One Pan Creamed Corn Orzo with Shrimp celebrates summer produce in an easy weeknight dinner. This one-skillet meal is kid-friendly and ready in 30 minutes.
The Best Shrimp Orzo Recipe:
This one pan wonder features fresh corn imbued with poblano pepper, garlic, fresh thyme, and basil. In place of half and half, canned coconut milk helps the dish achieve top-notch creaminess. And to finish, cayenne-spiced shrimp lends a kick of heat to cut through the sweetness of the corn.
This recipe is easy enough for weeknight dinner, yet impressive enough to entertain. Plus, it comes together in right around 30 minutes and only requires ONE PAN (thus, less DISHES). I think we can all agree that duo is worth celebrating.
What is the difference between creamed corn and regular corn?
Traditionally, creamed corn is made by simmering sweet corn in a mix of butter and milk (or cream) until plump and creamy. In this version, however, we’re using a mix of coconut milk and vegetable broth for a lighter, yet equally flavorful, dish. Using fresh corn is key for both flavor and texture, however if you’re making this out of season, frozen corn will do the job.
In terms of nutrition, sweet corn is high in lutein and zeaxanthin, two phytochemicals that promote healthy vision. Additionally, it has nearly 3 grams of fiber per serving and only 6 grams of natural sugar.
Is Orzo Healthier than Rice?
Orzo may look similar to rice, however it’s actually a type of short-cut pasta. Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice for a fast weeknight dinner. Additionally, this type of grain seems to be a universal favorite among adults and kiddos. Orzo is lower in fiber and certain B vitamins than brown rice, however if you can find whole-grain orzo, it will help even out the playing field.To recap, this recipe is fast, easy, and perfect for weeknight summer dinners. Plus, leftovers reheat well and make for great work day lunches!
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Easy One Pan Recipes:
- 1 lb. medium raw shrimp, peeled and deveined
- 1 tsp. kosher salt, divided
- ¾ tsp. freshly ground black pepper, divided
- ¼ tsp. cayenne pepper
- 2 Tbsp. extra-virgin olive oil
- 4 Tbsp. unsalted butter
- 3 cups fresh corn kernels (from 4 shucked ears of corn)
- 1 small yellow onion, diced
- 1 poblano pepper, seeds and ribs removed, finely chopped
- 4 garlic cloves, minced
- 1½ cups dry orzo
- 3 cups vegetable broth
- 1½ cups canned coconut milk
- 1 Tbsp. fresh thyme
- Fresh basil for garnish
- Place shrimp in a bowl and season with ½ tsp. of the salt, ¼ tsp. black pepper, and cayenne pepper; toss to coat.
- Heat oil in a large high-sided skillet over medium-high. When oil begins to smoke and working in batches if needed, add shrimp; cook, turning once, until lightly charred around the edges, about 2 minutes per side. Transfer to a plate and reduce heat to medium.
- Add butter to pan. Once melted, add corn, onion, poblano pepper, and garlic; cook until onion is translucent and mixture is fragrant, 4 to 5 minutes. Add orzo and remaining ½ tsp. salt and black pepper; cook 1 minute; stirring often. Add broth, coconut milk, and fresh thyme; simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes or according to package instructions. Add shrimp back to pan and garnish with basil.