Recipe: One Pan Cajun Shrimp & Corn Orzo

✨One Pan Cajun Shrimp & Corn Orzo ✨A simple, cozy recipe perfect for busy nights!

INGREDIENTS  

1 lb. peeled and deveined raw shrimp

1 Tbsp. Cajun or Creole seasoning

3 Tbsp. extra-virgin olive oil, divided

2 Tbsp. butter

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

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

1 Tbsp. fresh thyme leaves

2 Tbsp. fresh lemon juice (from 1 lemon)

Fresh basil for garnish (optional)

👩🏽‍🍳Instructions

1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add shrimp, sprinkle with Cajun or Creole seasoning, and cook 3–5 minutes, turning once, until opaque. Transfer shrimp to a plate and cover to keep warm. Reduce heat to medium.

2. Add remaining 1 Tbsp olive oil and butter to the skillet. Stir in onion and poblano; cook 3–4 minutes until softened. Add corn and garlic; cook 3 minutes more.

3. Stir in orzo and toast for 2 minutes. Pour in broth, coconut milk, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until orzo is tender, about 15 minutes.

4. Stir in thyme and 1 Tbsp lemon juice. Return shrimp to skillet and drizzle with remaining lemon juice. Garnish with fresh basil, if desired.