I’m not sure about you guys, but the restaurants here in the Bay Area are starting to open up, but we haven’t been the first ones out to the door to hit them up – we have been emerging from quarantine pretty cautiously – which means, I am still cooking almost 95% of our meals at home.

And I am tired and bored and sick of cooking. Yes, even food bloggers get tired – ha!!! So if you are looking for something AMAZING to make that comes together in under 20 minutes, you guys need to try this One Pot Shrimp Orzo!

If you aren’t a shrimp person, you can substitute for chicken. You would add the chicken raw, and it will cook in the pan with everything else. And, if you are gluten free, you can sub the orzo for a gluten free pasta of choice. Pictured here is Banza’s chickpea rice, which is so delicious. Depending on what pasta you decide to use, you might have to cook it on the stove longer, so just be mindful of that.

I hope you guys enjoy this recipe, and if you make it, please be sure to tag me on Instagram so that I can repost!

gluten-free

ONE POT SHRIMP ORZO

Author: Nicole Modic of @KALEJUNKIE

SERVES 4

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Ingredients

• 1 1/2 cups dry orzo pasta OR one package Eat Banza Chickpea Rice looks like orzo
• 2 tablespoons olive oil
• 1 yellow onion diced
• 4 cloves garlic mashed
• 1 14.5 ounce can fire roasted diced tomatoes
• 1 1/2 cups chicken broth I used Bonafide Provisions Bone Broth
• 3/4 cup full fat coconut milk from the can
• 1 pound raw shrimp defrost if using frozen
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnishes: chopped avocado cheese, limes, cilantro

Instructions

• Pat and dry shrimp and set aside.
• Place a pot on the stove, add the olive oil, and turn the heat to medium.
• Once hot, add the diced onion.
• Stir for about three minutes so the onion begins to soften, then add the mashed garlic, and keep stirring.
• After about one minute, add the orzo, diced tomatoes, chicken broth, coconut milk, and the seasonings.
• Stir for another minute or two, making sure the orzo doesn’t stick to the bottom of the pan, and then add the shrimp.
• Give one final stir, cover, reduce the heat to low, and cook for another 10 minutes or so. The liquid should be fully absorbed.
• Adjust seasonings, add garnishes and serve! Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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