Grilled Shrimp Panzanella: A Vibrant Summer Salad Recipe
A vibrant summer feast where crusty cubes soak up colorful veggies and smoky flavors.
Grilled Shrimp Panzanella: A Colorful Italian Bread Salad
If you’re searching for a salad that’s as hearty as it is refreshing, look no further than Grilled Shrimp Panzanella. Originating from Italy, panzanella upgrades the idea of a traditional salad by swapping leafy greens for rustic cubes of crusty bread, mingled with a vibrant mix of vegetables and tossed in a lively homemade vinaigrette. The addition of smoky grilled shrimp makes it a complete meal, perfect for a summertime lunch, backyard gathering, or an everyday weeknight dinner.
What Is Panzanella?
Panzanella is a classic Tuscan salad that showcases rustic bread, juicy tomatoes, crisp cucumbers, and a tangy vinaigrette. Traditionally created as a way to use up stale bread, this dish is celebrated for its satisfying texture and garden-fresh flavors. The bread absorbs the vinaigrette and vegetable juices, resulting in a tender-yet-toothsome base for the salad. Adding shrimp not only provides protein but also introduces a touch of smoky, briny depth that’s ideal for summer.
Why You’ll Love This Recipe
- Hearty and satisfying: Loaded with bread and shrimp, this salad could easily be a standalone meal.
- Full of summer produce: Tomatoes, cucumbers, and fresh basil celebrate the season’s best.
- Versatile: Swap in your favorite vegetables or protein—even leftover chicken or mozzarella.
- Perfect for outdoor dining: Tastes best at room temperature and travels well to picnics and potlucks.
Ingredients You’ll Need
- Shrimp: Large, peeled and deveined for easy eating and quick grilling.
- Rustic bread: Use Italian bread or ciabatta, cut into 1-inch cubes for big, toasty bites.
- Olive oil: Both for grilling and the vinaigrette; use extra-virgin for best flavor.
- Cherry tomatoes: Halved for bursts of juicy sweetness.
- Cucumber: Adds crunch and freshness.
- Red onion: Thinly sliced for mild sweetness and zip.
- Fresh basil: Classic Italian herb that brightens every bite.
- Red wine vinegar: For tangy, balanced vinaigrette.
- Lemon juice: Adds a fresh, citrusy note to the dressing and shrimp marinade.
- Garlic: Minced for subtle sharpness in the vinaigrette and shrimp.
- Salt and black pepper: Enhance and balance all flavors.
Step-by-Step Instructions
- Marinate the shrimp:
- Combine peeled shrimp, olive oil, lemon juice, minced garlic, salt, and pepper in a bowl.
- Toss well and let sit for 15–20 minutes while preparing other ingredients.
- Toast the bread:
- Toss bread cubes with olive oil, salt, and pepper.
- Grill bread cubes over medium heat (or toast in a hot oven) until crisp and golden, about 5 minutes, turning to prevent burning.
- Grill the shrimp:
- Thread shrimp onto skewers for easy flipping, then grill over medium-high heat for 2–3 minutes per side, until pink and just cooked through.
- Let cool slightly, then remove from skewers.
- Assemble the salad:
- In a large bowl, toss grilled bread, cherry tomatoes, cucumber, red onion, and basil.
- Add grilled shrimp on top.
- Make the vinaigrette:
- Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper in a small bowl or jar.
- Pour vinaigrette over the salad and toss well to combine.
- Let rest and serve:
- Allow salad to sit for at least 10 minutes before serving so bread absorbs the dressing and vegetable juices.
- Garnish with extra basil and a drizzle of olive oil just before serving.
Tips for Making the Best Grilled Shrimp Panzanella
- Use day-old bread: Slightly stale bread absorbs the vinaigrette better without turning soggy.
- Don’t overcook the shrimp: Grill just until pink and firm; overcooked shrimp become rubbery.
- Let the salad rest: Allow the bread time to soak up the juices for authentic panzanella texture.
- Customize: Add bell peppers, olives, or mozzarella for a personalized twist.
Substitutions and Variations
While classic panzanella is all about tomatoes and bread, the basic formula is very flexible. Try some of these ideas to make it your own:
- Protein: Substitute grilled chicken, salmon, or even chickpeas for the shrimp.
- Carbs: Use a different rustic bread, like sourdough or French loaf.
- Add-ins: Try feta, mozzarella balls, or sliced avocado.
- Vinaigrette: Swap red wine vinegar for balsamic for a deeper, sweeter tang.
Nutritional Overview
| Component | Approximate Amount (per serving) |
|---|---|
| Calories | 325–375 kcal |
| Protein | 18–22g |
| Fat | 12–16g |
| Carbohydrates | 32–36g |
| Fiber | 3–5g |
| Sodium | 600–800mg |
*Nutritional values will vary based on bread, size of shrimp, and vinaigrette quantities used.
Serving Suggestions
- Serve as a standalone meal, or as a starter at a summer cookout.
- Pair with chilled white wine (like Pinot Grigio or Sauvignon Blanc) or sparkling water with lemon.
- For heartier appetites, accompany with grilled corn, roasted vegetables, or a simple soup.
What others are reading
Make-Ahead and Storage Tips
- Prep ahead: Bread cubes can be toasted, shrimp marinated, and veggies chopped several hours in advance. Store components separately for maximum freshness.
- Storing leftovers: Once assembled, panzanella is best eaten the same day. However, leftovers can be refrigerated for up to 1 day; the bread will become more tender as it soaks.
- Reviving leftovers: Add a handful of fresh bread cubes or splash of vinaigrette to revive the texture after refrigeration.
Frequently Asked Questions About Grilled Shrimp Panzanella
Q: What is the best bread for panzanella?
A: The best breads are hearty, rustic loaves like ciabatta or Italian country bread. Avoid very soft or thin-sliced sandwich bread, as it will become soggy quickly.
Q: Can this salad be made gluten-free?
A: Yes! Use your favorite crusty gluten-free bread and double-check that all other ingredients are gluten-free.
Q: Can I use pre-cooked shrimp?
A: For the best texture and flavor, grill the shrimp fresh. Pre-cooked shrimp can be used in a pinch, but won’t have the same smoky character. If using pre-cooked, toss them briefly on the grill or in a skillet to warm up and add some char.
Q: How far ahead can I make this salad?
A: The salad tastes best within a few hours of assembling. You can prep all the components ahead and toss them just before serving. The bread will soften as it sits, so for crisper texture, add it right at the end.
Q: What are some good add-ins for extra protein or flavor?
A: Try adding sliced grilled chicken, marinated tofu, cooked chickpeas, shaved parmesan, or capers for even more depth and nutrition.
More Shrimp Inspiration
If you love shrimp as much as you love fresh salads, there are plenty of options to explore—perfect for quick weeknight dinners, brunches, and summertime meals:
- Shrimp and Grits
- Shrimp Tacos with Mango Salsa
- Garlic-Basil Grilled Shrimp Skewers
- Bacon-Shrimp Skewers
- Shrimp Pesto Pasta
- Surf and Turf (steak and shrimp combo)
- Shrimp Ceviche
- Spicy Cashew Shrimp Stir-Fry
Experiment with your favorite shrimp dishes as seasonal salads—with a twist!
Conclusion
Grilled Shrimp Panzanella is more than just a salad—it’s a celebration of texture, flavor, and peak-season produce. The combination of charred bread, juicy shrimp, bright vegetables, and vibrant vinaigrette delivers a dish that’s both comforting and refreshing. Whether you’re an experienced home cook looking for a show-stopping salad or just wanting a simple summer meal, this recipe captures the essence of Italian cooking: bold, colorful, and meant to be shared.
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