Shrimps and farro salad

Shrimps and farro salad

May 7 2020


20-25 min

Serves 5

I showed this in a live cooking class the other day and everyone loved it so much that I thought I would share all the details on the blog. It is so easy, fresh and perfect for a spring or summer dinner


  • 1 bag of medium frozen shrimps thawed (I used peeled, uncooked and deveined) approx. 25- 30 shrimps per bag
  • 1 lemon, zested and juiced
  • 1 garlic cloves, minced
  • 1 pinch of chili falkes
  • Salt and pepper
  • 2 cups of farro
  • 3 celery stalks
  • 1 cup of cherry tomatoes
  • 1/3 cup of fresh basil


Toss the shrimps with the crushed garlic clove, 2 tbsp of olive oil, juice from half a lemon and zest as well, a pinch of chili flake and a few pinches of salt and a few grinds of pepper. Leave it marinade on the side for a couple of minutes when you do the rest.

Cook the farro according to packaging instructions. Finely slice the celery and chop the cherry tomatoes and transfer to a salad bowl. Chop the basil and reserve it on the side.

Cook the shrimps either on the grill, under the broiler or in a pan. They need to cook approx. 2-3 minutes on each side max. You know they are cooked when they get pink.

When the farro is cooked toss it with the veggies and add 1-2 tbsp of olive oil and the remaining lemon juice as well as the basil, some salt and pepper.

Serve with the shrimps right away or enjoy them at room temperature later.

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