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Recipes Spicy-Sweet Shrimp Panzanella
4 servings
25 minutes total
Ingredients
  • Nonstick aluminum foil
  • 1 lime, for zest/juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle hot sauce
  • 1 (8.8 oz) package Deli garlic (or regular) naan flatbread
  • 2 tablespoons water
  • 1 (10 oz) Caesar salad kit
  • 1 tablespoon unsalted butter
  • 12 oz medium peeled/deveined shrimp, tails removed
Steps
  1. Preheat oven to 400°F. Line baking sheet with foil. Zest lime (1 teaspoon), then juice (1 tablespoon). Whisk brown sugar and hot sauce in small bowl.
  2. Brush flatbread with water on both sides, then arrange on baking sheet; bake 2–3 minutes until warm and soft. Wrap in foil to keep warm.
  3. Whisk lime zest and juice with dressing from kit in salad bowl; chop lettuce from kit thinly and add to bowl (do not toss). Crush croutons from kit.
  4. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place butter and shrimp in pan; cook and stir 4–5 minutes until shrimp are pink and opaque. Stir in brown sugar mixture; toss to coat, then remove from heat.
  5. Cut flatbread into bite-size squares and add to salad bowl; toss to coat. Place salad on serving platter; top with shrimp and crushed croutons. Serve.

Amount per ¼ recipe serving: Calories 350, Total Fat 14g, Sat Fat 3.5g, Chol 115mg, Sodium 1170mg, Total Carb 40g, Fiber 2g, Total Sugar 9g, (Incl. 6g Added Sugars), Protein 16g, Calc 10%, Iron 10%, Potassium 2%