The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.
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.
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.
Meanwhile, slice scallions, separating white and green parts.
Heat 1 tablespoon oil in a medium skillet over medium-high heat.
Add tomatoes; cook until softened, 2 to 3 minutes more.
Add the vegetables to the pot with the orzo.
Add salt; toss to combine.
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.
Serve the shrimp with the vegetable mixture.
Top with scallion greens and serve with lemon wedges, if desired.
Tips
Tip: Frozen shrimp thaws quickly.
Place frozen shrimp in a large bowl with ice water.
Let stand for 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
