One-Pot Shrimp Zucchini Orzo With Curry And Coconut

This one-pot shrimp and zucchini orzo brings together tender pasta, coconut curry sauce and a fresh squeeze of lime. Everything cooks in one pan, making it a practical choice for a weeknight dinner.

The key is to add the shrimp near the end: they cook while the orzo finishes, keeping the pasta tender and the shrimp from becoming tough.

Ingredients for 4 Servings

• 280 g dry orzo pasta
• 350 g raw shrimp, peeled and deveined
• 1 medium zucchini, about 250 g, cut into small cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• 400 ml unsweetened canned coconut milk
• 450 ml vegetable stock, plus extra as needed
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro or parsley
• Up to 1/2 teaspoon salt, depending on the stock
• 1/4 teaspoon black pepper

If using frozen shrimp, thaw them in the refrigerator and pat dry. Keep approximately 150 ml of extra hot stock ready for adjusting the sauce.

1. Build the Curry Base

Heat the oil in a large, deep pan over medium heat. Cook the onion for about 3 minutes, until beginning to soften.

Add the garlic, diced zucchini and curry powder. Stir for 2 minutes, keeping the heat moderate so the garlic and spices do not burn.

2. Simmer the Orzo Gently

Add the orzo, coconut milk, stock and pepper. Stir well and bring to a gentle simmer.

Cook uncovered, stirring frequently and scraping along the bottom to prevent sticking. Use the packet cooking time as a guide and taste the pasta regularly.

Add the shrimp when the orzo is approximately 3–4 minutes away from being tender. It should still have a noticeably firm center.

3. Add the Shrimp at the Right Moment

Stir the raw shrimp into the simmering sauce. Cook for approximately 3–4 minutes, depending on their size, until the flesh is firm and opaque throughout and the orzo is tender.

If the pan becomes dry before everything is cooked, add hot stock a little at a time. The finished sauce should coat the pasta while remaining loose and creamy.

4. Finish and Serve Immediately

Remove from the heat, then stir in the lime juice and herbs. Taste before adding salt.

Serve immediately: orzo continues absorbing liquid as it stands. A small splash of hot stock loosens the sauce if needed.

Save for Your Next Weeknight Dinner

Gentle simmering, regular stirring and adding shrimp at the end are the three useful habits to remember. Save this recipe for an easy coconut curry dinner with fewer dishes to wash.