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20 minutes

Mediterranean Shrimp & Orzo

with Feta, Tomatoes & Mint

Cooking time

20 minutes


2 / 4


530 /serving

Is there anything better than a Mediterranean-inspired recipe to help you forget about the winter cold for a few hours? This recipe does just that with a beautiful combination of light orzo, savoury shrimp, fresh tomatoes, and a generous sprinkling of feta cheese. Perfectly balanced and healthy too, this is the perfect recovery meal after the indulgences of the holiday season!

We will send you:

  • 285g Shrimp
  • 2 Garlic cloves
  • 1 Lemon
  • 2 Tomatoes
  • 60g Baby spinach
  • 1 Bunch of mint
  • 142g Orzo
  • 30g Feta
  • 8g Mediterranean spice blend (garlic, cumin, black pepper, paprika, salt, oregano, basil)

You will need:

Medium pot
Large pan (nonstick if possible)
Olive oil
Salt & pepper
Total Fat
17 g
Saturated Fat
4 g
980 mg
Total Carbs
63 g
6 g
33 g
5 g
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo to the pot of boiling water and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo. Toss with a drizzle of olive oil to prevent sticking and set aside.
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Mise en place
While the orzo cooks, pat the shrimp dry with paper towel and remove the shells from the tails; season with the spice blend and S&P. Thinly slice the garlic. Halve the lemon; juice one half and quarter the other. Small dice the tomatoes. Pick the mint leaves off the stems.
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Cook the shrimp
In a large pan (nonstick, if possible), heat a drizzle of olive oil on medium-high. Add the seasoned shrimp to the pan. Cook, flipping halfway through, 2 to 3 minutes or until opaque and cooked through. Transfer the shrimp to a plate and set aside in warm spot.
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Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium. Add the garlic and tomatoes. Cook, stirring frequently, 1 to 2 minutes, until fragrant and the tomatoes begin to soften. Add the spinach and lemon juice. Cook, stirring frequently, 1 to 2 minutes, until the spinach is completely wilted; season with S&P.
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Finish & serve
Return the shrimp to the pan of vegetables. Add the drained orzo and feta. Toss to thoroughly combine. Divide the finished orzo, shrimp and vegetables between your plates. Garnish with the mint (roughly chop just before adding) and the lemon wedges. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.