Table of Contents
Introduction
Creamy, savory, and full of flavor—that’s what you get with this delightful barley porridge with shrimp. If you’re looking for something comforting but elegant, nutritious yet simple, this is the perfect recipe for you. Think of it as a cousin of the classic risotto, but with the wholesome, nutty bite of barley and the sweet tenderness of shrimp. It’s a dish that warms the soul without taking hours in the kitchen.
The inspiration for this recipe came one chilly evening when I wanted something cozy but still light. I had some leftover barley from my veggie soup and a handful of shrimp in the freezer—boom! The idea for this creamy shrimp barley porridge was born. It’s now a go-to in my house for midweek dinners, and my family loves it just as much as my readers love the chicken barley soup I shared last fall.
So if you’re craving a creamy, hearty dish that’s ready in under an hour, uses pantry staples, and feels a little fancy without the fuss—this barley porridge with shrimp is your new favorite. And if you’re looking for a shrimp recipe for diabetics, this one is naturally low in fat, high in fiber, and supports blood sugar balance.
What is Barley Porridge with Shrimp?
What do you get when you cross a humble grain with a luxury seafood? A delicious surprise! Barley porridge with shrimp might sound like an odd couple, but trust me, it’s a match made in culinary heaven. Picture this: tender pearl barley cooked until creamy, mixed with sweet, juicy shrimp, and a kick of fresh ginger to wake up your taste buds. Sounds good, right?
The name might not win any beauty contests, but the flavor sure will. As they say, the way to a man’s heart is through his stomach—and this dish proves it. If you’ve never tried savory porridge, this is the recipe that will convert you. Give it a go and let this bowl of creamy comfort speak for itself!
Why You’ll Love This Barley Porridge
1. It’s cozy, creamy, and full of flavor.
The combination of leeks, garlic, ginger, and shrimp creates a layered taste experience that’s both hearty and fresh. The orge (barley) adds a creamy, satisfying texture without any need for heavy cream.
2. It’s budget-friendly.
Using barley and vegetables makes this dish incredibly cost-effective. A small quantity of shrimp goes a long way, especially when paired with a grain that expands as it cooks.
3. It’s a great shrimp recipe for diabetics. High in fiber, rich in protein, and free from added sugar—this dish helps promote satiety and may support healthy blood glucose levels. Barley is known for its low glycemic index and heart-friendly properties.
This dish is a great companion to my barley porridge with vegetables and beans—another fan-favorite. Once you try one, you’ll want to explore them all.
How to Make Barley Porridge with Shrimp
Quick Overview
This creamy porridge is both hearty and quick to prepare. With under 60 minutes from start to finish, it’s perfect for weeknight meals. Its rich texture comes from barley cooked slowly in vegetable broth and finished with sautéed shrimp.
🧾 Ingredients for Barley Porridge with Shrimp
- 2 small leeks
- 2 small onions
- 3 carrots
- 2 celery stalks
- 1–2 garlic cloves
- 2–3 cm fresh ginger, grated
- 1 tbsp olive oil
- 3/4 cup (175 mL) pearl barley
- 300 g peeled shrimp (fresh or frozen)
- 2 tbsp barley flour (or whole wheat flour)
- 1.5 to 2 liters vegetable broth or water
- 1/4 tsp ground black pepper
- Optional: plant-based cream for extra richness
- Fresh parsley or coriander, for garnish
👨🍳 Step-by-Step Instructions
- Prepare the vegetables: Wash and finely chop the leeks, onions, carrots, and celery. Mince the garlic and grate the ginger.
- Sauté the aromatics: In a large pot, heat the olive oil. Add all chopped vegetables, garlic, and ginger. Cook for 5–7 minutes over medium heat until softened.
- Add the barley and toast it: Stir in the barley and cook for 2 minutes to release its nutty aroma.
- Mix the flour: In a small bowl, combine the barley flour with a bit of water to create a smooth slurry, then stir it into the pot.
- Add the broth: Gradually pour in the broth while stirring. Bring to a boil, reduce heat, and cover.
- Simmer gently for 40 minutes, stirring occasionally to prevent sticking.
- Add the shrimp: Stir in the shrimp 5–8 minutes before the end. Cook until they turn pink and are fully cooked through.
- Finish and serve: Adjust seasoning, add cream if desired, and garnish with fresh herbs. Enjoy warm!
What to Serve Barley Porridge With
🍽️ What to Serve with This Dish
Pair this dish with a crisp green salad tossed in citrus vinaigrette to balance the richness. For a delicious crunchy touch, serve it with toasted slices of homemade barley bread—you’ll love how it complements the creamy texture of the porridge. For drinks, a warm cup of ginger herbal tea makes the perfect match for this cozy bowl.
Top Tips for Perfecting Barley Porridge
- Use peeled shrimp for quicker prep.
- Don’t overcook the shrimp or they’ll become rubbery. Add them at the end.
- Use barley flour for a thicker texture, but all-purpose flour works too.
- Fresh ginger adds a bright, unexpected twist—don’t skip it!
- Stir occasionally to prevent sticking and ensure creaminess.
Storing and Reheating Tips
- Storage: Let cool and store in an airtight container in the fridge for up to 3 days.
- Reheating: Add a splash of water or broth and reheat gently over medium heat.
- Freezing: Freeze in single portions for up to 2 months. Thaw overnight in the fridge and reheat as above.
This barley porridge with shrimp is the perfect blend of nourishing and comforting. Try it once, and it just might become a staple in your kitchen!
Barley porridge: easy shrimp version in under 1 hour
Discover how to make a creamy barley porridge with shrimp in less than 60 minutes. Nutritious, comforting, and full of flavor—perfect for busy weeknights.
Type: porrigde
Cuisine: Asian Fusion
Keywords: barley porridge, pearl barley, shrimp recipe for diabetics, shrimp recipe, creamy porridge
Recipe Yield: 4 serving
Preparation Time: PT10M
Cooking Time: PT50M
Total Time: PT1H
Recipe Ingredients:
- 4 cup pearl barley
- 300 g shrimp
- 1 tsp fresh ginger, grated
- vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Recipe Instructions: Chop all vegetables, garlic, and ginger. Sauté aromatics in olive oil until soft. Add and toast the barley. Stir in barley flour slurry. Add broth, bring to boil, then simmer 50 min. Add shrimp near the end and cook until pink. Adjust seasoning, garnish, and serve warm.
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FAQ: Barley Porridge with Shrimp
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before adding to the pot.
Can I make this dish vegetarian?
Absolutely. Skip the shrimp and replace it with sautéed mushrooms or cubes of tofu for a plant-based version.
Can I make this dish vegetarian?
Absolutely. Skip the shrimp and replace it with sautéed mushrooms or cubes of tofu for a plant-based version.
What gives this porridge its creaminess?
The natural starches released by the barley during simmering, combined with the flour slurry and optional cream.
Is this a good shrimp recipe for diabetics?
Yes! Thanks to its low fat content, high fiber from barley, and the use of wholesome ingredients, it’s a great option for people managing blood sugar.
According to the Harvard T.H. Chan School of Public Health, barley is listed among powerful superfoods for its fiber-rich, blood sugar–friendly profile — making it a smart choice for balanced, healthy meals.
