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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prepare Shrimp: Pat shrimp dry, spread on same sheet pan. Toss with olive oil, salt, and pepper. Roast 7 minutes until pink and firm.
- 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.
- 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.
- 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