Recipe by GERALD GALLOWAY
"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."
Watch video tips and tricks
2 1/2 cups
cooked bay shrimp
frozen corn, thawed
diced green bell pepper
diced red bell pepper
green onions, chopped
chopped fresh thyme
minced lemon zest
fresh lemon juice
freshly ground black pepper
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.
Excellent! Very fresh tasting. I added lots of fresh parsley at the end and we all LOVED it here. My son and I are big shrimp fans and I'm always on the lookout for tasty recipes so thanks!
I made only a few small changes, I used half the amount of corn called for and half the amount of green onions and upped the lemon juice in the dressing slightly due to personal tastes. My husband and I loved it.
There's too much carbo's in the receipe for Diabetics like me.
I wasn't quite sure if this was supposed to be served hot or cold. I rinsed the barley in cold water before I tossed in the other ingredients. I added some fresh lemon thyme. I liked the taste and texture, but it didn't go over well with the husband and kids.
This recipe is quite tasty. I used "veggie shrimp" that I bought at Whole Foods because I'm a vegetarian. I added a hint of sugar, although it's just as tasty without. This is a light and healthy meal, side, or snack for a hot summer day.
* Percent Daily Values are based on a 2,000 calorie diet.
Barley, Shrimp, and Corn Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 487
** Calories from Fat: 149
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
An easy corn salad with roasted red peppers and a creamy dressing.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
See how to make Chef John’s favorite fresh sweet corn salad.