Lemon Ricotta Shrimp Flatbreads with Honey and Chili Flakes

These flatbreads are anything but ordinary. Crispy, golden flatbreads are spread with a fluffy lemon ricotta, then piled high with tender shrimp, sautéed zucchini and sweet grape tomatoes. A final drizzle of honey and a sprinkle of chili flakes add a sweet-spicy kick that makes every bite pop.

Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of creamy ricotta, fresh lemon and juicy shrimp is simply irresistible.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet (use two for 4 servings) and set aside. Wash and dry produce.
2. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince or grate garlic. Zest the lemon, then quarter it.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
4. In a small bowl, combine tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
5. In another small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings) and a squeeze of lemon juice to taste. Season with salt and pepper.
6. Place flatbreads on the prepared baking sheet(s). Spread evenly with lemon ricotta. Top with zucchini and tomatoes (cut sides up).
7. Bake on top rack (top and middle racks for 4 servings) until flatbreads are golden brown, 10-12 minutes.
8. Meanwhile, pick parsley leaves from stems and roughly chop. When flatbreads are done, garnish with parsley, remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread like naan or pita will work. Adjust baking time as needed.

Can I make this recipe ahead?

It’s best enjoyed fresh, but you can prep the zucchini and tomatoes in advance.

What can I substitute for shrimp?

Cooked chicken or extra vegetables like bell peppers would be great alternatives.