Tomato Panzanella with Shrimp and Basil

Tomato Panzanella With Shrimp And Basil Recipe

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Lynette !


Love panzanella, and this one has a little extra with the shrimp!


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 4 c
    cubed french bread baguette (about 6 ounces)
  • 5 c
    ripe tomato wedges (about 4 large tomatoes)
  • 1/2 tsp
    kosher salt, divided
  • 1/2 lb
    medium shrimp, peeled and deveined
  • 1/4 tsp
    freshly ground black pepper
  • 2 Tbsp
    olive oil
  • 1/4 tsp
    crushed red pepper
  • 6 clove
    garlic, thinly sliced
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 c
    small basil leaves

How to Make Tomato Panzanella with Shrimp and Basil


  1. Preheat oven to 375°. Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
  2. Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with the remaining 1/4 teaspoon salt and black pepper.
  3. Heat olive oil, red pepper, and garlic in a large non-stick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase the heat to medium-high. Add shrimp to the pan; saute 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice.
  4. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.

Printable Recipe Card

About Tomato Panzanella with Shrimp and Basil

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Italian
Dietary Needs: Diabetic Low Fat Dairy Free
Hashtags: #shrimp #tomatoes

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