Panzanella Salad with Shrimp

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 498
  • Calories from fat: 28%
  • Fat: 15.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 4.6g
  • Protein: 33g
  • Carbohydrate: 59g
  • Fiber: 8g
  • Cholesterol: 172mg
  • Iron: 7mg
  • Sodium: 767mg
  • Calcium: 125mg


  • 6 cups (1/2-inch) cubed day-old country-style wheat bread
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced and divided
  • 8 cups chopped plum tomato (about 16)
  • 6 pitted kalamata olives, chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup torn fresh basil leaves


  1. Preheat oven to 425°.
  2. Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.
  3. Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.
  4. Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.
  5. Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.
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