Sheet Pan Shrimp Panzanella
with Baby Kale, Olives & Feta
Active:
10m
Total:
20m
Olives, tomatoes, and croutons—tossed in garlic pesto—roast alongside plump shrimp to form the base of this panzanella (or bread salad). It's finished off with crumbles of tangy feta and some fresh dill.
Details
Olives, tomatoes, and croutons—tossed in garlic pesto—roast alongside plump shrimp to form the base of this panzanella (or bread salad). It's finished off with crumbles of tangy feta and some fresh dill.
Nutrition per serving
44g Protein / 4g Fiber / 540 Calories
Ingredients
10 oz
Shrimp (peeled & deveined)
1 each
Small Baguettes
3 oz
Baby Kale
4 oz
Grape Tomatoes
3 tbsp
Roasted Garlic Pesto
1 oz
Pitted Castelvetrano Olives
1 bunch
Dill
1 tbsp
Red Wine Vinegar
1 ½ oz
Feta Cheese
1 tsp
Whole Dried Oregano
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the baguette(s) into bite-sized pieces. In a bowl, combine the torn baguette(s), tomatoes, olives, and garlic pesto; season with salt and pepper.
step 2
Bake the shrimp, vegetables & baguette
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. Transfer to one side of the sheet pan(s). Transfer the prepared vegetables and baguette(s) to the other side of the sheet pan(s). Drizzle with olive oil. Toss to coat; arrange in an even layer. Bake 7 to 10 minutes, or until the shrimp are opaque and cooked through and the bread is lightly toasted. Transfer to a large bowl.
step 3
Finish the salad & serve your dish
To the bowl of baked shrimp, vegetables, and baguette(s), add the kale, feta (crumbling before adding), vinegar, and a drizzle of olive oil; season with salt and pepper and toss to combine. Serve the finished salad garnished with the dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the baguette(s) into bite-sized pieces. In a bowl, combine the torn baguette(s), tomatoes, olives, and garlic pesto; season with salt and pepper.
step 2
Bake the shrimp, vegetables & baguette
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. Transfer to one side of the sheet pan(s). Transfer the prepared vegetables and baguette(s) to the other side of the sheet pan(s). Drizzle with olive oil. Toss to coat; arrange in an even layer. Bake 7 to 10 minutes, or until the shrimp are opaque and cooked through and the bread is lightly toasted. Transfer to a large bowl.
step 3
Finish the salad & serve your dish
To the bowl of baked shrimp, vegetables, and baguette(s), add the kale, feta (crumbling before adding), vinegar, and a drizzle of olive oil; season with salt and pepper and toss to combine. Serve the finished salad garnished with the dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!
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