Skinny Baked Sriracha Shrimp with Feta, Olives and Tomatoes
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Baked Shrimp adapted frpm Ellie Krieger
Scallion Orzo with Lemon from Martha Stewart
Baked Sriracha Shrimp
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can of no-salt-added diced tomatoes, with the juice
  • 2 tablespoons Sriracha Sauce or your favorite hot sauce (more or less depending on how hot you like it)
  • 2 tablespoons chopped parsley
  • 1½ pounds large shrimp, peeled and deveined (I leave the tails on;.looks prettier)
  • ½ cup pitted and sliced kalamata olives
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup finely chopped fresh cilantro
  • ⅔ cup crumbled full-fat or fat-free feta cheese (about 3 ounces)
Zesty Scallion Orzo
  • 1 lemon
  • coarse salt and ground pepper
  • 1 cup orzo
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
Make the Baked Sriracha Shrimp
  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and Sriracha then bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the juices and sauce thicken.
  3. Remove from the heat. Stir in the parsley, shrimp and sliced olives. Season with salt and pepper. IF you're using full-fat feta, sprinkle the feta over the top and bake until the shrimp are cooked through and cheese melts, about 12 minutes. If you're using fat-free feta, sprinkle it over the top AFTER it bakes in the oven for 12 minutes.
  4. Top with chopped cilantro and serve over lemony orzo, if desired.
Make the Zesty Orzo
  1. Using a vegetable peeler, peel half the lemon (avoiding the bitter white pith); thinly slice peel and squeeze 2 tablespoons juice into a small bowl. Set the peel and juice aside.
  2. Bring a large saucepan or medium pot of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return the orzo to the saucepan or pot.
  3. Stir lemon juice, oil, butter and scallions into the hot orzo. Season with salt and pepper; then toss to combine.
Recipe by parsley sage sweet at