Grilled Shrimp Panzanella
Grilled Shrimp Panzanella
Frances Largeman-Roth, RDN
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  • For the shrimp

    • 2 tablespoons olive oil
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 teaspoon ground cumin
    • 1 pound peeled and deveined medium shrimp, tails on
  • For the panzanella

    • 1 large clove garlic, halved
    • 3 slices (1-inch thick) day old crusty bread
    • 2 tablespoons extra virgin olive oil
    • 2 cups cherry tomatoes, halved
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground pepper
    • 2 tablespoons balsamic vinegar
    • 1/4 cup pitted Kalamata olives


Grilled Shrimp Panzanella ingredients Frances Largeman-Roth, RDN

1.In a zip-top plastic bag, combine all of the ingredients for the shrimp. Refrigerate for 30-60 minutes.

2. Meanwhile, rub the cut sides of the garlic over the bread slices. Use a pastry brush to coat both sides of the bread with 1 tablespoon of the olive oil. Heat a grill or grill pan to medium high and grill the bread for 1 minute per side; transfer to a cutting board. Leave grill on.

3. In a medium bowl, combine the cherry tomatoes, salt, pepper, balsamic, the remaining 1 tablespoon olive oil and olives. Toss gently.

4. Remove shrimp from the bag with the seasonings (dispose of bag) and either thread on skewers or transfer to a metal mesh grilling basket and place on grill. Cook for 2 minutes per side, until pink and opaque. Remove from heat.

5. Cut the grilled bread into 1-inch cubes and add to the bowl with the cherry tomatoes; toss. Serve about 10 shrimp and 1 cup panzanella on each of 4 plates.