Cast iron shrimp and creamy cilantro lime orzo is a delicious one-pan recipe with spicy shrimp and creamy orzo. It is addicting and filling and the whole family will love the combination of orzo and shrimp!
Looking for more of our spicier dishes? Try our Volcano Shrimp Tacos, Dutch Oven Barbacoa Tacos, or Chimichurri Steak Tacos.
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Why this Dish
Cast iron shrimp and creamy cilantro lime orzo is one of the most unique dishes I have ever created. A combination of Mexican and Italian cuisine, which happen to be my two favorite cuisines. The orzo is toasted and sauteed in wine in the usual Italian technique and then combined with the vibrant flavors of cilantro and lime zest but also soaking up the flavors from the spicy shrimp previously cooked in the same pan.
Shrimp on the cast iron pan is my favorite way to cook it because you get a nice char on the outside. You can get a char like on our grilled shrimp salad but the best part about cooking the shrimp first in a cast iron is that they leave a lot of flavor behind. This meant that my orzo was going to soak up all of the leftover seasonings and fish flavor.
Deglazing the pan with white wine breaks free all of that flavor and allows it to be absorbed by the orzo. This recipe will have you wishing you doubled it. I'm serious, you might as well double it because you're going to be back for seconds. This recipe is listed as 4 servings, but my wife and I ate the entire cast iron shrimp and creamy cilantro lime orzo in one sitting not leaving a single piece of pasta behind.
Substitutions and Ingredient Notes
Chicken Broth. Broth can be interchanged with whatever kind of broth you prefer. Vegetable broth or you can create a fish stock with the shells from the shrimp if you have a lot of extra time. Fresh broth is obviously going to yield the best and fullest flavor but the flavor of this dish is so good, the broth isn't going to be a huge difference maker.
Shrimp. Always use uncooked shrimp. The precooked shrimp will have absolutely no flavor. Also marinating the shrimp for an hour is really great to let the flavor seep into them, but if you don't have time, season and go ahead and cook them.
Cheddar Cheese. Substitute with whatever cheese you see fit. I was thinking of going with a Harvati or Monterey Jack but in the end, I felt cheddar would go the best.
Heavy Cream. If you're looking to eliminate dairy altogether, substitute coconut milk and add nutritional yeast instead of cheese. The nutritional yeast will still give you somewhat of a cheesy texture.
White Wine. Always cook with a white wine that you would drink. Let me rephrase that, cook with a white wine that I WOULD DRINK. Don't use barefoot pinot. Use a decent wine that has some flavor. I'm not saying spend $30 on it, but look around and find something decent. I usually go with something like Josh Cellars Sauvignon Blanc. Flavor matters in cooking wine just as much as it does in drinking wine. Also, You can substitute tequila for wine if you want.
How to make Cast Iron Shrimp and Creamy Cilantro Lime Orzo
This is a one pan recipe but we have to do it in 2 steps. So, shrimp first, then the orzo.
Step 1: Combine the shrimp, olive oil, chili powder, paprika, salt, and black pepper in a bowl. Cover and marinate for 1 hour in the refrigerator.
Step 2: In a 10-inch cast iron pan, bring 1 tablespoon of olive oil to medium-high heat. Fry each side of the shrimp for 1-2 minutes or until cooked through.
The shrimp should become opaque but if they start curling up, you are overcooking them. Do this in 2 batches to avoid steaming. Set the shrimp aside. Don't clean the pan, just move on to the next step.
Step 3: In the same pan, lower the temperature to medium heat. Add another tablespoon of olive oil and then add shallots and jalapeno. Saute until they are both softened and slightly charred.
Step 4: Then stir in the orzo. Stir for 2 minutes to toast. The orzo should turn a darker yellow color.
Step 5: Add white wine and simmer and stir until the wine is completely absorbed by the orzo. Add chicken broth and bring to a boil. Lower the heat and cover the pan.
Step 6: Simmer for 15 minutes or until the orzo has absorbed the chicken broth. It will look like the above image.
Step 7: Remove the cover and stir in the lime, lime zest, and cilantro until combined. Combine this first to avoid curdling the heavy cream. Then stir in the heavy cream and the cheddar cheese. Stir until the cheese is completely melted.
Step 8: Add shrimp on top of the orzo and serve topped with shrimp and avocado or avocado lime crema.
Pro-Tips
- When trying to get a nice char on shrimp, it's always a good idea to dry the shrimp thoroughly before seasoning!
- Toasting orzo makes all the difference in flavor. Don't skip step 3. Watch for the orzo to take on that yellow color before deglazing the pan with the white wine.
Recipe FAQs
This recipe is really great but 1 cup of orzo never seems to go far enough in my house. I definitely suggest doubling the recipe if you're a family with hungry kids. When doubling the recipe, be sure to spend a little extra time on each step. Things will move a little slower with more orzo and more shrimp.
I love serving this dish with asparagus or green beans. Usually, I steam the green beans and toss them in olive oil, salt, and pepper. I like to keep it simple when I've cooked a dish like this. Be sure to have it with our Avocado Lime Crema, because it makes it so much tastier.
How to reheat cilantro lime orzo?
The best way to reheat is to add it to a pan with a bit of chicken broth and simmer until the orzo absorbs the chicken broth. Orzo is really hard to reheat. It becomes hardened when it's not fresh and the consistency is never the same. I usually just microwave it because it saves time. When you microwave it, add a small ice cube on top of the orzo while reheating.
More Cast Iron Classics
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📖 Recipe
Cast Iron Shrimp and Creamy Cilantro Lime Orzo
Equipment
- 1 cast iron pan
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup orzo
- ¾ cup cheddar cheese
- 1 jalapeno, chopped
- 1 shallot, thinly sliced,
- ¼ cup cilantro, chopped
- ¼ cup heavy cream
- 2 cups chicken broth
- ⅓ cup white wine
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 3 tablespoon olive oil.
- 1 lime, juiced and zested
Instructions
- Combine shrimp, garlic, olive oil, chili powder, paprika, salt, and black pepper in a bowl. Cover and marinate for 1 hour.
- In a 10-inch cast iron pan, bring 1 tablespoon of olive oil to medium-high heat. Fry each side of shrimp for 2 minutes or until cooked through. Set shrimp aside.
- In the same pan, add another tablespoon of olive oil and then add shallots and jalapeno. Saute until softened. Then stir in the orzo, and stir for 2 minutes to toast. The orzo should turn a darker yellow color.
- Add white wine and simmer and stir until the wine is completely absorbed by the orzo. Add chicken broth and cover. Lower the heat and simmer for 15 minutes or until the orzo has absorbed the chicken broth.
- Remove the cover and stir in the lime, lime zest, and cilantro. Then stir in the heavy cream and the cheddar cheese. Stir until the cheese is completely melted. Serve topped with shrimp and avocado or avocado crema
Notes
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- When trying to get a nice char on shrimp, it's always a good idea to dry the shrimp thoroughly before seasoning!
- Toasting orzo makes all the difference in flavor. Don't skip step 3. Watch for the orzo to take on that yellow color before deglazing the pan with the white wine.
Vinny
My wife loves this shrimp and orzo dish. It's creamy and so flavorful. I guarantee you'll love it!