Greek Shrimp and Orzo Bake with Lemon and Dill
This easy Greek shrimp and orzo bake combines tender shrimp, bright lemon, and fresh dill for a flavorful weeknight meal that’s quick to prepare and perfect for any occasion.
Ingredients
Main ingredients
- 1 cup orzo pasta
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil for that silky finish
- 1 lemon for zest and juice—brightens everything up
- 2 cloves garlic minced so the flavor wakes up
- ½ cup fresh dill chopped fresh means tons of herbal punch
- 1 cup cherry tomatoes halved for a juicy pop
- ½ cup crumbled feta cheese to sprinkle on top
- 2 cups spinach chopped to sneak in some green goodness
- 1 cup chicken broth to bring it all together with depth
Instructions
Instructions
- Preheat your oven to 375°F to finish off the bake with a nice golden touch.
- Cook the orzo pasta in boiling water until al dente, then drain well.
- Toss shrimp with olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper in a large bowl to let flavors mingle.
- Mix cooked orzo, shrimp mixture, cherry tomatoes, chopped spinach, and chicken broth together in a baking dish. Stir well.
- Bake uncovered for 20 to 25 minutes until shrimp is cooked through and liquid is mostly absorbed, aiming for a juicy texture.
- Once out of the oven, sprinkle crumbled feta cheese and fresh dill on top. Serve warm with a lemon wedge if desired.
Notes
Leftovers can be stored in the fridge up to 3 days or frozen for up to 2 months. Add feta fresh when reheating for best flavor.