Barley, Shrimp, and Corn Salad9 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 1 hr 5 min
“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.” - by GERALD GALLOWAY
Original recipe yields 4 servings
- Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
- Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
- In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Amount Per Serving (4 total)
- 487 cal
- 16.6 g
- 55.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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. ..." See more 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 re..." See morecipe 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 cor..." See moren that I got at Trader Joe's and also added in some roasted garlic I had made."
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