Ingredients

• Barley
• 2 cups cooked barley cooled
• Shrimp
• 1 lb large shrimp cleaned
• 1 tbsp olive oil
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• Dressing
• 1/3 cup vegetable oil
• 1/3 cup rice wine vinegar
• 1 tbsp ground ginger
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 cloves garlic minced
• pinch red pepper flakes
• The Rest
• 1 cup pineapple diced
• 2 cups bell pepper diced
• 1/4 cup cilantro leaves (chopped, lightly packed)
• 1/4 cup slivered almonds

Directions

• Cook barley per package directions and allow to cool.
• Whisk together the salad dressing and set aside.
• In a large salad bowl mix together the barley, pineapple, bell peppers, almonds, cilantro and salad dressing. Toss to coat and allow dressing to absorb with barley. Cover and refrigerate while you cook shrimp.
• Season shrimp with salt and pepper. In a large skillet over high heat add oil. Quickly sauté shrimp, cooking for 1 to 2 minutes per side depending on size, or until golden and crisp on edges. Remove from pan and add to salad. Toss to coat and serve immediately or chill completely prior to eating.

Notes

• 5-21-25 1/2 Recipe
• I used
• CC Thai Spice Blend for the Shrimp
• Veggie Stock for the Barley
• Sichuan Pepper Flake added
• Green Onion

Photos