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Shrimp with Asparagus and Barley


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  • 2 T vegetable oil, divided
  • 1/2 c sliced shallots
  • 3 coin size slices fresh ginger
  • 1 T chopped garlic
  • 1 cup pearl barley
  • 3 cups water
  • 3/4 tsp salt - divided
  • 1 lb asparagus cut into 1/2 inch pieces
  • 1/2 tsp curry powder
  • 1/4 tsp pepper
  • 1 lb large shrimp, shelled and deveined
  • 1/2 tsp grated lime peel
  • 1/2 cup shelled cooked edamame beans (fresh soy beans from about 8 oz pods)


Servings 4


Step 1

1. Heat 1 T oil - add shallots, ginger and garlic, and cook until vegetables soften - 3 to 5 minutes. Stir in barley, tossing to coat grains. Add water and 1/2 tsp salt; bring to boil. Cover and simmer until barley is tender - 30 to 35 minutes. remove from heat and let stand, covered, 5 minutes.

2. Meanwhile, heat oven to 425 degrees. Arrange asparagus on a cookie sheet and toss with 2 tsp oil. Roast asparagus until tender and lightly golden, 10 to 11 minutes. Set aside

3. Heat a 12 inch nonstick. Combine curry, remaining 1/4 tsp salt and pepper in a cup. Toss shrimp with remaining 1 tsp oil and curry mixture. Add shrimp to hot skillet and cook 1 minute per side until golden

4. Remove ginger from barley. Transferbarley to large serving bowl and stir in lime peel, shrimp, asparagus and edamame.

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