Close-up of Grilled Shrimp Panzanella, as seen on The Pioneer Woman, season 25.
Recipe courtesy of Ree Drummond

Grilled Shrimp Panzanella

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 35 min
  • Yield: Serves 6



  1. Preheat the oven to 275 degrees F.
  2. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
  3. Preheat a grill to medium-high.
  4. Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
  5. Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
  6. Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.