Description
This creamy shrimp and corn orzo skillet is a flavorful, one-pan dish featuring tender shrimp seasoned with Cajun spices, sweet fresh corn, and creamy coconut milk. Toasted orzo simmers in vegetable broth to create a luscious, comforting meal perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
Shrimp
- 1 lb. peeled and deveined raw shrimp
- 1 Tbsp. Cajun or Creole seasoning
- 1 Tbsp. extra-virgin olive oil
Vegetables & Aromatics
- 1 small yellow or sweet onion, diced
- 1 poblano pepper, seeds and ribs removed, finely chopped
- 2 1/2 cups fresh corn kernels (from 3 ears of shucked corn)
- 3 to 4 garlic cloves, minced
Cooking Fats
- 2 Tbsp. extra-virgin olive oil (divided)
- 2 Tbsp. butter
Grains & Liquids
- 1 1/4 cups (8 oz.) dry orzo
- 3 cups vegetable broth
- 1 cup coconut milk (regular or lite)
Seasonings & Garnishes
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. fresh lemon juice (from 1 lemon, divided)
- Fresh basil for garnish (optional)
Instructions
- Season the Shrimp: Place the shrimp in a large bowl. Add 1 tablespoon of olive oil and Cajun or Creole seasoning. Toss well to evenly coat the shrimp, ensuring a flavorful base for cooking.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large high-sided skillet over medium-high heat. Add the seasoned shrimp and cook for 3 to 5 minutes, turning occasionally to sear both sides until the shrimp become fully opaque and cooked through. Transfer the shrimp to a plate and cover to keep warm. Reduce the heat to medium for the next step.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the diced onion and finely chopped poblano pepper. Cook for 3 to 4 minutes, stirring frequently, until the vegetables soften and become fragrant.
- Add Corn and Garlic: Stir in the fresh corn kernels and minced garlic cloves. Continue cooking for about 3 minutes to release the sweetness of the corn and meld the flavors together.
- Toast the Orzo: Add the dry orzo pasta to the pan and stir well to coat it evenly with the oil, butter, and vegetable mixture. Cook the orzo for 2 minutes, stirring often to lightly toast it and develop a nutty aroma.
- Simmer the Orzo: Pour in the vegetable broth and coconut milk. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and the sauce thickens to a creamy consistency, about 15 minutes.
- Finish and Garnish: Stir in fresh thyme leaves and 1 tablespoon of fresh lemon juice to brighten the dish. Nestle the cooked shrimp back into the skillet and squeeze the remaining 1 tablespoon of lemon juice over the shrimp. Garnish with fresh basil leaves if desired before serving.
Notes
- For a spicier kick, increase the Cajun or Creole seasoning or add a pinch of cayenne pepper when seasoning the shrimp.
- Substitute coconut milk with heavy cream or half-and-half if preferred for creaminess without the coconut flavor.
- Fresh corn available only seasonally can be replaced with frozen corn kernels; thaw before use.
- Use vegetable broth to keep this dish vegetarian-friendly or swap for chicken broth if preferred.
- Leftovers can be refrigerated for up to 3 days and gently reheated; add a splash of broth to restore creaminess.
