Grilled Shrimp Panzanella Skewers bring together the best of summer: sweet, charred peaches, juicy tomatoes, tender shrimp and toasty sourdough. Assembled on skewers and finished with torn basil and a drizzle of balsamic, these kabobs make a bright, shareable dinner that feels fresh yet substantial. The crunchy bread contrasts the soft fruit and plump shrimp, turning the classic Italian panzanella into an easy, grill-friendly meal that works well for weeknight dinners, backyard barbecues or casual entertaining.
Grilled Shrimp Panzanella Skewers
Panzanella is a traditional Italian bread salad where cubes of bread—often a day old—absorb the flavors of ripe tomatoes, vinegar and olive oil while adding satisfying texture. In this grilled variation, sourdough or another sturdy, crusty loaf becomes a crunchy accent, lightly charred on the grill and paired with caramelized peaches and perfectly cooked shrimp. If you enjoy skewers, try experimenting with other grilled shrimp recipes and skewer combinations to suit your taste.
What bread should you use for Panzanella?
Sourdough is my top pick because its firm crumb and tangy flavor stand up well to grilling and juicy produce. Baguette or ciabatta also work — look for a crusty, hearty loaf that’s at least a day old so it won’t turn mushy when combined with fruit and vinegar. On the grill the cubes get toasty and slightly crisp, which enhances the contrast with the shrimp and peaches. Feel free to increase the bread quantity if you prefer more crunch or omit it to keep the skewers lighter, but remember: panzanella celebrates bread as part of the salad.
What to serve with these skewers
These skewers pair nicely with simple, summery sides. Consider a cold pasta salad, grilled corn with feta, or lemon-parsley potato packets for a heartier plate. For extra vegetables, throw zucchini or bell peppers on the grill while the skewers cook. A light green salad or an herbed grain salad also complements the sweet and tangy flavors without overpowering them.
Variations
- Gluten-free: swap in your favorite gluten-free bread cubes.
- Different breads: use ciabatta or a sturdy baguette in place of sourdough.
- Tomato choices: use cherry or grape tomatoes, or cut larger tomatoes into bite-size wedges.
- Acid swap: replace balsamic with red wine vinegar for a brighter finish.
- Vegetarian option: omit the shrimp and add extra peaches, tomatoes and firm cheese like halloumi or grilled mozzarella.
- Turn into a salad: remove ingredients from the skewers and toss with cucumber, fresh mozzarella and kalamata olives for a composed panzanella.
More skewer ideas
- Grilled Cilantro Lime Shrimp Kebabs
- Grilled Chicken Kabobs with Cucumber Yogurt Sauce
- Bang Bang Shrimp Skewers
- Grilled Salmon Kebabs
- Steak Kebabs with Chimichurri
Grilled Shrimp Panzanella Skewers — Recipe
Skewered shrimp, peaches, tomatoes and sourdough cubes are grilled until charred and juicy, then finished with fresh basil and a drizzle of balsamic for a bright summer meal.
Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Yield: 4 servings (about 8 skewers, 2 skewers per serving)
Serving size: 2 skewers
Ingredients
- 32 jumbo peeled shrimp (about 18 oz total)
- 1/2 tsp kosher salt, divided
- 2 large peaches
- 1 cup grape tomatoes (or equivalent cherry tomatoes)
- 1 thick slice sourdough bread, cut into 3/4-inch cubes (about 2 oz)
- 16 long wooden or metal skewers (if wooden, soak 30 minutes first)
- Cooking spray or a light brush of oil for the grill and bread
- 1 handful fresh basil leaves, thinly sliced or torn
- Balsamic vinegar or balsamic glaze, for finishing
Instructions
- Pat the shrimp dry and season both sides with about half of the kosher salt.
- Cut the peaches into thick wedges (6–8 wedges per peach depending on size).
- If using large tomatoes, core and cut them into wedges similar in size to the peach pieces; otherwise use whole grape or cherry tomatoes.
- Thread the shrimp, peach wedges, tomato pieces and bread cubes onto doubled skewers, alternating ingredients. Begin and end each skewer with a shrimp so they hold together well; you should have about 8 skewers total. Lightly spray or brush the assembled skewers with oil.
- Preheat the grill to high heat and oil the grates so the bread doesn’t stick.
- Grill the skewers 2–3 minutes per side, until the shrimp are pink and firm and the bread is lightly charred. Tomatoes may blister and peaches will develop grill marks; avoid overcooking shrimp.
- Transfer the skewers to a platter. Scatter torn or thinly sliced basil over the skewers and drizzle with balsamic vinegar or glaze. Serve immediately.
Notes
If using wooden skewers, soak them for at least 30 minutes to prevent burning. Adjust salt to taste and use a balsamic glaze for a sweeter, more concentrated finish or plain balsamic vinegar for a lighter, tangier finish. For a make-ahead option, assemble skewers and refrigerate briefly before grilling, but grill just before serving for best texture.
Nutrition (per serving)
Serving: 2 skewers — Calories: 216 kcal; Carbohydrates: 18 g; Protein: 28 g; Fat: 3 g; Fiber: 2.5 g; Sugar: 7 g; Sodium: 376 mg; Cholesterol: 188 mg.