Shrimp Flatbread

These shrimp flatbreads are made with a few simple ingredients. I used my favorite jarred marinara, sauteed shrimp and shaved parmesan. I topped them with microgreens which I caught on sale for only 1.99! I used Italian microgreens which contain arugula, basil, oregano. This is a quick dinner and reheats well for lunch the next day.

The good in this?
Microgreens are immature greens harvested after sprouting. They have a higher nutrient content than their more mature forms. They add great color and flavor to your favorite dishes!

Shrimp Flatbread

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:
4 mini naan flatbreads
1/2 c marinara sauce
1 lb medium sized shrimp, peeled and deveined
1/2 t salt
1/2 t pepper
1 t garlic powder
1 t onion powder
1 T olive oil
1/4-1/2 c shaved parmesan
Italian microgreens

Directions:

Preheat oven to 400° F. In medium skillet over medium heat, heat 1 T of olive oil. Season shrimp with salt, pepper, garlic powder, and onion powder. Sautee shrimp for about 5 minutes until cooked through. Set aside. Put 2 T of marinara sauce on each flatbread and top with 1 T of parmesan and 4-5 shrimp. Bake for 5-7 minutes until cheese is melted and flatbread is crisp. Remove from oven and top with a handful of microgreens and additional parmesan if desired. Serve immediately.

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