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Overhead photo of a bowl of Summer Farro Salad.

Shrimp and Farro Salad

Course Salad
Cuisine American
Keyword Ancient Grain Salad, Farro Salad, Grain Salad
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 8 servings
Calories 406kcal
Author Heather



  • 1 lb 16/20 raw shrimp *shelled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt


  • 8.8 oz quick cooking Farro *or 9 oz reg Farro
  • 12 oz bunch asparagus *preferably thin stalks
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice *about 3 lg lemons
  • 4 lg cloves garlic *crushed, about 1 heaping tbsp
  • 2 tbsp dried dill *or 1 cup loosely packed fresh chopped dill
  • 1 bunch fresh chives *minced, about 1 cup
  • 1/2 med red onion *diced, about 1 cup
  • 8 oz feta *crumbled or cubed


  • Preheat oven to 400°F. Place cleaned shrimp on a large, sided cookie sheet. Drizzle shrimp with olive oil and sprinkle with salt. Toss well. Bake for 5-7 mins or until shrimp are no longer opaque. Remove from oven and let cool to room temperature.
  • Rinse farro and place in a medium sized saucepan with approximatley 4 1/2 cups water. Bring to boil, cover and simmer following the directions on the package.
  • Wash, trim and cut asparagus stalks into 1/3’s. Place cut asparagus into colander. Once farro is done cooking drain over top of asparagus and let sit for 5 mins. (This step eliminates having to cook the asparagus. Just make sure the stalks are on the thin side.)
  • Meanwhile, in a large mixing bowl whisk together olive oil, lemon juice, garlic and dill. Add farro, asparagus and shrimp to oil mixture. Toss well and place in refrigerator to cool while preparing last of salad.
  • Prepare last 4 ingredients. Toss with other ingredients once farro has cooled to room temperature.


*Please use as many organic ingredients as possible. 
Recipe Notes
  • Quick cooking farro is farro that has been pre-boiled and then dried. Its cooking time is significantly lower (total 10 mins) than regular farro. Please allow extra cooking time if using regular farro.
  • English cucumbers are the same as hot house cucumbers.
  • To deseed the cucumber, cut in half lengthwise. Use a small soup spoon to gently remove the seeds by scraping the rounded edge along the seeds but avoiding the flesh.
  • For thicker stalked asparagus place cut pieces into the boiling water for the last 3 mins of cooking the farro.


Calories: 406kcal | Carbohydrates: 29g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 168mg | Sodium: 908mg | Potassium: 277mg | Fiber: 6g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 11mg | Calcium: 255mg | Iron: 4mg