Creamy Shrimp Corn Orzo Skillet
Directions to follow
- In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil and the Cajun or Creole seasoning, ensuring each shrimp is well-coated for optimal flavor.
- 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 until they achieve a lovely sear and are cooked through. Transfer the shrimp to a plate and cover to keep warm, then reduce the skillet heat to medium.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter. When the butter melts, add the diced onion and finely chopped poblano pepper. Cook for about 3 to 4 minutes, stirring frequently until they soften.
- Next, introduce the fresh corn kernels and minced garlic to the skillet, cooking for an additional 3 minutes to integrate all those wonderful flavors.
- Add the dry orzo to the skillet and stir to coat in the butter and veggies. Toast the grains lightly for 2 minutes to enhance their nutty flavor.
- Pour in the vegetable broth and coconut milk, season with kosher salt and black pepper. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer, leaving the skillet uncovered. Stir occasionally and simmer until the orzo is tender, which should take about 15 minutes.
- Stir in the fresh thyme leaves and 1 tablespoon of fresh lemon juice. Nestle the cooked shrimp back into the skillet, squeezing the remaining lemon juice over the top.
- Garnish with fresh basil if desired, adding a fragrant touch before serving. Enjoy your delicious creation!
Best ways to enjoy it
Serve your Creamy Shrimp Corn Orzo Skillet beautifully by scooping generous portions into wide bowls. A sprinkle of fresh basil on top adds a pop of color and freshness to the dish. Pair it with crusty garlic bread to soak up the creamy sauce or a light green salad to balance the richness. A crisp white wine or a refreshing iced tea can elevate the meal to a whole new level!
Storage and reheating tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in a skillet over low heat, adding a splash of vegetable broth or coconut milk to regain that creamy consistency. For longer storage, you can freeze the dish for up to 2 months. Just make sure to cool it down completely before transferring to freezer-safe containers.
Helpful cooking tips
- Choose high-quality shrimp for the best flavor; wild-caught shrimp can elevate the dish.
- For a burst of freshness, use fresh herbs like dill or parsley along with or instead of thyme.
- If you’re looking for shortcuts, you can use frozen corn instead of fresh; just add it in when you incorporate the garlic for a quicker prep.
Creative twists
Feel free to experiment with different flavors! Substitute the coconut milk for heavy cream if you prefer a richer sauce or try adding spicy chorizo for an extra kick. You can also incorporate seasonal vegetables like bell peppers or zucchini to tailor the dish; they will complement the sweetness of the corn beautifully. Don’t hesitate to switch up the herbs based on what you have on hand—basil or cilantro can offer delightful variations.
Your questions answered
How long does it take to prepare this dish?
From start to finish, expect about 30-40 minutes to make this Creamy Shrimp Corn Orzo Skillet.
Can I use frozen shrimp?
Absolutely! Just ensure to thaw them completely and pat them dry before seasoning.
Is this recipe gluten-free?
To make this dish gluten-free, substitute the regular orzo for gluten-free orzo or another gluten-free pasta type.
What sides pair well with this dish?
Light salads, steamed veggies, or crusty bread work beautifully as side dishes to complement the Creamy Shrimp Corn Orzo Skillet.
Now, get cooking and enjoy the wonderful flavors of this recipe that brings together shrimp, corn, and creamy goodness in a delicious skillet meal!
Creamy Shrimp Corn Orzo Skillet
Ingredients
Method
- In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil and the Cajun or Creole seasoning, ensuring each shrimp is well-coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3 to 5 minutes until cooked through. Transfer the shrimp to a plate and cover to keep warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter. When the butter melts, add the diced onion and finely chopped poblano pepper. Cook for about 3 to 4 minutes until they soften.
- Add the fresh corn kernels and minced garlic to the skillet, cooking for an additional 3 minutes.
- Introduce the dry orzo and stir to coat in the butter and veggies. Toast the grains lightly for 2 minutes.
- Pour in the vegetable broth and coconut milk, season with kosher salt and black pepper. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer, stirring occasionally until the orzo is tender, about 15 minutes.
- Stir in the fresh thyme leaves and 1 tablespoon of fresh lemon juice. Nestle the cooked shrimp back into the skillet, squeezing the remaining lemon juice over the top.
- Garnish with fresh basil, if desired.
