| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
Ingredients
- 2 naan flatbreads
- 1 tablespoon olive oil, plus more for brushing
- 1 pound peeled and deveined shrimp (16/20 count)
- 1 tablespoon honey
- 1 tablespoon adobo sauce from canned chipotles
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- Freshly ground black pepper
- 1 lime, juiced
- 8 ounces Monterey Jack cheese, freshly grated
- 1 cup diced pineapple
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1 medium avocado, halved, pitted and peeled
- 4 ounces crumbled feta
- 1/4 cup fresh cilantro leaves
Instructions
- Preheat the oven to 425 degrees F.
- Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
- Heat a cast-iron skillet over medium-high heat.
- To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
- Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
- Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
- Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.
Reviews
easy recipe, shrimp good but all items don’t seem to mesh together. Will not make again
This recipe is delicious. It tastes like something from a restaurant. Definitely a keeper!
Pretty good. Not a huge fan of the sauce but everything else was pretty good. Not fantastic but good
Ehhh…the shrimp was good. The pineapple didn’t seem to go with it. We ate it but wouldn’t make it again.
I decided to throw these together tonight after watching Pioneer Woman today. I had a fresh pineapple that needed to be used, shrimp and some naan. This literally took me less than 17 minutes and I cored the pineapple and shredded the cheese! The creme was amazing. My son didn’t think he would like it and he loved it! So fast, fresh and easy. Great recipe!!!
Super easy! Super tasty!
I left out the pineapple and the feta because it didn’t appeal to me. But I included everything else as listed and it was AMAZING. I might actually include the pineapple next time because I do see how it could add to the flavor. Anyway, this is fantastic and I will definitely be making this again!
Quick, easy, and delicious. Flavors of pineapple and the shrimp work great together.
This was really good. I was a bit afraid of the shrimp and cheese thing, but it was fine. The combo of the spicy shrimp and cool pineapple was great!! Don’t skip the avocado sauce! The shrimp is really good on its own, too – I made extra so I could snack.
Delicious and easy – my favorite combo! I used lavash instead of naan because that is what we had on hand. I was worried about the thinner lavash being able to support the toppings, so I increased the cooking time during the first baking period to crisp it up. We will be making this again – maybe as tacos the next time around. Or just the kickin’ shrimp with veggies and rice. Or with naan as written. Plenty of options here and very, very easy. This was 3-4 servings for us with 2 pieces of lavash.