Southwest Shrimp Flatbread
Don’t let all of the fresh summer produce pass you by without making these Southwest Shrimp Flatbreads. The fresh ingredients along with the shrimp truly are the stars. (And your kids will think it’s pizza!)
Servings Prep Time
3flatbreads 15minutes
Cook Time
10minutes
Servings Prep Time
3flatbreads 15minutes
Cook Time
10minutes
Ingredients
Shrimp + Flatbread Toppings
Southwest Sauce
Instructions
Shrimp + Flatbread Toppings
  1. Preheat oven to 400 degrees. Thaw the shrimp and remove tails.
  2. In a medium skillet, heat the olive oil over medium heat. Stir in the chili powder and garlic, cooking for 30 seconds. Add the shrimp to the skillet. Cook until you can start seeing white on one side them flip over. Cook for just another 30-60 seconds then remove from the pan.
  3. In a small skillet, cook corn over medium heat seasoning with salt and pepper until just starting to brown (when about 1/4 of the kernels are roasted) then remove from the pan.
  4. To assemble flatbreads: place flatbreads on a cookie sheet or sheets. Evenly distribute the feta over the 3 flatbreads.
  5. Next place the shrimp on top of the feta (about 6 on each). You should have some olive oil/chili powder/garlic mixture left in your shrimp pan. Drizzle this over the flatbreads (yum!).
  6. Then add your corn.
  7. Bake in the oven for 5-7 minutes or until the edges of the flatbread are just starting to get hard.
  8. Remove from the oven and top with tomatoes, pepperocini peppers, green onion, and southwest sauce. Cut into wedges and enjoy!
Southwest Sauce
  1. In a small bowl, stir together the mayonnaise, sour cream (or Greek yogurt), chili powder, paprika, cumin, salt, and lime juice. Refrigerate until ready to use.
Recipe Notes

You can double this recipe if you need to feed more people. These 3 flatbreads fed 2 adults + 2 small kids. As an appetizer, expect to get about 18 pieces.

If you love a little more spice, some diced jalapeno would be GREAT on these! Or a drizzle of siracha.