Customer Favorite

Baked shrimp with tomato, feta, orzo, and mint

Soy Free

2 Servings, 640 Calories/Serving

25 – 35 Minutes

This classic Greek gratin strikes a lovely balance between hearty and light. Crumbled, salty feta brings a piquant note to the briny shrimp—and puts to rest the misguided notion that cheese and seafood don’t mix. The rice-like pasta, orzo, is a popular ingredient in Greek pasta salads; here it’s tossed with lemon zest and mint for a zippy side dish.


  • 1 lemon
  • Fresh mint
  • ¾ cup orzo
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 1 pound tomatoes
  • 10 ounces wild Gulf shrimp
  • Fresh flat-leaf parsley
  • 1 tablespoon tomato paste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 ounces crumbled feta



Prep and cook the orzo

Bring a pot of salted water to a boil. Heat the broiler to high, and position an oven rack 7 to 8 inches from the heat. While the water heats:
  • Zest the lemon and juice half.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
Add the orzo to the boiling water and cook until just tender, 6 to 8 minutes. Drain, reserving 1 cup pasta cooking water.
In a bowl, combine the cooked orzo, lemon zest and juice, and half the mint. Drizzle with 1 to 2 tablespoons oil, season to taste with salt, and toss to combine. While the orzo cooks, prepare the gratin ingredients.


Prep the gratin ingredients

  • Peel and thinly slice the shallot.
  • Thinly slice 1 to 2 cloves garlic.
  • Core the tomatoes, cut them in half lengthwise, then squeeze out and discard the seeds. Chop the seeded tomatoes into 1-inch pieces.
  • Rinse the shrimp, pat dry with a paper towel, and season generously with salt and pepper.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Cook the tomatoes and shrimp

In an ovenproof pan over medium heat, warm 1 to 2 tablespoons oil. Add the shallot and cook until softened, 4 to 5 minutes. Stir in the garlic, tomato paste, and as many red pepper flakes as you like; cook until fragrant, about 1 minute.
Stir in the tomatoes, season with salt, and cook over high heat, stirring a few times, until the tomatoes begin to break down, 3 to 4 minutes. Add the shrimp, parsley, and ¼ cup reserved orzo cooking liquid. Add more reserved liquid if the sauce is too thick. Bring to a boil, then immediately remove the pan from the heat.


Broil the gratin

Scatter the feta on top of the shrimp and place the pan under the broiler. Broil until the shrimp is pink and cooked through and the feta is melted and lightly browned, 3 to 4 minutes.



Transfer the orzo to individual bowls. Spoon the shrimp gratin on top. Garnish with the remaining mint and serve.


Chef's tip

  • To cook this recipe in even less time, in Step 2, cook the shallots while you prepare the remaining ingredients.
  • Broilers vary widely in the amount of heat they deliver, so watch the gratin carefully to make sure that the feta does not burn.

Nutrition per serving: Calories: 640, Protein: 36 g, Total Fat: 23 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 2 g, Saturated Fat: 7 g, Cholesterol: 205 mg, Carbohydrates: 75 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1280 mg

Contains: milk, wheat, shellfish

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