published May 04, 2022, updated May 31, 2023 There’s nothing better than a fresh, zesty salad during the hot summer months, especially one that’s actually satisfying and fills you up with just one serving. And a bowl of pineapple shrimp and barley salad is just the thing!I quickly pan fry some shrimp and add them to a bowl of cooked barley. I dice up some sweet and crunchy bell peppers and toss them in as well. And with tart and tangy pineapple thrown into the mix? Now we have an irresistible mix of flavor and texture that you won’t find anywhere else! The dressing is full of aromatic Asian flavors: sesame oil, rice wine vinegar, soy sauce, ginger, and garlic. Sweetened with sugar, it ties the whole plate together. I simply love cooking with barley – it’s a great vehicle for so many flavors, and is enjoyed all over the world. See how it’s used in these Moroccan, Mediterranean, and Egyptian recipes!
INGREDIENT NOTES AND SUBSTITUTIONS
Barley – A chewy, nutty grain. “Pearled” barley, the more processed and polished variety, is recommended. You can also use a whole grain rice, or your preferred grain of choice.Shrimp – This recipe prepares enough dressing for 1 lb of large shrimp.Pineapple – Sweet and acidic, diced pineapples are a perfect match for the briny shrimp. Coated in our spicy sweet dressing, they become even more delicious. Bell Pepper – Use your preferred variety: sweet red, bitter green, or mild yellow for an in-between flavor. If you like a bit of heat, throw some banana or (seeded) jalapeño peppers into the mix.Cilantro – This bright and fresh herb is a bit peppery and lemony. Parsley and basil are good alternative herbs, but won’t match the sweet and citrusy notes of the salad as well.Slivered Almonds – Very mild, these nuts are just subtly sweet and add a pleasant crunch to the dish. Dressing – This Asian-inspired dressing is a simple mix of vegetable oil, rice wine vinegar, soy sauce, and sesame oil. It’s flavored with ground ginger, sugar, minced garlic, and just a pinch of red pepper flakes for added heat.
HOW TO MAKE PINEAPPLE SHRIMP BARLEY SALAD
How long is pineapple shrimp good in the refrigerator?
Cooked shrimp lasts for up to 4 days in the fridge, so that’s your time limit for leftovers. I will say that the dressing starts to break down the vegetables, pineapples, shrimp, and barley a little quicker than that, which makes the texture of the whole dish less appetizing. Because of this, I recommend eating within two or three days max.
Should pineapple shrimp and barley salad be served hot or cold?
That’s entirely up to you. Cooked pineapple shrimp is most tender and flavorful right out of the skillet and while it’s still hot. However, this does make for a very refreshing chilled salad as well. Enjoy both ways, and let me know what you prefer!
Can I use frozen pineapple to make pineapple shrimp?
Absolutely — this might even be the best choice during winter months when it’s hard to find good, ripe, fresh pineapples. You can get frozen pineapples that are already diced.If going the frozen route, allow the fruit to thaw in the refrigerator and then pat dry with a paper towel to remove the excess moisture.
