thepioneerwoman5.0
Grilled Shrimp Panzanella
This Grilled Shrimp Panzanella is summer in a bowl—and it'll get you out of your salad rut for good.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 275˚. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to ⏱️ 25 minutes. Let cool.
2
Preheat a grill to medium high. Whisk 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
3
Whisk the vinegar and remaining ½ cup olive oil in another large bowl. Add the tomatoes and onion and season with ½ teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
4
Grill the shrimp, turning once, until just opaque, 3 to ⏱️ 4 minutes. Once the shrimp are cooked, taste a bread cube. If it’s a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss.
Nutrition Facts
calories
822 Calories
fat Content
41 g
fiber Content
6 g
sugar Content
12 g
sodium Content
1422 mg
protein Content
48 g
trans Fat Content
0 g
cholesterol Content
274 mg
carbohydrate Content
62 g
saturated Fat Content
6 g
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