Pesto Shrimp Flatbread

$- 1 lb fresh shrimp, peeled and deveined - 2 tablespoons olive oil - Salt, to taste - Pepper, to taste To start, you need fresh shrimp. I love to use shrimp that is peeled and deveined. This saves time and makes cooking easier. You can find shrimp at most stores. For seasoning, olive oil, salt, and pepper are key. A simple mix of these gives the shrimp a great flavor. - 4 pieces of naan bread or flatbread - 1/2 cup basil pesto (store-bought or homemade) For the base, I prefer naan bread or flatbread. Both options work well. They are soft and hold toppings nicely. Next, you'll need basil pesto. You can buy it or make your own. Pesto adds a rich, herby flavor that blends well with shrimp. - 1 cup shredded mozzarella cheese - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - Fresh basil leaves for garnish For toppings, shredded mozzarella cheese is a must. It melts beautifully and adds creaminess. Cherry tomatoes bring a sweet burst, while red onions add a slight crunch. Lastly, fresh basil leaves make a lovely garnish. They enhance the dish's look and taste. {{ingredient_image_1}} To start, take 1 pound of fresh shrimp. Peel and devein them if needed. In a medium bowl, add the shrimp. Pour in 1 tablespoon of olive oil, plus a sprinkle of salt and pepper. Mix well. Let the shrimp sit for about 10 minutes to soak in the flavors. Next, heat a skillet over medium heat. Add the marinated shrimp to the skillet. Cook for 2 to 3 minutes on each side until they turn pink. Once cooked, remove them from heat and set aside. Grab 4 pieces of naan bread or flatbread. Place them on a baking sheet. Start spreading a generous layer of basil pesto on each piece. Make sure to cover the whole surface. Next, take 1 cup of shredded mozzarella cheese and sprinkle it evenly over the pesto. Now, it’s time to add the cooked shrimp. Distribute them evenly on top of the cheese. Then, add 1/2 cup of halved cherry tomatoes and 1/4 cup of thinly sliced red onion. For extra flavor, drizzle a little olive oil over the assembled flatbreads. Preheat your oven to 400°F (200°C). Once preheated, place the baking sheet with flatbreads in the oven. Bake for about 10 to 12 minutes. Keep an eye on them until the cheese melts and bubbles. When done, remove the flatbreads from the oven. Let them cool for a minute before slicing. Finish by garnishing with fresh basil leaves for a pop of color and flavor. Enjoy your delicious pesto shrimp flatbread! To boost the taste of your pesto shrimp flatbread, consider adding a few extra seasonings. Garlic powder and crushed red pepper can bring depth and heat. A sprinkle of lemon zest adds a bright note that contrasts nicely with the rich pesto. You can also try fresh herbs like parsley or dill for a fresh twist. Experiment with these to find your favorite blend. For perfect shrimp, aim for a pink color. Cook them for about 2-3 minutes on each side. They should be firm but not rubbery. Overcooked shrimp can lose their delicious flavor and texture. If you have a meat thermometer, the internal temperature should reach 120°F. This ensures they are safe and tasty! Making your dish look great is key. After baking, let the flatbreads cool for a minute. This helps the cheese set a bit. Then, add fresh basil leaves on top for color. Arrange the shrimp and tomatoes in a way that shows off their vibrant colors. A drizzle of balsamic glaze can add an elegant touch and extra flavor. Pro Tips Perfectly Cooked Shrimp: To avoid rubbery shrimp, ensure you cook them just until they turn pink and opaque, which should take only 2-3 minutes per side. Homemade Pesto: For an extra flavor boost, try making your own pesto using fresh basil, garlic, pine nuts, Parmesan, and olive oil. Cheese Alternatives: If you want to mix things up, consider using goat cheese or feta for a tangy twist instead of mozzarella. Customization: Feel free to add other toppings such as spinach, bell peppers, or olives to personalize your flatbreads to your taste! {{image_2}} You can easily change the shrimp in this recipe. Chicken works great and adds a nice flavor. Simply cook the chicken until it is no longer pink. You can use tofu for a vegetarian touch. Just press and cube the tofu and cook it until golden. This adds a nice texture. You can also try using vegetables like zucchini or bell peppers. They add color and crunch to your flatbread. While naan is tasty, you can try other flatbreads too. Pita bread is soft and perfect for this dish. Tortillas work well if you want a crispy edge. You can even use gluten-free options if needed. Each type of bread gives a unique taste and feel to your meal. Feel free to swap and find your favorite! Get creative with your toppings! You can add spinach for more greens. Sliced olives add a salty twist. Try feta cheese for a tangy kick, or goat cheese for creaminess. Don't forget about herbs like oregano or thyme for extra flavor. Mixing and matching toppings makes your flatbread even more fun. It's your meal, so make it your own! To keep your pesto shrimp flatbreads fresh, place them in an airtight container. Make sure they cool completely before sealing. This helps to keep them from getting soggy. Store the container in the fridge. Leftovers can last for 2 to 3 days. If you want to enjoy them later, avoid stacking the flatbreads. This can cause them to stick together. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the flatbreads on a baking sheet. Heat them for about 10 minutes. This will help restore the crispiness of the flatbreads. You can also use a skillet. Heat over medium heat for about 4-5 minutes. This method warms them evenly while keeping the texture perfect. You can freeze the assembled flatbreads if you want to prepare them ahead of time. Wrap each flatbread tightly in plastic wrap. Then place them in a freezer bag. This prevents freezer burn. They can last up to 2 months in the freezer. If you have leftover cooked shrimp, you can freeze them too. Store the shrimp in a sealed container. They can stay fresh for up to 3 months. Yes, you can use frozen shrimp. To prepare them, first thaw the shrimp in cold water. Place the shrimp in a bowl and cover it with cold water. Let them sit for about 15-20 minutes. Once thawed, drain the water and pat the shrimp dry with a paper towel. This step helps remove excess moisture, ensuring they cook well. Season them with olive oil, salt, and pepper before cooking. Making homemade basil pesto is easy. Here’s a quick recipe to try: - 2 cups fresh basil leaves - 1/2 cup olive oil - 1/4 cup pine nuts (or walnuts) - 2 cloves garlic - 1/2 cup grated Parmesan cheese - Salt, to taste In a food processor, add basil, nuts, and garlic. Pulse until finely chopped. While blending, slowly pour in olive oil until smooth. Add Parmesan and salt. Blend again until combined. Store in a jar and use it for your flatbread! Great sides for pesto shrimp flatbread include: - A simple green salad with lemon vinaigrette - Roasted vegetables like zucchini or bell peppers - A light pasta dish tossed in olive oil and garlic - Garlic bread for extra flavor These sides balance the dish and enhance your meal! This post covered how to make delicious shrimp flatbreads. We went through fresh shrimp, tasty pesto, and simple toppings like cheese and tomatoes. I shared step-by-step cooking tips and various ways to mix up the recipe, like using chicken or tofu. Remember to store leftovers properly and reheat them for the best flavor. I hope you feel inspired to try this fun, tasty dish. Enjoy making your own shrimp flatbreads and get creative with the toppings!$

A delicious flatbread topped with pesto, shrimp, and cheese, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 lb fresh shrimp, peeled and deveined
0.5 cup basil pesto
4 pieces naan bread or flatbread
1 cup mozzarella cheese, shredded
0.5 cup cherry tomatoes, halved
0.25 cup red onion, thinly sliced
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. Let it marinate for about 10 minutes.
In a skillet over medium heat, add the marinated shrimp and cook for about 2-3 minutes per side until they turn pink and are fully cooked. Remove from heat.
Place the naan bread on a baking sheet. Spread a generous layer of basil pesto over each piece of flatbread.
Sprinkle shredded mozzarella cheese evenly over the pesto on each naan.
Evenly distribute the cooked shrimp on top of the cheese, followed by the halved cherry tomatoes and sliced red onion.
Drizzle a little olive oil over the assembled flatbreads for extra flavor.
Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.
Remove from the oven and let them cool for a minute before slicing.
Garnish with fresh basil leaves before serving.

Notes

Feel free to customize toppings as desired.

Keyword flatbread, naan, pesto, shrimp