Recipes
Spicy-Sweet Shrimp Panzanella
4 servings
25 minutes total
Shopping list
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
- 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.
- 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.
- 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.
- 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.
- 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, Trans Fat 0g, Chol 115mg, Sodium 1170mg, Total Carb 40g, Fiber 2g, Total Sugar 9g, (Incl. 6g Added Sugars), Protein 16g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 2%