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Spicy Shrimp Panzanella With Naan

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This spicy shrimp panzanella is made with chipotle glazed shrimp, warm naan, lime Caesar dressing, romaine, and crunchy croutons.

Ingredients

  • Nonstick aluminum foil
  • 1 lime, for 1 teaspoon zest and 1 tablespoon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle hot sauce
  • 1 (8.8 oz) package Deli garlic or regular naan flatbread
  • 2 tablespoons water
  • 1 (10 oz) Caesar salad kit
  • 1 tablespoon unsalted butter
  • 12 oz medium peeled and deveined shrimp, tails removed

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with nonstick aluminum foil.
2. Zest lime to get 1 teaspoon zest, then juice it to get 1 tablespoon juice.
3. Whisk brown sugar and chipotle hot sauce in a small bowl.
4. Brush naan with water on both sides, place on the baking sheet, and bake 2 to 3 minutes until warm and soft.
5. Wrap warm naan in foil.
6. Whisk lime zest, lime juice, and the dressing from the Caesar salad kit in a large salad bowl.
7. Chop the lettuce from the kit thinly and add it to the bowl.
8. Preheat a large nonstick saute pan over medium high heat for 2 to 3 minutes.
9. Add butter and shrimp to the pan and cook 4 to 5 minutes, stirring, until shrimp are pink and opaque.
10. Stir in the brown sugar hot sauce mixture and toss to coat, then remove from heat.
11. Cut naan into bite size squares and add to the salad bowl.
12. Toss the salad and naan to coat.
13. Top the salad with shrimp and crushed croutons from the Caesar salad kit.
14. Serve right away.

Notes

Warm the naan only until soft so it is easy to cut and toss.
Add the shrimp after tossing the salad so the spicy sauce stays visible on top.
Keep extra naan or croutons separate if making leftovers.

Find it online: https://www.wellnesswarrior.org/spicy-shrimp-panzanella/