Shrimp Flatbread
Garlicky sautéed shrimp on garlic-butter naan with shaved Parmesan, mozzarella, red onion and fresh basil, baked until golden. An easy appetizer or light dinner in under 30 minutes.
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.