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Active time
30 minutes
Total time
30 minutes
4 servings
Serving Size
1/4 recipe

8 ounces whole grain orzo

¼ cup finely grated Parmigiano-Reggiano

1 pound raw shrimp, peeled and deveined

1 pint cherry tomatoes

1 medium zucchini, chopped into large chunks

3 tablespoons olive oil, divided

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

  1. Prepare pasta according to package instructions. In a medium bowl, toss the cooked, drained orzo with 1 tablespoon of the olive oil, and the Parmigiano-Reggiano.
  2. While the pasta is cooking, thread the shrimp, tomatoes, and zucchini pieces on 4 long, metal grill skewers, alternating so that each skewer has an assortment of veggies and shrimp. Set the prepared skewers on a large plate or baking sheet.
  3. Mix the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper in a small bowl, then drizzle over the skewers.
  4. Grill the skewers for 3-5 minutes on each side, until shrimp is opaque and veggies begin to soften.
  5. Divide orzo into 4 portions and top each portion of orzo with 1 long skewer of cooked shrimp and vegetables.

An Oldways recipe, courtesy of Kelly Toups


Calories: 430
Total Fat: 14g
Saturated Fat: 2.5g
Sodium: 530mg
Carbohydrate: 47g
Fiber: 7g
Total Sugar: 5g (Added Sugar: 0g)
Protein: 33g

Yield: 4 servings

Serving Size: 1/4 recipe

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