Ina Garten’s Zesty Roasted Shrimp Panzanella Recipe

Roasted shrimp panzanella brings Mediterranean sunshine right onto your plate, transforming simple ingredients into a culinary masterpiece.

Rustic bread cubes soak up robust flavors while tender seafood adds delightful maritime notes to this classic Italian salad.

Summer’s bounty bursts through crisp vegetables that dance alongside succulent shellfish in a harmonious blend.

Fresh herbs and zesty vinaigrette elevate each carefully crafted bite with remarkable depth and complexity.

Mediterranean ingredients collaborate to create a sensational dish that feels both elegant and effortless.

Light yet satisfying, this recipe promises a refreshing meal perfect for warm evenings and casual gatherings.

Why Roasted Shrimp Panzanella Shines

• Roast and Roll: This recipe transforms simple ingredients into a restaurant-worthy dish with minimal kitchen effort, making gourmet cooking accessible for home chefs of all skill levels.
• Flavor Explosion: Perfectly roasted shrimp meets tangy vinaigrette, crispy croutons, and fresh vegetables, creating a symphony of bright, zesty, and rich taste sensations in every single bite.
• Versatile Meal Magic: An effortless one-pan wonder that works brilliantly as a quick weeknight dinner, impressive summer lunch, or elegant potluck contribution – guaranteed to wow friends and family with minimal preparation time.

Ingredients for Shrimp & Bread Salad

• Crusty Bread: Hearty base for croutons, provides crunchy texture and absorbs vinaigrette flavors.

• Shrimp, Feta Cheese or Ricotta Salata: Fresh, sweet seafood and tangy cheese add richness and protein to the salad.

• Cucumber, Bell Peppers, Tomatoes, Red Onion, Arugula: Fresh, colorful vegetables that provide crunch, sweetness, and peppery notes.
• Garlic: Aromatic ingredient that adds depth to the vinaigrette.

• Red Wine Vinegar: Bright, acidic element that balances the salad's flavors.
• Olive Oil: Smooth, rich base for vinaigrette that helps blend ingredients.

• Dijon Mustard, Capers, Salt, Black Pepper: Enhance overall flavor profile with tangy, briny, and seasoning elements.

Making This Panzanella Like Ina

Step 1: Fire Up The Oven

Crank your oven to a toasty 400°F (200°C), getting ready for a flavor explosion.

Step 2: Create Crunchy Bread Bites

• Bread chunks
• Olive oil
• Salt
• Black pepper

Scatter bread pieces on a baking sheet. Drizzle with olive oil, sprinkle salt and pepper. Toss until everything’s coated. Spread evenly and bake for 10 minutes, stirring halfway. Golden and crispy is the goal. Transfer to a bowl and set aside.

Step 3: Sizzle The Seafood

• Shrimp
• Olive oil
• Salt
• Black pepper

Pat shrimp completely dry. Use the same baking sheet from bread. Coat shrimp with olive oil, salt, and pepper. Spread out in a single layer. Roast for 7 minutes until shrimp turn pink and firm.

Step 4: Whip Up Zesty Dressing

• Red wine vinegar
• Garlic
• Dijon mustard
• Salt
• Black pepper
• Olive oil

In a measuring cup, mix vinegar, minced garlic, mustard, salt, and pepper. Slowly stream in olive oil while whisking to create a smooth, tangy dressing.

Step 5: Build Your Flavor Layers

• Cucumber
• Bell peppers
• Tomatoes
• Red onion
• Capers
• Croutons
• Roasted shrimp

Combine all ingredients in a large bowl. Pour enough dressing to lightly coat everything.

Step 6: Final Flourish

• Arugula
• Feta cheese
• Additional vinegar

Gently fold in arugula and cheese. Drizzle remaining vinegar. Taste and adjust seasoning. Serve at room temperature for maximum deliciousness.

Shrimp Panzanella Tips for Extra Flavor

• Bread Selection Matters: Choose a rustic, sturdy bread like ciabatta or sourdough that can absorb dressing without falling apart and creates deliciously crunchy croutons.
• Shrimp Roasting Technique: Pat shrimp completely dry with paper towels to ensure they caramelize beautifully and develop rich, golden edges instead of steaming.
• Crouton Preparation Trick: Cut bread into uniform cubes and toss with olive oil, ensuring even coating for consistent browning and maximum flavor absorption.
• Herb Freshness Boost: Chop fresh basil and parsley right before adding to maintain vibrant color and release maximum aromatic oils into the salad.
• Vinaigrette Balancing Secret: Whisk dressing ingredients thoroughly and let sit for 10 minutes to allow flavors to meld, creating a more complex and harmonious taste profile.

How to Keep It Fresh and Crunchy

• Airtight Container Method: Transfer cooled Roasted Shrimp Panzanella into a sealed glass container to preserve maximum freshness. Glass containers prevent odor absorption and maintain crisp bread texture better than plastic alternatives.
• Separate Components Method: Disassemble salad ingredients before storing to prevent soggy bread and wilted herbs. Keep crispy croutons, roasted shrimp, and chopped vegetables in individual compartments within the container to maintain individual ingredient quality.
• Quick Consumption Method: Enjoy the Roasted Shrimp Panzanella within 24-36 hours for optimal taste and texture. Bread tends to lose its crunchiness and shrimp might develop a less appealing texture after two days, so plan your meal consumption strategically to experience the dish at its best.

Switch It Up with Panzanella Twists

• Mediterranean Summer Remix: Replace shrimp with grilled chicken and add kalamata olives for a hearty Mediterranean-inspired version.
• Seafood Fusion Feast: Swap shrimp for a mix of seared scallops and crab meat, incorporating fresh dill and lemon zest for bright coastal flavors.
• Vegetarian Garden Bowl: Substitute shrimp with roasted chickpeas and add grilled zucchini, eggplant, and fresh herb-infused croutons for a plant-based alternative.
• Spicy Southwest Transformation: Replace traditional vinaigrette with a chipotle-lime dressing, add black beans, corn kernels, and swap arugula for cilantro to create a zesty southwestern spin.

One Last Word on This Shrimp Salad

Mediterranean culinary journeys often lead chefs toward unexpected delights, with Ina Garten’s roasted shrimp panzanella emerging as pure summer magic.

Crisp vegetables dance alongside succulent roasted shrimp, creating Mediterranean flavor symphonies that sing across dinner plates.

Mediterranean ingredients weave complex narratives through each carefully crafted bite, balancing robust vinaigrette with delicate seafood and herb-kissed croutons.

Garten’s recipe transforms simple ingredients into spectacular dining experiences that connect home cooks with coastal Italian traditions.

Robust red wine vinegar provides perfect acidic notes, elevating classic ingredients beyond ordinary expectations.

You’ll discover Mediterranean charm waiting in this elegant dish – so grab ingredients, share this recipe with friends, and let culinary adventure begin!

Ina Garten Roasted Shrimp Panzanella Recipe

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4.9 from 28 reviews

• Total Time: 32 minutes
• Yield: 6 1x

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Description

Ina Garten’s roasted shrimp panzanella brings Mediterranean magic to your table with crisp bread cubes and succulent shrimp. Rustic Italian flavors dance through this simple yet elegant dish, promising a delightful meal that you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 pound (16 to 20-count) shrimp, peeled and deveined
• 1 pint red cherry or grape tomatoes, halved through the stem
• 1 hothouse cucumber, unpeeled, seeds removed, and ¾-inch diced
• 1 yellow Holland bell pepper, cored, seeded, and ¾-inch diced
• 1 red Holland bell pepper, cored, seeded, and ¾-inch diced
• ½ medium red onion, thinly sliced in half-rounds
• ½ pound feta or ricotta salata, ¾-inch diced
• 3 ounces baby arugula

Bread and Seasoning:

• 4 cups (1-inch) diced bread from a country loaf, crusts removed
• 1 cup good olive oil, divided
• Kosher salt and freshly ground black pepper

Additional Flavoring Ingredients:

• ¼ cup plus 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon Dijon mustard
• ¼ cup capers in brine, drained

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Instructions

1. Prepare the oven by heating it to 400°F (200°C), ensuring an even temperature for roasting ingredients.
2. Transform bread cubes into crispy croutons by spreading them on a sheet pan, generously coating with olive oil, and seasoning with salt and black pepper. Bake for 10 minutes, stirring midway, until golden and crunchy. Remove and set aside in a separate bowl.
3. Dry the shrimp thoroughly, then arrange on the same sheet pan. Toss with olive oil, salt, and black pepper. Roast for 7 minutes until shrimp turn pink and become firm to the touch.
4. Craft the vinaigrette by whisking together red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper in a measuring cup. Gradually incorporate the remaining olive oil while continuously whisking to create a smooth, emulsified dressing.
5. Combine cucumber, bell peppers, tomatoes, red onion, and capers in a large mixing bowl. Add the roasted croutons and shrimp, then drizzle with enough vinaigrette to lightly coat the ingredients.
6. Gently fold in arugula and crumbled feta or ricotta salata cheese. Add the remaining vinaigrette and of red wine vinegar, tossing delicately to preserve the salad’s texture. Adjust seasoning with additional salt if desired, and serve at room temperature for optimal flavor.

Notes

• Crisp bread cubes guarantee a satisfying texture that won’t get soggy when dressed.
• Pat shrimp completely dry to achieve perfect golden-brown roasting without steaming.
• Flip croutons midway through baking ensures uniform golden color and maximum crunchiness.
• Gently fold arugula at the last moment preserves its vibrant green color and delicate structure.
• Final seasoning taste test allows you to fine-tune flavors for a restaurant-quality result.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 of 6 servings
• Calories: 566 kcal
• Sugar: 6.37g
• Sodium: 475.33mg
• Fat: 46.02g
• Saturated Fat: 10.58g
• Carbohydrates: 20.52g
• Fiber: 2.33g
• Protein: 17.58g
• Cholesterol: 109.67mg