Grilled Shrimp Panzanella With Basil

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 259 mg
    • Sodium 996 mg
    • Protein 44 g
    • Carbohydrate 46 g
    • Sugar 9 g
    • Fiber 6 g
    • Iron 8 mg
    • Calcium 176 mg


  1. Check 4tablespoons olive oil, plus more for the grill
  2. Check 1 1/2pounds peeled and deveined large shrimp (raw)
  3. Check 1teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
  4. Check kosher salt and black pepper
  5. Check 1 small baguette (about 8 ounces), split lengthwise
  6. Check 2 1/2pounds heirloom or beefsteak tomatoes, cut into wedges
  7. Check 2cups fresh basil leaves


  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl. Brush the baguette with 1 tablespoon of the remaining oil.
  3. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.
  4. In a separate bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.