Name: Shrimp Banh Mi Flatbread Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese Fusion
Ingredients: 1/2 cup shredded carrots; 1/2 cup thinly sliced cucumber; 1/4 cup rice vinegar; 1 tablespoon sugar; 1/4 teaspoon salt; 1/2 pound medium shrimp, peeled and deveined; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon honey; 1 garlic clove, minced; 1 teaspoon sriracha; 2 naan or flatbread rounds; 1/2 cup shredded mozzarella cheese; 1/2 cup shredded cabbage; 1/4 cup mayonnaise; 1 tablespoon sriracha (for mayo drizzle); 1/4 cup chopped fresh cilantro; 1/4 cup sliced green onions; Lime wedges, for serving

A bold fusion of Vietnamese street food and classic pizza, this Shrimp Banh Mi Flatbread Pizza brings together spicy marinated shrimp, tangy pickled vegetables, crisp herbs, and a sriracha mayo drizzle—all layered over a crispy flatbread base. It’s fresh, fiery, and packed with texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pickled Vegetables:

1/2 cup shredded carrots

1/2 cup thinly sliced cucumber

1/4 cup rice vinegar

1 tablespoon sugar

1/4 teaspoon salt

For the Shrimp:

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 pound medium shrimp, peeled and deveined

1 tablespoon lime juice

1 teaspoon honey

One garlic clove, minced

1 teaspoon sriracha

For the Flatbread:

2 naan or flatbread rounds

1/2 cup shredded mozzarella cheese

1/2 cup shredded cabbage

1/4 cup mayonnaise

1 tablespoon sriracha

1/4 cup chopped fresh cilantro

1/4 cup sliced green onions

Lime wedges, for serving

Directions

I start by pickling the vegetables. In a small bowl, I combine the rice vinegar, sugar, and salt, stirring until dissolved. Then I add the carrots and cucumber, letting them sit for at least 30 minutes.

For the shrimp, I whisk together soy sauce, fish sauce, lime juice, honey, minced garlic, and sriracha in another bowl. I add the shrimp and let them marinate for 15 minutes.

I preheat the oven to 425°F (220°C).

In a skillet over medium heat, I cook the marinated shrimp for 2–3 minutes on each side, until they’re pink and cooked through. Then I set them aside.

I place the flatbreads on a baking sheet, sprinkle each with mozzarella and shredded cabbage, and top them with the cooked shrimp.

I bake the flatbreads for 8–10 minutes, until the cheese melts and the edges get crispy.

While they bake, I stir together mayonnaise and sriracha in a small bowl to make the drizzle.

Once out of the oven, I top the flatbreads with the drained pickled veggies, cilantro, green onions, and that creamy sriracha mayo.

I serve them immediately with lime wedges on the side for a fresh burst of acidity.

Servings and timing

Servings: 2 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Calories: 410 kcal per serving

Variations

When I feel like mixing it up, I swap the shrimp for grilled chicken, tofu, or even leftover pork belly. For a vegetarian version, marinated tempeh or crispy chickpeas work surprisingly well. Sometimes I use pita or lavash instead of naan for the base. And if I’m feeling extra bold, I toss a few slices of jalapeño on top before baking for even more heat.

Storage/Reheating

If I have leftovers, I store the flatbread slices in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or a toaster oven at 375°F for 5–7 minutes so the crust stays crisp. I avoid the microwave since it makes the flatbread soggy. I also keep the pickled veggies and sauce separate if I’m prepping in advance.

FAQs

How spicy is this Shrimp Banh Mi Flatbread Pizza?

The spice level is moderate. I get a nice kick from the sriracha in the shrimp marinade and the mayo drizzle, but it’s easy to adjust. I just add more or less sriracha based on what I’m craving.

Can I make this flatbread ahead of time?

Yes, I often prep the pickled veggies and marinate the shrimp in advance. I also mix the sriracha mayo and store it in the fridge. When it’s time to eat, I assemble and bake everything fresh—it takes just minutes.

What kind of flatbread works best?

I usually go with naan because it holds up well and gets crisp around the edges. But any flatbread like pita or even store-bought pizza crust works fine too.

Can I make it gluten-free?

Absolutely. I use gluten-free naan or flatbread, and I make sure to choose gluten-free soy sauce and fish sauce for the marinade.

What sides go well with this?

I like to keep it light with a cucumber salad or maybe some edamame. It’s also great with a chilled Vietnamese iced coffee or jasmine tea if I want something refreshing.

Conclusion

Shrimp Banh Mi Flatbread Pizza is one of those recipes that feels like a treat but comes together so easily. It brings together the bold flavors of a Vietnamese banh mi with the comfort of pizza, all in about 30 minutes. Whether I’m feeding just myself or a couple of friends, it always hits the spot—and it’s definitely going into my regular rotation.

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