Spicy Greek shrimp with tomatoes, feta, and orzo

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

Spicy Greek shrimp with tomatoes, feta, and orzo

Spicy, Soy-Free, Mediterranean

2 Servings, 600 Calories/Serving

20 Minutes

Cheese and seafood don’t always play well together, but this iconic Greek dish is an exception—feta loves shrimp and vice versa.

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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.
  • 5 ounces orzo
  • 1 or 2 organic shallots
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1½ teaspoons dried oregano
  • Sun Basket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • 3 ounces organic baby spinach or other leafy greens
  • 3 tablespoons crumbled feta

Nutrition per serving

Calories: 600, Protein: 29g (58% DV), Fiber: 7g (28% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 150mg (50% DV), Sodium: 790mg (33% DV), Carbohydrates: 70g (23% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ⅓ cup [⅔ cup] pasta cooking water.
While the water heats and the orzo cooks, start preparing the rest of the meal.


Prep the remaining ingredients

  • Peel and finely chop the shallots.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.


Cook the tomato sauce and shrimp

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Stir in the shallots and oregano and cook until the shallots are translucent, 1 to 2 minutes. Stir in 3 tablespoons [¼ cup] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan. Add the spicy tomato sauce base and bring to a boil. Reduce to a simmer and cook, stirring often, until the juices begin to thicken, 2 to 4 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes.
Add the shrimp and reserved pasta cooking water and cook, stirring occasionally, until the shrimp are firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp. Remove from the heat and season to taste with salt and pepper.


Transfer the orzo to individual bowls. Drizzle each serving with ½ teaspoon oil, add the feta, and toss to mix. Spoon the shrimp and tomato sauce on top and serve.
Kids Can!
  • Salt the orzo cooking water.
  • Time the orzo.
  • Measure the water for the sauce.
  • Drizzle the orzo with oil; add the feta.