Ina Garten Roasted Shrimp Panzanella

Ina Garten roasted shrimp panzanella is an easy salad you can prep ahead for a family dinner. She roasts shrimp on the same sheet pan as the croutons, then tosses both with fresh vegetables, feta, and a tangy Dijon vinaigrette. Arugula and capers go in right before serving.

The mustard vinaigrette needs time to soak into the bread before you toss in the greens. Add the arugula too early and it wilts, too late and those croutons never absorb the tangy dressing.

Source: Go-To Dinners (2022)

Ina Garten Roasted Shrimp Panzanella

0.0 from 0 votes

Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

610

kcal

Cubed country bread gets golden in the oven, then the same pan roasts the shrimp until just pink. Toss everything with a garlicky Dijon dressing, capers, and chunks of salty feta.

Ingredients

• 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

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Toast the croutons: For the croutons, place the bread on a sheet pan, drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss together, and spread out in one layer. Bake for 10 minutes, tossing once, until lightly browned. Transfer to a bowl and set aside.
• Roast the shrimp: Dry the shrimp. On the same sheet pan (no need to wash it), toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside.
• Make the vinaigrette: Meanwhile, in a 1-cup glass measuring cup, whisk together the ¼ cup vinegar, the garlic, mustard, 1 teaspoon salt, and ½ teaspoon black pepper. While whisking, slowly add the remaining ¾ cup olive oil and set aside.
• Assemble the salad: In a large bowl, combine the cucumber, bell peppers, tomatoes, red onion, capers, croutons, and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta, and the remaining vinaigrette, and toss lightly. Sprinkle with the remaining 2 tablespoons vinegar and extra salt and serve at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different protein instead of shrimp?

Chicken, salmon, and steak all work in this panzanella. Ina herself suggests roast chicken, cooked salmon, or grilled steak as swaps. Cut the protein into bite-sized pieces so it mixes evenly with the croutons and vegetables.

How far ahead can I prep this salad?

You can toast the croutons, roast the shrimp, dice the vegetables, and whisk the vinaigrette up to a day ahead. Store each component separately in the fridge. Toss everything together right before serving so the bread keeps its crunch and the arugula stays perky.

What kind of bread works best for panzanella?

A sturdy country loaf or ciabatta holds up to the vinaigrette without turning to mush. Avoid soft sandwich bread because it dissolves once dressed. Day-old bread actually works better than fresh since it absorbs the dressing without getting soggy.

How long does leftover panzanella keep?

This salad is best the day you make it. The croutons soften overnight and the arugula wilts in the fridge. Leftovers are still fine the next day, but the texture shifts from crunchy to more of a marinated bread salad.

Can I swap the feta for another cheese?

Ricotta salata is the other option Ina suggests, and it has a similar salty, crumbly bite. Fresh mozzarella works too but brings a milder flavor. Skip hard cheeses like Parmesan because they don't blend into the salad the same way.