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Asian Sriracha Shrimp Flatbread

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Asian Sriracha Shrimp Flatbread
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 10
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This delicious Japanese fusion flatbread combines savory shrimp and sesame, crunchy vegetables, melty mozzarella and creamy avocado for a flavor sensation perfect for party time or anytime!

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1
tablespoon toasted sesame oil
20
uncooked deveined peeled medium shrimp, tail shells removed
1
tablespoon soy sauce
2
cups shredded mozzarella cheese (8 oz)
1
cup shredded carrots
2
green onions, thinly sliced on the bias, whites and greens separated
1/2
avocado, peeled, thinly sliced, then cut in thirds
1
tablespoon Sriracha sauce
1/4
cup chopped fresh cilantro leaves

Directions

  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. Brush with sesame oil. Bake 8 to 10 minutes or until light golden brown.
  • 2 In small bowl, mix shrimp and soy sauce. Top partially baked crust with 1 cup of the cheese, then top with carrots and green onion whites. Top with shrimp mixture followed by remaining 1 cup of cheese.
  • 3 Bake 7 to 11 minutes or until crust is golden brown and shrimp is cooked through. Top with avocado. Drizzle with Sriracha, then top with green onion greens and cilantro.
Tips  

No sesame oil in the pantry? Olive oil will work in a pinch.

Save some time by purchasing preshredded bagged carrots.

Nutrition Information 
No nutrition information available for this recipe
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