Grilled Lemon Shrimp With Avocado Panzanella Salad Recipe

Name: Grilled Lemon Shrimp With Avocado Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices stale sourdough; 2 tbsp lemon juice; 2 tsp sugar; 2 tbsp extra virgin olive oil; 1 1/4 lb plum tomatoes, roughly chopped; 2 None spring onions, chopped; 24 None frozen raw jumbo shrimp, peeled, thawed; 1 tbsp lemon zest; 2 None avocados, halved, pitted; 1 handful fresh basil leaves, torn if large

Servings: persons

4 thick slices stale sourdough
2 tbsp lemon juice
2 tsp sugar
2 tbsp extra virgin olive oil
1 1/4 lb plum tomatoes, roughly chopped
2 None spring onions, chopped
24 None frozen raw jumbo shrimp, peeled, thawed
1 tbsp lemon zest
2 None avocados, halved, pitted
1 handful fresh basil leaves, torn if large

1
Preheat grill. Toast sourdough for 2-3 mins on both sides. Remove from heat then tear into pieces.
2
Whisk lemon juice and sugar together in a large mixing bowl. Whisk in extra virgin olive oil and season. Add croutons, tomatoes and spring onions and toss to combine. Season.
3
Place shrimp in a medium mixing bowl. Add lemon zest and season. Toss to coat. Grill for 2-3 mins, until pink and cooked to your liking. Add to salad.
4
Grill avocado, cut-side down, for 2-3 mins, until warmed through. Scoop flesh into salad bowl. Add basil and toss to combine. Serve warm.

724

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 thick slices stale sourdough, 2 tbsp lemon juice, 2 tsp sugar, 2 tbsp extra virgin olive oil, and more.

Yes, Grilled Lemon Shrimp With Avocado Panzanella Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Lemon Shrimp With Avocado Panzanella Salad

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