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Summer Shrimp Pineapple & Avocado Panzanella

Serves 4     adjust servings


  • 1/2 cup avocado or olive oil
  • 1 limes or lemons, juice and zest
  • 2 tablespoons honey
  • 1 1/4 teaspoon sea salt
  • Several grinds of fresh pepper, about 1/2 teaspoon
  • 1/2 pineapple, cored and cut into 1 inch chunks
  • 2 cups persian or petite cucumbers, halved cut in 1/2” slices
  • 2 cups cherry tomatoes, halved
  • 2 cups cherry tomatoes, halved
  • 1.5 pounds grilled shrimp
  • 1 package Mrs. Cubbison’s Seasoned croutons
  • 1 bunch mint, leaves torn
  • 1 bunch basil, leaves torn
  • 1-2 avocados, chunked


Using a blender, buzz oil, lemon or lime zest and juice, honey, sea salt, pepper and a handful of basil leaves to make the dressing. Pour into large serving bowl.

Add pineapple, cucumbers, cherry tomatoes, red onion, and grilled shrimp to the bowl. Stir to combine and allow to rest for 5-10 minutes to bring the flavors together.

Just before serving add croutons, basil, and mint and toss to incorporate. Taste for salt and adjust as needed. Top with avocado chunks and serve. 

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