Shrimp & Farro Salad
Farro is a hearty grain and pulls together different ingredients into a terrific side or main dish recipe – add some veggies and a protein like shrimp or tofu. Some recipes cook farro in a ratio of 1 cup to 3 cups liquid. I cook it like pasta (drain excess water) and prefer it when it has a little chew to it. This dish is perfect for summer, can be made ahead of time and is served cold or room temperature.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Coastal
- 1 1/4 lb shrimp, peeled & deveined
- 1 1/4 cup pearled farro
- 6 Tbsp olive oil, divided
- 6 Tbsp fresh lemon juice, divided
- 2 cups peas, fresh or frozen shelled
- 6 radishes, thinly sliced
- 1/2 cup roasted pistachios, shelled & chopped
- 4 stalks green onions, sliced on the bias (diagonal)
- 1/3 cup parsley, chopped
- 1/3 cup mint, chopped
- 1/2 cup Parmesan cheese, grated – as garnish
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- Bring a medium pot of water to a boil and add 1/2 tsp of salt. Add the farro and cook uncovered at a simmer ~30 minutes or until desired doneness. Drain and place in a large bowl.
- Mix 4 Tbsp olive oil, 4 Tbsp lemon juice, 1/2 tsp salt, and pepper in a small bowl. Pour over farro, stir, and place in refrigerator to cool before adding other ingredients. Stir occasionally so it doesn’t clump.
- Bring a medium pot of water to a boil. Add 1/2 tsp salt and peeled and deveined shrimp. Cook ~ 3-4 minutes or until done (it won’t take long). Blanch in ice cold water to stop the cooking process. Drain and place in bowl. Add 2 Tbsp lemon juice, 2 Tbsp oil, 1/4 tsp salt, and pinch of pepper. Stir and place in refrigerator.
- When farro is cold add: peas, radishes, pistachios, green onions, parsley, and mint. Add salt to taste. Plate and garnish with shrimp and Parmesan cheese. Happy Eating! Beckie
- Marinate the shrimp over night if you want it to soak up more lemon flavor.
- Wanna get fancy? Cut the shrimp in half lengthwise (see picture). This takes some knife skills so be careful!
- Mint oxidizes (turns brown/black) easy. Wait until the last minute to add in the mint if preparing ahead of time.
Things In My Kitchen:
- Zester / Grater – This is for gettin’ that Parmesan cheese grated real fine.
- Shrimp peeler & deveiner – There’s a lot of fancy & expensive shrimp peelers out there. This inexpensive, plastic one works the best for me. I am lost without it.
- Mandolin – I love this mandolin for slicing radishes real thin. Watch your fingers!
For more kitchen items I love/use: please visit my shop page.
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Keywords: Shrimp, Farro, Mint, Pistachios, Low Country, Coastal, Fresh, Healthy, Parmesan