Shrimp Panzanella

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Shrimp PanzanellaRecipe

Photo: Jennifer Causey Styling: Claire Spollen

Who says salad has to be boring? Not us. This shrimp-laced salad is everything but. Toss homemade croutons, shrimp, and basil into arugula and cucumber for a sensational salad tonight.


Serves 4 (serving size: about 2 1/4 cups)


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1 portion pizza dough (from Zucchini-Ricotta Pizza)
1 1/2 tablespoons fresh thyme
1/4 cup olive oil, divided
Cooking spray
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, grated
1 medium English cucumber, thinly sliced (about 2 cups)
1/2 cup thinly vertically sliced red onion
3 medium vine-ripened tomatoes, cut into wedges
12 ounces medium shrimp, peeled and deveined
3 cups baby arugula
1 cup torn basil leaves


Hands-on: 22 Minutes
Total: 1 Hour, 5 Minutes

1. Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400°; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).

2. Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400° for 15 minutes, stirring occasionally. Cool 5 minutes.

3. Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.

4. Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.

Created date

April 2016

Nutritional Information

Calories 435
Fat 18.2 g
Satfat 2.4 g
Monofat 11.7 g
Polyfat 2 g
Protein 22 g
Carbohydrate 44 g
Fiber 8 g
Cholesterol 107 mg
Iron 4 mg
Sodium 580 mg
Calcium 156 mg
Sugars 5 g
Est. Added Sugars 1 g