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Citrusy Shrimp Panzanella

Citrusy Shrimp Panzanella

with Tomatoes and Fresh Mozzarella

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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

Tags:Eat First
Allergens:ShellfishWheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Demi Baguette

(ContainsWheat, Soy)

1 unit

Lemon

4 ounce

Grape Tomatoes

1 unit

Baby Gem Lettuce

2 clove

Garlic

½ ounce

Basil

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 teaspoon

Chili Powder

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2506.216 kJ
Calories599 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber7 g
Protein38 g
Sodium1394 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

In a medium bowl, toss together the shrimp, lemon zest, garlic, chili powder, a drizzle of oil, and a pinch of salt and pepper.

4

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.

5

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.

6

Plate and serve: Serve the citrusy shrimp panzanella divided between plates and sprinkled with basil and dig in!