Start by prepping your ingredients. Rinse the shrimp under cool water and pat dry. Juice those fresh lemons, ensuring you eliminate any seeds. Chop the parsley and dill—fresh herbs add a burst of flavor.

Dicing the cucumber and red onion is next. This step creates a beautiful medley of colors and textures in the dish.

Preheat your oven to 400°F (200°C). On a large baking sheet, spread the shrimp evenly. Drizzle with olive oil, and sprinkle with sea salt and black pepper. Give them a good toss until they are well-coated.

Roast the shrimp for about 10-12 minutes or until they turn pink and opaque.

While the shrimp is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes. Stir occasionally so it doesn’t stick.

Once cooked, drain the orzo and place it in a large bowl.

To the bowl of warm orzo, add the roasted shrimp directly from the oven, along with the capers, red onion, cucumber, scallions, parsley, and dill. Gently toss everything together to combine.

The warmth from the orzo will help the flavors meld beautifully.

Add a generous splash of lemon juice and a good drizzle of olive oil over the mixture. Toss to ensure that each ingredient is coated in tangy goodness. If you like it cheesier, add the feta cubes and olives now.

Give everything another gentle toss to combine.

Transfer your warm, flavorful creation to a serving platter. Garnish with extra herbs or lemon slices as desired. This dish is equally delightful served warm or at room temperature, making it incredibly versatile.