Asian Sriracha Shrimp Flatbread
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Updated September 20, 2016
can (11 oz) Pillsbury™ refrigerated thin pizza crust
tablespoon toasted sesame oil
uncooked deveined peeled medium shrimp, tail shells removed
cups shredded mozzarella cheese (8 oz)
green onions, thinly sliced on the bias, whites and greens separated
avocado, peeled, thinly sliced, then cut in thirds
tablespoon Sriracha sauce
cup chopped fresh cilantro leaves
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.
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.
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.
- No sesame oil in the pantry? Olive oil will work in a pinch.
- Save some time by purchasing preshredded bagged carrots.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.