Summertime in Greece brings forth the delectable Greek orzo with prawns (shrimps), a dish adored across the land. In a skillet, a medley of flavors comes together as prawns (shrimp), tomatoes, onions and oregano are crowned with a sprinkle of fresh parsley. And it comes together in under 30 minutes and can be made with either orzo or pasta. Great for a quick weekend or weeknight dinner.

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Inspiration for the dish

I remember the first time I tried this dish vividly. It was during my trip to Santorini this summer, and we dined at Restaurant Too Ouzeri. After starting with a fresh seviche, we opted for the prawn with orzo as the main course. I have to say, it was one of the best meals I enjoyed in Greece. The orzo was impossibly rich and creamy, made with a stock that was well-spiced and slow-cooked. The large prawns on top were fresh and juicy, perfectly cooked with tender flesh.

Greek Cuisine

Greek cuisine stands tall for its infusion of nature’s finest, robust tastes, and the embrace of age-old herbs and spices that highlight super-fresh ingredients. This Greek Orzo with Prawns is the perfect example of that. With tender orzo pasta, plump, juicy shrimp, and an ensemble of fragrant herbs and spices, it is a hallmark of Greek cuisine.

What is orzo?

Orzo is a type of pasta that has the shape of a wheat or barley grain and is about the size of rice. It is a common pasta in Greek and Italian cuisine. In Greek it is also called kritharaki (which means barley) or minestra. It is made from durum wheat. Orzo does taste like pasta because it is pasta.

How to cook orzo

Orzo is very to cook, it is much the same as cooking pasta. In this recipe, we will use 275g of orzo and cook it in 4 cups of prawn (shrimp) stock. Before cooking the orzo in the stock, it should be toasted in a pan to increase flavour and add a subtle nuttiness to the dish. To do this we will cook the orzo in the onions with olive oil in a pan until golden brown. The step enhances the flavour of the orzo. Once the orzo is toasted and golden brown, the well-seasoned stock can be added and cooked for 7 to 8 minutes until el dente, soft but still chewy.

What kind of prawns (shrimp) to use

Should I be fresh or frozen prawns? Either will work! For convenience for home cooking, I have used 1kg (2,2lb) of frozen tiger prawns for this recipe, with the heads and shells on. The heads and shells will be used to make the stock for the sauce. If you are able to source fresh prawns then it would lend a wonderful flavour as well.

If your prawns are not yet deveined, rinse them in cold water to fully defrost, use a knife to cut along the top spine of the shell to expose the vein which can easily be removed.

Alternatively, if you are pressed for time or looking for extra convenience, quality store-bought shrimp stock can be used or a previously prepared homemade shrimp broth would work perfectly.

How to make a prawn (shrimp) stock

Prawn stock, also known as shrimp stock, is a flavorful liquid obtained by simmering prawn or shrimp shells, heads, and sometimes tails in water with various aromatic vegetables and herbs. It serves as a base for many seafood dishes and imparts a rich, briny flavor, full of umami, that enhances the taste of the final dish. I have an in-depth post on preparing shrimp stock here.

Tips for cooking the prawns with orzo

Take care to not overcook the prawns (shrimps) as they can easily turn rubbery which alters the texture of the meat. Have a look at the cooking time for the prawns below.

How to eat orzo with prawns

This Greek-style shrimp orzo is perfect as a meal in itself and goes well alongside some fresh crusty bread to soak up the sauces. As a side dish, this Baked Feta with Tomato and Olive Oil will be an excellent addition to the dish.

Reheat orzo with prawns

This dish would be perfect to eat the next day and can be reheated in a microwave or on low heat on the stove in a pot. Add a dash of water if the orzo has dried and finish with a drizzle of olive oil.