One Pot Harissa Shrimp and Feta Orzo
One pot harissa shrimp and feta orzo comes together in right under 30 minutes and makes for a delightful weeknight dinner. Serve with a simple side salad and you have the building blocks for an easy meal.
Servings: 4 servings
Equipment
- Large skillet with fitted lid
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- ½ cup chopped shallots
- 3 garlic cloves, minced or thinly sliced
- 2 Tbsp. harissa* see notes
- 1 ½ 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 for garnish
- 1 lemon, divided
- Fresh chopped parsley for garnish
Instructions
- Heat 2 Tbsp. oil in a large pan with a fitted lid over medium. Once hot, add shrimp and cook 2 minutes per side, until opaque. Season with 1/2 tsp. salt and 1/4 tsp. black pepper, and transfer shrimp to a clean bowl.
- Add remaining 1 Tbsp. oil to pan, along with shallots and garlic. Cook 3 minutes, stirring often, until softened. Add orzo and harissa; stir well to coat. Cook 2 minutes, stirring occasionally, to lightly toast grains.
- Stir in broth, fire-roasted tomatoes, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper; increase heat to bring mixture to a gentle boil. Reduce heat to medium-low and simmer, covered, until orzo is cooked through, about 15 minutes.
- Remove lid and add spinach; stir continuously until spinach wilts down. Add shrimp back to pot and continue to cook, uncovered, 1 to 2 more minutes to rewarm shrimp. Sprinkle with feta and squeeze the juice of 1/2 lemon overtop. Garnish with fresh chopped parsley.Slice remaining half of lemon into wedges and serve with orzo. Garnish each portion with extra feta and chopped parsley, if desired.
Video
Notes
- When it comes to harissa, some brands are spicier than others. I typically use a mild harissa, such as Mina brand. I suggest tasting your harissa first to adjust for spice level. (You may want to use less than 2 Tablespoons if it's super spicy, or more if it's mild.)
- Store: Transfer leftovers to an airtight container and this shrimp orzo recipe will last up to 3 days refrigerated.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the noodles.
Nutrition
Serving: 1.5cups | Calories: 496kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Sodium: 980mg | Fiber: 6g | Sugar: 7g