Cajun Shrimp and Orzo Skillet That’s Light but Filling

If you want dinner to feel a little spicy, a little fancy, and still totally weeknight-realistic, this Cajun shrimp and orzo skillet is your move. It’s one-pan, fast, and gives you that “I definitely cooked” vibe without a pile of dishes.

The best part: it’s light enough that you don’t feel weighed down, but filling enough that you’re not rummaging for snacks an hour later. Tender shrimp, cozy orzo, and a pop of lemon to keep it bright—done.

Why You’ll Love This

It’s a 30-ish minute skillet meal with big Cajun flavor, juicy shrimp, and creamy-ish orzo (without needing heavy cream). It hits the sweet spot between fresh and comforting, and it’s easy to tweak based on what’s in your fridge.

Ingredients

1 lb large shrimp, peeled and deveined (tails off if you want it easier to eat)
1 cup dry orzo
2 tbsp olive oil, divided
1 tbsp Cajun seasoning, plus more to taste (choose low-sodium if yours is salty)
1/2 tsp smoked paprika (optional but very good)
1 small yellow onion, finely chopped
1 bell pepper (red or orange), chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 1/2 cups low-sodium chicken broth (or seafood/veg broth)
1 cup cherry tomatoes, halved
2 big handfuls baby spinach (about 2–3 cups)
2 tbsp fresh lemon juice, plus lemon wedges for serving
2 tbsp grated Parmesan (optional, for a little salty finish)
2 tbsp chopped parsley or green onion, for topping
Salt and black pepper, as needed

How to Make It

Pat the shrimp dry. Toss with 1/2 tbsp olive oil, Cajun seasoning, and smoked paprika (if using). Set aside while you start the base.
Heat a large skillet (12-inch is ideal) over medium-high heat. Add 1/2 tbsp olive oil, then sear the shrimp for 60–90 seconds per side, just until pink and curled. Transfer to a plate. (They’ll finish later.)
Reduce heat to medium. Add the remaining 1 tbsp olive oil, then sauté the onion and bell pepper for 3–4 minutes, until softened.
Add garlic and cook for 30 seconds, then stir in tomato paste for 1 minute to deepen the flavor.
Pour in the broth and scrape up any browned bits. Stir in the orzo and cherry tomatoes. Bring to a gentle simmer.
Cook uncovered for 8–10 minutes, stirring every minute or two so the orzo doesn’t stick. If it’s looking dry before the orzo is tender, add a splash more broth or water.
Stir in spinach and cook 1 minute until wilted. Taste the orzo and adjust seasoning (some Cajun blends are saltier than others).
Add the shrimp (and any juices) back into the skillet. Cook 1–2 minutes, just until warmed through.
Turn off the heat. Stir in lemon juice and Parmesan (if using). Top with parsley/green onion and serve with extra lemon wedges.

Tips for the Best Results

Don’t overcook the shrimp. Sear first, then finish at the end. Overcooked shrimp go from juicy to rubbery fast.
Stir the orzo often. Orzo loves to cling to the pan. Frequent stirring keeps it glossy and prevents sticking.
Watch your Cajun seasoning salt level. If your blend contains salt, start with less and add more at the end.
Use low-sodium broth. It gives you control and keeps the final dish “light but filling” instead of heavy and salty.
Finish with lemon. Add it at the end so it tastes bright, not muted.
Want it extra silky? Stir in 1–2 tablespoons of Greek yogurt off heat (or a little more Parmesan) for a creamy vibe without going full heavy cream.

Variations

Make it spicier: Add a pinch of cayenne or a few dashes of hot sauce with the broth.
Add more veggies: Zucchini, mushrooms, or sliced asparagus cook well with the onion and pepper.
Swap the protein: Use diced chicken breast (cook through before adding broth) or scallops (sear quickly like the shrimp).
Dairy-free finish: Skip Parmesan and finish with extra lemon and chopped herbs for a super fresh vibe.
Tomato-forward: Add 1/2 cup crushed tomatoes with the broth for a saucier, slightly richer skillet.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the orzo. Try not to overheat so the shrimp stays tender.

FAQ

Can I use frozen shrimp?

Yes—just thaw fully first (overnight in the fridge, or quickly in a bowl of cold water). Pat them really dry before seasoning so they sear instead of steaming.

How do I keep the orzo from getting mushy?

Simmer gently and start checking at 8 minutes. Orzo keeps cooking a bit from residual heat, so stop when it’s just tender. Also, stir often and don’t flood the pan with extra liquid unless you truly need it.

What Cajun seasoning should I use?

Any Cajun blend works, but salt levels vary a lot. If you’re unsure, start with 2 teaspoons, then add more at the end after tasting. If you love heat, choose a “spicy” blend or add cayenne.

Can I make this ahead for meal prep?

You can, with one small tweak: cook the orzo base ahead, then cook and add the shrimp right before eating. Shrimp is best fresh, and this keeps it juicy instead of overcooked.

Is this recipe actually “light but filling”?

Yes—shrimp is lean protein, the dish uses broth instead of heavy cream, and you still get satisfying carbs from orzo plus volume from veggies. If you want it even lighter, add extra spinach and reduce the orzo to 3/4 cup.