One-Pot Mexican Shrimp with Orzo and Zucchini
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
One-Pot Mexican Shrimp with Orzo and Zucchini
Description
One-Pot Mexican Shrimp with Orzo and Zucchini features medium shelled and deveined shrimp seasoned lightly with salt, pepper, and garlic. The base is orzo pasta toasted briefly with shallots and garlic to deepen its flavor before simmering in chicken broth, water, and diced tomatoes containing green chilies and chipotle peppers. A pinch of ground cinnamon adds subtle warmth, while lime juice and cilantro brighten the dish. Once the orzo is tender, sliced zucchini is added for a few minutes of cooking, then the shrimp are layered on top. The skillet is transferred to the oven to finish cooking the shrimp and melding the ingredients. The result is a dish with golden orzo bearing a nutty aroma, tender shrimp, and slightly softened zucchini, all enhanced by fresh citrus and herbs.
This dish serves as a filling main course offering a balance of protein, starch, and vegetables. It can be served as a standalone dinner or alongside a simple green salad. The combination of warm spices, bright lime, and fresh cilantro creates an inviting flavor profile that suits casual meals.
Ingredients
- 1 pound Shrimp medium, shelled and deveined
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic pressed or minced, divided
- 1 tablespoon butter
- 1 tablespoon canola oil
- ⅓ cup shallot minced
- 1 ⅓ cup orzo pasta dry
- 2 cups chicken broth
- 1 cup water
- 1 ounce diced tomatoes I used RO*TEL, with green chilies and chipotle peppers, canned
- ½ teaspoon ground cinnamon
- lime juice juice of 2 limes
- ¼ cup cilantro chopped
- 2 cups zucchini sliced
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the shrimp with the salt and pepper and 1 clove of pressed garlic and set aside.
- In a large, high-sided skillet over medium high heat, melt the butter with the canola oil. Add the minced shallots and garlic, and cook for 30 seconds or until fragrant, stirring often so the garlic doesn't burn. Add the dried orzo pasta and continue to cook and stir, until the orzo is golden and smells nutty. Add the chicken broth, water, tomatoes with green chiles, cinnamon, lime juice and cilantro, and cook until the orzo is tender to the bite, about 5-8 minutes. Add the zucchini and cook for 2-3 minutes, then top with the shrimp.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the shrimp is done and the orzo is tender.
- Sprinkle with more cilantro and another squeeze of lime if you like and serve!
User Reviews
Overall Rating
4.7
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