 lemon over the orzo mixture. Sprinkle chopped basil or parsley over the dish and serve.

Notes

Store leftovers in a covered container for up to 3 days.
If reheating in the oven, remove the pan and let sit for about 30 minutes.  Add about 1/4 cup more broth and stir the mixture. Place in oven and heat to 300˚F. for about 20 - 30 minutes.