This Grilled Shrimp Salad with Wheat Berries will not leave you hungry and have you searching for something else to eat. It’s filling, good for you and delicious!
I can just snarf up grilled shrimp one after the other. Shrimp cooks so quickly and is so good about taking on the flavors of spices or the sauces that you use. If you don’t cook it in a pound of butter and cheese, it is very healthy to eat too. Now that does sound pretty good I must say, but this Grilled Shrimp Salad with Wheat Berries has no guilt attached.
With the warmer weather coming, I’ve stepped up my workouts and am attempting to lighten our meals too. A lightened meal shouldn’t leave you hungry an hour later and have you searching for something to eat. A salad, if prepared correctly can be a great meal. Wheat berries are a great source of fiber and protein. Both of which will help keep you satisfied. They also add another texture to this anything but ordinary salad. All of the yummy Romaine lettuce, tomatoes, and cucumbers keep you noshing until you can’t nosh anymore. I’ve topped the whole plate of magic with a sprinkling of freshly grated parmesan cheese.
Don’t these shrimp look amazing? After I cleaned them, I plopped them into a ziplock bag and drizzled them with olive oil and then sprinkled them with my go-to dry rub. They even taste better than they look. I drizzled a light and lemony vinaigrette over this salad, and ate it for 3 meals before it was gone.
Don’t have time to make it now? Pin it for later!
This Grilled Shrimp Salad with Wheat Berries will not leave you hungry. It's filling, good for you, and delicious!
- 1 lb raw shrimp cleaned and shell removed
- 1 cup wheat berries uncooked ( I used Hard Red Winter berries)
- 2 teaspoons of Julie's Dry Rub seasoning
- Greens I used romaine
- 1 English cucumber chopped
- Tomatoes sliced (I used grape tomatoes)
- Parmesan freshly grated
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tbsp non-fat yogurt
- 1 tbsp sugar
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- In a medium saucepan, combine wheat berries and 3-1/2 cups cold water. Boil for 50 to 60 minutes or until tender. Drain and rinse to cool.
- In a bowl or zip lock bag, add shrimp. Drizzle with olive oil and sprinkle with dry rub seasoning. Chill while the wheat berries cook.
Combine Vinaigrette ingredients in a shaker jar. Shake to blend.
15 minutes before the wheat berries are finished cooking preheat prepared grill. Grill shrimp 1-1/2 to 2 minutes on each side.
- Assemble by placing lettuce on a plate. Sprinkle approximately 1/4 cup of cooked wheat berries onto the lettuce. Add cucumbers and tomatoes. Drizzle with vinaigrette, and garnish with shrimp and parmesan cheese.
Some instructions say to soak your wheat berries in water overnight. Others say it doesn't make much difference.
Here are a few more salad recipes that we love!
Popeye Approved Vegetarian Spinach Power Salad
Superfood Salmon Salad with Balsamic Blueberry Sauce
Fresh Greek Salad with Lemon Vinaigrette
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Hi Julie, yep-right up my alley it is-Yum-o…
Thank you Cheryl ❤️❤️
Oh, I love salads – any kind and in any combination, form or shape! This one looks amazing and I’m so hungry right now….
Thanks Ana! I like a good one too.
Hi Julie!!!
This salad looks delicious!!! Where do you get wheat berries ??
Hi Leslie! I got the wheat berries at whole foods in the bulk isle. I would think that they would be available where ever whole grains are sold. Bob’s Red Mill packages them and I know that brand is available at HyVee in their Health Market.
Did you see my last post giveaway? You need to enter. It is just beautiful!
Love this salad! Perfect pairing of the shrimp with that lemony vinaigrette. YUM
Thank you Johanne! I need a few more salads before swimsuit season!
I’ve never had wheat berries before, but anything with shrimp is good!
Thanks Debbie! I agreeeeee!!!!
I have never had wheat berries before! Looks just wonderful!
Thank you Marisa! They are delicious and not as soft as pasta. Kind of like farro or spelt.
Great looking summery dish Julie! Love how your shrimp look – did you grill them? I’m not sure if I missed that part in your post or not. Love too that you used your special spice rub 🙂 It has sure come in handy eh? I can’t wait for the nicer weather to be here and stay. Then I’ll be gorging on all that yummy goodness in your salad. We worked in the gardens today and I froze to death for 4 hours, it was so cold in the 40’s early this morning,but by the time we left at 2pm, the temp was 56deg Grrrrrrrr!
Thank you Loretta! Yep I grilled those shrimp. It takes longer to heat up the grill than it does to cook them. We’re having the same weather. 40’s early in the day and upper 50’s later in the afternoon. I saw a few tulips finally blooming though! Good bye ole man winter and good riddance!
yum!! tempting salad recipe with grilled shrimps…looks delicious!!!!
Thank you Rani! I don’t know if you saw it, but I have a giveaway that came out last Monday. If you’re eligible, make sure you enter it!
Loving the inclusion of the wheat berries, they are so tasty!
I agree Elaine!
Amazing photography! Love those absolutely delicious shrimps!
Thank you so much Saritha! I appreciate you stopping by and leaving such a kind comment!
Looks amazing! I’m having shrimp for lunch today. 🙂
Thank you Andrea! Shrimp lovers unite!
Shrimp and I are like two peas in a pod – love any recipe with them. Wheat berries are something I don’t eat often – I keep buying all of these seeds/berries and so on from Whole Foods, store them in the basement refrigerator and forget I have them. I need to keep a log, don’t you think? Love the light dressing too!
Ha! We are two peas in a pod. I do the same thing and then it’s like what recipe did I buy this for?
Great looking salad. I love grilled shrimpy’s but I am not sure if heating the grill up for 45 min to cook for about 30 seconds is worth it. What am I saying I have done crazier stuff to make a recipe come out right. Cheers!!
Thanks Quinn! I know, but it tastes so good! You could use a grill pan or just saute them Quinn. I’m sure you could put this one the table with your own amazing flair!
Hi Julie, what a lovely recipe you have here! Just a question. What can I use instead of wheat berries? I don’t think I can get a hold of them in my neck of the woods. Thanks!
Thank you Roberta! You can use any whole grain like farro, spelt, bulgur wheat or even barley. Let me know if you make it and what you think. Enjoy your day Roberta and thank you for coming by.
I love a good salad and this is something I could tell a good salad. I love everything you put in here, Julie. Thanks for bringing this delicious, healthy food. 🙂
Thank you so much for hosting this week Jhuls!
I found some wheat berries in my basement refrigerator, brought them upstairs and printed your recipe. Now, all I need is some shrimp 🙂
I just know you’re going to love this one Judi! Please let me know what you think.
I like making shrimp salad. This looks wonderful with the wheat berries. Thanks for sharing. Congrats on your 2 years blogiversary.
Thank you so much! I hope you will enter the giveaways!
This just sound fantastic and those photos are just delightful!
Thank you so much Petra!
I’m not normally a shrimp person, but I think I would really like these due to your spice rub. They look really good! Where do you find wheatberries, Julie? I am not familiar with those. They look like they would add a good texture to the salad. The vinaigrette sounds like a great dressing for this combination. Jeff and I are trying to lighten things up a little, too. We’ve had a lot of company lately, and I always make dessert when company is here. My clothes need more recipes like this one! 🙂
That darned clothes shrinkage! I think those chocolate tours automatically shrink your clothes too! Bob’s red Mill sells wheat berries and I have seen them in bulk at @holefoods or the health market in more mainstream grocers. I really loved them in this salad. There texture is great and they are nice an nutty.
I love shrimp in any form! This salad looks absolutely divine! I could dig into that bowl and finish the entire bowl! I am saving the recipe! Thanks for sharing.
Looks so delicious
Thank you Amanda!