Ingredients
12 medium shrimp, peeled and deveined (16–20 count)
1 cup orzo pasta
3 tbsp olive oil
1/2 cup crumbled feta cheese
4 cherry tomatoes, halved
2 garlic cloves, minced
1 lemon, juiced and zested
1/4 cup chopped fresh parsley
1 tbsp dried oregano
1 tbsp capers, drained
Salt and black pepper
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss orzo with 2 tbsp olive oil, lemon zest, garlic, oregano, and half the parsley. Spread evenly on the sheet.
Arrange shrimp over orzo, drizzle with 1 tsp olive oil, season with salt and pepper, and bake 10 minutes.
Top with cherry tomatoes, remaining parsley, feta, and capers. Drizzle with remaining olive oil and lemon juice. Bake 10-12 minutes until shrimp turn pink and orzo is golden.
Notes
For halal adherence, use vegetarian-friendly capers and non-meat feta. Fresh oregano can replace dried. Leftovers store in the fridge for 2 days.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg