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Creamy Shrimp Corn Orzo Skillet

A delightful one-pan dish combining shrimp, sweet corn, and orzo in a creamy coconut milk sauce, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb. peeled and deveined raw shrimp Choose high-quality shrimp for the best flavor.
  • 1 Tbsp. Cajun or Creole seasoning For a milder flavor, adjust to taste.
  • 3 Tbsp. extra-virgin olive oil Divided.
For the skillet
  • 1 small yellow or sweet onion, diced
  • 1 medium poblano pepper, seeds and ribs removed, finely chopped
  • 2.5 cups fresh corn kernels (from 3 ears of shucked corn)
  • 3-4 cloves garlic, minced
  • 1.25 cups dry orzo
  • 3 cups vegetable broth
  • 1 cup coconut milk (regular or lite)
  • 0.5 tsp. kosher salt
  • 0.25 tsp. black pepper
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 Tbsp. butter
  • 1 sprig fresh basil for garnish (optional)

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. Add the fresh corn kernels and minced garlic to the skillet, cooking for an additional 3 minutes.
  5. Introduce the dry orzo and stir to coat in the butter and veggies. Toast the grains lightly for 2 minutes.
  6. 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.
  7. Once boiling, reduce the heat to a gentle simmer, stirring occasionally until the orzo is tender, about 15 minutes.
  8. 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.
  9. Garnish with fresh basil, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in a skillet over low heat with a splash of vegetable broth or coconut milk.