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Nutrition info - Recipes

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.


Shrimp & Corn Salad

Ingredients

For 4 people

  • 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

Directions

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

Nutrition facts

  • Kcal: 404.35 kcal
  • Fibers (g): 5.64g
  • Sodium (mg): 1380.17mg
  • Carbs: 36.99g
  • Fat: 16.43g
  • Saturated fat (g): 2.65g
  • Proteins: 30.46g