This Shrimp Street Corn Orzo Skillet features the best of Cajun and Mexican cuisine! Packed with seared Cajun shrimp, creamy Mexican street corn, and orzo pasta, it’s the perfect 30-minute, easy weeknight skillet dinner.
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Quick and easy weeknight dinners don’t have to be boring and this Shrimp Street Corn Orzo Skillet is here to prove it.
A flavor-packed fusion between Cajun and Mexican cuisine, this easy skillet dinner packs seared Cajun shrimp, elote-style corn kernels, and al dente orzo into every bite. I find myself making this for weeknight dinners over and over again because it comes together in one skillet, is ready in 30 minutes, and has the bold flavors I crave!
If you love my Creamy Cajun Chicken Orzo or my Mexican Street Corn Salad, you’ll be just as smitten with this one-skillet dinner. One bite, and you’ll understand why I’m so obsessed with it!
Ingredients
- Shrimp – To save time, buy large (21 to 25 count) shrimp that are already peeled and deveined. Frozen shrimp works, too, but you’ll need to thaw them before cooking.
- Seasonings – My homemade Cajun seasoning gives this meal its bold bite, while smoked paprika, cumin, black pepper, and salt round out the rest of the flavors.
- Olive oil
- Butter
- Aromatics – Sauteeing a diced red pepper, garlic cloves, and a shallot in the skillet gives every bite savory and slightly sweet undertones.
- Orzo – This small, rice-shaped pasta cooks directly in the skillet, absorbing the rich, creamy, and spicy flavors of the sauce. If you can’t find orzo, try another small pasta like acini di pepe, ditalini, or even small elbow macaroni.
- Chicken broth
- Corn kernels – You can use plain frozen corn, but frozen fire-roasted corn is even better, as it’s the closest to traditional elote (classic Mexican street corn).
- Cream cheese
- Sour cream
- Lime juice
- Toppings – I topped this street corn skillet with crumbled cotija cheese, fresh cilantro, and sliced jalapeños. There are even more ideas in the Variations section below!
How to make a shrimp street corn orzo skillet
Add the raw shrimp to a large bowl and toss it with the olive oil and Cajun seasoning until coated.
Place the seasoned shrimp in an oiled skillet and cook until they’re nicely seared. Transfer the shrimp to a plate and cover it with foil to keep them warm.
Pro tip: Are you new to cooking shrimp? Check out my guide, How to Tell When Shrimp is Done Cooking, for all the helpful tips you need!
Melt the butter in the now-empty skillet, then add the diced bell pepper, shallot, and a pinch of salt and pepper. Cook until the veggies are softened. Lastly, add the minced garlic and cook until fragrant.
Stir the orzo, smoked paprika, cumin, black pepper, and more Cajun seasoning into the skillet.
Deglaze the pan with the broth and heat it to a simmer. Cook, stirring occasionally, until the orzo is almost al dente.
Now stir in the cream cheese, corn, sour cream, and a squeeze of lime juice. Season with salt and pepper to taste.
Nestle the cooked shrimp back into the skillet and simmer until they’re warmed through.
Before serving, season the shrimp and corn skillet with extra lime juice and sprinkle crumbled cotija cheese, chopped cilantro, and jalapeño slices over top. Serve and enjoy!
Tips and tricks
- This street corn skillet recipe moves quickly once you get started, so I recommend having all of your ingredients chopped, measured, and ready to go to keep the cooking process running smoothly.
- Using frozen shrimp? Make sure they’re thawed before you get started. Either refrigerate them overnight or place them in a bowl of cool water for about 20 minutes. Once thawed, pat the shrimp dry with paper towels.
- Toast the uncooked orzo in the skillet for 1 to 3 minutes before adding the broth to enhance its nutty flavor.
Variations
- Turn DOWN the heat: Reduce the Cajun seasoning to 1 teaspoon (divided between the shrimp and orzo) for a milder dish.
- Turn UP the heat: Add extra jalapeños, a dash of hot sauce, or a pinch of cayenne pepper if you want more spice.
- Gluten-free: Make this with gluten-free orzo or another small gluten-free pasta. Quinoa or rice also works well.
- Vegetable add-ins: Sauté extra veggies, like zucchini, cherry tomatoes, spinach, or mushrooms, with the bell pepper and shallot.
- More topping ideas: In addition to cotija cheese, cilantro, and jalapeños, consider topping this skillet dinner with avocado slices, diced tomatoes, pico de gallo, green onions, a drizzle of salsa, or a dollop of guacamole.
Serving suggestions
You can serve the shrimp street corn orzo skillet on its own for dinner or pair it with Southern and Mexican-inspired side dishes to round out the meal. Here are some ideas:
- Mexican Carrots
- Chips and Guacamole
- Mexican Rice
- Mexican Black Beans
- Refried Beans
- Simple Kale Salad
Storing
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing the leftovers.
Reheat the shrimp, corn, and orzo in a skillet over low heat, adding a splash of broth or water to prevent the orzo from drying out. Stir occasionally until heated through.
Wine pairings for shrimp street corn orzo skillet
I love serving this shrimp and orzo dinner with refreshing margaritas, but if you’re in the mood for wine, there are a few options that pair perfectly with the bold, spicy flavors:
- A lightly oaked Chardonnay offers a crisp, citrusy flavor and a touch of creaminess that pairs wonderfully with the richness and spice.
- Sauvignon Blanc is an excellent choice if you prefer something more refreshing.
- For red wine lovers, a light-bodied Pinot Noir works surprisingly well, complementing the smokiness of the paprika and the sweet corn.
More one-skillet pasta dinners
- Spinach and Artichoke Orzo with Chicken
- Sun Dried Tomato Chicken Orzo
- Creamy Mushroom Orzo Chicken
- Cheesy Tortellini Lasagna Skillet
Did you make this shrimp street corn skillet?
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Shrimp Street Corn Orzo Skillet
Ingredients
- 1 pound shrimp (uncooked, peeled and deveined )
- 2 teaspoons Cajun seasoning (or Creole seasoning, divided)
- 2 Tablespoons olive oil (divided)
- 2 Tablespoons butter
- 1 red pepper (diced)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- ¼ teaspoon black pepper
- 2 cups chicken broth (low sodium )
- 1 ½ cups frozen corn kernels (or fire roasted frozen corn kernels)
- 4 ounces cream cheese (cubed)
- 2 Tablespoons sour cream
- 2 Tablespoons fresh lime juice
- ½ cup cotija cheese (or feta, crumbled)
- 2 Tablespoons fresh cilantro (minced)
- 1 jalapeno (halved and thinly sliced, optional)
Instructions
- Place shrimp in a large bowl. Add 1 TBSP olive oil and 1 teaspoon Cajun or Creole seasoning; toss well to coat.
- Heat the remaining 1 TBSP olive oil in a large high-sided skillet over medium-high. Add shrimp; cook 3 to 5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
- To the now empty skillet, add the butter. Once melted, add the bell pepper, shallots, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the orzo and remaining teaspoon Cajun or Creole seasoning, smoked paprika, cumin and black pepper and cook for another 2 minutes.
- Add the broth and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes.
- Stir in the cream cheese until melted and combined. Add the corn kernels, sour cream and 1 Tablespoon lime juice and stir to combine. Season with salt and pepper, to taste.
- Nestle the shrimp in the orzo and simmer for 5 minutes, or until warmed through. Squeeze the remaining 1 Tablespoon lime juice over the top. Sprinkle with the cotija cheese, cilantro, and jalapeno slices, if desired. Enjoy!
Notes
- This street corn skillet recipe moves quickly once you get started, so I recommend having all of your ingredients chopped, measured, and ready to go to keep the cooking process running smoothly.
- Using frozen shrimp? Make sure they’re thawed before you get started. Either refrigerate them overnight or place them in a bowl of cool water for about 20 minutes. Once thawed, pat the shrimp dry with paper towels.
- Toast the uncooked orzo in the skillet for 1 to 3 minutes before adding the broth to enhance its nutty flavor.
- Turn DOWN the heat: Reduce the Cajun seasoning to 1 teaspoon (divided between the shrimp and orzo) for a milder dish.
- Turn UP the heat: Add extra jalapeños, a dash of hot sauce, or a pinch of cayenne pepper if you want more spice.
- Gluten-free: Make this with gluten-free orzo or another small gluten-free pasta. Quinoa or rice also works well.
- Vegetable add-ins: Sauté extra veggies, like zucchini, cherry tomatoes, spinach, or mushrooms, with the bell pepper and shallot.
- More topping ideas: In addition to cotija cheese, cilantro, and jalapeños, consider topping this skillet dinner with avocado slices, diced tomatoes, pico de gallo, green onions, a drizzle of salsa, or a dollop of guacamole.
