Barley, Shrimp, and Corn Salad

I don’t know about you, but I’ve been craving light salads lately. There’s something refreshing about a fresh vegetable salad to balance out the heavier meals in this cold weather. This barley, shrimp, and corn salad is perfect for that! It’s hearty enough to fill you up without weighing you down afterwards–we all know how important it is to eat well during these winter months. Plus, it has an addicting citrus dressing with cilantro and lime that will make your taste buds dance! Give it a try and let me know what you think of this healthy recipe!

prep: 30 mins cook: 35 mins total: 65 mins Servings: 4 Yield: 4 servings


¼ cup fresh lemon juice

2 cups frozen corn, thawed

2 ½ cups water

1 cup barley

1 tablespoon chopped fresh thyme

½ cup diced green bell pepper

½ teaspoon salt

½ cup diced red bell pepper

1 pound cooked bay shrimp

1 teaspoon minced lemon zest

4 green onions, chopped

½ teaspoon freshly ground black pepper

¼ cup olive oil


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.

Nutrition Facts:

Per Serving: 487 calories; protein 32.7g; carbohydrates 55.7g; fat 16.6g; cholesterol 221.3mg; sodium 557.3mg.

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