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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.

Source: What to Eat with Diabetes 2019




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

2 cups
360 calories; protein 30.1g; carbohydrates 40.6g; dietary fiber 9.5g; sugars 7.2g; fat 8.9g; saturated fat 1.2g; cholesterol 182.6mg; vitamin a iu 2098IU; vitamin c 66.4mg; folate 50.4mcg; calcium 109.3mg; iron 1.5mg; magnesium 66.2mg; potassium 734.1mg; sodium 553.8mg; thiamin 0.1mg; added sugar 3g.

3 lean protein, 2 starch, 1 fat, 1 vegetable