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Grilled Shrimp and Orzo
Mediterranean grilled shrimp is marinated in a flavorful marinade of tomato, basil, oregano and red wine vinegar before being grilled and served a top a creamy orzo with basil, orange zest, toasted pine nuts and parmesan cheese.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 626 kcal
Course:
Main Course
Cuisine:
Mediterranean , Greek
Ingredients
- 1.5 Pounds raw shrimp preferably U16-20 or larger
Marinade
- ⅓ Cup olive oil
- ¼ Cup tomato sauce
- 2 Tablespoons red wine vinegar
- 2 garlic cloves Minced
- 2 Tablespoons basil Chopped
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Orzo
- 1 Cup uncooked orzo
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 2 garlic cloves Minced
- ½ Cup orange juice Juice of 2 oranges
- ¼ Cup basil Chopped
- ½ Cup Parmesan Cheese Shredded
- 2 Tablespoons pine nuts
- ¼ teaspoon black pepper
- 2 teaspoons grated orange rind
- 3 cups chicken broth
Instructions
Prepare the marinade
- Combine the marinade ingredients in a bowl or large bag. Add the shrimp and marinate in the refrigerator for 1-2 hours.
Cup of Yum
Basil-Orange Orzo
- Prep your ingredients by finely chopping the basil and mincing the garlic. Zest the oranges until you have about 2 teaspoons or orange rind rest. Next, juice the 2 oranges and remove any seeds.
- In a small skillet, toast the pine nuts over medium-high heat, until lightly browned. Don't allow to burn. Remove from the heat and set aside.
- Add the chicken broth to a medium sized saucepan and bring to a boil. Add the orzo pasta and cook until tender, typically about 10-12 minutes. Remove from the heat, drain excess liquid and cover.
- Heat butter and olive oil in a medium pot and melt over medium heat. Once melted, add the orange zest and cook for 1-2 minutes. Next, add the garlic and sauté for 1-2 minutes, until lightly browned.
- Add in the orange juice and bring to a simmer. Simmer for 3 minutes then remove from the heat. Stir in the basil, cooked orzo, parmesan cheese, and toasted pine nuts and mix to combine. Taste and season with salt and pepper as desired.
Grilling the Shrimp
- To cook the grilled shrimp. prepare your grill for direct cooking over medium high heat. Grill the shrimp skewers for about 2-3 minutes per side, until opaque. Shrimp should be cooked to an internal temperature of 145 degrees.
Serving
- Plate the warm basil-orange orzo and top with the shrimp skewers. Top with additional basil or parmesan, if desired.
Nutrition Information
Calories
626kcal
(31%)
Carbohydrates
37g
(12%)
Protein
35g
(70%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
234mg
(78%)
Sodium
1917mg
(80%)
Potassium
492mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
822IU
(16%)
Vitamin C
20mg
(22%)
Calcium
283mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 626
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 234mg | 78% |
| Sodium | 1917mg | 80% |
| Potassium | 492mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 20mg | 22% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.