Sheet Tray Shrimp and Vegetables

  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Panzanella is a salad traditionally made with stale bread and tomatoes—and it’s one of our favorite summer dishes. This easy 30-minute one-pan meal is an updated spin on the classic, using shrimp, sourdough bread and vegetables.

Garlicky shrimp are surrounded by asparagus, olives and artichoke hearts, tossed in a balsamic dressing before getting topped with chunks of sourdough to crisp in the oven. The whole tray is then tossed with fresh parsley and mozzarella before serving.

The key to this dish is the layering: By topping the vegetables with the sourdough, the bread can toast and dry out without getting soggy from the dressing. And by tossing right before serving, the bread gets to soak up the pan drippings while still staying crisp.


For the Shrimp:

1 pound shrimp, peeled and deveined

3 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon lemon zest

2 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

For the Dressing:

¼ cup balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

¼ cup olive oil

Kosher salt and freshly ground black pepper, to taste

For the Salad:

8 ounces asparagus, cut into 2-inch pieces

½ cup marinated artichokes hearts

½ cup pitted Castelvetrano olives, halved

½ red onion, large dice

¼ cup (10 each) sun-dried tomatoes, thinly sliced


4 cups roughly torn sourdough bread

For Assembly:

½ cup (6 ounces) small mozzarella balls, halved

¼ cup parsley leaves

¼ cup basil leaves, torn

Kosher salt and freshly ground black pepper, to taste


1. Prepare the shrimp: Preheat the oven to 450º and line a baking sheet with tinfoil. In a medium bowl, toss the shrimp ingredients together and place in the center of the sheet tray.

2. Make the dressing: In a medium bowl, whisk together the vinegar, mustard and honey. While whisking constantly, slowly stream in the olive oil until emulsified. Season with salt and pepper.

3. In a large bowl, toss the asparagus, artichokes, olives, red onion and sun-dried tomatoes with the dressing to coat. Scatter around the shrimp, then top the salad with the chunks of bread. Bake until the shrimp are cooked and the bread is crisp, 10 minutes.

4. Transfer the contents of the baking sheet to a large bowl and toss with the mozzarella balls, parsley leaves and torn basil leaves. Season with salt and pepper, then transfer to a platter and serve.