Tropical Shrimp Farro Salad with Honey Lime Vinaigrette

Posted by Sarah Papachristos on Thursday, April 11, 2013

In Side Dishes, Seafood

Warmer weather is upon us! You know what that means, fresh fruits and vegetables, bright citrus flavors and crispy grill marked seafood. 

Shrimp salad with honey lime vinaigrette

To get me through the dull Winter months, I have been making several variations of shrimp tacos. And since the weather is not quite warm enough to fire up the grill, pan seared shrimp tacos will have to do.

My favorite part about the shrimp tacos is topping them with fresh fruit salsa. It is my inspiration for tasty, flavor-packed summer dishes like this tropical shrimp farro salad!

I wanted to take the crispy shrimp and fruit salsa and combine it with a hearty grain. This farro salad is bursting with tropical flavors making it the perfect summer side dish.

Honey lime vinaigrette farro salad

 Tropical Shrimp Farro Salad


1/2 c. uncooked farro

1/2 lb raw shrimp, peeled and deveined

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp granulated garlic

Salt and pepper to taste

1 tbsp olive oil

Fruit Salsa:

1/2 whole mango, cut into chunks

1/2 whole tomato, cut into chunks

1/2 c. chopped pineapple

1 shallot, minced

2 tsp fresh mint, chopped

Salt and pepper to taste

Honey Lime Vinaigrette:

1/4 c. fresh lime juice

2 tbsp honey

1 tsp Dijon mustard

1/4 tsp granulated garlic

1/4 tsp cumin

Pinch of granulated ginger

1/4 c. olive oil

Salt and pepper to taste


Prepare the 1/2 cup of farro according to the package directions. Once it is cooked, drain and set aside.

Wash the shrimp and pat them dry. Combine cumin, paprika, garlic, salt and pepper to make the seasoning. Sprinkle the seasoning evenly on both sides of the shrimp. Heat the olive oil in a large skillet over medium heat. Cook the seasoned shrimp, about 3 minutes on each side. Place the shrimp on paper towels to drain any excess oil.

To make the fruit salsa, chop the mango, tomato and pineapple into similar sized chunks. Mince the shallot and mint. Combine all the salsa ingredients together and season with salt and pepper.

Mix the fruit salsa with the cooked farro. Depending on how you prefer to eat shrimp, you can leave them whole or cut them in half. Add the cooked shrimp to the farro mixture.

To make the honey lime vinaigrette, whisk all of the ingredients together until smooth. Season the vinaigrette with salt and pepper.

Keep farro salad refrigerated and drizzle the honey lime vinaigrette over the tropical farro salad once it is ready to be served.


Tropical farro shrimp salad