Shrimp Po’Boy Flatbread Pizzas

• 1 pound shrimp, peeled and deveined
• 1 teaspoon Cajun seasoning
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 4 flatbread pizza crusts
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced pickles
• 2 tablespoons diced celery
• 1 tablespoon chopped fresh parsley

Steps

1. 1 Toss shrimp with Cajun seasoning.
2. 2 Heat a skillet over medium-high heat and cook shrimp until pink and cooked through.
3. 3 Whisk mayonnaise, relish, Dijon mustard, and hot sauce for remoulade.
4. 4 Preheat oven to 400°F.
5. 5 Spread a thin layer of remoulade on each flatbread.
6. 6 Top with cooked shrimp, lettuce, cheese, pickles, and celery.
7. 7 Bake for 8-10 minutes until cheese is melted and crust is crispy.
8. 8 Garnish with parsley before serving.

Equipment

• Skillet
• Baking sheet

Variations

• Add sliced avocado for creaminess.
• Substitute catfish for shrimp for a different seafood twist.

Substitutions

• If Cajun seasoning is unavailable, use a mix of paprika, garlic powder, and cayenne.
• Use a store-bought remoulade sauce to save time.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra spice, add more hot sauce to the remoulade.
• Use pre-cooked shrimp to save time if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of coleslaw and a cold beer for a perfect meal.
• Pair with a simple green salad for a lighter option.

FAQ