Grilled BBQ Shrimp Flatbread

This Grilled BBQ Shrimp Flatbread recipe offers a delicious way to enjoy smoky and flavorful shrimp topped on a crispy flatbread. Perfect for outdoor gatherings or quick weeknight dinners, it’s a wonderful addition to any BBQ recipes collection.

The combination of juicy grilled shrimp, tangy barbecue sauce, and fresh toppings makes for a satisfying meal that’s easy to prepare. You can customize the toppings to your liking, adding your favorite vegetables and herbs.

Simple and Tasty Grilled BBQ Shrimp Flatbread

This grilled flatbread is topped with seasoned shrimp cooked to perfection and drizzled with your favorite BBQ sauce. The recipe takes about 25 minutes to prepare and serves 4, making it ideal for a quick and flavorful meal.

Ingredients

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup barbecue sauce, plus more for drizzling
4 pieces of flatbread or naan
1 cup shredded mozzarella cheese
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro for garnish
Lemon wedges for serving

Instructions

Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, until they are pink and cooked through. Brush with barbecue sauce during the last minute of grilling.
Assemble the Flatbreads: Preheat the oven to 400°F (200°C). Place the flatbreads on a baking sheet. Spread a thin layer of barbecue sauce over each flatbread, then sprinkle shredded mozzarella cheese on top.

Add Toppings: Distribute the grilled shrimp and red onion slices evenly over the cheese on each flatbread.
Bake: Bake the flatbreads in the preheated oven for about 8-10 minutes, until the cheese is melted and bubbly.
Serve: Remove from the oven, garnish with fresh cilantro, and drizzle with additional barbecue sauce. Serve warm with lemon wedges on the side.