Spicy Shrimp Panzanella Skillet Recipe with Corn & Tomatoes

Spicy Shrimp Panzanella Skillet. Imagine the sizzle of juicy, succulent shrimp, the sweetness of burst cherry tomatoes, smoky corn straight off the cob, and the spicy kick of Calabrian chili oil all mingling with golden, crispy sourdough chunks.

This isn’t just your average dish; it’s a flavour-packed, one-skillet wonder that brings the essence of summer to your table. It’s perfect for summer dinners and is as delightful to eat as it is easy to make.

Ingredients

For the Panzanella

• Large shrimp
• Cherry tomatoes
• Corn
• Sourdough bread, ideally a day old
• Garlic
• Italian crushed hot chili peppers packed in oil
• Olive oil
• Salt and pepper
• Basil leaves
• Burrata

For the Calabrian Chili Oil

• Italian crushed hot chili peppers packed in oil
• Extra virgin olive oil
• Garlic, smashed (optional)
• Anchovy fillet (optional)
• Red wine vinegar or lemon juice

See the recipe card below for quantities.

Instructions & Video

Prep the Bread: Tear the sourdough into rustic chunks. If the bread is very fresh, spread the pieces on a sheet pan and toast in a 350°F (175°C) oven for about 10 minutes until slightly dried. This helps the bread absorb the salad’s juices without becoming soggy.

Make the Calabrian Chil Oil. Warm the oil gently in a small pan (low heat, don’t let it smoke). Add garlic and anchovy (if using) and cook just until fragrant, breaking down the anchovy with a wooden spoon (about 1 minute). Stir in the crushed chili peppers and heat for 1 minute. Remove from the heat and stir in the vinegar or lemon juice. Let it sit for 5–10 minutes to infuse.

Strain and set aside. This will be drizzled over the shrimp skillet just before serving.

Sear the Shrimp: Season the shrimp lightly with salt and pepper. In a large 12.5-inch nonstick skillet (or nonstick sauté pan) over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 1–2 minutes per side until pink and just opaque. Remove and set aside.

Sauté the Aromatics & Vegetables: Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced garlic to the skillet. Sauté until just fragrant, about 30 seconds. Stir in the Calabrian chili paste, then add the fresh tomatoes and corn. Cook for 5–6 minutes, stirring occasionally, until the tomatoes burst and the corn is tender.

Assemble the Panzanella: Add torn sourdough directly to the skillet and toss to coat in the spicy tomato juices. Allow the bread to sit for 1–2 minutes to absorb the flavours, then gently stir again, letting some edges toast while keeping the interior chewy.

Combine and Serve: Return the cooked shrimp to the skillet, nestling them into the mixture, and warm through for about 1 minute.

Remove from heat. Drizzle with the prepared Calabrian chili oil. Tear fresh basil leaves over the top and add dollops of burrata if using. Serve warm directly from the skillet.

Chef’s Tips

• Optimal Bread Texture: Instead of cutting into uniform bread cubes, tear the sourdough into rough chunks. The uneven edges get extra crispy in the skillet and soak up more tomato juice and chili oil, giving every bite amazing texture and flavour.
  Use day-old or slightly stale bread. Fresh bread can become too soggy, while overly stale bread may not absorb flavours well. Lightly toasting fresh bread can help achieve the desired texture.
• Use ripe, juicy tomatoes: Fresh grape or cherry tomatoes are essential. As they burst in the skillet, they create a natural sauce that brings the whole dish together. The juicier the tomato, the better the result.
• Layer the spice: Calabrian chili oil adds heat and depth. Start with a bit in the skillet, then finish with a drizzle at the end for an extra kick and a glossy finish.
• Toss in lots of fresh basil: Basil adds a burst of freshness that cuts through the richness of the shrimp and oil. Tear it right before serving to keep it vibrant.
• Optional burrata boost: If you’re feeling extra indulgent, top the dish with a ball of burrata just before serving. It melts slightly into the warm skillet and adds a creamy, luxurious element that takes it over the top.
• Serving Suggestions: This dish is best enjoyed warm, but can also be served at room temperature for a light dinner or lunch.

If you Like this Shrimp Panzanella Recipe, Try These:

• Shrimp Étouffée
• Shrimp Sautéed in Garlic
• Grilled Jerk Shrimp with Peach-Mango Slaw
• Gambas al Ajillo (Garlic shrimp)

Equipment Used: This spicy Shrimp Panzanella Skillet recipe was made using our Hestan Culinary Thomas Keller 12.5″ Titan Nonstick Sauté Pan and 8″ Sauté Pan. Proud Hestan Culinary Ambassador. All opinions in this post are always my own.

Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own. 

📖 Recipe

Spicy Shrimp Panzanella Skillet Recipe with Corn & Tomatoes

Imagine the sizzle of juicy, succulent shrimp, the sweetness of burst cherry tomatoes, smoky corn straight off the cob, and the spicy kick of Calabrian chili oil all mingling with golden, crispy sourdough chunks. This isn’t just your average dish; it’s a flavour-packed, one-skillet wonder that brings the essence of summer to your table. It’s perfect for summer dinners and is as delightful to eat as it is easy to make.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

For the Panzanella

• 1 pound large wild Argentinian shrimp 20/30 peeled and deveined
• 1 pint cherry tomatoes halved
• 2 ears of corn kernels removed (or 1½ cups frozen corn)
• 3 cups torn crusty sourdough bread ideally a day old
• 3 cloves garlic thinly sliced
• 1½ tablespoons Italian crushed hot chili peppers packed in oil (Calabrian chili paste)
• 2 tablespoons olive oil divided
• Salt and freshly ground black pepper to taste
• Handful of fresh basil leaves torn
• ½ ball fresh burrata optional, for serving

For the Calabrian Chili Oil

• 1 tablespoon Italian crushed hot chili peppers packed in oil
• 4 tablespoons extra virgin olive oil
• 1 small clove garlic smashed (optional)
• ½ anchovy fillet optional
• ½ teaspoon red wine vinegar or lemon juice

Instructions

 

Prep the Bread

• Tear the sourdough into rustic chunks. If the bread is very fresh, spread the pieces on a sheet pan and toast in a 350°F (175°C) oven for about 10 minutes until slightly dried. This helps the bread absorb the salad’s juices without becoming soggy.

Make the Calabrian Chil Oil

• Warm the oil gently in a small pan (low heat, don’t let it smoke). Add garlic and anchovy (if using) and cook just until fragrant, breaking down the anchovy with a wooden spoon (about 1 minute). Stir in the crushed chili peppers and heat for 1 minute. Remove from the heat and stir in the vinegar or lemon juice Let it sit for 5–10 minutes to infuse. Strain and set aside. This will be drizzled over the shrimp skillet just before serving.

Sear the Shrimp

• Season the shrimp lightly with salt and pepper. In a large 12.5-inch nonstick skillet (or nonstick sauté pan) over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 1–2 minutes per side until pink and just opaque. Remove and set aside.

Sauté the Aromatics & Vegetables

• Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced garlic to the skillet. Sauté until just fragrant, about 30 seconds. Stir in the Calabrian chili paste, then add the fresh tomatoes and corn. Cook for 5–6 minutes, stirring occasionally, until the tomatoes burst and the corn is tender.

Assemble the Panzanella

• Add torn sourdough directly to the skillet and toss to coat in the spicy tomato juices. Allow the bread to sit for 1–2 minutes to absorb the flavours, then gently stir again, letting some edges toast while keeping the interior chewy.

Combine and Serve

• Return the cooked shrimp to the skillet, nestling them into the mixture, and warm through for about 1 minute. Remove from heat. Drizzle with the prepared Calabrian chili oil. Tear fresh basil leaves over the top and add dollops of burrata if using. Serve warm directly from the skillet.

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Keyword calabrian chili oil recipe, corn and shrimp salad, panzanella with shrimp, shrimp and corn salad, shrimp panzanella salad, warm panzanella salad

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