Shrimp Skillet with Feta and Veggies

Prep time: 15 minutes

Cook time: 20 minutes

Serving size: 4-5 servings

Difficulty: Medium

Jump to recipe

Ingredients

3 tbsp olive oil, separated

1 lb raw shrimp, peeled and deveined

½ tsp salt, separated

⅛ tsp pepper

1 large zucchini, chopped

2 cloves garlic, minced

½ tsp oregano

1 cup orzo

3 cups vegetable broth, low sodium

Juice from ½ lemon

1 cup grape tomatoes, halved

1 cup marinated artichokes, chopped

2 tbsp fresh basil, chopped

3 ounces feta, cubed

Directions:

Place a large skillet over medium heat. Once hot, add 2 tablespoons of olive oil and shrimp. Season with ¼ tsp salt and pepper. Cook for 2-3 minutes on each side and cook through. Transfer to a bowl.
In the same skillet, cook the chopped zucchini for 4-5 minutes, stirring as needed. Add the cooked zucchini to the bowl with the shrimp.
Wipe out the skillet and return to medium heat. Add in 1 tablespoon of olive oil, garlic, remaining salt and oregano. Cook until fragrant, about 1-2 minutes.
Add in the orzo, broth and lemon juice. Bring to a boil and then reduce to a simmer and cook for 12-15 minutes, stirring frequently until the liquid is absorbed and the orzo is al dente.
Turn off the heat and add in cooked shrimp, zucchini, tomatoes, artichokes, basil and feta. Toss to combine and serve with a fresh wedge of lemon.