Shrimp Panzanella

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I stole this recipe for Shrimp Panzanella from a cookbook called Hero Dinners: Complete One-Pan Meals that Save the Day. This Italian bread salad is prefect for a summer day! A loaf of bread is cubed and toasted in the oven. Then tomatoes are seasoned and roasted in the oven before being combined with the toasted bread. Next shrimp is seasoned and broiled. The shrimp is added to the tomatoes and bread with cucumbers, onions, mozzarella cheese, vinegar and oil. The finished panzanella can be served cold or room temperature.

Did you know? Panzanella is an Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar, seasonings and chunks of bread.¹ (see more trivia in the Trivia tab)

May 10th is National Shrimp Day and making Shrimp Panzanella is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

For this recipe you will need: 12 oz loaf country sourdough bread, 2 pints halved cherry tomatoes, 5 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 ½ lbs peeled and deveined shrimp, 1 English cucumber, 1 small red onion, ⅓ cup fresh basil leaves, ½ cup fresh parsley leaves, 4 oz mozzarella cheese and 2 tsp red wine vinegar.

Preheat oven to 425 F. Cut the bread into ¾ inch cubes (6 cups). Then arrange the bread cubes in a single layer on a sheet pan.

Bake until lightly browned and crisp, 9 to 10 minutes, then transfer to a large bowl.

Next combine the tomatoes, diced onion, 1 tbsp oil, ¼ tsp salt and ⅛ tsp pepper in a large bowl.

Coat the sheet pan with cooking spray and spread the tomatoes in an even layer. Roast until the tomatoes just start to wilt, 9 to 10 minutes.

Transfer the tomatoes, onions and any juice to the bowl with the bread.

Position oven rack 4-5 inches from the heat source and preheat the broiler. Combine shrimp with 1 tbsp oil in a bowl. Toss with ¼ tsp salt and ⅛ tsp pepper and then arrange in a single layer on a sheet pan. Broil the shrimp for 2 minutes, turn and broil until just cooked through, another 2 minutes.

While the shrimp cooks, diced the cucumbers and cheese. Then add the shrimp to the bowl the bread along with the cucumber, onion, basil, parsley, mozzarella, vinegar and remaining 3 tbsp oil, ½ tsp salt and ¼ tsp pepper.

Toss well and serve.

If you liked the recipe for Shrimp Panzanella you can try other shrimp recipes like Creamy Shrimp Pasta with Mushrooms, Lemon Garlic Shrimp, Easy Hoisin Shrimp or Better Than Fried Shrimp.

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Shrimp Panzanella

This Italian bread salad is prefect for a summer day! A loaf of bread is cubed and toasted in the oven. Then tomatoes are seasoned and roasted in the oven before being combined with the toasted bread. Next shrimp is seasoned and broiled. The shrimp is added to the tomatoes and bread with cucumbers, onions, mozzarella cheese, vinegar and oil. The finished panzanella can be served cold or room temperature.
Course Entree
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 12 oz loaf country sourdough bread cut into ¾ inch cubes (6 cups)
  • 2 pints cherry tomatoes assorted colors, halved
  • 5 tbsp olive oil divided
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ lbs peeled and deveined shrimp 16/20 per lb
  • 1 English cucumber peeled, halved lengthwise, cut across into ½ inch slices
  • 1 small red onion halved through root, thinly sliced (½ cup)
  • ⅓ cup fresh basil leaves coarsely chopped
  • ½ cup fresh parsley leaves coarsely chopped
  • 4 oz mozzarella cheese cut into ½ inch chunks
  • 2 tsp red wine vinegar

Instructions

  1. Preheat oven to 425 F.
  2. Arrange bread cubes in a single layer on a sheet pan and bake until lightly browned and crisp, 9 to 10 minutes, transfer to a large bowl.
  3. Combine the tomatoes, 1 tbsp oil, ¼ tsp salt and ⅛ tsp pepper in a large bowl. Coat the sheet pan with cooking spray and spread the tomatoes in an even layer. Roast until the tomatoes just start to wilt, 9 to 10 minutes. Transfer the tomatoes and any juice to the bowl with the bread.
  4. Position oven rack 4-5 inches from the heat source and preheat the broiler.
  5. Combine shrimp with 1 tbsp oil in a bowl. Toss with ¼ tsp salt and ⅛ tsp pepper and arrange in a single layer on a sheet pan. Broil the shrimp for 2 minutes, turn and broil until just cooked through, another 2 minutes.
  6. Add the shrimp to the bowl the bread along with the cucumber, onion, basil, parsley, mozzarella, vinegar and remaining 3 tbsp oil, ½ tsp salt and ¼ tsp pepper. Toss well and serve.

Recipe Notes

I add Italian seasoning and garlic powder to the tomatoes and the shrimp before baking.