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Grilled Shrimp Panzanella

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(0)
Grilled Shrimp Panzanella
Frances Largeman-Roth, RDN
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

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
  • Chef notes

    This 15-minute grilled shrimp panzanella recipe is a great use for stale bread.

    Preparation

    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.