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Prawn

Peppery Barbecue Glazed Shrimp with Vegetables & Orzo

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.