Garides Youvetsi: Greek Shrimp with Orzo Recipe

A simple, comforting Greek meal: perfectly seasoned shrimp served with orzo simmered in a fragrant tomato sauce. Quick to prepare and full of flavour, this dish is ideal for a weeknight dinner or a relaxed weekend meal.

In Greek cuisine, shellfish like shrimp — called garides — appear often, especially during periods of Orthodox fasting when seafood is commonly eaten. Growing up Greek, shrimp dishes were a regular part of our table. This recipe is not a salad; it’s a warm, stovetop youvetsi where seasoned shrimp are cooked with wine and then combined with orzo that has simmered in a tomato sauce. The result is rustic, simple and deeply satisfying.

Why this recipe great

Loaded with flavour. Simple ingredients — tomato, onion, garlic, oregano and paprika — combine to make a richly flavoured sauce that complements the shrimp.

Stovetop cooking. No oven required. Everything comes together in a pot and a skillet, keeping preparation and cleanup easy.

Comforting and quick. Pasta-based comfort food that’s ready in under an hour and perfect for when you want something homey and satisfying.

Key ingredients

Orzo. Also called kritharaki or risoni, this rice-shaped pasta is the classic base for Greek youvetsi and gives a creamy, almost risotto-like texture when cooked in sauce.

Tomato sauce or passata. Use a good-quality passata or a simple homemade tomato sauce for a bright, clean tomato base.

Tomato paste. Cooked briefly, it develops a caramelized depth that enriches the overall sauce.

Olive oil. Provides aroma and body; essential to Mediterranean flavour.

Shrimp (garides). Use peeled and deveined shrimp for convenience, or remove shells yourself to save cost. They cook quickly and finish in the skillet with wine.

Onion and garlic. A yellow onion caramelizes nicely; fresh garlic adds savory depth.

Paprika and oregano. Regular (not smoked) paprika gives colour and a mild warmth; dried Greek oregano adds fragrant, classic Greek notes.

White wine. A splash of white wine lifts the shrimp pan flavors—if you prefer to avoid alcohol, replace it with stock.

How to make

Step 1
Heat olive oil in a large pot and sauté the chopped onion and garlic, stirring often until softened, about 3 minutes.

Step 2
Add tomato paste, paprika and oregano. Cook, stirring, until the tomato paste darkens slightly and becomes caramelized, 2–3 minutes.

Step 3
Pour in boiling water and tomato sauce (or passata), then add the orzo. Simmer over medium heat, stirring frequently, until the orzo is tender. Orzo can stick to the bottom, so stir often, especially early on.

Step 4
While the orzo cooks, prepare the shrimp.

Step 5
Season shrimp with garlic powder, paprika, salt and pepper. Heat oil in a skillet and sear the shrimp until cooked through, a few minutes per side. Do not overcrowd the pan—cook in batches if needed. Remove the cooked shrimp, then add white wine to deglaze the skillet, scraping any browned bits. Reduce the wine by about half, return the shrimp to the skillet, and then add the skillet contents to the cooked orzo. Stir to combine.

Step 6
Serve immediately, topped with chopped parsley and crumbled feta if you like.

Recipe substitutions

If you prefer a different spirit, substitute white wine with 2 tablespoons ouzo for a distinctly Greek note. For an alcohol-free option, use 1/4 cup vegetable or fish stock instead of wine.

For a richer flavour, fry the shrimp in butter or use a mix of butter and olive oil for sautéing the onion and garlic.

If you don’t have orzo, small pastas like ditalini or stelline work well as alternatives.

Cooking tips

Stir the orzo frequently while it cooks to prevent clumping and sticking. Because it absorbs liquid and thickens as it cools, add a splash of water or extra tomato sauce when reheating.

If using frozen shrimp, defrost overnight in the refrigerator or quickly under cold running water until pliable. Pat them dry before seasoning to help them sear evenly.

Recipe variations

Switch shrimp for calamari rings to make youvetsi calamari; watch the cooking time since calamari cooks even faster than shrimp. For a dairy finish, sprinkle crumbled feta or grated mizithra over the top before serving.

Storing and reheating

Store leftovers in the refrigerator for one to two days; seafood is best eaten fresh. Reheat gently on the stovetop or in the microwave, adding a little water or tomato sauce to loosen the orzo, which thickens as it cools.

Related recipes

Youvetsi with lamb (Greek orzo with lamb) — a hearty oven-baked version with lamb and orzo.

Youvetsi with chicken (Greek orzo with chicken) — orzo and chicken baked in tomato sauce for an easy family meal.

Youvetsi with chickpeas (Greek orzo with chickpeas) — a vegan interpretation of this classic dish featuring chickpeas.