Dinner

Shrimp, Pearl Barley, and Roasted Vegetables

Seasoned shrimp and vegetables served alongside pearl barley

25

min

Meal benefits

Source of vitamins and nutrients, such as B12 and selenium which are very important for energy production, nerve function, and overall cellular health.

Great source of vitamins A and C which are important for skin, eye, and immune health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

412

Protein

30

g

Fats

16

g

Carbs

37

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

shrimp, peeled and deveined

50

g

pearl barley, dry

125

g

mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped

1

tbsp

olive oil

1

garlic, minced

1

tsp

dried oregano (half for vegetables, half for shrimp)

1

tsp

paprika (half for vegetables, half for shrimp)

0.5

tsp

chili powder (half for vegetables, half for shrimp)

Instructions

_{Step 1/4}

Prep and Roast Vegetables

Preheat your oven to 400°F (200°C). Toss mixed vegetables with two teaspoons olive oil, minced garlic, dried oregano, paprika, chili powder, salt, and pepper in a bowl until well coated. Spread them in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes, until tender and lightly browned.

_{Step 2/4}

Cook Pearl Barley

While the vegetables are roasting, prepare the pearl barley according to the package instructions. Typically, this involves adding barley with double the amounts of liquid, bringing to a boil before allowing to simmer and soak up all that liquid for about 20 minutes.

_{Step 3/4}

Cook Shrimp

Remove sheet pan from oven and create space for the shrimp, seasoning the shrimp with the rest of the mixture we used on the vegetables. Add it back into the oven and cook for another 10 minutes, until the shrimp and vegetables are fully cooked to your liking.

‍‍‍_{Step 4/4}