Garlic Shrimp Panzanella
Shrimp contain a powerful antioxidant that gives it its reddish-orange color. Stronger than beta-carotene or vitamin C, astaxanthin helps protect brain cells from damage. It’s also being studied for its role in preventing neurological diseases like dementia.
Servings: 4
Calories: 727kcal
Ingredients
- 6 ounces baguette cut into 2-inch cubes, toasted
- 1 pint cherry tomatoes halved
- 1/2 Vidalia onion very thinly sliced
- 1 English cucumber quartered lengthwise and cut into 1-inch pieces
- 16 Castelvetrano olives
- Zest and juice 2 lemons
- 1/4 cup extra virgin olive oil
- 1 pound large shrimp peeled and deveined
- 4 cloves garlic very finely chopped
- ½ teaspoon coarse kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1/2 cup basil leaves loosely packed
- 1/2 cup freshly chopped parsley
Instructions
- Place the bread in a large bowl. Add the tomatoes, onion, cucumber, olives, lemon zest and juice. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic. Season with salt and pepper. Cook, turning once, until the shrimp are white and opaque, 3 to 5 minutes.
- Pour the shrimp with the oil and garlic over the salad. Add the basil leaves and parsley. Toss to combine and coat. Taste and adjust for seasoning with salt and pepper. Serve immediately or refrigerate to marinate for up to 4 hours and serve chilled.
Nutrition
Serving: 0 | Calories: 727kcal | Carbohydrates: 118g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 833mg | Potassium: 794mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1512IU | Vitamin C: 43mg | Calcium: 132mg | Iron: 5mg