Description

A bold fusion of Vietnamese banh mi and pizza, this Shrimp Banh Mi Flatbread Pizza features spicy marinated shrimp, tangy pickled vegetables, fresh herbs, and a creamy sriracha mayo drizzle atop a crispy flatbread crust.

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

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Instructions

In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved, then add shredded carrots and cucumber. Let sit for at least 30 minutes to pickle.
In another bowl, whisk together soy sauce, fish sauce, lime juice, honey, minced garlic, and sriracha. Add shrimp and marinate for 15 minutes.
Preheat oven to 425°F (220°C).
Cook marinated shrimp in a skillet over medium heat for 2–3 minutes per side, until pink and cooked through. Set aside.
Place naan or flatbread on a baking sheet. Top each with mozzarella cheese and shredded cabbage, then add cooked shrimp.
Bake for 8–10 minutes, until cheese is melted and edges of the flatbread are crispy.
In a small bowl, mix mayonnaise with 1 tablespoon sriracha to create a drizzle sauce.
Remove flatbreads from oven. Top with drained pickled vegetables, cilantro, green onions, and a drizzle of sriracha mayo.
Serve immediately with lime wedges on the side.

Notes

Swap shrimp for tofu, grilled chicken, or pork belly for variation.

Use gluten-free flatbread and sauces for a gluten-free version.

Prep pickled veggies and marinade ahead for quick assembly.

Store leftovers in fridge up to 2 days; reheat in oven for best texture.

Add jalapeño slices before baking for extra heat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Baking
Cuisine: Vietnamese Fusion

Nutrition

Serving Size: 1 flatbread
Calories: 410
Sugar: 6g
Sodium: 820mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 120mg