Pearl Barley Salad with Shrimp

Summer is the perfect time for Pearl barley salad with shrimp. This recipe is a wonderful change from the usual leafy greens. Tender pearl barley is tossed together with juicy baby tomatoes, caramelized onions, fresh parsley, tangy lime juice, and succulent shrimp; together, they create a refreshing afternoon meal.

This shrimp barley salad is hearty enough to serve as a main meal but also works beautifully as a side dish for summer barbecues, picnics, family lunches, and casual dinners. The barley has a delightful chewy texture, while the shrimp add a delicate sweetness and savory seafood flavor.

Smoked paprika, cumin, garlic, and black pepper give the salad warmth and depth without overpowering the fresh ingredients. Unlike a traditional cold grain salad, this barley salad is cooked and tossed with the shrimp and vegetables while everything is still warm, allowing the grains to absorb all the flavorful juices and seasonings.

Why You’ll Love This Pearl Barley Salad with Shrimps

Pearl barley is a hearty grain; it makes you feel satiated for a longer period of time. It is packed with flavor using ingredients such as garlic, smoked paprika, balsamic vinegar, and lime. It is perfect for summer, especially since it is made with baby tomatoes, parsley and shrimp.

You can customize the ingredients and seasonal vegetables with creamy feta cheese, and you can also swap out the shrimp for another protein such as chicken or slices of beef. This salad can be served warm, or you can enjoy it chilled.  

Ingredients

Barley, Baby Tomatoes, Balsamic Vinegar, Butter, Tomato Paste, Red Onion, Garlic, Cumin, Garlic Powder, Smoked Paprika Powder, Black Pepper Powder, and Salt.

Pearl barley has a chewy texture that makes it ideal for grain salads. It absorbs the flavors of dressings and spices. Shrimp have a naturally sweet flavor; they are savory and substantial enough as a protein to serve as a main course. We recommend using peeled and deveined shrimp for this recipe. Baby tomatoes add freshness, color, and acidity. Shrimps have a sweet taste and are substantial enough as a protein to serve as a main course.

Barley takes 35 to 40 minutes to cook on the stove. Soaking the barley overnight can reduce cooking time by 20 minutes. The flavor of barley can be enhanced with a seafood stock cube, which can also be substituted with chicken or beef stock cubes.

Instructions

Rinse the barley with cold water and add it to a pot. Add four cups of water and bring it to a boil. Reduce the heat, cover, and simmer for 35 minutes, until tender. Test the pearl barley to ensure it is cooked; if not, cook for an additional 5 minutes until tender. Drain any excess water and set aside.

Prepare the shrimps by removing the shells and deveining them. Wash under running water to remove any impurities. Place the shrimp in the fridge until ready to use. Slice an onion and finely mince the garlic cloves. Wash the parsley and chop it. Heat a wok on medium-low heat and add butter. Once hot, add the onion and garlic, and sauté for 7 to 8 minutes, until caramelized.

While the onion and garlic are caramelizing, wash the baby tomatoes and cut them in half. Once the onions and garlic are golden, add the shrimp to the wok along with spices such as cumin powder, smoked paprika, black pepper, garlic powder, and a pinch of salt. Cook the shrimp for 2 minutes on each side until they turn from translucent to pink.

Then, stir in the tomato paste, chopped parsley, barley, lime juice, and balsamic vinegar. Increase the heat to medium-high and toss the ingredients a few times to combine them well. Add in the baby tomatoes. The Barley salad with shrimps is ready to enjoy.

Serve immediately. For added flavor, consider adding some pieces of feta cheese on top. If you want to enhance the heat, add some jalapeno chilies or lightly drizzle with your favorite hot sauce.

How to Serve Pearl Barley Salad with Shrimps?

Barley salad pairs well with a variety of dishes. It can be served alongside Grilled fish, such as Nile perch or Hake. Grilled or Roasted vegetables also complement the flavors of the barley. If you choose to omit the shrimp, you can substitute it with grilled chicken, lamb skewers, or thinly sliced meat instead. For a Medittaranean spread, consider Greek Salad, Smoked Paprika Hummus, Original Hummus, to accompany the Pearl Barley Salad with Shrimp. For a seafood feast, we recommend Thai fish cakes along with Chimichurri sauce. See our Medittaranean recipes, Seafood recipes to explore more options.

How to Store Pearl Barley Salad with Shrimps?

Store the salad in the fridge in an airtight container for up to three days. The flavors will intensify over time; it can be served hot or cold. It is best to reheat in the microwave and add more lime juice if necessary.

Can You Make Barley Salad Without Shrimp?

Yes. This barley salad recipe is easy to adapt if you don’t eat seafood. Simply leave out the shrimp and add grilled chicken, roasted vegetables, chickpeas, feta cheese, or another protein of your choice. For a vegetarian barley salad, roasted peppers, zucchini, eggplant, chickpeas, and feta are particularly good additions.

Can Barley Salad Be Served Cold?

Yes. Although this recipe is particularly flavorful when served warm, it can also be enjoyed cold or at room temperature. For a cold pearl barley salad, allow the cooked barley and shrimp mixture to cool before serving. Add a little extra lime juice or balsamic vinegar if the flavors need brightening. This makes the salad a convenient option for summer lunches, picnics, and make-ahead meals.

Recipe Variations

There are several easy ways to change this healthy barley salad depending on what you have available. Crumble feta over the finished salad for a creamy, salty contrast. Add sliced jalapeños, chili flakes, or your favorite hot sauce. Bell peppers, cucumber, roasted zucchini, or grilled vegetables work particularly well. Fresh coriander or mint can be used alongside or instead of parsley. Leave out the shrimp and add chickpeas, roasted vegetables, or feta.