Garlic Shrimp Flatbreads with Roasted Peppers and Mozzarella

These crispy flatbreads are loaded with succulent shrimp, sweet caramelized onions and tender green peppers, all topped with gooey mozzarella cheese. A quick drizzle of creamy garlic sauce brings everything together for a satisfying meal that’s ready in just 25 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients to create a restaurant-quality dish at home. The combination of smoky shrimp, melted cheese and tangy sauce is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to top position. Wash and dry produce. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper into strips.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion, green pepper and half the garlic powder. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
3. Place flatbreads dimpled side down on a baking sheet (use two sheets for 4 servings). Rub tops with olive oil and season with salt and pepper. Toast on top rack until golden and crisp, 3-5 minutes (for 4 servings, toast on top and middle racks, swapping halfway).
4. While flatbreads toast, heat a large drizzle of cooking oil in the same pan over medium-high heat. Add shrimp and Italian seasoning; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-6 minutes. Stir in chicken stock concentrate and 2 tablespoons water (4 tablespoons for 4 servings). Return cooked veggies to pan and stir to combine. Turn off heat.
5. In a small bowl, mix mayonnaise, sour cream and remaining garlic powder. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency.
6. Remove toasted flatbreads from oven and carefully flip them dimpled side up. Evenly divide mozzarella over flatbreads, then top with shrimp and veggie mixture. Return to oven and bake until cheese melts, 4-6 minutes (for 4 servings, bake on top and middle racks, swapping halfway).
7. Transfer flatbreads to a cutting board and drizzle with creamy garlic sauce. Slice into quarters and serve.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken breast or thighs. Cook until no longer pink and internal temperature reaches 165°F.

What can I use instead of flatbreads?

Naan, pita bread or even pre-baked pizza crusts work well. Adjust toasting time as needed.

Can I make this dairy-free?

Use dairy-free mozzarella and replace sour cream and mayonnaise with vegan alternatives. The sauce may need extra water to thin.