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.
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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.