One-Pot Mexican Shrimp with Orzo and Zucchini
Ingredients
-
1
pound
medium shrimp, shelled and deveined
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
-
4
cloves
garlic, pressed or minced
-
1
tablespoon
butter
-
1
tablespoon
canola oil
-
⅓
cup
minced shallots
-
1⅓
cup
dry orzo pasta
-
2
cups
chicken broth
-
1
cup
water
-
1
10-ounce can
diced tomatoes with green chiles and chipotle peppers
-
½
teaspoon
ground cinnamon
-
Juice of 2
limes
-
¼
cup
chopped cilantro
-
2
cups
sliced zucchini
Instructions
- Preheat the oven to 400°F.
- Toss the shrimp with salt, pepper, and 1 clove of pressed garlic, then set aside.
- In a large skillet over medium-high heat, melt the butter with the canola oil.
- Add the minced shallots and garlic, cooking until fragrant.
- Stir in the dried orzo pasta and cook until golden and nutty.
- Add chicken broth, water, tomatoes, cinnamon, lime juice, and cilantro, cooking until orzo is tender.
- Add the zucchini and cook for an additional 2-3 minutes, then top with shrimp.
- Transfer the skillet to the oven and bake for 10-12 minutes until shrimp is cooked and orzo is tender.
- Serve with additional cilantro and lime if desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
You might also like