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+ servings
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!

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