Barley, Shrimp, and Corn Salad

Barley, Shrimp, and Corn Salad

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m

“A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
  2. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
  3. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

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Reviews (10)

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This salad was excellent. I made it because it sounded very healthy and tasty. I did not use quite as much barley as the recipe states. I used 3/4 c. barley and prepared it as directed on the box. The rest of it I did just as the recipe says, but at the end I thought it needed a little something so I added about 1 teaspoon of Lawry's Season Salt. It seemed to bring out the other flavors even more. I made this for a family picnic and everyone seemed to like it. The lemon gives it a nice tangy flavor, perfect for a hot day.



This was tasty -- made it for a potluck, where I was looking for something that wasn't Yet Another Pasta Salad. I'm giving it 3 stars, but it could get to 4 with a little tweaking. I followed the recipe pretty closely, though I was a little loose and sloppy with measurements. I felt the thyme was a little overly present, and the onions could have been rather more present. The lemon juice / olive oil dressing is mild but nicely balanced, but in general I felt like I was just wanting a little *more* of something, and the sweetness of the barley was a little pushy. Possibly a little garlic? Or replace the green onions with shallots? Or leeks? I'm also thinking a little bit of a tart crumbly cheese -- like a feta or sour goat cheese, or something in that world -- might be a nice addition. If you haven't cooked with barley before -- I'd only done so once -- be aware that barley is a VERY sweet grain, even sweeter than wheat. So feel free to use strongly flavored savory elements with it to balance out the sweetness.



I really enjoyed this salad. I made a few minor changes - I leftout the raw peppers since they bother me and added edamame and diced tomatoes and some red pepper flakes. I used some frozen roasted corn that I got at Trader Joe's and also added in some roasted garlic I had made.

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Amount Per Serving (4 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 16.6 g
  • 25%
  • Carbs
  • 55.7 g
  • 18%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 221 mg
  • 74%
  • Sodium
  • 557 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Black Bean and Corn Salad I


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Barley Salad With Almonds And Apricots