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Orzo with Grilled Shrimp



“Serve cold or at room temperature—perfect for a picnic or barbecue.”


8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, de-veined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

1. cook orzo in salted water. Drain. rinse with cold water; drain well. toss with 1 tbsp oil.

2. whisk oil and vinegar together. Brush zucchini and bell pepper with oil mixture, sprinkle with salt and pepper. whisk pesto, lime juice, remaining 3 1/2 tbsp oil, and remaining 2 tbsp vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. add 2 tablespoons pesto vinaigrette; toss to coat.

3. Grill zucchini and bell pepper until tender, about 3 minutes per side. remove, sprinkle shrimp with salt and pepper; grill 2 to 3 minutes per side. Place shrimp in bowl with orzo. chop zucchini and bell pepper; add to bowl with orzo. add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine.

Nutrition Information Per Serving
(Makes 6 Servings): calories: 325 | total Fat: 7.9g | cholesterol: 76mg | total carbs: 38.8g | Protein: 21g