Fresh Zesty Roasted Shrimp Panzanella Recipe by Ina Garten

Summers burst with flavor when you toss together Ina Garten’s roasted shrimp panzanella, a delightful Mediterranean-inspired salad that sings with freshness.

Crusty bread cubes mingle with plump, succulent shrimp, creating a vibrant dish that captures the essence of coastal dining.

Juicy tomatoes, fragrant herbs, and a zesty dressing bring every bite to life with remarkable depth.

The roasted shrimp adds a smoky richness that elevates this classic Italian bread salad from simple to extraordinary.

Each ingredient plays a harmonious role, promising a meal that feels both rustic and elegant.

Grab your ingredients and get ready to transport your taste buds to a sun-drenched Italian coastline with this irresistible recipe.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Calories: 450 kcal

Servings: 6

Ingredients in Ina Garten’s Roasted Shrimp Panzanella

• Rustic Bread: Hearty foundation that transforms into golden, crunchy croutons with a delightful texture contrast..
• Olive Oil: Helps bread crisp evenly and adds rich, smooth flavor during toasting..

• Shrimp: Fresh, sweet ocean protein that roasts quickly and provides succulent main element to the salad..

• Cucumber: Crisp, hydrating vegetable that adds refreshing crunch and light coolness..
• Bell Peppers: Vibrant, sweet vegetables bringing colorful visual appeal and juicy texture..
• Tomatoes: Juicy, sun-ripened gems that burst with summery flavor and natural sweetness..
• Red Onion: Sharp, pungent ingredient that provides zesty bite and aromatic depth..
• Arugula: Peppery, delicate green that introduces a sophisticated, slightly spicy undertone..

• Capers: Briny, tangy little pearls that introduce complex, Mediterranean-style seasoning..
• Feta or Ricotta Salata: Crumbly, salty cheese that contributes creamy richness and tangy accent..

• Red Wine Vinegar: Tart, robust liquid that balances and brightens the entire dish..
• Garlic: Aromatic, punchy ingredient that infuses deep, savory undertones..
• Dijon Mustard: Zesty, smooth condiment that helps emulsify and heighten vinaigrette..
• Olive Oil: Smooth, fruity base that creates silky dressing and connects flavors..

Tools & Tips for Ina Garten’s Shrimp Bread Salad

• Baking Sheet Pan: Large, flat metal pan for roasting shrimp and toasting croutons.
• Large Mixing Bowl: Spacious container for combining salad ingredients.
• 1-Cup Glass Measuring Cup: Perfect for whisking and measuring vinaigrette ingredients.
• Whisk: Essential tool for blending vinaigrette smoothly.
• Cutting Board: Surface for chopping vegetables and preparing ingredients.
• Sharp Knife: Needed for dicing bread, vegetables, and precise cutting.
• Tongs: Helpful for tossing and serving the salad.

Follow This Method for Ina Garten’s Panzanella

Seaside Bread and Seafood Feast

• Crispy Bread Foundation

Grab a sheet pan and scatter chunks of bread across its surface. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Slide into a hot oven and let the bread transform into golden, crunchy bites.

• Ocean's Bounty

Select plump, fresh shrimp and lay them on the same sheet pan. Anoint with olive oil, salt, and pepper. Roast until they turn a vibrant pink and curl slightly, releasing their sweet ocean essence.

• Zesty Liquid Magic

In a mixing vessel, blend red wine vinegar with garlic, mustard, salt, and pepper. Slowly stream in olive oil while whisking, creating a silky, tangy dressing that will awaken every ingredient.

• Colorful Harmony

Chop crisp cucumbers, bright peppers, juicy tomatoes, and sharp red onions. Toss these vibrant ingredients with the roasted shrimp, crunchy bread, and briny capers. Generously coat with the prepared vinaigrette.

• Final Symphony

Gently fold in peppery arugula and crumble salty cheese over the top. Add a final splash of vinegar, adjust seasoning, and serve this Mediterranean-inspired masterpiece at a relaxed room temperature.

Ideas for Remixing Ina Garten’s Roasted Shrimp Salad

• Experiment with different bread types like sourdough, whole wheat, or ciabatta to add unique texture and flavor to your panzanella base.
• Replace shrimp with grilled chicken, seared scallops, or pan-fried white fish for a delightful protein variation that keeps the dish exciting.
• Incorporate seasonal produce like roasted corn in summer, grilled zucchini in late summer, or add crisp fennel for an unexpected Mediterranean twist.
• Enhance the salad's freshness by mixing in chopped fresh herbs like basil, mint, or parsley right before serving to elevate the overall taste profile and aroma.
• Infuse the dressing with additional ingredients like anchovy paste, fresh lemon zest, or a splash of white wine to create a more complex and vibrant vinaigrette that complements the shrimp and vegetables.

Plating Shrimp Panzanella Like Ina Would

• Pair with Crusty Bread: Slice a rustic loaf and serve alongside the panzanella to soak up the delicious vinaigrette and catch all those amazing flavors.
• Complement with Chilled White Wine: Select a crisp sauvignon blanc or pinot grigio to balance the zesty vinaigrette and complement the roasted shrimp's delicate taste.
• Create a Summer Dinner Spread: Add a light chilled gazpacho or fresh green salad to transform this dish into a complete meal that feels like a Mediterranean feast.
• Garnish with Fresh Herbs: Sprinkle chopped basil or parsley on top just before serving to add a bright, fresh layer of flavor and beautiful green color pop.

How to Store Ina Garten’s Panzanella Perfection

• Quick Refrigeration Strategy: Cool the salad completely before storing in an airtight container, keeping it fresh for up to 2 days in the refrigerator.
• Separate Ingredient Tactic: Store croutons separately from wet ingredients to maintain their crispy texture and prevent sogginess.
• Smart Shrimp Handling: Consume roasted shrimp within 1-2 days for optimal flavor and food safety, storing in a sealed container in the coldest part of the refrigerator.
• Vinaigrette Preservation Method: Keep leftover dressing in a sealed jar at room temperature for up to 5 days, giving it a quick shake before each use to remix ingredients.

Vibrant Ina Garten Roasted Shrimp Panzanella Recipe

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4.7 from 18 reviews

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

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Description

Ina Garten’s roasted shrimp panzanella combines crisp bread cubes with succulent roasted shrimp in a Mediterranean-inspired salad. Coastal flavors merge with rustic Italian ingredients, creating a refreshing dish perfect for summer gatherings where guests savor each delicious bite.

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Ingredients

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• 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 oz baby arugula
• 4 cups (1-inch) diced bread from a country loaf, crusts removed
• 1 cup olive oil, divided
• ¼ cup plus 2 tbsps red wine vinegar
• 1 tbsp minced garlic (3 cloves)
• 1 tbsp Dijon mustard
• ¼ cup capers in brine, drained
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Roast Croutons: Preheat oven to 400°F. Scatter bread cubes on sheet pan, drizzle with olive oil, season with salt and pepper. Bake 10 minutes, stirring midway, until golden and crisp. Transfer to separate bowl.
2. Prepare Shrimp: Pat shrimp dry, spread on same sheet pan. Toss with olive oil, salt, and pepper. Roast 7 minutes until pink and firm.
3. Create Vinaigrette: Whisk red wine vinegar, garlic, Dijon mustard, salt, and pepper in measuring cup. Stream remaining olive oil while whisking to create smooth emulsion.
4. Compose Salad: Combine cucumber, bell peppers, tomatoes, red onion, and capers in large bowl. Add roasted croutons and shrimp. Drizzle with vinaigrette, coating ingredients lightly.
5. Finish and Serve: Gently fold in arugula and crumbled feta or ricotta salata. Add remaining vinaigrette, tossing delicately. Adjust seasoning if needed. Serve at room temperature for optimal flavor profile.

Notes

• Crouton Crispness: Pat bread dry before cutting to ensure maximum crunchiness and prevent soggy texture.
• Shrimp Selection: Choose medium-sized shrimp for even cooking and best bite-sized results in the salad.
• Vinaigrette Technique: Whisk oil slowly to create a stable emulsion that coats ingredients evenly without separating.
• Room Temperature Magic: Allow salad to rest for 15 minutes before serving to let flavors meld and develop deeper complexity.

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

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 34 g
• Saturated Fat: 5 g
• Unsaturated Fat: 28 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 150 mg