Shrimp Flatbread
Last updated on January 16th, 2026
Shrimp is amazing! Asparagus is amazing! Flatbread is amazing! When the three come together, boy is it delicious! This Shrimp and Asparagus Flatbread was cheesy, garlicky, kinda crunchy, kinda green! It was the whole package! The shrimp were so buttery, and the asparagus was tender and zingy! The best part is this recipe calls for two flatbreads! Our family of four polished off one for supper, and we had another for later. Heck of a late-night snack and absolutely delicious!
What ingredients do I need for this Shrimp and Asparagus Flatbread?
For the flatbread:
Shrimp
Asparagus
Flatbread
Parmesan
Garlic
Butter
Lemon
Salt
Black Pepper
For the sauce:
Ricotta
Parmesan
Lemon
Green Onion
Parsley
Salt
Red Pepper Flakes
Lemon Pepper Seasoning
Black Pepper
Basil
For serving:
Crushed Red Pepper
Green Onion
Parmesan
How do I make it?
To prep the shrimp and asparagus:
Preheat oven to 425 F. In a large pot, bring some water and a pinch of salt to a boil. Trim the ends off of the asparagus and if they’re still thick, use a vegetable peeler to thin them out a bit. Place asparagus in a steamer basket, steam for a few minutes.
In a skillet, melt butter on medium heat. Add shrimp, garlic, lemon juice, salt, and pepper and cook for a few minutes, stirring often. Shrimp are done when they are pink. With a slotted spoon, remove shrimp and garlic from the skillet and set aside in a bowl.
To make the sauce and build the shrimp flatbread:
In another large bowl, mix all sauce ingredients until combined. Evenly smear the sauce on the flatbreads then add shrimp and garlic bits, get some of that buttery juice too! Then add asparagus. Finish flatbreads with remaining parmesan evenly distributed and bake to package instructions. For me that was 9-11 minutes because I used a baking sheet. All flatbreads are different so adjust as needed. Broil for a minute or two on high if desired to crisp and melt!
To serve:
Garnish Shrimp and Asparagus Flatbread with additional crushed red pepper, green onion, and parm if desired! Allow flatbreads to rest for a few minutes, then slice each into 4 slices. Enjoy!
If you love shrimp, check out some more of my recipes!
Shrimp Flatbread
Ingredients
For the flatbread:
- 2 Flatbreads – about 13 x 6
- 1 lb shrimp peeled and deveined
- 1 lb asparagus ends trimmed
- 2 garlic cloves minced
- ¼ cup parmesan freshly shredded
- 1 tbsp butter
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the sauce:
- 15 oz whole milk ricotta cheese
- ¼ cup parmesan cheese freshly shredded
- 1 tbsp lemon juice
- 1 tbsp green onion thinly sliced
- 1 tbsp parsley minced
- ½ tsp salt
- ¼ tsp red pepper flakes
- ¼ tsp lemon pepper seasoning
- ¼ tsp black pepper
- ¼ tsp dried basil
For serving:
- crushed red pepper
- green onion thinly sliced
- parmesan freshly shredded
Instructions
To prep the shrimp and asparagus:
- Preheat oven to 425 ℉.
- In a large pot, bring 2 1/2 cups of water to a boil, sprinkle a touch of salt in.
- If trimmed asparagus is still pretty thick, use a vegetable peeler to thin them out a bit. Place asparagus in a steamer basket and steam for 5 minutes.
- In a skillet, melt butter on medium heat.
- Add shrimp, garlic, lemon juice, salt, and pepper and cook for 2-3 minutes, stirring often. Shrimp are done when they are pink.
- With a slotted spoon, remove shrimp and garlic from the skillet and set aside in a bowl
To make the sauce and build the shrimp flatbread:
- In a large bowl, mix all sauce ingredients until combined.
- Evenly smear the sauce on the flatbreads then add the shrimp and the garlic bits, even better if you can get some of that buttery lemony juice incorporated! Then add asparagus
- Finish flatbreads with remaining parmesan evenly distributed and bake to package instructions. For me that was 9-11 minutes because I used a baking sheet. All flatbreads are different so be sure to adjust as needed.
- Broil for a minute or two on high if desired to crisp and melt!
To serve:
- Garnish Shrimp and Asparagus Flatbread with additional crushed red pepper, green onion, and parm if desired!
- Allow flatbreads to rest for a few minutes before slicing each one into 4 slices. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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This flatbread looks absolutely amazing! I love how it combines shrimp and asparagus, such a fresh, flavorful pairing that’s perfect for spring and summer meals. The photos are making me so hungry! Can’t wait to try this recipe. Thank you for sharing!
So happy to hear this! Thank you!🩷
What a delicious dinner! That sauce is particularly amazing :D
Oh goodness, thank you so much!
Wow, this flatbread looks delicious! Shrimp and asparagus make such a fresh and tasty combo—perfect for spring or summer.
I appreciate that so much!
OMG. You got the flavors down pat on this recipe: ricotta, hint of lemon, shrimp and asparagus. It was a lovely dinner on the deck to salute spring. Will be part of my regular rotation.
Yay, I love hearing this! Thanks for sharing!
Looks great! I love asparagus and shrimp, although I hadn’t ever tried them together.
Thanks for saying that! I hope you try it!
This is an unusual but delicious sounding recipe. Fancy enough to impress guests but easy enough to serve for our own evening dinner. I can’t wait to try it.
Awh yay! Thanks for saying that! I really tried to be creative here and it sounds like it paid off!
Oh, this looks interesting. While I’m generally not the biggest fan of asparagus, I think that all the other ingredients and flavors would counteract the asparagus flavor. I will have to give this a try.
You could always substitute spinach if you like that? Or I mean really any green veggie, I think even a green bean might go great and be SUPER unique! Arugula maybe?! If you make it and modify it, please come back and share! Would mean so much to me🩷 thanks for stopping by, Sarah!