Sydney Shrimp & Barley

You just need six ingredients to make this delicious seafood meal. Marinate grilled shrimp in a lime vinaigrette and serve with a bed of barley and vegetables to complete the main dish.

Sydney Shrimp & Barley
Servings: 4 Prep 15 mins Marinate 20 mins Cook 10 mins Grill 9 mins


  • 1 1/4 pounds cleaned raw shrimp
  • 1/3 cup plus 1/2 cup light lime vinaigrette
  • 1 1/3 cups quick-cooking barley
  • 1 sweet red pepper, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, trimmed and diced

Make It

1. Combine shrimp and 1/3 cup of the vinaigrette in a large resealable bag. Marinate in refrigerator for 20 minutes.

2. Meanwhile, soak 8 bamboo skewers in warm water. Bring a medium-size pot of lightly salted water to boiling. Add barley and cook 10 minutes. Drain and rinse with cool water.

3. Heat gas grill to medium-high or charcoal grill to medium-hot coals. Thread shrimp onto skewers, about 3 or 4 per skewer. Discard shrimp marinade. Grill shrimp 7 to 9 minutes, turning once. While shrimp grills, combine barley, red pepper, carrots, celery and remaining 1/2 cup dressing in a large bowl. Toss to combine and coat all ingredients with dressing.

To serve:

4. Spoon about 1 cup barley salad onto a plate. Top with two shrimp skewers. Serve hot or at room temperature.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 365, Fat, total (g): 5, chol. (mg): 215, sat. fat (g): 1, carb. (g): 50, fiber (g): 6, pro. (g): 34, sodium (mg): 695, Percent Daily Values are based on a 2,000 calorie diet.