Best 6 Shrimp Panzanella Salad Recipes

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Shrimp panzanella salad is a vibrant and flavorful dish that combines the classic Italian salad, panzanella, with the delicate sweetness of shrimp. The combination of fresh, summery ingredients, such as ripe tomatoes, crisp cucumbers, and aromatic basil, makes this salad a refreshing and satisfying meal, perfect for a light lunch or a warm summer evening dinner. The addition of shrimp adds a touch of protein and a slightly briny flavor that complements the tangy dressing and the sweet vegetables. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, shrimp panzanella salad is sure to impress your taste buds and leave you feeling satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN SAUTEED SHRIMP & FENNEL



Mediterranean Sauteed Shrimp & Fennel image

Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy--with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
1 15-ounce can diced tomatoes, preferably fire-roasted
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons capers, rinsed
¼ teaspoon freshly ground pepper
¼ cup crumbled feta cheese

Steps:

  • Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.8 g, Cholesterol 167.2 mg, Fat 6.4 g, Fiber 3.6 g, Protein 22.9 g, SaturatedFat 2.1 g, Sodium 400.7 mg, Sugar 4.8 g

SHRIMP PANZANELLA SALAD



Shrimp Panzanella Salad image

These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1 cup cubed French bread (3/4 inch)
1 teaspoon olive oil
1/8 teaspoon garlic salt
1 teaspoon butter
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
3 cups fresh baby spinach
1/2 medium ripe avocado, peeled and cubed
1 medium tomato, chopped
2 tablespoons Italian salad dressing
1 tablespoon grated Parmesan cheese

Steps:

  • In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan., In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat., In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.

Nutrition Facts : Calories 306 calories, Fat 16g fat (3g saturated fat), Cholesterol 145mg cholesterol, Sodium 567mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

SHRIMP PANZANELLA



Shrimp Panzanella image

Panzanella, which is a classic Italian bread salad, is a great way to showcase ripe seasonal tomatoes, which can be enjoyed all season long. This version is loaded with crunchy cucumbers, herbs, chickpeas and an assertive dressing. It's truly a perfect accompaniment for quickly seared shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
1 pound ripe tomatoes, roughly chopped
2 Persian cucumbers, thinly sliced
1 15-ounce can chickpeas, drained, rinsed and blotted dry
3 scallions, thinly sliced
4 cups torn stale ciabatta bread (about 1-inch pieces)
2 tablespoons jarred capers in brine, drained
Kosher salt and freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
3/4 cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano)

Steps:

  • Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
  • Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.

Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 268 milligrams, Sodium 1022 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 43 grams, Sugar 6 grams

PANZANELLA SALAD



Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 11

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

GRILLED SHRIMP PANZANELLA



Grilled Shrimp Panzanella image

I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 21 servings (3/4 cup each).

Number Of Ingredients 9

1-1/2 cups Italian salad dressing, divided
1 pound uncooked jumbo shrimp, peeled and deveined
1 loaf (14 ounces) ciabatta bread, halved lengthwise
8 cups torn mixed salad greens
3 plum tomatoes, quartered
1 cup (4 ounces) crumbled feta cheese
1 medium red onion, chopped
1/2 cup chopped ripe olives
4 garlic cloves, minced

Steps:

  • Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside., Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.

Nutrition Facts : Calories 129 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 346mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

  • Choose Fresh Ingredients: Use fresh, plump shrimp, ripe tomatoes, and crisp cucumbers for the best flavor and texture.
  • Prep Ingredients Ahead: To save time, peel and devein the shrimp, chop the vegetables, and make the dressing in advance.
  • Don't Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque. Overcooked shrimp will become tough and rubbery.
  • Make the Dressing Ahead: The dressing can be made up to 24 hours in advance. This allows the flavors to meld and develop.
  • Use a Good Quality Olive Oil: Extra virgin olive oil is the best choice for dressing. It has a fruity, peppery flavor that complements the other ingredients in the salad.
  • Season to Taste: Taste the salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Shrimp Panzanella Salad is a delicious and refreshing salad that is perfect for summer. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make the best Shrimp Panzanella Salad that will impress your friends and family.

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