Spiced Shrimp Flatbread with Creamy Yogurt Sauce

Ingredients

• 1 lb raw shrimp, peeled and deveined
• olive oil (For seasoning the shrimp; the OCR shows 15 ml but the primary unit is unclear.)
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• garlic powder (Quantity is not legible in the OCR; 1.5 g is shown in parentheses.)
• 0.25 tsp chili flakes or cayenne
• 0.5 tsp salt (For the shrimp; additional salt to taste is used in the yogurt sauce and onion pickling.)
• 0.25 tsp black pepper
• nonfat Greek yogurt (The OCR shows 225 g, but the cup measurement is not legible.)
• 0.5 cup cucumber, grated and squeezed dry
• 45 ml lemon juice
• 1 tbsp olive oil (For the yogurt sauce.)
• 1 clove garlic, grated
• 120 g flatbreads or naan (120 g each.)
• 60 g red onion, thinly sliced (For quick pickling.)
• 15 ml red wine vinegar
• 0.5 cup cherry tomatoes, halved
• fresh parsley or cilantro, chopped (Optional, for topping.)

Steps

1. 1

   Season the shrimp. Place the peeled, deveined shrimp in a bowl. Add the olive oil, smoked paprika, cumin, garlic powder, chili flakes or cayenne, salt, and black pepper. Toss until the shrimp are evenly coated.

2. 2

   Cook the shrimp. Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred. Remove from the heat.

3. 3

   Make the yogurt sauce. In a bowl, mix the Greek yogurt, grated and squeezed-dry cucumber, lemon juice, olive oil, grated garlic, and salt until smooth. Chill until ready to use.

4. 4

   Quick-pickle the onions. Toss the thinly sliced red onion with the red wine vinegar and a pinch of salt. Let it stand for 5–10 minutes.

5. 5

   Warm the flatbreads. Heat the flatbreads in a dry skillet or oven until warm and lightly blistered.

6. 6

   Assemble the flatbreads. Spread the yogurt sauce over each warm flatbread. Top with the cooked shrimp, pickled onions, halved cherry tomatoes, and chopped parsley or cilantro, if using.

7. 7

   Serve immediately. Slice or fold the flatbreads and enjoy.

Notes

The source lists 520 calories, 38 g protein, 46 g carbohydrates, and 22 g fat per flatbread. The garlic powder quantity and the cup measurement for the Greek yogurt are partially obscured in the OCR. The shrimp-seasoning olive oil line shows 15 ml, but its unit formatting is unclear.

Nutrition per serving

• main
• dinner
• high-protein
• seafood
• Mediterranean-inspired
• flatbread
• quick-pickled
• 30-minute meal