Right now we're in a sort of seasonal food purgatory — we're so completely over winter and all its thick beef stews and heavy casseroles, but fresh spring produce hasn't quite arrived in full yet. The result (for us, at least) is feeling stuck in a cooking rut, where nothing is really sparking any excitement.
But this Mexican one-pot shrimp and orzo with zucchini is here to change all that.
The reliable combination of quick-cooking shrimp and orzo means this meal comes together in 30 minutes, but ingredients like chile-spiked tomatoes, cilantro, lime, and cinnamon keep it from being boring or predictable.
The key to getting this dinner on the table on even the busiest weeknights is having some key pantry staples kicking around — namely frozen shrimp, boxed chicken broth, dried orzo, and canned diced tomatoes. And because this cooks in one skillet (it starts on the stovetop and finishes in the oven), cleanup will be just as the meal itself.
One bite of this flavorful, fresh meal and you'll forget all about that cooking slump you've been in!
→ Get the Recipe: One-Pot Mexican Shrimp & Orzo with Zucchini from Foodie Crush