Speedy Shrimp Naan Flatbreads
with Feta, Fresh Mint & Crisp Radish Salad
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
Want to look on the bright side? You can’t help it as you sit down to eat a radish-studded salad with colourful flatbreads to match. Smart and speedy, they make use of oven-warmed naan as a base. Top each one with a swipe of roasted red pepper spread, followed by tender shrimp pan-cooked with garlic. Finished with feta cheese and a scattering of fresh mint, it’s positivity on a plate in just 10 minutes.
We will send you:
- 285g Shrimp
- 100g Radishes (or French radishes)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 60ml Roasted red pepper spread
- 45ml Lemon & Sumac vinaigrette
- 45g Feta
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
Sodium
2640 mg
Total Carb
70 g
Sugars
7 g
Protein
35 g
Fibre
5 g
Preparation
Cook the shrimp
Preheat the oven to 450°F. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp, 1 to 2 min. on one side, until partially cooked. Flip and add the garlic. Cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque and cooked through.
Toast the naan
Toast the naan directly on an oven rack, 2 to 3 min., until warmed through and crispy.
Make the salad
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Quarter the radishes. In a medium bowl, combine the baby greens, radishes, ½ the mint and the vinaigrette.
Assemble the flatbreads & serve
Transfer the naan to a cutting board. Spread with the roasted red pepper spread. Top with the shrimp. Crumble the cheese over top. Cut into wedges. Divide the flatbreads and salad between your plates. Garnish the flatbreads with the remaining mint and a drizzle of olive oil. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
