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One-Pan Mediterranean Shrimp Orzo Bake Recipe
Ash Tyrrell

One-Pan Mediterranean Shrimp Orzo Bake Recipe

I have to admit, this One-Pan Mediterranean Shrimp Orzo Bake Recipe quickly became one of my go-to comfort meals after the first time I made it. The combination of juicy shrimp, tender orzo, and bold Mediterranean flavors feels both cozy and fresh.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined – Fresh shrimp gives the best flavor, but if using frozen, thaw completely and pat dry.
  • 1 cup orzo pasta – This small pasta absorbs all the delicious flavors while baking.
  • 2 cups chicken or vegetable broth – Use a good-quality broth for deeper taste.
  • 1 cup cherry tomatoes halved – Adds natural sweetness and juiciness.
  • 3 cloves garlic minced – Fresh garlic is key; avoid jarred for better aroma.
  • 1 small red onion finely chopped – Provides a mild sweetness and depth.
  • 1/3 cup crumbled feta cheese – Adds creamy tangy richness; always crumble fresh.
  • 2 tablespoons olive oil – Use extra virgin for authentic Mediterranean flavor.
  • 1 teaspoon dried oregano – Classic herb that ties the dish together.
  • 1/2 teaspoon smoked paprika – Adds subtle warmth and color.
  • Salt and black pepper to taste – Adjust according to your preference.
  • Juice of 1/2 lemon – Brightens the dish beautifully.
  • Fresh parsley chopped (for garnish) – Adds freshness and color at the end.

Method
 

  1. Start by cleaning and deveining the shrimp if not already done. Chop the onion, garlic, and tomatoes so everything is ready to go. Having ingredients prepped in advance makes cooking smoother and faster.
  2. Heat olive oil in a large oven-safe pan over medium heat. Add the chopped onion and cook until soft, then stir in garlic until fragrant. This step builds a flavorful base for the entire dish.
  3. Stir in the orzo pasta and toast it lightly for a minute. Pour in the broth and mix well so the orzo cooks evenly. Let it simmer briefly so it starts absorbing the liquid.
  4. Add cherry tomatoes, oregano, paprika, salt, and pepper. Stir everything together so the flavors blend nicely. The tomatoes will soften and release juices as they cook.
  5. Place the shrimp evenly over the orzo mixture. Make sure they are spaced out so they cook evenly. Avoid overcooking at this stage since they will finish in the oven.
  6. Transfer the pan to a preheated oven and bake until the orzo is tender and the shrimp are fully cooked. The liquid should be mostly absorbed, creating a creamy texture.
  7. Remove from the oven and sprinkle crumbled feta over the top. Drizzle with fresh lemon juice for brightness. Garnish with parsley for a fresh, vibrant finish.

Notes

  • I always pat the shrimp dry before cooking so they don’t release excess water.
  • I prefer using fresh lemon juice instead of bottled—it makes a noticeable difference.
  • I like to slightly undercook the orzo on the stovetop since it continues cooking in the oven.
  • I sometimes add a pinch of chili flakes for a subtle kick of heat.
  • I’ve found that letting the dish rest for 5 minutes before serving helps the flavors settle perfectly.