Name: One Pan Creamed Corn Orzo with Shrimp Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 lb. peeled and deveined raw shrimp; 1 Tbsp. Cajun or Creole seasoning*; 1 Tbsp. extra-virgin olive oil (for shrimp); 2 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)

Jump to Recipe· 4.2 from 5 reviews

I have to tell you about this dish I make all the time when I want something comforting yet impressive: the One Pan Creamed Corn Orzo with Shrimp Recipe. It’s a vibrant, hearty meal that perfectly balances the sweetness of fresh corn with the delicate, flavorful shrimp all nestled in a creamy orzo base. I love how everything cooks together in one pan, making it a simple but spectacular dish I turn to for busy weeknights or when friends come over unexpectedly.

Why You’ll Love This One Pan Creamed Corn Orzo with Shrimp Recipe

What really draws me to this One Pan Creamed Corn Orzo with Shrimp Recipe is the incredible flavor combination. The shrimp are spiced with Cajun or Creole seasoning, giving them a nice kick, while the sweetness of fresh corn and the creaminess of coconut milk create a smooth, comforting backdrop. The poblano pepper adds just the right touch of earthiness and mild heat, rounding out the taste so beautifully. I find each bite is both fresh and comforting, making it endlessly satisfying.

Besides bursting with flavor, this recipe is unbelievably easy to prepare. Everything cooks in a single pan, which means there’s minimal cleanup afterward—a huge win in my book. The steps flow naturally, from searing the shrimp to simmering the orzo and corn in flavorful broth and coconut milk until everything is tender and creamy. I often serve this dish for family dinners, casual gatherings, or even when I want to treat myself without spending hours in the kitchen. It truly stands out with its bright flavors and seamless versatility.

Ingredients You’ll Need

A round white plate with a wooden board on top holds multiple small bowls and food items arranged neatly. Starting from the top, there is a brown wooden bowl filled with chopped dark green poblano pepper. To its right, a similar bowl contains small yellow orzo pasta. Below the orzo, a small white bowl holds whole peeled garlic cloves. Next to it, a small clear bowl is filled with light brown broth. In the center on the wooden board, a speckled brown and white bowl contains raw gray shrimp with tails, arranged in a circular pile. To the left, a small gray bowl has a few thick pale yellow butter squares. Below the shrimp, a small clear bowl is filled with white coconut milk. To the left of this, two pale yellow corn cobs with kernels face downward diagonally. Above the corn, a brown wooden bowl holds chopped white onion pieces. At the top left, there is a small pile of reddish-brown Cajun seasoning powder on the white plate. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are wonderfully simple yet essential to building its rich flavor and inviting texture. Each element, from the fresh corn to the creamy orzo, plays a crucial role in the final dish’s delicious harmony and vibrant color.

1 lb. peeled and deveined raw shrimp: The star protein that soaks up bold seasoning beautifully and cooks quickly.
1 Tbsp. Cajun or Creole seasoning: Adds a perfect spicy kick that livens up the shrimp and the whole dish.
3 Tbsp. extra-virgin olive oil, divided: Used for searing and sautéing to bring out the best textures.
2 Tbsp. butter: Elevates the dish’s richness and adds silky mouthfeel when combined with the corn and orzo.
1 small yellow or sweet onion, diced: Builds a flavorful base with subtle sweetness when cooked down.
1 poblano pepper, finely chopped: Gives a mild heat and adds a beautiful green color splash.
2 1/2 cups fresh corn kernels: Provides natural sweetness and a lovely juicy pop in every bite.
3 to 4 garlic cloves, minced: Adds aromatic depth that brightens the entire dish.
1 1/4 cups dry orzo: A tiny, pasta rice that cooks creamy and comforting.
3 cups vegetable broth: The flavorful cooking liquid that infuses the orzo.
1 cup coconut milk: Brings luxurious creaminess and a gentle tropical note that complements shrimp beautifully.
1/2 tsp. kosher salt + 1/4 tsp. black pepper: Perfect seasoning balance to enhance all flavors without overpowering.
1 Tbsp. fresh thyme leaves: Offers subtle herbal freshness that brightens creamy dishes wonderfully.
2 Tbsp. fresh lemon juice: Adds zesty brightness to lift all the rich flavors.
Fresh basil for garnish (optional): Adds color and a fragrant finish if you want a pop of green.

Directions

Step 1: Start by seasoning the shrimp. Place the peeled and deveined shrimp in a large bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with Cajun or Creole seasoning. Toss until all shrimp are evenly coated and set aside for a moment.

Step 2: Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium-high heat. Once hot, add the shrimp and cook for 3 to 5 minutes, turning occasionally so that they sear on both sides and turn opaque. Make sure not to overcook; you want tender shrimp. Remove shrimp from the pan and place them on a plate, covering loosely to keep warm. Lower the heat to medium.

Step 3: In the same pan, add the remaining olive oil and the butter. Once melted and sizzling, add the diced onion and finely chopped poblano pepper. Stir frequently and cook these for about 3 to 4 minutes until the onion becomes soft and translucent.

Step 4: Add the fresh corn kernels and minced garlic to the pan. Stir everything together and cook for an additional 3 minutes to soften the corn and release the garlic’s aroma.

Step 5: Sprinkle the dry orzo into the pan and stir to coat it well in the buttery vegetable mixture. Toast the orzo for 2 minutes, stirring to avoid burning. This step brings out a lovely nutty flavor.

Step 6: Pour in the vegetable broth and coconut milk, then season with kosher salt and black pepper. Stir to combine, then increase the heat slightly and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, leaving the skillet uncovered. Stir occasionally to prevent sticking and cook until the orzo is tender and creamy—typically about 15 minutes.

Step 7: When the orzo has reached the perfect consistency, stir in fresh thyme leaves and 1 tablespoon of fresh lemon juice. Nestle the cooked shrimp back into the skillet and squeeze the remaining tablespoon of lemon juice over everything for a bright finish. If you like, garnish with fresh basil leaves for an inviting presentation.

Servings and Timing

This recipe comfortably serves 4 people, making it perfect for a family meal or a small gathering. The prep time takes about 10 minutes while the cooking process takes approximately 25 minutes. Altogether, you’re looking at about 35 minutes from start to finish. There’s no additional resting or cooling time needed, so you can serve it straight from the pan while it’s warm and inviting.

How to Serve This One Pan Creamed Corn Orzo with Shrimp Recipe

A white bowl filled with a base layer of orzo pasta mixed with bright yellow corn and bits of green herbs, topped with five grilled shrimp that have a dark, spicy char on their surface. The shrimp are arranged on top, and there is a fresh green basil leaf in the center along with a slice of lemon on the left side of the bowl. A bronze spoon rests on the right edge of the bowl. The bowl sits on a white marbled surface with a glass of water nearby and a striped cloth partially visible at the bottom left, photo taken with an iphone --ar 4:5 --v 7

I love serving this One Pan Creamed Corn Orzo with Shrimp Recipe piping hot, right from the skillet, because that’s when the creamy orzo and peachy shrimp flavors are at their very best. For sides, it pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or even some simple roasted asparagus to add a fresh contrast to the creaminess. If you want to keep it on the lighter side, steamed green beans or sautéed spinach make beautiful accompaniments too.

When it comes to garnishing and presentation, I like to sprinkle bright fresh basil or a little extra thyme on top for a pop of color. Serving individual portions in shallow bowls lets the dish make a cozy, comforting impression. Little wedges of lemon on the side encourage guests to add an extra fresh squeeze if they like it tangier.

For drinks, I reach for something refreshing and light. A chilled Sauvignon Blanc or a crisp, citrus-forward rosé pairs beautifully with the shrimp and creamy textures. If I’m in the mood for cocktails, a gin and tonic with a slice of cucumber or lime complements this meal perfectly. And if you’re skipping alcohol, a sparkling water with a twist of lemon or a cold herbal iced tea is wonderful too. I think this dish is perfect for anything from casual weeknight dinners to a relaxed celebration with friends where everyone wants flavorful, fuss-free food.

Variations

I’ve played around with this recipe a lot, and there are so many great ways to customize it to your taste or needs. If you’re not into prawns or want a lighter option, swapping shrimp for scallops or even tender chunks of chicken works beautifully. For a vegetarian twist, try substituting the shrimp with sautéed mushrooms and adding a little smoked paprika for an extra layer of flavor.

If you need this recipe to be gluten-free, no worries—I swap out the orzo for gluten-free pasta or small grains like quinoa. Coconut milk keeps things dairy-free while still delivering creamy richness, but if you want it even lighter, using a full-fat almond milk and adding a little nutritional yeast can add a cheesy flavor without dairy. Vegan lovers can omit the shrimp altogether or replace with pan-seared tofu cubes, making sure to season them well to maintain that punch of flavor.

For some added zest, I sometimes toss in a handful of halved cherry tomatoes or finish the dish with a drizzle of chili oil for a spicy touch. Different cooking methods like using a pressure cooker can accelerate the simmering process if you’re in a hurry, but I personally adore the gentle simmer on the stovetop that develops the flavors slowly and perfectly.

Storage and Reheating

Storing Leftovers

After enjoying this dish, I always transfer any leftovers to airtight containers and refrigerate them promptly. Properly stored, the One Pan Creamed Corn Orzo with Shrimp will keep fresh for up to 3 days. Using glass containers with tight-sealing lids helps preserve the flavors and prevents moisture loss while keeping the shrimp tender.

Freezing

If you want to freeze leftovers, it’s best to transfer them into freezer-safe bags or containers, making sure to squeeze out excess air to prevent freezer burn. This recipe freezes well for up to 3 months. When you’re ready to eat, thaw it slowly overnight in the refrigerator for the best texture and flavor retention.

Reheating

Reheating works best gently on the stovetop over low heat with a splash of broth or coconut milk to loosen up the creamy orzo. If using a microwave, heat in short intervals of 30 seconds, stirring each time so the heat distributes evenly and the shrimp doesn’t overcook. Avoid heating at high temperatures quickly, as it can dry out the shrimp and toughen the orzo.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp fully before cooking and pat them dry to help them sear properly. Frozen shrimp work well, but fresh will always add a subtle brightness that’s hard to beat.

What can I substitute for coconut milk if I don’t have any?

If you don’t have coconut milk, you can use heavy cream or half-and-half for a similar creamy texture, but keep in mind the coconut milk adds its unique sweetness and slight tang that complements the shrimp. For a dairy-free option, almond or cashew milk mixed with a little coconut oil can be a decent stand-in.

Is it okay to use canned corn instead of fresh?

I recommend fresh corn for the best sweetness and texture, but in a pinch, drained canned corn works fine. Just add it a bit later in the cooking process to prevent it from becoming mushy.

Can I make this recipe spicier?

Definitely! You can add extra Cajun seasoning or throw in some diced jalapeño along with the poblano pepper. A dash of cayenne pepper or a drizzle of hot sauce at the end also amps up the heat without overpowering the dish.

How do I know when the orzo is perfectly cooked?

The orzo should be tender but not mushy, similar to al dente pasta. It usually takes about 15 minutes simmering in the broth and coconut milk mixture. Taste a small spoonful towards the end of cooking, and if it has a slight bite but is creamy overall, it’s perfect.

Conclusion

If you want a dish that feels like a warm hug but is bursting with bright, fresh flavors, I encourage you to try this One Pan Creamed Corn Orzo with Shrimp Recipe. It’s quick to pull together, impressive enough for guests, and endlessly satisfying for any occasion. I truly hope it becomes a favorite in your kitchen just like it is in mine.