Description

This One Pan Creamed Corn Orzo with Shrimp is a delicious and creamy skillet meal combining tender shrimp seasoned with Cajun spices, sweet fresh corn, and tender orzo pasta cooked in a rich coconut milk and vegetable broth base. The dish is bursting with bold flavors from poblano pepper, garlic, and fresh herbs like thyme and basil, making it a quick and satisfying dinner that’s easy to prepare in just one pan.

Ingredients

Scale

Shrimp and Seasoning

1 lb. peeled and deveined raw shrimp
1 Tbsp. Cajun or Creole seasoning*
1 Tbsp. extra-virgin olive oil

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

Pan and Orzo Ingredients

2 Tbsp. extra-virgin olive oil (divided)
2 Tbsp. butter
1 1/4 cups (8 oz.) dry orzo
3 cups vegetable broth
1 cup coconut milk (regular or lite)
1/2 tsp. kosher salt
1/4 tsp. black pepper

Finishing Touches

1 Tbsp. fresh thyme leaves
2 Tbsp. fresh lemon juice (from 1 lemon)
Fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season the Shrimp: Place the shrimp in a large bowl. Add 1 Tbsp. of olive oil and Cajun or Creole seasoning. Toss well to thoroughly coat the shrimp with the seasoning for a flavorful base.
Cook the Shrimp: Heat 1 Tbsp. 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 are fully cooked through and opaque. Transfer shrimp to a plate and cover to keep warm. Reduce the heat to medium for the next step.
Sauté Vegetables: Add the remaining 1 Tbsp. olive oil and 2 Tbsp. butter to the same skillet. Add the diced onion and finely chopped poblano pepper. Cook for 3 to 4 minutes, stirring often, until the vegetables are softened and fragrant.
Add Corn and Garlic: Stir in the fresh corn kernels and minced garlic cloves. Cook together for about 3 more minutes. This will release the sweetness of the corn and meld the flavors.
Toast the Orzo: Add the dry orzo pasta to the pan and stir well to coat it with the oil, butter, and vegetable mixture. Cook the orzo for 2 minutes, stirring often, allowing it to lightly toast and develop a nutty flavor.
Simmer the Orzo: Pour in the vegetable broth and coconut milk. Season with 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Increase the heat to bring the mixture to a boil. Once boiling, reduce to a gentle simmer and cook uncovered, stirring occasionally, until the orzo is tender—about 15 minutes. This will also thicken the sauce to a creamy consistency.
Finish and Garnish: Stir in fresh thyme leaves and 1 Tbsp. of fresh lemon juice to brighten the dish. Nestle the cooked shrimp back into the skillet, then squeeze the remaining 1 Tbsp. lemon juice over the shrimp. Garnish with fresh basil leaves if desired before serving.

Notes

Most Cajun/Creole seasonings contain salt; if yours does not, add an additional 1/2 tsp. kosher salt when seasoning the shrimp.
Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat individual portions in the microwave, stirring every 30 seconds for even heating.
Freeze leftovers in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 190 mg