Whisk together 1 tablespoon of lemon juice, lemon zest, salt, and pepper in a bowl. Toss the shrimp in the mixture and set aside.

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

Add minced garlic to the skillet and cook for 15 seconds.

Add the shrimp to the skillet and cook until pink, about 3-4 minutes. Remove shrimp and set aside.

Add orzo pasta to the skillet and cook for 4 minutes, stirring frequently until lightly browned.

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

Stir in olives and crumbled feta cheese. Add remaining lemon juice, salt, and pepper to taste.

Nestle the cooked shrimp into the orzo, cover, and cook for 3-4 minutes until shrimp are cooked through.

Garnish with additional feta and fresh herbs if desired. Serve hot.