Shrimp scampi flatbread is a bright, garlicky twist on two favorites: shrimp scampi and crispy flatbread. Tender shrimp sautéed in butter, olive oil, garlic, and lemon sit on a toasted flatbread topped with melted mozzarella and fresh parsley. The result is a mix of rich butter, bright lemon, warm garlic aroma, and a crisp, chewy crust — perfect for a quick weeknight dinner or an impressive appetizer.
I love how fast this comes together. If you enjoy bold shrimp flavors, you might also like this air-fryer bang bang shrimp recipe for another fun shrimp option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 400 kcal
- Protein: 28 g
- Carbohydrates: 28 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 700 mg
Why Make This Shrimp Scampi Flatbread
This flatbread is quick, flavorful, and feels a little special without a lot of work. The garlic and lemon make the shrimp bright and savory, while the butter and olive oil add richness. Melting mozzarella over the shrimp creates a gooey, comforting finish. It’s great for family dinners, casual gatherings, or when you want a restaurant-style bite at home. The textures — crisp flatbread, tender shrimp, and stretchy cheese — make every bite satisfying.
How to Make Shrimp Scampi Flatbread
Follow a few simple steps: prep the shrimp and garlic, sauté the shrimp in a garlicky butter-olive oil mix, arrange on flatbreads with mozzarella, and bake until bubbly. Keep an eye on the shrimp so they stay tender. Use fresh lemon and parsley at the end for a bright finish.
Ingredients:
- Flatbreads (2 large or 4 small)
- Shrimp (about 12 oz, peeled and deveined)
- Garlic (3 cloves, minced)
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Lemon juice (1–2 tablespoons, fresh)
- Parsley (2 tablespoons chopped)
- Salt (to taste)
- Pepper (to taste)
- Mozzarella cheese (1 to 1 1/2 cups shredded)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Pat the shrimp dry with paper towels, peel and devein if needed, and mince the garlic. Place flatbreads on a clean work surface and have your shredded mozzarella and chopped parsley ready.
Step 2: Mixing
In a skillet, melt the butter and add the olive oil over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not browned. The oil and butter should smell warm and garlicky.
Step 3: Cooking
Add the shrimp to the skillet. Season with lemon juice, salt, and pepper. Cook the shrimp 2–3 minutes per side until they turn pink and opaque. Remove from heat — the shrimp should be tender and fragrant with garlic and lemon. Place the flatbreads on a baking sheet and evenly top them with the cooked shrimp mixture and shredded mozzarella cheese. Bake in the oven for about 10–12 minutes or until the cheese is melted, bubbly, and lightly golden.
Step 4: Finishing
Remove the flatbreads from the oven. Garnish with chopped parsley and an extra squeeze of lemon if you like. Slice into pieces and serve warm so the cheese is stretchy and the flatbread remains crisp.
How to Serve Shrimp Scampi Flatbread
Serve warm as a main course with a simple green salad or roasted vegetables. For a party, cut into smaller slices and serve as an appetizer with lemon wedges. Pair with a crisp white wine or a light lager. The fresh lemon and parsley brighten the dish, so offer extra lemon wedges at the table.
How to Store Shrimp Scampi Flatbread
- Short term: Cool to room temperature, wrap tightly in foil or store in an airtight container, and refrigerate for up to 2 days.
- Reheat: Reheat in a 350°F (175°C) oven for 8–10 minutes or until heated through to maintain crispness. Avoid microwaving if you want a crisp crust.
- Freezing: Not recommended for best texture. If needed, freeze cooked, wrapped flatbreads for up to 1 month; thaw overnight in the fridge and reheat in the oven.
Expert Tips for Perfect Shrimp Scampi Flatbread
- Don’t overcook the shrimp — they cook quickly and become rubbery if left too long. Remove when pink and just opaque.
- Use fresh lemon juice for bright flavor. Bottled lemon juice is okay in a pinch but lacks freshness.
- Pat shrimp dry before cooking to help them brown and avoid excess liquid on the flatbread.
- If your flatbreads are thin, watch baking time—cheese can melt quickly and the crust can crisp in minutes.
- For extra flavor, sprinkle a pinch of red pepper flakes when sautéing garlic for mild heat.
- Use low-moisture mozzarella to prevent a soggy crust; drain or pat wet, fresh mozzarella pieces before using.
Delicious Variations
- Garlic-Parmesan: Add grated Parmesan and a sprinkle of Italian seasoning with the mozzarella.
- Spicy Scampi: Mix in 1/4 teaspoon red pepper flakes when cooking the garlic, or drizzle with hot honey before serving.
- Veggie Boost: Add thinly sliced roasted red peppers, spinach, or cherry tomatoes under the cheese.
- Pesto Base: Spread a thin layer of basil pesto on the flatbread before topping with shrimp and cheese for a herbal twist.
- Lemon-Garlic Butter Swap: Use browned butter for a nutty flavor or swap half the butter for white wine in the pan while cooking shrimp.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp overnight in the refrigerator or quickly under cold running water. Pat dry before cooking to remove excess moisture so the shrimp sear properly.
Q: Can I make this ahead of time?
A: You can cook the shrimp and store it separately in the fridge for up to 24 hours and assemble just before baking. Assembling too early can make the flatbread soggy.
Q: What flatbread should I use?
A: Use sturdy, slightly thicker flatbreads or naan for best texture. Very thin flatbreads can crisp too quickly and may not support the toppings.
Q: Can I skip the cheese or use a different cheese?
A: Yes. Skip cheese for a lighter version or use provolone, fontina, or a blend for different flavors. Fresh mozzarella is lovely but drain it well.
Q: How do I prevent a soggy crust?
A: Pat shrimp dry, avoid excessive sauce on the shrimp, use low-moisture cheese, and bake at a high enough temperature (400°F) so the crust crisps quickly.
Q: Is there a gluten-free option?
A: Yes — use gluten-free flatbreads or cauliflower crusts. Check labels to ensure they hold up when baked with toppings.
Q: Can I add veggies with the shrimp?
A: Yes — lightly sauté vegetables like spinach, mushrooms, or bell peppers with the garlic before adding the shrimp, or roast them separately and add before baking.
Conclusion
This Shrimp Scampi Flatbread is a fast, flavorful dish that balances buttery garlic, bright lemon, tender shrimp, and melted cheese on a crisp crust. It’s simple enough for a weeknight yet tasty enough for guests. For another take or inspiration on shrimp-topped dishes, check out Shrimp Scampi Flatbread – Sugar Dish Me. Enjoy making it — the aromas alone will make the kitchen feel like a little celebration.
Print
Shrimp Scampi Flatbread
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A bright, garlicky twist on shrimp scampi and crispy flatbread topped with tender shrimp, melted mozzarella, and fresh parsley.
Ingredients
- Flatbreads (2 large or 4 small)
- Shrimp (about 12 oz, peeled and deveined)
- Garlic (3 cloves, minced)
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Lemon juice (1–2 tablespoons, fresh)
- Parsley (2 tablespoons, chopped)
- Salt (to taste)
- Pepper (to taste)
- Mozzarella cheese (1 to 1 1/2 cups, shredded)
Instructions
- Preheat the oven to 400°F (200°C). Pat the shrimp dry with paper towels, peel and devein if needed, and mince the garlic. Place flatbreads on a clean work surface.
- In a skillet, melt the butter and add the olive oil over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant.
- Add the shrimp to the skillet. Season with lemon juice, salt, and pepper. Cook the shrimp 2–3 minutes per side until they turn pink and opaque. Remove from heat.
- Place the flatbreads on a baking sheet and evenly top with the cooked shrimp mixture and shredded mozzarella cheese. Bake for about 10–12 minutes until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped parsley and an extra squeeze of lemon, slice, and serve warm.
Notes
Serve warm with a simple green salad or as an appetizer. Keep an eye on baking time to prevent overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
