Paleo Shrimp Flatbread
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Pescatarian
Flatbreads are a fun alternative to pizza when you want to mix it up a bit. This recipe for shrimp flatbread is so easy and takes less than 30 minutes to make! Pair it with a big salad and you’ve got a perfect quick weeknight meal.
I know that making your own flatbread dough may seem a little daunting, but I can assure you, it is as simple as making pancake batter. Really! Just mix the ingredients all together by hand in a big bowl and you’ve got your dough! No kneading or rolling out dough or anything. Just scoop the dough out onto the baking sheet, flatten with the back of your spoon, and you’re ready to bake.
One tip for this recipe: use a coconut flour that is not super finely ground. For example, Bob’s Red Mill coconut flour is too fine for this recipe. If it’s too fine it will soak up too much moisture and completely change the texture of the flatbread. Try a brand with a coarser grind like Nutiva Coconut Flour.
Enjoy!
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Paleo Shrimp Flatbread
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Pescatarian
Ingredients
- 1 lb 450g shrimp, peeled
- 1 cup 128g arrowroot powder
- 1/2 cup 50g tightly packed blanched almond flour
- 4 Tbsp ground flax
- 8 tsp coconut flour
- 1 tsp aluminum free baking powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 cup water
- 4 eggs
- 3 Tbsp 42g grass-fed butter or ghee, melted
- 1 tsp raw apple cider vinegar
- 1 Tbsp 14g grass-fed butter or ghee
- 1 cup 140g kalamata olives
- 1 cup 60g sun-dried tomatoes, rehydrated in warm water
- Cheese optional, not paleo
- A few handfuls arugula
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 425ºF/218ºC.
- Prepare a large baking sheet with parchment paper.
- Pat shrimp completely dry with paper towels and set aside.
- In a large mixing bowl, whisk together arrowroot powder, almond flour, flax, coconut flour, baking powder, garlic powder and sea salt until evenly combined.
- In a medium-sized mixing bowl, whisk together water, eggs, melted butter or ghee, and apple cider vinegar.
- Pour wet ingredients into the large bowl and whisk everything together until well combined.
- Using a soup spoon, spoon out some of the batter onto the parchment paper and spread into a little round (around 6-7in/15-17cm) using the back of the spoon. Repeat with the remaining batter. This should make about 8 little flatbreads.
- Bake for 10-11 minutes until the edges just start to brown.
- While the flatbreads are baking, cook the shrimp. In a large skillet, melt 1 Tbsp butter or ghee over medium-high heat. When the pan is hot, add the shrimp one by one and cook for about 1 minute per side or until they are pink and opaque.
- Remove the shrimp to a plate.
- When the flatbreads are done baking, add on the shrimp, kalamata olives, sun-dried tomatoes, and cheese (optional).
- Bake for 5 more minutes.
- Remove and top with arugula and drizzle with olive oil just before serving.
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xx Kit
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