Description
This One Pot Harissa Shrimp and Feta Orzo is a flavorful, easy-to-make dish that combines tender shrimp, aromatic harissa, and creamy feta all cooked together in one pot for minimal cleanup and maximum taste. Perfect for a quick weeknight dinner, it offers a delightful balance of spice, acidity, and freshness with spinach and lemon added at the end.
Ingredients
Units
Scale
For the main ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1/2 cup chopped shallots
- 3 garlic cloves, minced or thinly sliced
- 2 Tbsp. harissa
- 1 1/2 cups dry orzo pasta
- 3 cups vegetable broth
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 3 to 4 cups fresh baby spinach
- 1/3 cup crumbled feta cheese, plus extra for garnish
- 1 lemon, divided
- Fresh chopped parsley for garnish
Optional garnish
- Extra feta cheese
- Chopped parsley
- Lemon wedges
Instructions
- Cook the shrimp: Heat 2 tablespoons of oil in a large pan with a fitted lid over medium heat. Once hot, add the shrimp seasoned with ½ teaspoon salt and a quarter teaspoon black pepper, and cook for about 2 minutes on each side until opaque and cooked through. Transfer the shrimp to a clean bowl and set aside.
- Sauté aromatics: Add the remaining 1 tablespoon of oil to the same pan. Toss in the chopped shallots and minced garlic, cooking for about 3 minutes while stirring often until softened and fragrant.
- Toast the orzo and add harissa: Stir in the orzo and harissa, coating the grains well. Cook for 2 minutes, stirring occasionally, to lightly toast the orzo.
- Simmer the mixture: Pour in the vegetable broth, add the fire-roasted diced tomatoes, and season with the remaining salt and pepper. Increase the heat to bring the mixture to a gentle boil. Reduce heat to medium-low, cover, and let simmer for about 15 minutes until the orzo is cooked through.
- Add spinach and shrimp: Remove the lid, stir in the spinach until wilted, then add the cooked shrimp back to the pot. Cook uncovered for 1-2 minutes to rewarm the shrimp.
- Finish and serve: Remove from heat, sprinkle with crumbled feta, and squeeze juice from half a lemon over the dish. Garnish with chopped parsley. Slice the remaining lemon into wedges and serve alongside, topping with extra feta and parsley if desired.
Notes
- Harissa spice level varies by brand; taste and adjust the amount accordingly for milder or spicier heat.
- This dish can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat in the microwave, stirring every 30 seconds, or in a skillet with a splash of water or broth to revive the noodles.
- You can customize this dish by adding other vegetables like bell peppers or adjusting spice levels.
Nutrition
- Serving Size: 1.5 cups
- Calories: 496 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 165 mg
