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.

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 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.

Panzanella Salad With Shrimp

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