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Sweet chili infused shrimp layered on a crispy flatbread with veggies, fresh herbs, pickled ginger and sesame seeds.

In a bowl, combine together sweet chili sauce, orange juice, cilantro, and basil. Whisk until well mixed. Hold refrigerated until service.

Set oven to 400°F. Spread crust with 1/3 cup glaze, leaving a 1/2“ border around the edges. Top with 1/3 cup cheese, 10 shrimp and 1 1/2 teaspoons green pepper.
Bake until cheese is melted and crust is crisp.
Cut as desired, garnish with 1 Tablespoon cilantro leaves, 1/2 teaspoon ginger, and 1/8 teaspoon toasted sesame seeds. Serve.

This flatbread also works well with combinations of, shrimp, crab, cooked and flaked whitefish or grilled calamari.

In This Recipe

Sweet Chili Shrimp Flatbread