Baked shrimp with tomato, feta, orzo, and mint

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baked shrimp with tomato, feta, orzo, and mint


2 Servings, 580 Calories/Serving

30 Minutes

Salty feta brings a piquant note to this shrimp gratin and puts to rest the misguided notion that cheese and seafood don’t mix. While this makes a terrific main course, you can also serve it as part of an appetizer spread along with a well-chilled dry rosé.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound peeled and deveined medium shrimp
  • ¾ cup orzo
  • 2 to 3 shallots
  • 2 garlic cloves
  • 1 lemon
  • Small bunch mint
  • Small bunch Italian parsley
  • 1 pound tomatoes
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • Feta cheese

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orzo

Heat the broiler. In medium saucepot, bring about 4 cups of salted water to a boil. Season the shrimp with salt and pepper. Cook the orzo in the boiling water until just tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.
  • While the orzo cooks:
  • Peel and slice the shallots.
  • Peel and slice the garlic.
  • Zest and juice the lemon.
  • Rinse, dry, and chop the parsley and mint.


Prep the tomatoes

Core the tomatoes, cut them in half, squeeze out and discard the seeds. Chop the tomatoes into approximately 1-inch pieces.


Cook the tomatoes and the shrimp

In a medium frying pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the shallots and cook until tender, about 5 minutes. Add the garlic, red pepper flakes, and the tomato paste, and cook until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, season with salt, and cook over high heat until the tomatoes soften and begin to break down, about 3 minutes. Add the shrimp, about ¼ cup of the reserved orzo cooking water, and the parsley to the sauce, increase the heat to high, and cook until the liquids begin to boil. Remove from the heat.


Broil the shrimp and tomatoes

Scatter the feta cheese on top, cook under the broiler until the shrimp is opaque and the cheese has melted and is beginning to brown, 3 to 4 minutes.



Season with orzo with lemon zest and juice, half the mint, and salt and divide between two serving plates. Sprinkle the remaining mint over the shrimp and serve alongside the orzo.

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