Spinach And Shrimp Panzanella Recipe

Name: Spinach And Shrimp Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 cups Olive Oil; 1/4 cups Red Wine Vinegar; 2 teaspoons Sugar; 1 teaspoon Dijon Mustard (optional); Salt And Pepper, to taste; FOR THE SALAD:; 2 Tablespoons Olive Oil, Divided; 3 cups Cubed Bread (a Sturdy, Dense Bread); 1/2 teaspoons Italian Seasoning (optional); 1 clove Garlic, Finely Minced; 8 ounces, weight Medium Shrimp, Peeled And Deveined; Salt And Pepper; 3 cups Sliced (in Wedges) Tomatoes; Basil Leaves Torn; 4 cups Fresh Spinach, Packed; 4 ounces, weight Mozzarella, Cut Up; Sliced Red Onion, If Desired

Servings: persons

FOR THE DRESSING:
1/2 cups Olive Oil
1/4 cups Red Wine Vinegar
2 teaspoons Sugar
1 teaspoon Dijon Mustard (optional)
Salt And Pepper, to taste
FOR THE SALAD:
2 Tablespoons Olive Oil, Divided
3 cups Cubed Bread (a Sturdy, Dense Bread)
1/2 teaspoons Italian Seasoning (optional)
1 clove Garlic, Finely Minced
8 ounces, weight Medium Shrimp, Peeled And Deveined
Salt And Pepper
3 cups Sliced (in Wedges) Tomatoes
Basil Leaves Torn
4 cups Fresh Spinach, Packed
4 ounces, weight Mozzarella, Cut Up
Sliced Red Onion, If Desired

1
In a small bowl, whisk together all dressing ingredients and set aside.
2
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Toss in bread cubes and sprinkle with Italian seasoning. Stir bread around until toasty, about 4-5 minutes. Remove bread cubes from skillet to cool.
3
Wipe out the skillet and add remaining tablespoon of oil and minced garlic, and cook over medium heat. Add shrimp, season with salt and pepper, and cook 2-3 minutes. Flip shrimp over, season, and cook 2 minutes longer. Remove from heat and refrigerate about 15 minutes.
4
While shrimp is cooling, start layering the salad. Put half the cubed bread in the bottom of a large bowl. Cover with half of the tomatoes. Sprinkle with torn basil. Put half the spinach over the basil and tomatoes. Repeat layers: bread, tomatoes, basil, spinach.
5
Remove the shrimp from the refrigerator and sprinkle over spinach. Top with mozzarella and red onion. Whisk the dressing again and serve over salad.

521

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: FOR THE DRESSING:, 1/2 cups Olive Oil, 1/4 cups Red Wine Vinegar, 2 teaspoons Sugar, and more.

Yes, Spinach And Shrimp Panzanella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Shrimp Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions