Pesto Shrimp Pizzettes
with Spinach Salad
Juicy pan-fried shrimp, rich pesto and tender-sweet onions top these pizzettes. A sprinkle of feta and a dollop of yogurt sauce add a creamy and salty kick.
Tags:
Family Friendly
Allergens:
Shrimp
•Soy
•Milk
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 unit(s)
Tomato
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Lemon
56 g
Baby Spinach
1 unit(s)
Mini Cucumber
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Calories750 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber6 g
Protein37 g
Cholesterol210 mg
Sodium2070 mg
Trans Fat0.2 g
Potassium900 mg
Calcium400 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Zester
•Large Bowl
•Whisk
•Strainer
•Large Non-Stick Pan
Instructions
1
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: It's okay if they overlap.)
- Bake in the middle of the oven, until golden-brown, 3-4 min per side.
- Set aside.
2
- Meanwhile, cut tomato into 1/4-inch pieces.
- Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)
3
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then toss to coat.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 2-3 min.
- Transfer onions to a plate and set aside.
- To the same pan, add shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 ppl.)
5
- Working on the prepared baking sheet, spread remaining pesto over each flatbread.
- Top with shrimp, onions, feta and half the tomatoes.
- Toast assembled pizzettes in the middle of the oven until warmed through, 2-3 min.
6
- Cut cucumber into 1/4-inch rounds.
- Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. Toss to coat.
- Divide pizzettes and salad between plates.
- Dollop or drizzle yogurt sauce over top of flatbreads.
- Squeeze a lemon wedge over top, if desired.
