This grilled shrimp salad with wheat berries is satisfying, nutritious, and full of flavor—perfect for a light meal that keeps you full.
Shrimp cooks quickly and soaks up seasonings beautifully. When prepared simply—without heavy butter or cheese—it makes a healthy, flavorful protein for salads. This grilled shrimp salad with wheat berries delivers taste, texture, and fullness without guilt.
With warmer weather and more active days, I’ve been choosing meals that are lighter but still filling. A properly built salad becomes a complete meal—wheat berries add both fiber and protein to help you stay satisfied, plus a pleasant chew that contrasts with crisp romaine, cool cucumber, and juicy tomatoes. A light sprinkle of freshly grated Parmesan finishes the plate.
After cleaning the shrimp, I toss them with a little olive oil and my favorite spice rub, then grill for just a few minutes. A bright lemon vinaigrette ties everything together—this salad kept me happily full for several meals.
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Grilled Shrimp Salad with Wheat Berries
Ingredients
- 1 lb raw shrimp, cleaned and shell removed
- 1 cup wheat berries, uncooked (Hard Red Winter recommended)
- 2 teaspoons Julie’s Spice Rub seasoning
- Greens (romaine suggested)
- 1 English cucumber, chopped
- Tomatoes (grape or your choice), sliced
- Parmesan, freshly grated
Lemon Vinaigrette
- 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
Instructions
- In a medium saucepan, combine the wheat berries with 3 1/2 cups cold water. Boil 50–60 minutes or until tender. Drain and rinse to cool.
- Place the shrimp in a bowl or zip-top bag, drizzle with olive oil, and sprinkle with the dry rub. Chill while the wheat berries cook.
- Combine the vinaigrette ingredients in a shaker jar and shake to blend.
- About 15 minutes before the wheat berries finish cooking, preheat the grill. Grill shrimp 1 1/2 to 2 minutes per side, until opaque and cooked through.
- Assemble salads: place lettuce on plates, sprinkle about 1/4 cup cooked wheat berries over each, add cucumber and tomatoes, drizzle with vinaigrette, then top with shrimp and grated Parmesan.
Notes
Some sources recommend soaking wheat berries overnight; others find it optional. Either method works—soaking can reduce cooking time.
Nutrition
Nutritional Disclaimer
This nutrition information was calculated using the exact brands and measurements used here. If you follow a strict diet, changing ingredients or brands will alter the values—consider these numbers as a guide.
Here are a few more salad recipes we love
Popeye Approved Vegetarian Spinach Power Salad
Fresh Greek Salad with Lemon Vinaigrette
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