Ingredients
Ingredient Checklist
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 servingDirections
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
