Ingredients
- 1 ½ 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 ½ cups chicken broth I used Bonafide Provisions Bone Broth
- ¾ cup full fat coconut milk from the can
- 1 pound raw shrimp defrost if using frozen
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ 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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