One-Pot Mexican Shrimp with Orzo and Zucchini

This easy shrimp, zucchini, and orzo pasta recipe straddles the line between a one-pot pasta a 30-minute meal dinner. But with a healthy dose of zucchini and a bit of heat from Mexican flavors, it should actually fall into the wonder-pot category, because it’s all the healthy flavor bites all in one.

When readers share their biggest challenge with cooking and eating more healthily, 98% of them have exactly the same problem. (btw, email me yours!)

It isn’t lack of desire.

It isn’t lack of recipe ideas or inspiration.

And it isn’t a lack of skill.

The number one challenge is always the same: Finding the time to shop, prep, and cook homemade meals with real good real food.

That’s why having a stocked pantry, along with a couple of long-lasting fresh ingredients plus a few freezer staples is my way to successfully challenge that challenge.

What’s the Main Ingredient for a Weeknight Dinner In Just 30 Minutes?

Having a few shortcuts in hand is the key to getting dinner on fast, and there’s no better ingredient than having a well stocked pantry and freezer. That doesn’t mean you need to have an overwhelming variety of oddball products. But keeping stock of the basics works wonders every time.

Three quarters of this recipe are ingredients you can easily keep at the ready because they are either dried/canned/frozen or are slow-spoilers that are simply always in rotation:

frozen shrimp: save even more time by using frozen shrimp that are already shelled and deveined. To thaw the shrimp, simply place in a bowl and run warm-ish, room temperature water over them for a few minutes.
chicken broth: I keep my homemade stock in the freezer but also have several boxes on hand in the pantry too.
dried orzo pasta: some think it’s a rice, but it’s actually a pasta that I’ve used for risotto too.
canned tomatoes with green chiles: I used the RO*TEL brand with chipotle peppers for even more kick.
ground cinnamon: it adds an earthy flavor you’re going to love.
garlic: more and more I’m in the habit of pressing my garlic instead of mincing and recently found THE BEST garlic press to come close to my grandma’s ancient one that works magic. And it’s only $4!!!
salt and pepper: I always use kosher salt and always grind my pepper fresh (I use my coffee grinder just for this!)
butter: salted or unsalted it doesn’t matter so long as it’s good quality
oil: I use canola oil but you could use whatever you have on hand

That leaves the only ingredients you’ll need to shop for fresh are:

zucchini (which is actually pretty slow to spoil)
limes (this could technically go in my list above because they last so long)
shallots (another super slow spoiler)
cilantro (substitute with parsley if you’re one who isn’t a fan)

About the Recipe: Here’s the Video for How to Make It

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

4.7 from 70 votes