Barbecued Spiced Shrimp with Orzo and Tomato Salad


This dish brings all the flavors of a summer barbecue into one complete meal with spiced shrimp and an orzo, tomato salad.

Visit our Zone Pasta section to order Zone PastaRx Orzo.

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Yield2 Servings
Total Time (mins)
  • Ingredients
  • Nutrition
  • heaping 1/2 cup Zone PastaRx Orzo
  • 3 tbsps Packed basil leaves - plus extra leaves for garnish
  • 1 tbsp Dr. Sears’ Zone Extra Virgin Olive Oil
  • 2 tbsps Fresh-squeezed lime juice
  • to taste Salt & pepper
  • 1 tsp Smoked paprika
  • 1/2 tsp Chile powder - ancho
  • 1 tsp Agave nectar
  • 1/4 tsp Ground cumin
  • 1/4 tsp Ground coriander
  • to taste Cayenne pepper
  • 3 oz Jumbo shrimp - shelled and deveined
  • Pam cooking spray - olive oil
  • 2 tbsps Fresh-squeezed lime juice
  • 8 leaves Lettuce - torn
  • 1/2 small Red onion - halved and thinly sliced
  • 2 Tomatoes - sliced 1/4 inch thick
Calories 331
Total Fat 11g
Carbohydrates 35g
Fiber 6g
Protein 24g


  1. In a blender, puree the basil leaves with the olive until smooth. Mix in the lime juice, salt and black pepper; set aside.
  2. Light a grill or preheat a grill pan.
  3. In a small bowl, mix the paprika with the chili powder, agave nectar, cumin, coriander, and cayenne pepper.
  4. Spray the shrimp with the olive oil Pam and season all over with the spice mixture. Set aside.
  5. Prepare Zone Orzo according to package directions. Drain and rinse in cold water to stop cooking; drain again.
  6. Drizzle orzo with lime juice.
  7. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes.
  8. Arrange the lettuce, on the plate first then the Orzo, tomato and onion slices, then drizzle with the basil oil.
  9. Top with the shrimp, garnish with the remaining basil leaves and serve.