Shrimp & Corn Salad
This barley-based shrimp and corn salad puts these fresh veggies to the taste test. Together the ingredients make for a cool summer meal.
Course Fish and Seafood, Seafood
Cuisine Continental
Servings 4 servings
Calories 1617.4 kcal
- 1 cup(s) barley
- 20 floz water
- 16 ounce(s) cooked bay shrimp
- 2 cup(s) frozen corn, thawed
- 1/2 cup(s) diced green bell pepper
- 1/2 cup(s) diced red bell pepper
- 4 green onions, chopped
- 1 tablespoon(s) chopped fresh thyme
- 1 teaspoon(s) minced lemon zest
- 1/4 cup(s) fresh lemon juice
- 1/4 cup(s) olive oil
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground black pepper
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.
Ready in 1 hr 5 min.
Calories: 1617.4kcalCarbohydrates: 147.94gProtein: 121.82gFat: 65.7gSaturated Fat: 10.58gCholesterol: 956.53mgSodium: 5520.67mgFiber: 22.57gSugar: 20.92g
Keyword Compound, Lemon, Vegetables