Shrimp Flatbread
I have been making flatbread for years, and this Shrimp Flatbread is one of my favorites. Garlicky sautéed shrimp, shaved Parmesan, mozzarella, red onion and fresh basil are layered over garlic-butter naan and baked until golden. Naan makes the best base because it bakes up crisp at the edges and soft in the center. If you love my BBQ Flatbread Pizza or my Buffalo Chicken Flatbread, this one deserves a spot in your rotation.
Moreover, it works as an appetizer for a crowd or a light dinner for two. Equally important, it comes together in under 30 minutes, which makes it perfect for weeknights and last-minute guests.
In essence, it is fresh, cheesy and full of flavor. Slice it into squares and serve it alongside my Easy Crab Toast for a seafood-lover’s spread.
What Is Shrimp Flatbread?
Shrimp flatbread is a quick pizza-style dish made on naan, topped with seasoned shrimp, garlic butter and two cheeses, then baked until bubbly.
Shrimp Flatbread Ingredients (With Purpose & Flavor Notes)
Naan
Soft yet sturdy, it crisps beautifully in the oven.
Shrimp
Large shrimp, seasoned with peppercorn and red pepper, bring sweetness and a little heat.
Garlic & Garlic Butter
Double the garlic means double the flavor.
Parmesan & Mozzarella
Parmesan adds nutty depth and mozzarella gives the melt.
Red Onion & Basil
They add sharpness and freshness.
Lemon Juice
A splash brightens the shrimp.
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Grill Pan
Toasts the sourdough golden with light grill marks that add crunch and a hint of smoke.
Mixing Bowl
Just the right size for mixing the lemon mayo and gently folding in the crab.
Pastry Brush
Coats each slice of sourdough evenly with melted butter before toasting.
Sharp Knife
Slices the herbs, lemon wedges and finished toasts cleanly.
Bread Knife
Slices the bread into clean, even pieces that toast up crisp and sturdy.
Lemon Squeezer
Squeezes fresh lemon into the crab mixture with no seeds.
Half Sheet Pan
Toasts every slice of bread evenly in a single batch.
Serving Platters
A set of white platters that make passing the crab toasts feel polished.
Pepper Grinder
Adds a fresh crack of black pepper over the finished crab toasts.
Dijon Mustard
A little Dijon adds a gentle tang that makes the crab taste even brighter.
Duke’s Mayonnaise
Creamy Duke’s mayonnaise binds the crab mixture and keeps it rich and silky.
Extra Virgin Olive Oil
A robust extra virgin olive oil for brushing the bread before it toasts.
How To Make Shrimp Flatbread
- Preheat the oven to 375°F.
- Sauté the garlic in olive oil, then cook the seasoned shrimp 3 to 4 minutes.
- Butter the naan and add half the Parmesan.
- Top with shrimp, mozzarella, onion, basil and remaining Parmesan.
- Bake 10 to 12 minutes and finish with red pepper flakes.
Shrimp Flatbread
Ingredients
- 1 package naan flatbread
- 1 tablespoon olive oil
- 3 tablespoons minced garlic
- 1 pound large shrimp peeled and deveined
- 2 teaspoons peppercorn seasoning
- 2 teaspoons red pepper seasoning
- 1/2 teaspoon garlic salt
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 stick garlic butter softened
- 1/2 cup shaved Parmesan divided
- 1/2 cup shredded mozzarella
- 3 tablespoons red onion diced
- 1 bundle fresh basil
- red pepper flakes for garnish
Instructions
- Preheat the oven to 375°F.
- Sauté the garlic. Heat the olive oil in a skillet over medium heat and cook the garlic for about 2 minutes, until fragrant.
- Cook the shrimp. Add the shrimp and season with peppercorn seasoning, red pepper seasoning, garlic salt, salt, pepper and lemon juice. Sauté 3 to 4 minutes, until pink and opaque, then set aside.
- Prep the naan. Spread garlic butter over each naan and add a layer of half the shaved Parmesan.
- Top. Add the shrimp, then the mozzarella, red onion, basil and remaining Parmesan.
- Bake for 10 to 12 minutes, until the cheese is melted and the edges are golden.
- Garnish with red pepper flakes, slice and serve.
KEEP HOSTING
More to make and share — flatbreads, shrimp, and savory bites.
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Spicy Shrimp Buffalo Dip
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Tomato Basil Mozzarella Puff Pastry
Golden puff pastry topped with tomato, basil, and melty mozzarella.
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Variations
Pesto Base
Swap the garlic butter for basil pesto.
Add Spinach
Scatter baby spinach under the cheese.
Cajun Shrimp
Use Cajun seasoning in place of the peppercorn seasoning.
Crab or Lobster
Lump crab or chopped lobster makes it extra luxurious.
Pizza Dough
Use store-bought pizza dough and bake 15 to 18 minutes.
Meatless
Use sautéed mushrooms for a vegetarian version.
When I Love Serving Shrimp Flatbread
Weeknight Dinners
Dinner in under 30 minutes.
Cocktail Parties
Cut into small squares for passing alongside my Prosciutto and Fig Crackers and Cranberry Brie & Walnut Crostini.
Girls’ Night
Pair with a glass of white wine.
Game Day
A lighter option beside the dips and my Surf and Turf Bites.
Summer Patio Evenings
Fresh basil makes it taste like summer.
Pizza Night
A fun twist on the usual, finished with my Mini Fig & Brie Bites for dessert-ish nibbles.
What To Serve With Shrimp Flatbread
A Salad
A simple arugula salad balances the richness.
More Flatbreads
Set out my BBQ Flatbread Pizza too.
Seafood Bites
My Smoked Salmon, Dill & Caviar Crostini.
A Dip
My Cheesy Shrimp & Crab Dip or Spicy Shrimp Buffalo Dip.
Garlic Knots
My Homemade Garlic Knots for the bread lovers.
Puff Pastry
My Tomato Basil Mozzarella Puff Pastry.
Shelf Life & Storage Tips
Refrigerator
Wrap leftovers and refrigerate for up to 2 days.
Reheating
Reheat at 375°F for 5 to 7 minutes to keep the crust crisp.
Make Ahead
Cook the shrimp up to a day ahead and assemble just before baking.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
How do I keep the naan crisp?
Bake directly on the oven rack or a preheated sheet pan.
Can I use pre-cooked shrimp?
Yes. Just warm it in the garlic for 1 to 2 minutes.
How many does this serve?
Four as a light meal, or about eight as an appetizer.
What is red pepper seasoning?
Crushed red pepper or a red pepper spice blend both work.
Final Thoughts
This shrimp flatbread is one of those easy recipes that always feels a little special. With this in mind, I hope it becomes a favorite at your table.
All things considered, it is quick, fresh and endlessly adaptable. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
