Bacony Barley Salad with Marinated Shrimp

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Bacony Barley Salad with Marinated Shrimp

Bacony Barley Salad with Marinated Shrimp

Here's a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

Serves 4

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 3 strips bacon, chopped
  • 1 1/3 cups water
  • 1/2 teaspoon salt
  • 2/3 cup quick-cooking barley
  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
  • 1/3 cup lime juice
  • 2 cups cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoon extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1 avocado, peeled and diced

Cooking Directions

Step 1

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

Step 2

Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

Step 3

Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.


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