Glazed shrimp, tender pasta and crisp tender vegetables are a delicious combination in this easy Skillet BBQ Shrimp with Vegetables and Orzo.
Tasty meals that come together fast and don’t leave a sink full of dishes are our favorite kind. This Skillet BBQ Shrimp with Vegetables and Orzo is flavorful, easy and packed full of good stuff.
Hearty and satisfying, it’s ready in about 30 minutes – a great choice for an all in one family dinner!
What You’ll Need to Make Skillet BBQ Shrimp with Vegetables and Orzo
- Spices – paprika, garlic powder, oregano, cayenne, salt & pepper are used to flavor the shrimp. You can skip the cayenne pepper completely if you prefer.
- Shrimp – We like the large shrimp (31-40 count) for this recipe. They should be cleaned, deveined, and have their tails removed.
- Orzo – Orzo is pasta, not rice. It is found in the pasta aisle and is pretty inexpensive. We use whole grain orzo for this recipe most of the time but ou can use regular as well. If you don’t have orzo, you can use any other type of pasta, couscous, or rice in it’s place.
- Olive Oil – Olive oil is always our favorite but you could use canola oil or avocado oil instead.
- Barbecue Sauce – any flavor or brand BBQ sauce may be used for this dish, or make your own with our Homemade BBQ Sauce recipe!
- Green onions – 3 or 4 green onions are used, separated into white and green parts with the white parts getting cooked with the rest of the vegetables and the green parts as garnish at the end.
- Zucchini – we use 3 small zucchini, chopped or cut into bite sized pieces. About 2 cups.
- Bell Pepper – any color, medium sized, chopped. You need about 1 cup.
- Celery – 3 pieces, chopped. This is about 1/2 cup and this gives the meal a great crunchy element!
How to make Skillet BBQ Shrimp with Vegetables and Orzo
Packed with fresh veggies, tender orzo and perfectly seasoned shrimp, this meal is delicious and totally satisfying. It’s an easy weeknight dinner that is sure to become a family favorite!
In a small bowl create the slice blend by combining paprika, garlic powder, oregano, pepper and cayenne pepper. Stir until well blended.
Place the prepared shrimp into a medium bowl and sprinkle the spice mixture over the top.
Toss until well coated. Set aside.
Bring a large saucepan of lightly salted water to a boil. Cook orzo according to package directions then drain, cover and set aside. Keep warm.
Slice the green onions, separating into white and green parts. Chop the zucchini, bell pepper and celery and place into a medium bowl. Add the onion whites to the bowl of chopped vegetables. Set aside the green parts.
Heat 1 tablespoon of olive oil oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes until crisp tender. Season with salt & pepper to taste.
Transfer the cooked vegetables into the saucepan with the cooked orzo. Stir, cover, and continue to keep warm.
Reduce the heat of the skillet to medium and add the remaining tablespoon of oil. Lay out the shrimp in an even layer and cook, turning once, until the shrimp are opaque, 4 to 6 minutes.
Drizzle the shrimp with barbecue sauce. Cook for one minute more, stirring to ensure the shrimp are completely coated in the sauce.
Divide the vegetable and orzo mixture evenly between bowls. Top with the cooked shrimp and sprinkle with the remaining green onions. Serve immediately. Enjoy!
Other Easy Weeknight Meals Your Family Will Love
Slow Cooker Mississippi Pot Roast – Tangy, flavorful & tender shredded beef with just a hint of heat.
Spinach and Sausage Spaghetti Pie – packed with good stuff and super easy to make.
Simple Baked Salmon with Green Goddess Sauce – flaky, lightly seasoned baked salmon with a vibrant, tangy dipping sauce.
Creamy Garlic Spinach Chicken Thighs – tender baked chicken thighs in a delicious creamy garlic sauce.
Mom’s Easy Weeknight Chili – satisfying and ready in about 30 minutes!
Skillet BBQ Shrimp with Vegetables and Orzo
Ingredients
Spice Blend
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp ground pepper
- ⅛ tsp cayenne pepper
Other Ingredients
- 1 pound large shrimp cleaned and deveined, tails removed
- 1 cup whole-grain orzo
- 2 tbsp olive oil divided
- 2 tbsp barbecue sauce
Vegetable Blend
- 4 green onions sliced, divided into white and green parts
- 3 small zucchini chopped (about 2 cups)
- 1 medium bell pepper chopped (about 1 cup)
- 3 pieces celery chopped (about 1/2 cup)
Instructions
- In a small bowl create the slice blend by combining paprika, garlic powder, oregano, pepper and cayenne pepper. Stir until well blended.
- Place the prepared shrimp into a medium bowl and sprinkle the spice mixture over the top. Toss until well coated. Set aside.
- Bring a large saucepan of lightly salted water to a boil. Cook orzo according to package directions then drain, cover and set aside. Keep warm.
- Slice the green onions, separating into white and green parts. Chop the zucchini, bell pepper and celery and place into a medium bowl. Add the onion whites to the bowl of chopped vegetables. Set aside the green parts.
- Heat 1 tablespoon of olive oil oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes until crisp tender. Season with salt & pepper to taste.
- Transfer the cooked vegetables into the saucepan with the cooked orzo. Stir, cover, and continue to keep warm.
- Reduce the heat of the skillet to medium and add the remaining tablespoon of oil. Lay out the shrimp in an even layer and cook, turning once, until the shrimp are opaque, 4 to 6 minutes.
- Drizzle the shrimp with barbecue sauce. Cook for one minute more, stirring to ensure the shrimp are completely coated in the sauce.
- Divide the vegetable and orzo mixture evenly between bowls. Top with the cooked shrimp and sprinkle with the remaining green onions. Serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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