Baked Shrimp And Orzo With Feta Cheese

Serving 6 people

45 min


  • canned tomatoes 1 (28-ounce) can diced tomatoes, drained
  • coconut oil 1 teaspoon extra virgin olive oil or coconut oil
  • feta cheese 1 cup (4 ounces) feta cheese, crumbled
  • garlic cloves 6 garlic cloves, finely minced or pressed
  • lemon wedges Lemon wedges for serving
  • low sodium chicken broth 4 cups low-sodium chicken broth
  • oregano 1 teaspoon dried oregano
  • orzo pasta 1 pound orzo pasta
  • peas 1 cup frozen peas
  • salt 1/2 teaspoon salt
  • salt and pepper Salt and pepper
  • shrimp 1 1/2 - 2 pounds large shrimp (31 to 40 per pound), peeled and deveined
  • water 1 cup water
  • yellow onion 1 cup chopped onion (about 1 medium yellow, white or red onion)
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How to make it

  1. Preheat the oven to 400 degrees F. Pat the shrimp dry with a few paper towels and lightly season with salt and pepper. Set aside while preparing the rest of the ingredients. Lightly grease a 9X13-inch baking pan with cooking spray and also set aside.In a 4
  2. or 5-quart pot, combine the onion, oil, oregano and 1/2 teaspoon salt over medium-low heat. Cover the pot and cook, stirring occasionally, until the onions have started to turn translucent, 7-8 minutes. Check often so the mixture doesn't burn. Stir in the garlic and cook for about 30 seconds. Stir in the orzo, increase the heat to medium, and cook, stirring often, until the orzo is coated with the mixture and is lightly browned, 3-4 minutes. Stir in the broth and water and cook, stirring every once in a while, until the orzo is slightly tender but still has some firmness (it will continue to cook in the oven), about 10-12 minutes. Stir in the tomatoes, peas and shrimp.
  3. Pour the mixture into the prepared pan. Sprinkle the feta cheese evenly over the top.
  4. Bake the casserole until the shrimp are cooked through and the cheese is lightly browned, 18-20 minutes.
  5. Serve with lemon wedges.