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.


Raw Peeled Tail-Off Shrimp

Raw Peeled Tail-Off Shrimp

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  • 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.