Prep Time
10 Min
Elote Orzo Skillet
difficulty
Cook Time
25 Min
Total Time
35 Min
Serving
4 People
What You’ll Need
Ingredients
For the Skillet:
- 1 lb shrimp, peeled and deveined
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 1 ½ cups orzo pasta
- 1 tbsp Tone’s® Mexican Rice Seasoning
- 2 ½ cups chicken or vegetable broth
For the Elote:
- 1 cup corn kernels (fresh, canned, or frozen)
- ½ cup crumbled cotija cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp fresh cilantro, chopped
- Lime wedges, for serving
How to Make it?
Toss shrimp with smoked paprika, chili powder, salt, and black pepper. Heat butter in a large skillet over medium heat. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the orzo and stir for 2-3 minutes until lightly toasted. Stir in Tone’s® Mexican Rice Seasoning, then pour in the broth. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed.
While the orzo cooks, mix the corn, cotija cheese, mayonnaise, sour cream, lime juice, and chili powder in a bowl.
Stir the elote mixture into the cooked orzo until well combined. Return the shrimp to the skillet, nestling them into the orzo. Sprinkle with fresh cilantro and extra cotija cheese. Serve warm with lime wedges on the side.
