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Kicking things up today with my Cajun (lemon) Pepper Shrimp with Creamed Corn Orzo! Peppery, spicy, garlicky, and buttery shrimp, pan-seared with bell peppers and served over creamy, corny, and herby orzo pasta. A complete dinner that’s so simple, and mouth-wateringly delicious. Major bonus? This shrimp dinner is made in just about 30 minutes, using simple summertime ingredients. Perfect summer dinner for any night of the week.
There are shrimp recipes, but then there is this shrimp recipe. It’s honest to goodness one of the better shrimp dishes I have created. And while it may not be the prettiest recipe I’ve made, it’s so easy, and so very good. It takes maybe 30-minutes from start to finish, uses fresh summer produce, and a good mix of pantry staple ingredients.
Trust me, it’s the best Monday recipe, and great for every other day of the week too.
The funniest thing about this cajun shrimp and orzo? It was created towards the end of a long and pretty exhausting day. As I was making it, I knew for sure that it was a dish I was never going to share with you all. I mean, cajun shrimp? That’s a little boring, and everyone knows how to make cajun shrimp, right?
It wasn’t even the least bit pretty either, so no way was I sharing…
These were my thoughts as I was making the dish. These are often my thoughts when I’m feeling uninspired in the kitchen…aka when my mind goes to negative places. I start talking down to not only myself, but the food too. Sounds weird, but yep, I do it.
Anyway, as I began cooking, something switched inside me, and I challenged myself to step outside the box. What would make the cajun shrimp different…better than all other cajun shrimp recipes? What would make it pleasing to the eye and colorful?
And then I figured it out. I pulled out what I had on hand, got creative, and added color. In turn, I created a shrimp recipe that I love!
And that sums up the way I develop recipes at least half of the time. Always challenging myself to step just slightly off the beaten path. And it almost always works.
On to the nitty-gritty details…
While this is not a 10 ingredient recipe, don’t let that scare you away. Promise it’s straight forward, quick and easy. Since the orzo takes the longest to cook, start with this. It’s all made in ONE pan and it’s my favorite part.
Why?
Orzo + butter + garlic + corn + all the fresh thyme…just a few of my favorite things.
The corn is first caramelized with a touch of garlic. Then add the orzo and then the liquids to fully cook the orzo. I used a combination of wine and water, but you can certainly use all water if you prefer not to cook with wine.
Once the orzo is al dente, stir in a touch of coconut cream and parmesan cheese. And done. Now you have creamed corn orzo, and yes, it is every bit as delicious as it sounds.
While the orzo is cooking away, make the shrimp.
It’s a simple mix of andouille sausage, plenty of bell peppers, and shrimp tossed with cajun seasoning. Minimal ingredients, but so much flavor. The sausage, while completely optional, adds a really nice authentic cajun taste (here’s another great recipe using andouille sausage). I think it’s why we loved this shrimp so much. It adds an additional layer of texture and flavor, which is what Cajun cooking is all about, spicy, smoky flavor!
The sweet, herby, and creamy orzo is the perfect balance to the spicy, smoky, and heavily seasoned shrimp. It all feels very southern, which I kind of love. Something about summertime always has me craving southern-inspired foods.
Anyone else?
Excited to keep making this throughout the summer. It will be a great way to use all the fresh herbs and bell peppers growing in the greenhouse, along with the sweet corn from the market. Fresh summer food at its best! Enjoy, and happiest Monday!
If you make this Cajun Pepper Shrimp with Creamed Corn Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cajun Pepper Shrimp with Creamed Corn Orzo.
Servings: 4
Calories Per Serving: 890 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter
- 4 ears corn kernels, removed from the cob
- 3 tablespoons fresh thyme leaves
- kosher salt and black pepper
- 1 cup dry orzo pasta
- 1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup canned coconut cream or heavy cream
- 1/2 cup grated parmesan or Asiago cheese
- 1 pound large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
- 1 tablespoon cajun seasoning
- 1 uncooked Andouille sausage links, meat removed from casings
- 2 bell peppers, sliced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced or grated
- juice from 1 lemon
- 1/4 cup fresh basil roughly chopped
Instructions
- 1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through. 2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, cajun seasoning, and a large pinch of pepper. 3.  Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!
Notes
Homemade Cajun Seasoning:Â mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.Â
Would chorizo be a good substitute for the sausage mentioned? I can’t find in the stores in the Netherlands!
Hey Louise,
Sure, chorizo would be yummy here! Please let me know if you give this recipe a try, I hope you love it! xx
Wow we had this last night! Did have to leave out the sausage as we had none, but will definitely add next time. It’s on my favourite list!
Hey Rachel,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Loved this! All 3 of my kids liked it too. We substituted mushrooms for the sausage because we had some to use and fresh herbs from my daughters garden. Will definitely make this again.
Hey Carolyn,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
I just made this last night, WOW!!! The corn and orzo combination with the shrimp, sausage….flavor upon flavor, it was ALL so good.
Hi Cindy,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
This looks like a great recipe… ready to give it a try this weekend! Can I use leftover (already cooked once) corn on the cob or will it become tough with the second cooking in the skillet?
Hi Tracy,
I think that would be okay for you to do! I hope you love the dish, please let me know if you give it a try! xTieghan
This is one of our new favorites! We’ve made it twice now and I am a huge fan!
Hi Becca,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
I just made this, and it was delicious! Super easy and flavorful!
Hi Nicole,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
This was INCREDIBLE. I didn’t really make any crazy deviations. All fresh herbs, went with heavy whipping cream, only used 1 bell pepper, and used freshly grated parm from our local Italian market.
Hey Carissa,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
OMG! This was SO FRIGGIN GOOD!! No edits, this was perfect as-is. I’ve been trying to use seafood more and this was such a great, easy recipe to incorporate shrimp into my weekly menu. Perhaps next time I’ll swap with chicken thighs…either way, delish!!
Hi Megan,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
Hi!
Is there a version of this or something similar that isn’t spicy? Would love to try but have a weak stomach for spicy dishes.
Hey Courtney,
I would probably just reduce the cajun seasoning to 1 teaspoon. Or you could just do salt and pepper as the seasoning or another shrimp seasoning that you enjoy. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi Tieghan. How much frozen corn do I use for the 4 ears of corn?
Hey Ailina,
I would use about 2 cups of corn. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Sooooo delicious! My husband said this was the best thing I’ve ever made, and that he would pay $30 for a plate of it at a restaurant. My 9 year old daughter said it’s her favorite thing she’s every eaten! The only thing I’ll change next time is to double the recipe: we got about 3-4 servings out of it (depending on if you count going back for seconds as a serving 😉 ) Thanks for the unique recipes that get us out of our “what to cook” funk!
Hey Renee,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! Thanks for your kind message:) xTieghan
It’s rare when the base for serving gets a five star rating along with the main ingredients, but the creamed corn orzo was over the top incredible and can stand on its own. The shrimp, andouille and peppers was fabulous as well. We were so excited to try it that I cooked during a major tornado evening here in OKC, while my guys monitored the weather reports. (We were very lucky in that regard tonight). Truly marvelous!
Hi Lucy,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Is the shrimp supposed to be cooked or raw when purchasing for this recipe?
Hi Heather,
Your shrimp should be raw. Please let me know if you give the recipe a try or have any other questions!! xx
Wow! This was amazing! I even cut the olive oil, used less butter and switched to half and half to bring the calories down a bit! Still absolutely delicious!
Hi Julie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
So much flavor! The entire gang loved this recipe, really spectacular — thanks so much!
Hi there! Thanks so much for giving this recipe a try, I hope it was delicious! xTieghan