Description
One Pan Creamed Corn Orzo with Shrimp is a flavorful and creamy skillet dish featuring tender shrimp seasoned with Cajun spices, sautéed with sweet corn, poblano pepper, and orzo pasta. Cooked together in a rich blend of vegetable broth and coconut milk, it combines the heartiness of seafood with the sweetness of corn and the zest of lemon in a quick and easy one-pan meal.
Ingredients
Scale
Shrimp
- 1 lb. peeled and deveined raw shrimp
- 1 Tbsp. Cajun or Creole seasoning*
- 1 Tbsp. extra-virgin olive oil (for shrimp)
Vegetables and 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
Orzo and Liquids
- 3 tbsp. extra-virgin olive oil, divided (1 Tbsp. used with shrimp, 1 Tbsp. added with butter)
- 2 Tbsp. butter
- 1 1/4 cups (8 oz.) dry orzo
- 3 cups vegetable broth
- 1 cup coconut milk (regular or lite)
Seasonings and Garnish
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- Fresh basil for garnish (optional)
Instructions
- Season the shrimp: Place shrimp in a large bowl. Add 1 tablespoon of olive oil and Cajun or Creole seasoning. Toss well to coat each shrimp evenly with the seasoning and oil.
- 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 to sear both sides until shrimp are cooked through and opaque. Transfer shrimp to a plate and cover to keep warm. Reduce heat to medium.
- Sauté vegetables: Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add diced onion and chopped poblano pepper, cooking for 3 to 4 minutes while stirring often until the vegetables are soft and fragrant. Then add fresh corn kernels and minced garlic, cooking for an additional 3 minutes to blend flavors.
- Toast the orzo: Stir the dry orzo into the pan with the vegetables, coating the grains. Cook for 2 minutes to lightly toast the orzo, which enhances its nutty flavor.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk, then add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase heat to bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer, cooking uncovered for about 15 minutes. Stir occasionally until the orzo is tender and the mixture has thickened to a creamy consistency.
- Finish with herbs and lemon: Stir fresh thyme leaves and 1 tablespoon of fresh lemon juice into the orzo mixture. Nestle the cooked shrimp back into the skillet and squeeze the remaining tablespoon of lemon juice over the top for bright acidity. Garnish with fresh basil if desired before serving.
Notes
- Most Cajun or Creole seasonings contain salt; if yours does not, add 1/2 teaspoon kosher salt when seasoning the shrimp.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, stirring every 30 seconds to ensure even heating.
- To freeze leftovers, place in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg
