Panzanella Salad With Shrimp Recipe

Name: Panzanella Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (1/2-inch) cubed day-old country-style wheat bread; 1 1/2 tablespoons fresh lemon juice; 3 tablespoons olive oil, divided; 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced and divided; 8 cups chopped plum tomato (about 16); 6 pitted kalamata olives, chopped; 1 1/2 pounds large shrimp, peeled and deveined; 1 cup torn fresh basil leaves

Servings: persons

6 cups (1/2-inch) cubed day-old country-style wheat bread
1 1/2 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced and divided
8 cups chopped plum tomato (about 16)
6 pitted kalamata olives, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 cup torn fresh basil leaves

1
Preheat oven to 425u00b0.
2
Arrange bread cubes on a baking sheet; bake at 425u00b0 for 5 minutes or until lightly toasted and dry. Cool completely; set aside.
3
Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.
4
Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.
5
Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 cups (1/2-inch) cubed day-old country-style wheat bread, 1 1/2 tablespoons fresh lemon juice, 3 tablespoons olive oil, divided, 1 teaspoon finely chopped fresh rosemary, and more.

Yes, Panzanella Salad With Shrimp 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.

That's it — enjoy your meal!

Panzanella Salad With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions