Baked Shrimp Panzanella Recipe

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Baked Shrimp Panzanella is all made and baked on a sheet pan with bread, veggies, seasonings and of course shrimp!

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If you are looking for a filling recipe for dinner that feeds a crowd, this shrimp Panzanella recipe is it! I love the fact that everything is baked on a baking sheet, doesn’t take a whole lot of time and is packed full of flavor. It’s a wonderful recipe on a hot summer night.

What is Panzanella?

Traditionally, Panzanella is a Tuscan chopped salad soaked up with sale bread, onions and tomatoes. It can also be dressed up with basil, olive oil and vinegar. It’s a super popular dish in central Italy.

However, over the years, especially in the United States, Panzanella is referred to using loads of veggies and bread.

Ingredients for Shrimp Panzanella

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• squash
• zucchini
• cauliflower
• carrots
• bread
• olive oil
• seasonings: Italian seasoning, garlic powder, kosher salt
• shrimp
• lemon juice

How to Make Baked Shrimp Panzanella Recipe

Start by preparing your vegetables.

Preheat the oven to 450°.

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On a large baking sheet add the squash, zucchini, cauliflower, carrots and bread pieces. Toss with olive oil, Italian seasoning, garlic powder and salt. Roast for 10 minutes.

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Remove from the oven and add the shrimp, drizzling with olive oil, salt and pepper.

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Place back in the oven and cook for 4-5 minutes until the shrimp has cooked through.

Squeeze fresh lemon juice over the Panzanella. You can serve with oregano or parsley if you desire.

MORE DELICIOUS EASY DINNER RECIPES

• Slow Cooker Pulled Pork
• Baked Ranch Chicken
• Hamburger Helper Cheeseburger Macaroni
• Chicken Cordon Bleu Pasta
• Italian Sausage Ravioli Casserole

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Yield: 4

Baked Shrimp Panzanella

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Baked Shrimp Panzanella is all made and baked on a sheet pan with bread, veggies, seasonings and of course shrimp!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 yellow squash, sliced into 1/4" rounds
• 2 zucchini, sliced into 1/4" rounds
• 1 head cauliflower, cut into florets
• 2 carrots, cut into 1" pieces
• 1 baguette, torn into 1" pieces
• 3 tablespoons olive oil
• 2 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt, to taste
• 1 lb large shrimp, peeled and devined
• 1/2 lemon, juiced
• fresh oregano or parsley for garnish

Instructions

Start by preparing your vegetables.

Preheat the oven to 450°.

On a large baking sheet add the squash, zucchini, cauliflower, carrots and bread pieces. Toss with olive oil, Italian seasoning, garlic powder and salt. Roast for 10 minutes.

Remove from the oven and add the shrimp, drizzling with olive oil, salt and pepper.

Place back in the oven and cook for 4-5 minutes until the shrimp has cooked through.

Squeeze fresh lemon juice over the Panzanella. You can serve with oregano or parsley if you desire.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 546Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 239mgSodium: 2075mgCarbohydrates: 64gFiber: 10gSugar: 14gProtein: 40g

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