Citrus Herb Shrimp with Panzanella Salad

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This deliciously easy panzanella salad pairs perfectly with our Citrus Herb Shrimp for a quick and satisfying meal.

View our Citrus Herb Shrimp.

20 min


  1. Halve the cherry tomatoes, large dice the red onion and sweet pepper, and chop the parsley
  2. Rip the sourdough bread into medium-sized pieces and place in the oven at 350°F until toasted
  3. Mix the bread pieces with the cherry tomatoes, onion, pepper, parsley, oil, and vinegar, and set aside for at least one hour
  4. Sauté the Citrus Herb Shrimp for 8 minutes or until it reaches and internal temperature of 145°F
  5. Serve the Citrus Herb Shrimp over the panzanella salad
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Recipe for 4 people


  • 1 Bag Pescanova Citrus Herb Shrimp
  • 4 cups of sourdough bread, medium-sized pieces, 1 day old bread preferred
  • 1 red onion, large dice
  • 1 cup cherry tomatoes, halved
  • 3 tbsp parsley, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup sweet pepper, large dice