Grilled shrimp Panzanella skewers with summer peaches, tomatoes and sourdough bread, and finally balsamic vinegar and fresh basil.

Grilled Shrimp Panzanella Skewers

Panzanella is a Traditional Italian Bread Salad, Where the (usually stale) croutons add some weight to the fresh summer vegetables during the peak ripening period. Here, the bread is more like a background player, its crunchy contrasts well with the juicy, sweet grilled fruit and shrimp.More grilled shrimp skewers you will like are these Grilled Shrimp Skewers with Grilled Pesto Shrimp Skewers.

Peach Tomato Shrimp Skewers

What kind of bread do you use to make Panzanella?

My favorite Panzanella bread is sourdough, but you can also use baguette or ciabatta. Normally, you need a crusty, hearty bread that is about a day old so that it won’t get wet with produce and vinegar. Because we are grilling these skewers, the bread will become hard and firm anyway.

You can easily double the bread if you want, or skip it at all, but honestly, this is my favorite part! After all, Panzanella is a bread salad.

What goes with Panzanella

To complete your dinner, serve grilled shrimp Panzanella with these Lemon Cilantro Potato Foil Pack Or this Grilled Corn Salad with Feta. If you want extra vegetables, throw some summer pumpkin On the grill while you are cooking the kebab.


  • If you are gluten-free, use your favorite gluten-free bread.
  • Replace sourdough with ciabatta or baguettes.
  • Replace grape tomatoes with cherry tomatoes, or use larger tomatoes and cut them into small pieces.
  • Replace balsamic vinegar with red wine vinegar.
  • If you are a vegetarian, skip the shrimp and use extra peaches and tomatoes.
  • If you want to take the food off the kebab and serve it as a Panzanella salad, add some cucumber, mozzarella cheese and Kalamata olives.

Peach Tomato Shrimp Skewers

Grilled Shrimp Panzanella Skewers

More skewers recipes you will like:

Grilled Shrimp Panzanella Skewers

216 Karls
28 protein
18 Carbohydrates
3 fat

Preparation time: 20 minute

Cooking time: 10 minute

total time: 30 minute

Grilled shrimp Panzanella skewers with summer peaches, tomatoes and sourdough bread, and finally balsamic vinegar and fresh basil.

  • 32 Peel the prawns, 18 oz total
  • ½ teaspoon Kosher salt
  • 2 Big peach
  • 1 cup Grape tomatoes
  • 1 Thick slices of sourdough bread, Cut into 3/4 inch cubes (2 ounces)
  • 16 Long wood or metal skewers
  • Cooking spray
  • 1 Handful of fresh basil leaves
  • Balsamic vinegar or glaze, service for something
  • Pat the shrimp dry and season both sides with salt.

  • Cut the peaches into thick wedges (6 to 8 per peach, depending on size).

  • If using large tomatoes, core them and cut them into roughly the same size wedges.

  • Place shrimp, peaches, tomatoes, and cube bread on double skewers, alternating at will, but use shrimp at the beginning and end of each skewers, for a total of 8 kebabs. Lightly spray cooking oil.

  • Preheat the grill with high heat and oil the grate.

  • Bake the kebabs for 2 to 3 minutes on each side, until the shrimp is pink and firm, and the bread is slightly charred. Tomatoes may burst.

  • When serving, place the kebabs on a plate. Cut or tear the basil into thin slices, then sprinkle a little balsamic vinegar on everything.

If using wooden skewers, soak them for 30 minutes before use.

service: 2string, Calories: 216Kcal, Carbohydrates: 18G, protein: 28G, fat: 3G, Saturated fat: 1G, cholesterol: 188Milligrams, sodium: 376Milligrams, fiber: 2.5G, sugar: 7G

Blue smart point: 1

Green smart point: 2

Purple smart point: 1

Key words: Grilled shrimps, shrimp skewers

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