Learn how to make Shrimp and Mango Kabobs over Orzo, one of Rita's recipes to keep glucose levels well-controlled throughout the day.

Shrimp and Mango Kabobs over Orzo


  • ¼ cup reduced-sodium teriyaki sauce
  • 10 ounces large raw shrimp, peeled and deveined
  • 14 cherry tomatoes, divided
  • 1 mango, cut into chunks
  • 9 scallions, trimmed and cut into 2-inch pieces
  • 1½ cups reduced-sodium chicken broth
  • ½ cup water
  • 1 cup uncooked orzo pasta
  • 1 garlic clove, minced
  • 4 cups fresh spinach leaves
  • ½ teaspoon black pepper


  1. Preheat grill to medium-high heat.
  2. Pour teriyaki sauce in resealable plastic storage bag. Place shrimp in bag, shake to coat with sauce and refrigerate at least 1 hour. Remove shrimp and reserve remaining teriyaki sauce.
  3. Make 4 kabobs, starting with 1 cherry tomato, then alternate with 1 shrimp, 1 mango and 1 scallion; end with 1 cherry tomato. Brush remaining teriyaki sauce over kabobs. Grill kabobs, turning once until shrimp are pink and opaque, about 8-12 minutes total.
  4. Meanwhile, dice remaining 6 cherry tomatoes; set aside. In large saucepan combine chicken broth, water, orzo and garlic. Bring to a boil; cover and reduce heat to medium-low. 
  5. Cook 10 minutes. Stir in spinach, tomatoes and pepper. Cook for 2-3 minutes until spinach is wilted and orzo is cooked through. Serve shrimp kabob over orzo.

Makes 4 servings.