Preheat your oven to 425°F (220°C). Toss shrimp with olive oil, salt, pepper, oregano, paprika, and lemon zest. Coat evenly and arrange on a baking sheet.

Roast shrimp in the oven for 8–10 minutes until opaque and curled. Set aside.

In a large pot, boil salted water and cook orzo according to package instructions, typically 8–10 minutes. Drain and return orzo to the pot.

Stir in more olive oil, lemon juice, minced garlic, and red pepper flakes to taste into the hot orzo.

Fold in cherry tomatoes, spinach, parsley, and dill. Mix gently until spinach wilts slightly.

Carefully fold in feta cheese and capers if using, being gentle to keep feta intact.

Top the orzo mixture with roasted shrimp and serve warm or at room temperature, garnished with herbs and lemon wedges.