Ina Garten Roasted Shrimp Panzanella

Ina Garten’s Roasted Shrimp Panzanella is made with country bread, olive oil, shrimp, red wine vinegar, garlic, Dijon mustard, cucumber, yellow and red bell peppers, cherry tomatoes, red onion, capers, arugula, and feta or ricotta salata. This delicious Roasted Shrimp Panzanella recipe creates a tasty, vibrant salad that takes about 32 minutes to prepare and can serve up to 6 people.

This Roasted Shrimp Panzanella Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 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
• 1 pound (16 to 20-count) shrimp, peeled and deveined
• ¼ cup plus 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon Dijon mustard
• 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
• 1 pint red cherry or grape tomatoes, halved through the stem
• ½ medium red onion, thinly sliced in half-rounds
• ¼ cup capers in brine, drained
• 3 ounces baby arugula
• ½ pound feta or ricotta salata, ¾-inch diced

How To Make Roasted Shrimp Panzanella?

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Croutons: Place the diced bread on a sheet pan; drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss to coat, and spread into a single layer. Bake for 10 minutes, tossing once midway, until lightly browned. Transfer to a bowl and set aside.
3. Roast Shrimp: Pat the shrimp dry; on the same sheet pan (no need to clean it), toss with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread out and roast for 7 minutes or until shrimp are pink and firm. Set aside.
4. Make Vinaigrette: In a 1-cup glass measuring cup, whisk together ¼ cup red wine vinegar, minced garlic, Dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Slowly drizzle in the remaining ¾ cup olive oil while whisking. Set aside.
5. Assemble Salad: In a large mixing bowl, combine cucumber, bell peppers, tomatoes, red onion, capers, croutons, and shrimp. Pour enough vinaigrette over the mixture to moisten the ingredients.
6. Finish Salad: Add the arugula, feta or ricotta salata, and remaining vinaigrette. Toss gently to combine. Drizzle with the remaining 2 tablespoons of red wine vinegar, sprinkle with extra salt if desired, and serve at room temperature.

Recipe Tips:

• Use Day-Old Bread: Old bread works better than fresh because it stays firm with the vinaigrette and makes better croutons.
• Dry the Shrimp Well: Make sure the shrimp are dry before roasting. This helps them cook perfectly and keeps extra moisture out.
• Toss Croutons Halfway: When baking croutons, toss them halfway so they brown evenly for the best crunch.
• Add Arugula at the End: To keep arugula fresh and crispy, add it just before serving to avoid wilting.
• Taste Before Serving: After mixing, taste the salad and adjust salt, pepper, or vinegar as needed for the perfect balance.

How To Store Leftovers?

• Refrigerate: First, let the leftover Roasted Shrimp Panzanella cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 566 kcal
• Total Fat: 46.02g
• Saturated Fat: 10.58g
• Cholesterol: 109.67mg
• Sodium: 475.33mg
• Potassium: 378.50mg
• Total Carbohydrate: 20.52g
• Dietary Fiber: 2.33g
• Sugars: 6.37g
• Protein: 17.58g

Try More Ina Garten Recipe:

• Ina Garten Heirloom Tomato & Blue Cheese Salad
• Ina Garten French Bistro Salad
• Ina Garten Greek Orzo Salad
• Ina Garten Broccoli & Kale Salad