Prosciutto Wrapped Shrimp Flatbread
Convenient, ready-made ingredients make this delicious shrimp flatbread recipe quick to prepare and an excellent choice for a fast weeknight dinner.
Made with store-bought naan and pre-cooked shrimp this shrimp flatbread recipe delivers a scrumptious combination of flavors with very little work.
The toppings include prosciutto-wrapped shrimp, balsamic-glazed sautéed onions, garlic, sliced tomatoes, fresh basil, and mozzarella cheese.
Key ingredients for this flatbread recipe
In addition to basics like olive oil, garlic, onion, and balsamic vinegar you’ll need a few special ingredients to make this recipe.
- Naan flatbreads: Naan is an East Indian bread that’s traditionally baked in a tandoori oven. While not as tasty 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 brand 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 vinegar: One of the most important flavor components of our shrimp flatbread is the pungent sweetness of the balsamic vinegar we use to glaze 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.
More easy naan flatbread recipes
- Thai Chicken Flatbread
- Sweet and Spicy Turkey Flatbread
- Indian-Spiced Chicken Flatbread
- Greek-Style Grilled Naan Pizza (from Stonefire)
Prosciutto Wrapped Shrimp Flatbread
- 4 store-bought naan flatbreads
- Olive oil
- 3/4 lb cooked jumbo shrimp
- 4 ounces prosciutto, sliced lengthwise into 3/4-inch strips
- 1-1/2 cups chopped onion
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 cups finely shredded mozzarella cheese
- 4 Roma, plum tomatoes, sliced
- 1/2 cup chiffonade of fresh basil, loosely packed
- 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 vinegar and continue cooking, stirring constantly, until the onions are well coated and the liquid evaporates, 2 minutes.
- 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.