Rating: 5 stars
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Shrimp, orzo and zucchini combine to create a delicious, veggie-packed weeknight dinner. Quick-cooking shrimp is tossed with lemon juice and garlic to add a boost of protein in this dinner recipe.

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.

  • Cook orzo according to package directions, omitting any salt and fat; drain.

  • In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.

  • In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.

  • Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.

Nutrition Facts

3/4 cup shrimp mixture & 3/4 cup orzo mixture
355 calories; protein 35.1g; carbohydrates 29.7g; dietary fiber 2.1g; sugars 3.7g; fat 11.1g; saturated fat 3g; cholesterol 245.9mg; vitamin a iu 243.6IU; vitamin c 20.7mg; folate 146.8mcg; calcium 122.4mg; iron 2.3mg; magnesium 83.5mg; potassium 681mg; sodium 475.8mg.

1 vegetable, 1 1/2 starch, 4 lean meat, 1 fat