This simple recipe is a perfect example of how pre-prepared convenience foods like cooked shrimp and naan flatbreads can be combined with fresh ingredients to make a quick and easy meal that doesn’t sacrifice flavor or quality.

Key Ingredients

Here are the key ingredients you’ll need to make our shrimp flatbread. The complete ingredient list along with quantities can be found in the printable version of the recipe below.

• Naan flatbreads: Naan is an East Indian bread that’s traditionally baked in a tandoori oven. While not as tasty as the fresh-baked version you’d get from your favorite Indian restaurant, there are a number of brands available in your supermarket that work really well for this dish. You can use either plain or roasted garlic flavor (we like the latter). We’ve used both Stonefire and Whole Foods brands with success.
• Pre-cooked jumbo shrimp: Sometimes labeled as cocktail shrimp, pre-cooked shrimp are generally available from the seafood counter of your supermarket. We call for the jumbo size (16 to 20 per pound) because larger shrimp are much easier to wrap with prosciutto. We often stock a bag of cooked shrimp in our freezer for impromptu meals. They can be defrosted in a bowl of cold water in about 15 minutes. Just be sure to dry them thoroughly before using them.
• Balsamic glaze (reduction): One of the most important flavor components of our shrimp flatbread is the pungent sweetness of the balsamic vinegar glaze we added to the sautéed onions. You can substitute with apple cider vinegar and a pinch of sugar, but the flavor won’t be quite the same.
• Prosciutto: Prosciutto is an Italian-style, salt-cured ham that’s generally sold in paper-thin slices. Because it doesn’t have a smoky flavor, it makes a great alternative to bacon in dishes like this one.
• Plum (Roma) tomatoes: Because they’re generally not as juicy as other tomato varieties, plum tomatoes are the right choice for topping this shrimp flatbread or any type of pizza.
• Fresh basil: We call for a rather hefty quantity of basil in this flatbread because it adds a bright, fresh note to the flavor profile. If you can get fresh basil, please do, if not use a light sprinkling of Italian seasoning in its place.

How to Make Prosciutto-Wrapped Shrimp Flatbreads

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

1. Preheat the oven to 400°F.
2. Brush both sides of each naan with a little olive oil and arrange them on 2 rimmed baking sheets.
3. Pre-bake the naan for 6 minutes and remove them from the oven.
4. Heat some olive oil in a frying pan over medium heat, add the chopped onion and sauté until softened. Add the garlic and cook until fragrant.
5. Stir in balsamic glaze (reduction) and continue cooking, stirring constantly, until the onions are well coated.
6. Divide the onion mixture between the naan and top with half of the shredded cheese. Arrange the tomato slices and basil on top and set aside.
7. Wrap a strip of prosciutto around each shrimp, divide them amongst the flatbreads, and top with the remaining cheese.
8. Bake until the flatbreads are crisp and the cheese is bubbly.

3 More Easy Naan Flatbread Recipes

• Thai Chicken Flatbread
• Sweet and Spicy Turkey Flatbread
• Indian-Spiced Chicken Flatbread

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Prosciutto Wrapped Shrimp Flatbread

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Convenient, ready-made ingredients make this delicious shrimp flatbread recipe quick to prepare and an excellent choice for a fast weeknight dinner.

Yield: 4 servings

Prep Time: 20 mins

Cook Time : 20 mins

Total Time : 40 mins

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Ingredients 

• 4 naan, store-bought
• 1/2 tablespoon olive oil
• 3/4 lb jumbo shrimp, fully cooked
• 4 ounces prosciutto, sliced lengthwise into 3/4-inch strips
• 1-1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 tablespoon balsamic glaze/reduction, store-bought or see instructions below
• 2 cups finely shredded mozzarella cheese
• 4 plum tomatoes, sliced
• 1/2 cup chiffonade of fresh basil, loosely packed

Instructions 

• Preheat the oven to 400°F.
• Brush both sides of each naan with a little olive oil and arrange them on 2 rimmed baking sheets.
• Pre-bake the naan for 6 minutes and remove them from the oven.
• Heat 2 tablespoons olive oil in a frying pan over medium heat and add the chopped onion.
• Sauté until softened, 4 to 5 minutes, then add the garlic and continue cooking 1 minute longer.
• Stir in the balsamic glaze (reduction) and continue cooking, stirring constantly, until the onions are well coated.
• Divide the onion mixture between the 4 flatbreads and top with half of the shredded cheese. Arrange the tomato slices and basil on top and set aside.
• Wrap a strip of prosciutto around each shrimp and divide them amongst the flatbreads.
• Top with the remaining cheese.
• Bake until the flatbreads are crisp and the cheese is bubbly, 6 to 8 minutes.

Recipe Notes

You can find various brands of balsamic glaze located in the condiment aisle of most grocery stores, but making your own is easy too.

How To Make A Balsamic Reduction

1. Place 1 cup of balsamic vinegar in a small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon, 12 to 20 minutes.
2. You can continue to reduce beyond this point but bear in mind that the vinegar will thicken even more as it cools.
3. Remove from the heat, allow to cool completely, and transfer to a small jar. Cover and keep refrigerated until ready to use.

Nutrition Information

Nutrition Facts

Prosciutto Wrapped Shrimp Flatbread

Amount per Serving

Calories

696

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

162

mg

54

%

Sodium

 

1773

mg

77

%

Potassium

 

362

mg

10

%

Carbohydrates

 

68

g

23

%

Fiber

 

3

g

13

%

Sugar

 

8

g

9

%

Protein

 

38

g

76

%

Vitamin A

 

1103

IU

22

%

Vitamin C

 

11

mg

13

%

Calcium

 

582

mg

58

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Vitamin A

 

1103

IU

22

%

Vitamin C

 

11

mg

13

%

Calcium

 

582

mg

58

%

Iron

 

1

mg

6

%

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