Shrimp Street Corn Skillet

Overhead shot of finished Prepared street corn orzo with shrimp in skillet.

Course: Main Course

Cuisine: Cajun

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 484kcal

Author: Platings and Pairings

This Shrimp Street Corn Skillet with orzo 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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Equipment

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 bell 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 or fire roasted frozen corn kernels
4 ounces cream cheese cubed
2 Tablespoons sour cream
2 Tablespoons lime juice fresh squeezed
½ cup cotija cheese or feta, crumbled
2 Tablespoons fresh cilantro minced
1 jalapeno halved and thinly sliced, optional

Instructions

Place 1 pound 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 2 Tablespoons butter. Once melted, add the 1 red bell pepper, 1 shallot, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the 3 cloves garlic and cook until fragrant, about 30 seconds. Add the 1 cup orzo pasta and remaining teaspoon Cajun or Creole seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin ground and ¼ teaspoon black pepper and cook for another 2 minutes.
Add the 2 cups chicken 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 4 ounces cream cheese until melted and combined. Add the 1 ½ cups frozen corn , 2 Tablespoons 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 ½ cup cotija cheese, 2 Tablespoons fresh cilantro, and jalapeno slices, if desired. Enjoy!

Notes

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.

Nutrition