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Shrimp and Orzo Skillet with Creamed Corn

One Pan Creamed Corn Orzo with Shrimp

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.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 1 lb. medium raw shrimp peeled and deveined
  • 1 tsp. kosher salt divided
  • 3/4 tsp. freshly ground black pepper divided
  • 1/4 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
  • 1 1/2 cups dry orzo
  • 3 cups vegetable broth
  • 1 1/2 cups canned coconut milk
  • 1 Tbsp. fresh thyme
  • Fresh basil for garnish


  • Place shrimp in a bowl and season with 1/2 tsp. of the salt, 1/4 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 1/2 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.