Curried Barley and Shrimp Salad

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READY IN: 1hr 5mins
Recipe by House

Low Carb recipe found in Prevention May 2005.

Ingredients Nutrition


  1. Combine curry, turmeric, and 3 cups of water in large saucepan and heat to a boil.
  2. Stir in barley.
  3. Cover and cook in low heat until water is absorbed and barley is tender, about 45 minutes.
  4. Transfer to colander. Rinse with cold water and drain well.
  5. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber.
  6. In small bowl, whisk juice, oil, chile pepper(to taste), garlic, and salt until blended.
  7. Pour over barley mixture and toss.
  8. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime.

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