Close
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundpeeled and deveined jumbo shrimp, thawed if frozen (see Tip)1teaspoonpaprika½teaspoongarlic powder½teaspoondried oregano, crushed¼teaspoonground pepper⅛teaspooncayenne pepper1cupwhole-grain orzo3scallions2tablespoonsolive oil, divided2cupscoarsely chopped zucchini1cupcoarsely chopped bell pepper½cupthinly sliced celery1cupcherry tomatoes, halved½teaspoonsalt2tablespoonsbarbecue sauceLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundpeeled and deveined jumbo shrimp, thawed if frozen (see Tip)
1teaspoonpaprika
½teaspoongarlic powder
½teaspoondried oregano, crushed
¼teaspoonground pepper
⅛teaspooncayenne pepper
1cupwhole-grain orzo
3scallions
2tablespoonsolive oil, divided
2cupscoarsely chopped zucchini
1cupcoarsely chopped bell pepper
½cupthinly sliced celery
1cupcherry tomatoes, halved
½teaspoonsalt
2tablespoonsbarbecue sauce
Lemon wedges for serving
DirectionsPlace 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.TipsTip: Frozen shrimp thaws quickly. Place frozen shrimp in a large bowl with ice water. Let stand for 20 minutes.Note: See this recipe in our1,500-calorie diabetes meal plan.Originally appeared: What to Eat with Diabetes 2019
Directions
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.TipsTip: Frozen shrimp thaws quickly. Place frozen shrimp in a large bowl with ice water. Let stand for 20 minutes.Note: See this recipe in our1,500-calorie diabetes meal plan.
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.
Tips
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 our1,500-calorie diabetes meal plan.
Originally appeared: What to Eat with Diabetes 2019
Rate ItPrint
Nutrition Facts(per serving)360Calories9gFat41gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
