Thai Shrimp Flatbread and Crunchy Slaw
Say Hello to these beautiful flatbreads!
To be honest, I wasn’t familiar with Flatout Flatbreads until they contacted me and sent me a whole boatload of samples to try out. Over the last few weeks, I found myself dipping into the samples to make quick lunches for myself or light dinners for me and Betsy. By the time I decided to do a sponsored post with them, I had to go purchase some of the flatbreads because I had used all six packages they sent me (my cat ate one – seriously)!
For these Thai Shrimp Flatbreads, I used their new FoldIt® Flatbreads which are sort of a cross between a tortilla and a pita. They are soft and work great for sandwiches, but can also be crisped up in an oven if that’s more your style.
For these shrimp situations, I kept them soft and kind of used them as a wrap. It worked really nicely! Of course, you could use pita or tortillas for these also if you wanted.
1) In a small bowl, stir together rice wine vinegar, honey, fish sauce, sesame oil, and curry paste. Pour over peeled shrimp and let sit for 15 minutes.
2) To cook shrimp, heat a large skillet over medium-high heat. Once hot, drain shrimp and add to the skillet. If you aren’t using a nonstick skillet, add a drizzle of oil also. Cook shrimp for 2-3 minutes per side until they are cooked through. Then remove from heat.
3) To make slaw, shred cabbage and carrots and stir together with other ingredients. Season with salt. The slaw is best if you can make it in advance so flavors can mingle a bit.
4) For peanut sauce, stir together peanut butter, hoisin sauce, lime juice, soy sauce, sriracha sauce, and warm water. Stir together until smooth.
Assemble flatbreads by adding a big heap of slaw, then a few shrimp to each one, then a drizzle of sauce and some fresh mint.
Thai Shrimp Flatbreads
Let’s talk shrimp first!
There’s no need to use the large shrimp for these guys. In fact, a medium-sized shrimp works best. Just peel the shrimp and clean them will or buy them cleaned if you can find good ones.
Toss the shrimp with the other marinade ingredients and let this sit for about fifteen minutes. The marinade is pretty strong and shrimp have a light flavor so there’s no need to marinate these for hours.
Cooking the shrimp is totally easy. Just heat a large skillet over medium-high heat. Drain the shrimp and add them to the skillet with a drizzle of oil. The shrimp will cook through in 2-3 minutes per side. Try not to overcook them or they will get a bit rubbery.
The shrimp are the center of these flatbreads, but this slaw is the star. It’s bright, fresh, and crunchy and is not an optional component in my opinion. Slice up some purple cabbage really thinly and grate a large carrot. Toss that together with some scallion and red jalapeno (mild).
Stir this together with some vinegar and a big pinch of Kosher salt. This slaw will really improve with time so if you can make it a little in advance, it’ll pay off. Even 30 minutes is enough time to let the flavors mingle.
The last piece of these flatbreads is a spicy peanut sauce! Nothing tricky here… no food processor needed. Just stir together the ingredients (be sure to use creamy peanut butter). The sauce should be thick, but pourable. Add enough warm water to the mix until you get the right consistency.
Making the Flatbreads
You could heat these up if you wanted, but I like them straight out of the package so they were nice and soft.
Like I said, they are somewhere between pita and tortilla in size so 2-3 of them is plenty for a meal.
I stuff them full with slaw, shrimp, peanut sauce, and fresh mint!
I had two of these for lunch and it was the perfect amount. Could I have eaten a third? Yes. A fourth? Probably. Let’s not talk about it.
Thai shrimp flatbreads. Don’t forget the mint. Don’t forget the slaw!