Shrimp Panzanella (Grilled With Pesto, 26 Minutes)
Grilled pesto shrimp panzanella is a delicious mix of fresh tomatoes, grilled bread, plump shrimp and pesto. Summer backyard fare at its best that takes less than 30 minutes with just 7 ingredients.
Servings (change as needed): 3
Ingredients
- 3/4 pound large shrimp, peeled and deveined (thawed if frozen)
- 5 tablespoon pesto, divided, Note 1
- 1/2 small baguette, cut lengthwise in quarters or French bread
- 1 clove garlic, cut in half horizontally
- 2 cups cherry or grape tomatoes, cut in half
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- kosher salt and black pepper, to taste
- Garnish: chopped fresh basil (optional)
Instructions
- HEAT GRILL to medium-high heat, about 425F/218C. (If using wooden skewers, soak them beforehand for 10 minutes). Note 3 if you don't have a grill.
- PREPARE SHRIMP: In a medium bowl, mix shrimp with 3 tablespoons of pesto. Thread shrimp onto metal or presoaked wooden skewers. Let shrimp sit and marinate for 10-15 minutes if you have time.
- GRILL SHRIMP AND BREAD: Spray shrimp skewers with oil to avoid sticking on grill. Grill skewers for 2 minutes per side (or 3 minutes if very large) just until translucent. At the same time, grill baguette quarters on all sides until slightly charred. Remove shrimp and bread from grill. Rub cut half of garlic over bread. Cut bread into bite size pieces (1 inch/2.5 cm).
- MAKE PESTO DRESSING: Mix remaining 2 tablespoons pesto, olive oil and lemon juice together a cup or small bowl. Add salt and pepper to taste.
- ASSEMBLE: Put shrimp, tomatoes and cut bread in a large bowl. Pour on Pesto dressing. Toss everything together. Let sit for 10-15 minutes to allow flavors to develop and soak into bread. Add chopped fresh basil leaves for garnish and serve over baby spinach or other greens if desired.
Notes
- Pesto: Use any pesto you like (including store-bought) or try our basil pesto recipe: Process in food processor until smooth: 1 cup/24 grams packed Basil leaves, 1/4 cup/20 grams grated Parmesan cheese, 2 tablespoons pinenuts or walnuts, 1 teaspoon minced garlic and 1/4 cup/54 grams olive oil. (makes 1/2 cup/120 grams).
- Variations and substitutions:
- Instead of grilling the shrimp, you can roast them in a 425F/218C oven for 6 minutes. And the bread can be broiled for a couple of minutes until golden brown.
- Add-ins: To make the meal stretch farther, add red onion, olives, a grilled bell pepper, cucumbers, shredded carrots and/or other veggies. Or add toasted walnuts, pine nuts, pistachios or other nuts.
- Heat: Add a few red pepper flakes to spice it up.
- Substitutes:
- Tomatoes: Any ripe tomatoes will do, but you simply can't beat peak-of-the-season heirloom or beefsteak tomatoes. Cherry tomatoes or grape tomatoes work well too.
- Tofu: Substitute tofu for the pesto shrimp for a vegetarian version.
- Pesto: Try other types of pesto like spinach, parsley, etc.
- No Grill? Instead of grilling the shrimp, you can roast them in a 425F oven for 6 minutes. And the bread can be broiled for a couple of minutes.
- Make Ahead: The pesto shrimp salad is even better made 10-15 minutes or more ahead to develop the flavors. If serving cold, the shrimp and bread can be grilled a day or two before. Store leftovers in an airtight container for up to 2-3 days.
Calories: 293kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 269mg | Potassium: 278mg | Fiber: 2g | Sugar: 5g | Vitamin A: 486IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 2mg