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Pesto Shrimp Flatbreads

Pesto Shrimp Flatbreads

with Bell Peppers and Mozzarella Cheese

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Tags:
Family Friendly
•Very High Fibre
•Spicy
Allergens:
Shrimp
•Milk
•Soy
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Lemon

56 g

Baby Spinach

4 g

Chili Flakes

(May contain traces of: Soy, Sulphites, Tree nuts, Mustard, Milk, Sesame, Triticale, Wheat, Peanuts)

1 unit(s)

Tomato

1 tbsp

Garlic Puree

(May contain traces of: Gluten, Soy, Sulphites, Tree nuts, Mustard, Milk, Sesame, Wheat, Crustaceans, Fish, Egg)

Not included in your delivery

0.13 tsp

Salt*

3 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories810 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol210 mg
Sodium2020 mg
Trans Fat1 g
Potassium850 mg
Calcium550 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Toast flatbreads
1
  • Before starting, preheat the oven to 450°F. 
    Wash and dry all produce.
  • On a parchment-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.) 
  • Toast flatbreads in the bottom of the oven for 2-3 min, until softened. (NOTE: For 4 servings, toast in the top and bottom of the oven, rotating sheet halfway through.)
Prep and make dressing
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Cut tomatoes into 1/4-inch pieces.
  • Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
  • In a medium bowl, add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside.
Prep shrimp
3
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • In a large bowl, add lemon zest, garlic puree, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Cook peppers and shrimp
4
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until tender.
  • Transfer peppers to a plate and set aside.
  • Add shrimp and 1/2 tbsp (1 tbsp) oil to the same pan. Cook for 2-3 min, stirring occasionally, until shrimp are cooked through.** 
Finish flatbreads
5
  • Working directly on the baking sheet, spread remaining pesto over flatbreads.
  • Top with shrimp, peppers and cheese. Sprinkle with 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Use more chili flakes!)
  • Toast assembled flatbreads in the middle of the oven for 3-4 min, until golden. (NOTE: For 4 servings, toast 1 baking sheet of flatbreads at a time.) (TIP: Keep an eye on them so they don't burn.)
Finish and serve
6
  • To the large bowl with dressing, add spinach and tomatoes. Toss to coat.
  • Cut flatbreads into pieces. Divide the flatbread and salad between plates.
  • Squeeze a lemon wedge over top.
Meal right image

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