In a mixing bowl, whisk together 1 tablespoon lemon juice, lemon zest, salt, and pepper; add the shrimp, toss to coat, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes.

Add garlic and cook for 15 seconds, stirring frequently.

Add orzo and cook for about 4 minutes, stirring often until lightly browned.

Pour in chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally.

Stir in olives and ¼ cup feta cheese. Add lemon juice, remaining lemon zest, and season with salt and pepper.

Nestle the shrimp into the orzo mixture; cover and cook for 3-4 minutes until shrimp is opaque and cooked through.

Remove from heat and top with remaining feta cheese and chopped parsley.

Serve hot garnished with parsley.