Shrimp Scampi Flatbread

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #25999

April 28, 2017



"I love shrimp scampi and also love flatbread, so this entices my taste-buds. Can be made as an appetizer, lunch or for a quick dinner that would be well matched with a side salad or soup."

Original is 4 servings

Nutritional

  • Serving Size: 1 (311.5 g)
  • Calories 459.7
  • Total Fat - 27.5 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 261.1 mg
  • Sodium - 1504.1 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.9 g
  • Protein - 40.5 g
  • Calcium - 627.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400º.

Step 2

In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more.

Step 3

Add shrimp and season with salt and pepper. Sear 2 minutes per side.

Step 4

Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.

Step 5

Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil.

Step 6

Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Top with remaining mozzarella and bake until cheese is melty and flatbread golden, 12 to 15 minutes.

Step 7

Garnish with red pepper flakes, parsley, and lemon zest.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing shrimp, look for large, deveined shrimp for the best flavor and texture.
  • For the flatbread, pick one that is large enough to fit all the toppings.

  • Replace the olive oil with avocado oil: Avocado oil has a higher smoke point than olive oil, meaning it can be heated to a higher temperature before it starts to smoke. This makes it ideal for sautéing the shrimp and garlic, as it can handle the high heat without burning.
  • Replace the butter with vegan butter: Vegan butter is a dairy-free and cholesterol-free alternative to butter, making this dish suitable for those who are vegan or have dietary restrictions. It also has a high smoke point, making it an ideal choice for sautéing.

Garlic-Parmesan Variation Preheat oven to 400º. In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more. Add shrimp and season with salt and pepper. Sear 2 minutes per side. Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat. Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil. Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Sprinkle with 1/2 cup Parmesan cheese and top with remaining mozzarella. Bake until cheese is melty and flatbread golden, 12 to 15 minutes. Garnish with red pepper flakes, parsley, and lemon zest.



Tomato and Arugula Salad: This light and refreshing salad is the perfect accompaniment to the rich flavors of the Shrimp Scampi Flatbread. The bright acidity of the tomatoes and the peppery flavor of the arugula will help to balance out the dish, making it a complete meal.


Grilled Asparagus with Lemon: This simple side dish is the perfect addition to the Shrimp Scampi Flatbread. The smoky char of the asparagus is complemented by the bright flavor of the lemon, making it a perfect pairing for the rich flavors of the flatbread. The asparagus also adds a healthy dose of vitamins and minerals to the meal.




FAQ

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw and drain them before adding to the skillet.



Q: Can I use fresh tomatoes instead of canned?

A: Yes, you can use fresh tomatoes instead of canned. Just make sure to dice or chop them before adding to the skillet.

2 Reviews

GibbyLou

Wow! Was this ever scrumptious. DH and I thoroughly enjoyed a half recipe for our dinner tonight. We even thought that maybe a third of one flatbread would be enough when paired with a salad. Definitely a best of 2017 recipe! Thanks for sharing.

5.0

review by:
(19 Jun 2017)

KATO BABY

I loved this recipe, it was quick and easy to make with excellent results. We really enjoyed these lovely little flat breads for lunch with a salad. They were so delicious. The shrimp really tasted great prepared this way. Thank you for sharing Nat. Made FYC tag game.

5.0

review by:
(23 May 2017)

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Fun facts:

Fun Fact 1: The origin of shrimp scampi is believed to have been invented in the 1950s by Italian-American chef, Paul Prudhomme. He was a celebrity chef who popularized Cajun and Creole cuisine.

Fun Fact 2: The flatbread used in this recipe is similar to the type of bread used in ancient Rome. It was often used as a plate for other foods and was served as part of the Roman banquet.