Description
This One Pan Creamed Corn Orzo with Shrimp is a creamy, flavorful dish combining tender shrimp, sweet fresh corn, and orzo pasta simmered in coconut milk and vegetable broth. Infused with Cajun seasoning, fresh herbs, and a hint of lemon, it offers a comforting yet vibrant meal with minimal cleanup.
Ingredients
Scale
Shrimp
- 1 lb. peeled and deveined raw shrimp
- 1 Tbsp. Cajun or Creole seasoning*
- 3 Tbsp. extra-virgin olive oil, divided
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
Grains & Liquids
- 1 1/4 cups (8 oz.) dry orzo
- 3 cups vegetable broth
- 1 cup coconut milk (regular or lite)
Seasonings & Herbs
- 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)
- 2 Tbsp. butter
Instructions
- Season the Shrimp: Place the peeled and deveined shrimp in a large bowl. Add 1 tablespoon of olive oil and the Cajun or Creole seasoning, tossing well to coat all the shrimp evenly for a flavorful base.
- Sear 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 achieve a sear on both sides until fully cooked. Transfer the shrimp to a plate and cover to keep warm. Reduce the skillet heat to medium.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the diced onion and finely chopped poblano pepper; cook for 3 to 4 minutes, stirring frequently until the vegetables soften. Then add the fresh corn kernels and minced garlic, cooking for an additional 3 minutes to meld the flavors.
- Toast the Orzo: Add the dry orzo to the skillet and stir to coat with the butter and vegetable mixture. Cook for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
- Simmer the Orzo: Pour in the vegetable broth and coconut milk, then season with kosher salt and black pepper. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, leaving the skillet uncovered. Stir occasionally and cook until the orzo is tender, about 15 minutes.
- Finish the Dish: Stir in the fresh thyme leaves and 1 tablespoon of fresh lemon juice. Nestle the cooked shrimp back into the skillet. Squeeze the remaining 1 tablespoon of lemon juice over the top. Garnish with fresh basil if desired, adding a final fragrant touch before serving.
Notes
- Most Cajun/Creole seasonings contain salt; if yours does not, add an extra 1/2 teaspoon of kosher salt to the shrimp before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, stirring every 30 seconds to heat evenly.
- For long-term storage, freeze leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg
