Top a flatbread or tortilla with grilled shrimp and vegetables for a fresh and light twist on pizza.

Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

25 mins
12 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Sprinkle shrimp with lime seasoning blend. Thread shrimp onto long metal skewers, leaving 1/4 inch between shrimp. Set aside.

  • For a charcoal or gas grill, place sweet pepper and onion on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender and lightly browned, turning once halfway through grilling. Add shrimp skewers, zucchini, tomatoes, and jalapeño pepper for the last 3 to 5 minutes of grilling or until shrimp are opaque and vegetables are tender, turning once halfway through grilling. Remove from grill.

  • Place flatbreads on grill rack. Grill for 1 to 2 minutes or until bottoms are lightly browned. Remove from grill. Spread browned sides of flatbreads with cheese.

  • Peel and seed jalapeño pepper.** Chop jalapeño pepper, sweet pepper, onion, zucchini, and tomatoes. Transfer to a medium bowl. Add the 2 tablespoons cilantro, the salt, and black pepper; toss gently to combine.

  • To serve, top flatbreads with pepper mixture and shrimp. Return flatbreads to grill rack. Grill for 3 to 4 minutes more or until toppings are heated through and bottoms of flatbreads are lightly browned. Cut each flatbread in half. Garnish with additional cilantro.


If you can't find flatouts flat breads, you could use regular flatouts, or flour tortillas.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


lower carb

Nutrition Facts

227 calories; fat 3g; cholesterol 164mg; saturated fat 1g; carbohydrates 24g; insoluble fiber 4g; sugars 7g; protein 27g; vitamin a 1061.4IU; vitamin c 45.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 28.3mcg; sodium 594mg; potassium 635mg; calcium 147mg; iron 1.9mg.