Citrusy Shrimp Panzanella
with Tomatoes and Fresh Mozzarella
- Shellfish
- Soy
- Wheat
- Milk
What’s not to like about a salad that’s equal parts bread and veggies? This shrimp panzanella is bulked up by crunchy gem lettuce, juicy tomatoes, and fresh mozzarella. A lemon-garlic marinade gives these shrimp an extra flavor boost
Ingredients
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Lemon
4 ounce
Grape Tomatoes
1 unit
Baby Gem Lettuce
2 clove
Garlic
½ ounce
Basil
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 teaspoon
Chili Powder
Not included in your delivery
unit
Salt
unit
Pepper
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat the oven to 350 degrees. Cut the demi baguette into 1-inch cubes. Halve the tomatoes. Tear the lettuce into bite-sized pieces. Mince or grate the garlic. Thinly slice the basil leaves. Zest, then halve the lemon. Cut the mozzarella into ½-inch cubes.
Toss the bread cubes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake for about 8 minutes, tossing halfway through cooking, until crispy.
In a medium bowl, toss together the shrimp, lemon zest, garlic, chili powder, a drizzle of oil, and a pinch of salt and pepper.
Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp to the pan and cook, tossing for 3-4 minutes, until opaque.
In a large bowl, toss together the shrimp, lettuce, tomatoes, mozzarella, bread cubes, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.
Plate and serve: Serve the citrusy shrimp panzanella divided between plates and sprinkled with basil and dig in!
