Healthy Wheat Berry and Shrimp Salad with Thai Vinaigrette
Bright, zesty, and packed with wholesome ingredients, this Healthy Wheat Berry and Shrimp Salad with Thai Vinaigrette is a vibrant dish that's equal parts nourishing and flavorful. Tender, nutty wheat berries form the hearty base, while juicy shrimp and a medley of crisp vegetables like red bell pepper, cucumber, and carrot bring color and crunch. The star of the dish is the aromatic Thai-inspired vinaigrette—a tantalizing blend of soy sauce, lime juice, fish sauce, honey, garlic, ginger, and a hint of red chili flakes that perfectly balances sweet, salty, and spicy notes. Garnished with fresh cilantro and optional sesame seeds, this protein-packed salad is ideal for meal prep, light lunches, or an impressive side at your next gathering. Ready in under an hour and served chilled, it’s a refreshing way to enjoy bold Thai flavors in a healthy and satisfying meal!
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Recipe Information
Ingredients
- 1 cup Wheat berries
- 12 large Shrimp (peeled and deveined)
- 1 teaspoon Salt
- 1 large Red bell pepper (finely diced)
- 1 medium Cucumber (diced)
- 1 medium Carrot (julienned)
- 0.5 cup Fresh cilantro leaves (chopped)
- 2 stalks Green onions (sliced)
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Red chili flakes
- 2 teaspoons Sesame oil
- 1 tablespoon Olive oil
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Rinse the wheat berries under cold water. In a medium saucepan, combine wheat berries with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes or until tender but chewy. Drain and set aside to cool.
Meanwhile, prepare the shrimp. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes or until pink and cooked through. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the cooled wheat berries, red bell pepper, cucumber, carrot, cilantro, and green onions.
In a small bowl, whisk together soy sauce, lime juice, fish sauce, honey, minced garlic, grated ginger, red chili flakes, sesame oil, and olive oil to create the vinaigrette.
Pour the vinaigrette over the wheat berry mixture and toss to combine. Add the cooked shrimp and gently toss again.
Taste and adjust seasonings if needed. Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.
Before serving, garnish with sesame seeds if desired. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
