‹ Back to Shrimp Panzanella Salad

Print Options

Taste of Home

Shrimp Panzanella Salad

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 2 servings.
These days, I’m only 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

Ingredients

  • 1 cup cubed (3/4 inch) French bread
  • 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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

© 2024 RDA Enthusiast Brands, LLC