Pesto Shrimp Pizzettes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pesto Shrimp Pizzettes

Pesto Shrimp Pizzettes

with Spinach Salad

Juicy pan-fried shrimp, rich pesto and tender-sweet onions top these pizzettes! A flourish of feta and a sprinkling of chili flakes add a creamy and spicy kick!

Allergens:
Shrimp
•Milk
•Soy
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 unit

Flatbread

(Contains Milk, Soy, Wheat)

¼ cup

Basil Pesto

(Contains Milk)

80 g

Tomato

1 tsp

Chili Flakes

½ cup

Feta Cheese, crumbled

(Contains Milk)

56 g

Yellow Onion

1 unit

Lemon

56 g

Baby Spinach

66 g

Mini Cucumber

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Calories730 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber6 g
Protein37 g
Cholesterol185 mg
Sodium1940 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.

Utensils

•Baking Sheet
•Parchment Paper
•Whisk
•Zester
•Measuring Spoons
•Large Bowl
•Paper Towel
•Strainer
•Large Non-Stick Pan

Cooking Steps

Toast flatbreads
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange flatbreads on a parchment-lined baking sheet. (NOTE: It's ok if they overlap!) Bake in the middle of the oven, until golden-brown, 3-4 min per side.Set aside.

Prep
2

Meanwhile, cut tomato into 1/4-inch pieces. Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

Prep shrimp
3

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then toss to coat.

Cook onions and shrimp
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 2-3 min. Transfer onions to a plate and set aside. To the same pan, add shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 ppl.)

Assemble pizzettes
5

Working on the prepared baking sheet, spread remaining pesto over each flatbread. Top with shrimp, onions, feta and half the tomatoes. Sprinkle 1/4 tsp chili flakes across pizzettes if desired. (NOTE: Reference Heat Guide). Toast assembled pizzettes in the middle of the oven until warmed through, 2-3 min.

Finish and serve
6

Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. Toss to coat. Divide pizzettes and salad between plates. Squeeze a lemon wedge over top, if desired.