Warm Chesapeake shrimp flatbread with quick salad
A ready-made flatbread topped with warm shrimp and a bright side salad makes a dinner that asks nothing of you on a tired weeknight. The shrimp comes seasoned; you just warm and plate it.
About 220 calories a serving, 33 g protein, 5 g carbohydrate, 8 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 3 cups mixed salad greens
- 1 lemon
From your shelf
- 1 Chesapeake style shrimp flatbread
- one package (about 8 oz [225 g]) Chesapeake style shrimp
Staples
- 1 tablespoon oil
- pinch salt
- pinch pepper
- Cut the flatbread in half and set it cut-side up on a sheet pan. Warm in a 375°F [190°C] oven for 5 minutes while you heat 1 tablespoon of oil in a skillet over medium-high heat.
- When the oil shimmers, add the shrimp from the package and warm for 2 to 3 minutes, stirring gently, until heated through and fragrant; the shrimp should just be warm, not cooked further.
- Toss the mixed greens with a pinch of salt, pepper, and a squeeze of lemon juice in a bowl while the shrimp cooks.
- Divide the warm flatbread between two plates. Top each piece with half the warm shrimp, spooning any pan juices over them. Serve with the salad alongside and a lemon wedge to squeeze over everything.
Note Swap the salad for shredded cabbage dressed with lemon and a touch of oil if you prefer something crisp and slaw-like. Leftovers keep for a day, covered, and are good cold or reheated gently. Pour any extra pan juices over the cold flatbread before eating.
On the label
FLATBREAD (ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID], WATER, BUTTERMILK [SKIM MILK, DRY BUTTERMILK, BACTERIAL CULTURE], SOYBEAN AND/OR CANOLA OIL, MODIFIED WHEAT STARCH, CULTURED WHEAT FLOUR, SUGAR, SALT, CLARIFIED BUTTER, DEXTROSE, ACACIA, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE], YEAST, MONO AND DIGLYCERIDES, ENZYMES), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CULTURES, SALT, XANTHAN GUM, CAROB BEAN GUM, GUAR GUM), SHRIMP (SHRIMP, SALT, SODIUM TRIPOLYPHOSPHATE), CORN STARCH, GARLIC, SHRIMP BASE (COOKED SHRIMP, SALT, BUTTER, POTATO FLOUR, NATURAL FLAVOR, DRY WHEY, PAPRIKA COLOR), PARSLEY, SEASONING (CELERY SALT [SALT. CELERY SEED]. SPICES AND PAPRIKA COLOR).
Member's Mark, frozen dinners & entrees, serving 90 g, package 12 OZ/340 g. Ingredients as printed on the label.
More from Member's Mark
- Member's Mark 3/8" straight cut french fries
- Member's Mark raw butterfly breaded shrimp
- Member's Mark franks in a blanket, parmesan cheese
- Member's Mark breaded mozzarella sticks
- Member's Mark cheesy garlic bread
- Member's Mark loaded potato skins, cheddar cheese & bacon
- Member's Mark crab rangoon
- Member's Mark bacon mac & cheese bites, applewood smoked
- Member's Mark oven-roasted wings, rotisserie
- Member's Mark angus beef patties with asiago cheese, applewood bacon
Other shrimp
- 40 Knots Seafood cooked & peeled cocktail shrimp40 Knots Seafood
- Aquastar shell-on, devined wild argentine butterfly shrimpAquastar
- Sushi Special imitation krab, shrimp spring roll combo boxSushi Special
- Wok Street shrimp lo mein noodles, shrimp lo meinWok Street
- One Two Three Sushi spicy shrimp cooked shrimp, avocado and cucumber topped with spicy sauce roll, spicy shrimpOne Two Three Sushi
- Sushi Sara shrimp fusion avocado, cucumber, carrot, green leaf lettuce, imitation crab stick and shrimp rolled in rice paper. served with ponzu sauce. spring roll, shrimp fusionSushi Sara
- Philly Seafood texas raised shrimpPhilly Seafood
- Philly Seafood texas raised shrimpPhilly Seafood
- Philly Seafood premium wild texas shrimpPhilly Seafood
- Seapak shrimp poppers minced shrimp with oven crispy breading, shrimp poppersSeapak
Cooks as shrimp, naan. Half of it left? Use up the shrimp.