Shrimp Flatbread

In the mood for pizza but don’t have time for homemade dough? Flatbread recipes are great shortcuts when you need a quick lunch or a light dinner. This shrimp flatbread recipe is a no-cook meal thanks to convenience items like ready-made crust, spreadable cheese and precooked shrimp (though you can always cook and season fresh shrimp to your liking).

To make them, slather flatbreads or leftover naan with garlic-herb cheese, then add tender, chopped shrimp and tangy sun-dried tomatoes. The flatbreads go in the oven for a few minutes to warm through and are finished with fresh basil and lemon juice for a Mediterranean-inspired bite.

Ingredients for Shrimp Flatbread

• Flatbread: Look for prebaked crusts in your grocery store’s bread or bakery section. Leftover pita or naan makes an excellent, chewy flatbread crust. Don’t substitute tortillas; they’re not sturdy enough to support the toppings.
• Cheese: A spreadable cheese like Boursin is our secret ingredient for a creamy sauce and cheesy flavor. We recommend garlic and herb-flavored cheese, but cracked pepper, caramelized onion or another herbal flavor would also be delicious here.
• Shrimp: For convenience, look for a resealable bag of frozen, precooked medium shrimp (31-40 per pound). Simply thaw and drain the amount of shrimp you need to assemble the flatbread. If you prefer to cook fresh shrimp for this recipe, I recommend sauteing them in a skillet with olive oil and minced garlic for extra flavor.
• Sun-dried tomatoes: We like to use sun-dried tomatoes packed in oil on flatbreads and pizza. They have a juicy, soft texture and don’t need to be rehydrated. Drain the oil and chop the tomatoes into smaller pieces so the tangy flavor doesn’t overpower the shrimp.
• Basil: Fresh basil sprinkled over the warm flatbreads adds a fresh, herbal flavor. The easiest way to cut basil leaves is to stack them, roll them into a bundle and cut them crosswise into thin strips.
• Lemon wedges: A squeeze of fresh lemon juice is optional, but goes a long way in brightening the flavors.

Directions

Step 1: Assemble the flatbreads

Preheat the oven to 400°F. Place the flatbreads on a baking sheet. Spread them with garlic-herb cheese. Arrange the shrimp and sun-dried tomatoes on top of the cheese.

Editor’s Tip: Be sure to pinch off the shrimp tails to make your flatbreads easier to eat.

Step 2: Bake the flatbreads

Bake the flatbreads until they’re heated through, four to six minutes. Sprinkle them with torn basil and pepper, and serve them with lemon wedges, if desired.

Editor’s Tip: You can serve the flatbreads with a fork and knife or slice them with a pizza cutter to make smaller, handheld wedges.

JOSH RINK FOR TASTE OF HOME

Shrimp Flatbread Variations

• Change the cheese: Swap ricotta, goat cheese, whipped feta, fresh sliced mozzarella or herbed cream cheese for the spreadable cheese.
• Top with veggies: Add color and flavor to the flatbreads with marinated artichokes, thinly sliced green bell pepper, tomatoes, red onion, leafy greens like baby spinach or arugula, or black olives (not technically a vegetable, but close enough).
• Try a different spread: Spread store-bought hummus, marinara or pesto sauce on the flatbread for extra flavor, or as an alternative to a creamy base.
• Make the crust extra-crispy: Bake the flatbread without any toppings for two to three minutes, and then add the cheese and shrimp and bake for three to four minutes longer. You could also brush some olive oil on the flatbread to help it crisp.

How to Store Shrimp Flatbread Pizza

Since these shrimp flatbreads taste best when warm and fresh out of the oven, we recommend making only as many as you’ll eat in one sitting. They’re quick and easy to prepare, so you can always make more. If you have leftovers, you can wrap them in aluminum foil or place them in an airtight container and store them in the fridge for three to four days.

How do you reheat shrimp flatbread?

Wrap the flatbread in aluminum foil and bake it in a preheated 350° oven for about five minutes, or in an air fryer for two to three minutes. Avoid the microwave; it’ll make the flatbread soggy.

Shrimp Flatbread Tips

JOSH RINK FOR TASTE OF HOME

What size shrimp should you use?

We recommend using medium shrimp (31-40 per pound) for these flatbread pizzas. They’re meaty, yet they leave room for other toppings and won’t weigh down the flatbread.

How can you cook shrimp for flatbreads?

The easiest way to cook shrimp for flatbreads is to saute them with oil in a skillet. Cook the shrimp over medium heat for one to two minutes per side or until the shrimp turn from translucent and grey to opaque and pink. You can season the shrimp with minced garlic, Old Bay seasoning, crushed red pepper flakes or dried herbs if desired. Let the shrimp cool slightly before adding them to your flatbread so they don’t overcook in the oven.

Can I make shrimp flatbread in an air fryer?

Yes, as long as the flatbread fits in your air fryer basket. Air-fried flatbread is ideal for single servings since most air fryer models can only accommodate one at a time. If you don’t have an air fryer, warm the flatbreads in a toaster oven.