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1 pkg. Flatbread
1 lb. shrimp, peeled and deveined
2 Tbsp. olive oil
1 tsp. ground chipotle chili powder
Zest of 1 lime
2 Tbsp. chopped cilantro
8 oz. sharp white cheddar cheese, shredded
1/3 cup blue cheese or goat cheese, crumbled
2 oz. blue cheese or goat cheese, crumbled
Chopped green onions + cilantro, for garnish
1 canned chipotle chile in Adobo + 1 Tbsp. Adobo sauce
1/4 tsp. salt and pepper, plus more to taste

3 large Hass avocados, peeled, pitted and diced
1/4 cup fresh cilantro, chopped
2 green onions, chopped
2 whole sun-dried tomatoes, chopped
1 red pepper, chopped
1 jalapeno, seeded and diced


  1. Preheat oven to 425°F.

  2. To make the guacamole, combine avocados with the lime, mashing together with a fork. Fold in the remaining guacamole ingredients.

  3. To make the shrimp, toss shrimp in a bowl with the olive oil, chili powder and lime. Cook in a medium pan over medium heat until just cooked through, about 3-4 minutes. Do not overcook. Remove from heat and toss with chopped cilantro.

  4. Unroll refrigerated Flatbread on the enclosed parchment paper and place on a baking sheet.Cut pizza into 3 equal strips. Spread each piece with guacamole (reserving some for after the bake) and then some cheddar cheese. Layer with shrimp and add more cheese.

  5. Bake for 20 minutes. Remove from oven and top with blue cheese, remaining guacamole and cilantro and onions.

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