Shrimp Panzanella
Ingredients
- 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 ⓘ
Instructions
- 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).
- 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.
- Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).