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Spicy-Sweet Shrimp Panzanella

Spicy-Sweet Shrimp Panzanella
Total Time:
25 minutes


Nonstick aluminum foil
1 lime, for zest/juice
2 tablespoons brown sugar
1 tablespoon chipotle pepper 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 peeled/deveined medium shrimp, tails removed (thaw if needed)


  • Preheat oven to 400°F. Line baking sheet with foil.
  • Zest lime (1 teaspoon); squeeze for juice (1 tablespoon).


  1. Place brown sugar and pepper sauce in small bowl; whisk to blend. Brush flatbread with water on both sides, then place on baking sheet; bake 2–3 minutes or until warm and soft. Wrap in foil to keep warm.
  2. Place in salad bowl: zest, juice, and dressing (from kit); whisk to blend. Chop lettuce (from kit) thinly; add to bowl (do not toss). Crush croutons (from kit).
  3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add butter and shrimp to pan; cook 4–5 minutes and until opaque. Stir in brown sugar mixture; toss to coat and remove from heat.
  4. Cut flatbread into bite-size squares and add to salad bowl; toss to coat. Place salad on serving platter; top with shrimp and crushed croutons. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 400kcal; FAT 15.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 190mg; SODIUM 980mg; CARB 39g; FIBER 2.00g; SUGARS 9g; PROTEIN 27g; CALC 10%; VIT A 0%; VIT C 0%; IRON 20%

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