Sriracha Shrimp and Summer Veggie Flatbread
This Sriracha Shrimp and Summer Veggie Flatbread is packed with flavor, “summer heat,” and a ton of fresh, garden veggies! It’s a delicious, light summer lunch!
Servings 1
Ingredients
- 8-10 large shrimp peeled and cleaned
- 1/2 or more tbsps. Cole & Mason Sriracha Seasoning ground
- 1 roasted garlic naan flatbread
- 1/4 cup red onion thinly sliced
- 1/4 cup grape tomatoes cut into quarters
- 1 whole-1/2 small green bell pepper cut into thin strips
- 1/2 cup small zucchini cut into thin rounds
- Extra virgin olive oil
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, toss the shrimp in a little olive oil and the Cole & Mason Sriracha Seasoning.
- Add about a tablespoon of olive oil to a medium-large skillet and heat over a medium flame.
- Then, add the prepped veggies and cook for about 6-8 minutes, or until the veggies just begin to soften.
- Add the seasoned shrimp to the skillet and cook until they're pink and cooked through, about 4-5 minutes.
- While the veggies and shrimp are cooking, place the flatbread in the oven to warm.
- When the veggies and shrimp are done cooking, remove the flatbread.
- Use tongs to add the veggie and shrimp mixture on top of the flatbread.
- Cut into pieces with a pizza cutter and enjoy!