If you’re craving something fresh, light, and packed with flavor, this Greek grilled shrimp and farro is one of those recipes you’ll keep coming back to all summer long. If you love fresh Mediterranean flavors, you’ll also want to try my Greek grilled chicken wings or this easy lemon pasta for another bright and simple meal.
It’s loaded with juicy lemon garlic shrimp, nutty farro, crisp vegetables, and creamy feta—all tossed in a bright Greek-style vinaigrette. It’s the kind of meal that feels effortless but tastes like something you’d order at a coastal café.
Whether you serve it warm or chilled, this dish is perfect for easy weeknight dinners, meal prep, or summer entertaining.
Why You’ll Love This Greek Shrimp Farro Salad
- Light, fresh, and full of Mediterranean flavor
- High-protein and satisfying thanks to shrimp + farro
- Perfect served warm or cold
- Great for meal prep and leftovers
- Easy to customize with what you have on hand
This is one of those recipes that’s just as easy as my garlic lovers pasta salad or deli-style pasta salad—simple, fresh, and always a hit.
What is Farro? (And Why You Should Use It)
Farro is an ancient grain with a slightly chewy texture and nutty flavor. It’s often compared to brown rice but has more bite and a richer taste.
It works perfectly in this recipe because it holds up to the dressing and grilled shrimp without getting mushy.
You can use pasta too if you can’t find farro or want to switch it up. Check out The Ultimate Guide to Pasta Salads | Easy Recipes for Every Occasion – First Home Love Life for more inspiration.
Ingredients You’ll Need
For the Greek Grilled Shrimp:
- 1 ½ lbs shrimp, peeled and deveined
- 3–4 cloves garlic, chopped
- 1 tablespoon dried thyme
- 1 tablespoon Italian seasoning
- Zest of ½ lemon
- ¼ cup olive oil
- Salt and pepper
For the Farro Salad:
- 2 cups farro
- 6 cups water
- 1 cucumber, chopped
- ½ red onion, diced
- 1 yellow bell pepper, chopped
- ½ pint cherry tomatoes
- ½ cup feta cheese
- Greek vinaigrette
- Fresh basil + lemon juice for finishing
How to Make Greek Grilled Shrimp and Farro
1. Marinate the Shrimp
In a bowl, combine shrimp, garlic, herbs, lemon zest, olive oil, salt, and pepper.
Let marinate for 20 minutes.
2. Cook the Farro
Bring farro and water to a boil, then reduce to a simmer and cook for about 15 minutes until tender.
Drain and let cool.
3. Build the Farro Salad
In a large bowl, combine farro, cucumber, onion, bell pepper, and tomatoes.
Add feta and drizzle with Greek vinaigrette. Toss well.
4. Grill the Shrimp
Thread shrimp onto skewers and grill until pink and cooked through (about 2–3 minutes per side).
5. Assemble
Top the farro salad with grilled shrimp.
Finish with fresh lemon juice, basil, and extra feta.
Tips for the Best Greek Shrimp Bowl
- Don’t overcook shrimp—they cook fast and can get rubbery
- Let the farro cool slightly before mixing to keep veggies crisp
- Use fresh lemon juice at the end for brightness
- Add extra herbs like dill or parsley for even more flavor
Variations & Substitutions
- Swap shrimp for grilled chicken or pork
- Add olives for a more traditional Greek flavor
- Toss in spinach or arugula for extra greens
- Use quinoa instead of farro if needed
This recipe is incredibly flexible and works with whatever you have in your kitchen.
How to Serve
- As a main dish (best for summer dinners)
- As a side for grilled meats
- In meal prep bowls for the week
- Chilled as a picnic or BBQ salad
Storage
Store in an airtight container in the fridge for up to 3 days.
Tastes even better the next day once the flavors meld together.
Serving Suggestions this Pairs Great With
Greek Grilled Shrimp and Farro Salad
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
Description
This Greek grilled shrimp and farro salad is fresh, healthy, and packed with Mediterranean flavor. Made with lemon garlic shrimp, nutty farro, crisp vegetables, and feta, it’s perfect for summer dinners, meal prep, or light lunches.
Ingredients
For the Shrimp
- 1 ½ lbs shrimp, peeled and deveined
- 3–4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon Italian seasoning
- Zest of ½ lemon
- ¼ cup olive oil
- Salt and pepper to taste
For the Farro Salad
- 2 cups farro
- 6 cups water
- 1 cucumber, chopped
- ½ red onion, diced
- 1 yellow bell pepper, chopped
- ½ pint cherry tomatoes, halved
- ½ cup feta cheese
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the farro
Bring farro and water to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain and let cool. - Marinate the shrimp
In a bowl, combine shrimp, garlic, thyme, Italian seasoning, lemon zest, olive oil, salt, and pepper. Let marinate for 15–20 minutes. - Make the dressing
Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. - Build the salad
In a large bowl, combine cooked farro, cucumber, red onion, bell pepper, tomatoes, and feta. - Cook the shrimp
Grill shrimp skewers over medium-high heat for 2–3 minutes per side until pink and cooked through. - Assemble
Add shrimp to the farro mixture, drizzle with dressing, and toss gently to combine.
Notes
- Do not overcook shrimp—they cook quickly and can become rubbery
- Let farro cool slightly before mixing to keep vegetables crisp
- Add fresh herbs like parsley or basil for extra flavor
- Can be served warm or chilled
- Prep Time: 20 minutes
- Cook Time: 15 MINUTES
- Category: Dinner, Lunch, SIDE DISH | PASTA SALAD
- Method: Grilling, STOVETOP
- Cuisine: MEDITERRANEAN INSPIRED
FAQ: Greek Grilled Shrimp and Farro
What is farro and can I substitute it?
Farro is an ancient whole grain with a chewy texture and nutty flavor. It holds up well in salads and grain bowls. If you don’t have farro, you can substitute quinoa, brown rice, or even orzo for a slightly softer texture.
Can I make Greek shrimp and farro ahead of time?
Yes! This recipe is perfect for meal prep. You can make the farro salad ahead and store it in the fridge for up to 3 days. Grill the shrimp fresh or prep it ahead and store separately for the best texture.
Do I serve this warm or cold?
You can serve Greek shrimp and farro either warm or cold. It’s delicious freshly made, but also tastes amazing chilled, making it perfect for summer meals, picnics, and BBQs.
How do I keep shrimp from getting rubbery?
Shrimp cook very quickly—usually 2–3 minutes per side. Remove them from heat as soon as they turn pink and opaque to keep them tender and juicy.
What vegetables go best in a Greek farro salad?
Classic Greek-style vegetables work best, including cucumber, cherry tomatoes, red onion, and bell peppers. You can also add olives, spinach, or artichokes for extra flavor.
Can I use frozen shrimp?
Yes, frozen shrimp works perfectly. Just make sure to thaw completely and pat dry before marinating so the flavors stick better.
What dressing goes with Greek shrimp and farro?
A simple Greek vinaigrette made with olive oil, lemon juice, garlic, and herbs works best. Store-bought Greek dressing also works in a pinch.
Is this recipe healthy?
Yes! This dish is packed with lean protein from shrimp, fiber-rich whole grains from farro, and fresh vegetables. It’s a well-balanced, Mediterranean-inspired meal.
Can I grill the shrimp without skewers?
Yes, you can grill shrimp directly on grill grates or cook them in a grill pan or skillet. Skewers just make them easier to flip and handle.
What protein can I use instead of shrimp?
You can swap shrimp for grilled chicken, salmon, or even chickpeas for a vegetarian option while keeping the same Greek flavors.
How long does farro take to cook?
Farro typically takes about 15–25 minutes to cook, depending on the type. Pearled farro cooks faster, while whole farro takes longer.
Can I make this dairy-free?
Absolutely. Simply leave out the feta cheese or replace it with a dairy-free alternative.
You’ll Also Love
This Greek grilled shrimp and farro is everything I love about summer cooking—simple, fresh, and full of flavor. It’s one of those recipes that feels light but still completely satisfying, whether you’re serving it for dinner on the patio or prepping lunches for the week.
Once you try it, don’t be surprised if it becomes one of your go-to warm weather meals.
