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Peppery Barbecue-Glazed Shrimp with Vegetables & Orzo
Peppery Barbecue-Glazed Shrimp with Vegetables & Orzo
1 Review
From: What to Eat with Diabetes 2019
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that's ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound peeled and deveined jumbo shrimp, thawed if frozen (see Tip)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano, crushed
- ¼ teaspoon ground pepper
- ⅛ teaspoon cayenne pepper
- 1 cup whole-grain orzo
- 3 scallions
- 2 tablespoons olive oil, divided
- 2 cups coarsely chopped zucchini
- 1 cup coarsely chopped bell pepper
- ½ cup thinly sliced celery
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- 2 tablespoons barbecue sauce
- Lemon wedges for serving
Preparation
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Prep
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Ready In
- Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp; toss to coat and set aside.
- Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain. Return to the hot pot; cover and keep warm.
- Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine.
- In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp; cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.
- Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.
- Tip: Frozen shrimp thaws quickly. Place frozen shrimp in a large bowl with ice water. Let stand for 20 minutes.
- Note: See this recipe in our 1,500-calorie diabetes meal plan.
- Serving size: 2 cups
- Per serving: 360 calories; 9 g fat(1 g sat); 9 g fiber; 41 g carbohydrates; 30 g protein; 50 mcg folate; 183 mg cholesterol; 7 g sugars; 3 g added sugars; 2,098 IU vitamin A; 66 mg vitamin C; 109 mg calcium; 2 mg iron; 554 mg sodium; 734 mg potassium
- Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (42% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3 lean protein, 2 starch, 1 fat, 1 vegetable
Reviews 1
June 05, 2019
By: Trisha Kahler
Both me and my significant other enjoyed this. You could do it with other types of meat or add some feta and tofu for vegetarian. Loaded with fresh veggies. Definitely will make again.
