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Dinner recipe · from the recipe book

Garlicky Shrimp, Barley and Butter Bean Salad

Seared garlic-paprika shrimp over chewy barley, creamy butter beans and crisp romaine and cucumber, tossed in a lemony tahini dressing with fresh dill and mint.

Garlicky Shrimp, Barley and Butter Bean Salad

Ingredients

  • 1 lb500 gShrimp
  • ¾ cup150 gPearl barley, dryrinsed
  • 3⅓ cups790 gWater
  • 1⅓ cups250 gLima beans (butter beans), canned, drainedrinsed
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 1 cup sprigs8 gFresh dillchopped
  • 1½ tbsp chopped8 gFresh mintchopped
  • ¼ cup60 gTahini
  • ¼ cup60 gLemon juice
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring 750 g of the water to a boil in a saucepan, add the barley, cover and simmer 25 to 30 minutes until tender and chewy; drain, spread on a plate and let cool about 10 minutes.
  2. While the barley cooks, make the dressing: whisk the tahini, the lemon juice, one third of the garlic, half the salt and the remaining 40 g of water until smooth and pourable.
  3. Pat the shrimp dry and toss with the paprika, the cumin, half the olive oil, the black pepper and the remaining half of the salt.
  4. Heat the remaining half of the olive oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 2 minutes, flip, add the remaining two thirds of the garlic, and cook 1 to 2 minutes more until the shrimp are pink and opaque and reach 145°F (63°C). Move to a plate.
  5. In a large bowl, combine the cooled barley, the lima beans, the romaine, the cucumber, the cherry tomatoes, the red onion, the dill and the mint.
  6. Pour the tahini dressing over the salad and toss to coat.
  7. Divide among 4 plates and top each with the garlicky shrimp.

Contains: Shellfish, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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