Save on Pinterest

Shrimp Panzanella Salad

These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 cup cubed French bread (3/4 inch)
  • 1 teaspoon olive oil
  • 1/8 teaspoon garlic salt
  • 1 teaspoon butter
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 garlic clove, minced
  • 3 cups fresh baby spinach
  • 1/2 medium ripe avocado, peeled and cubed
  • 1 medium tomato, chopped
  • 2 tablespoons Italian salad dressing
  • 1 tablespoon grated Parmesan cheese

Directions

  • In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
  • In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
  • In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
Health Tip: Whole wheat French bread is becoming more popular, but can still be hard to find. Substitute cubed bread from a crusty whole wheat dinner roll to increase fiber in this salad.
Nutrition Facts
1 serving: 306 calories, 16g fat (3g saturated fat), 145mg cholesterol, 567mg sodium, 19g carbohydrate (4g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video