Photo of Wheat Berry and Shrimp Salad with Thai Vinaigrette by WW

Wheat Berry and Shrimp Salad with Thai Vinaigrette

SmartPoints® value per serving
Total Time
1 hr 8 min
18 min
50 min
A make-ahead salad so flavourful it can even withstand an overnight in the refrigerator.


uncooked wheat berries

¾ cup(s), picked over for small stones

uncooked shrimp

6 oz, medium-size, peeled and deveined

fresh lime juice

3 tbsp(s)

fish sauce

1½ tbsp(s)

dark brown sugar

1 tsp(s), packed


1 medium, peeled, halved, seeded and chopped

fresh radish(es)

6 medium, thinly sliced


¼ cup(s), leaves, packed, chopped

mint leaves

2 tbsp(s), fresh, chopped


  1. Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
  2. Meanwhile, rinse the saucepan, fill it halfway with water, and bring to a simmer over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a second colander set in the sink and refresh under cool water. Roughly chop the shrimp.
  3. Whisk the lime juice, fish sauce, and brown sugar in a small bowl until the sugar dissolves.
  4. Toss the wheat berries, shrimp, cucumber, radishes, basil, and mint in a salad bowl. Pour the prepared dressing over the salad and toss to coat. If desired, cover and refrigerate for up to 3 days. Yields about 1 1/4 cups per serving.


Fish sauce, the table condiment of Southeast Asia, is made from salted fish and aromatics. Quite pungent, it mellows wonderfully when combined with other ingredients. Look for it in the Asian aisle of most supermarkets.

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