Shrimp Barley Risotto

Feb 05, 2018 | Gourmet, Healthy, Pasta & Grains | By aquastar


Hearty barley and tender shrimp make for a luscious, tasty meal. Two ingredients this good can shine as a feature course or satisfy as an elegant side dish. Our Shrimp Barley Risotto begins with onions and bacon bubbling in a skillet, then barley is poured over to soak in the juices. With a touch of freshly squeezed lemon juice and chicken stock, the mixture comes to a boil, releasing heavenly aromas. Shrimp is tossed into the skillet, which is then transferred to the oven to roast. With a flourish of baby spinach, finely grated lemon zest, sprinkled Parmesan cheese, and freshly cracked pepper, this dish is sure to tickle your taste buds.


Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)


  • 1 lb Aqua Star Raw Shrimp, Peeled, Tail-Off
  • 6 slices bacon, cut into 1/2" pieces
  • 1/2 cup onion, chopped
  • 1 1/3 cups quick-cooking barley
  • 1 tbsp fresh lemon juice
  • 2 1/2 cups chicken broth, low salt
  • 1/3 cup grated Parmesan cheese
  • 4 cups baby spinach, washed and spun dry
  • 3 tsp lemon zest, finely grated
  • salt and pepper to taste

To make


Preheat oven to 375 F. In oven-proof skillet, cook bacon on medium-high for 2-3 minutes. Add onions; cook 3-4 minutes until soft. Add barley, stir until coated, about 1 minute. Add lemon juice and chicken broth; bring to boil. Add thawed shrimp to pan, cover and place pan with shrimp and barley into the preheated oven for 20-25 minutes until barley is tender and most of the liquid is gone. Using an oven mitt, return skillet to burner on medium heat; stir in spinach, cheese and lemon zest. Cook 2-3 minutes. Season to taste with salt and pepper. Serve immediately.

Serving Suggestions

Pair with a simple green salad.