Curried 2x Shrimp & Cabbage Flatbreads
with Mango Chutney, Yogurt, Cilantro & Cashews
- Sesame
- Wheat
- Shellfish
- Milk
- Tree Nuts
- Soy
- May contain traces of allergens
Toasted flatbreads are loaded with curry-spiced shrimp and wilted cabbage, then finished with cool yogurt, sweet mango chutney, crunchy cashews, and fresh cilantro. The shrimp cook quickly in fragrant curry powder before a knob of butter is stirred in for richness. It’s a satisfying, shareable meal that comes together in just 20 minutes.
Ingredients
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
20 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
2 ounce
Mango Chutney
4 ounce
Coleslaw Mix
½ ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust oven rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.
-
Roughly chop cashews. Finely chop cilantro.
-
Place flatbreads, dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). Brush or rub each flatbread with a large drizzle of olive oil; lightly season with salt and pepper.
-
Toast on top rack until golden brown, 1-2 minutes per side. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
Rinse shrimp* under cold water, then pat dry with paper towels.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add curry powder; cook, stirring, until fragrant, 30 seconds. Add shrimp, coleslaw mix, salt, and pepper. Cook, stirring, until shrimp are opaque and cooked through and coleslaw mix has wilted, 3-5 minutes more.
-
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
-
Once flatbreads are toasted, remove sheet from oven. Carefully flip dimpled sides up and place on a clean work surface. Top with curried shrimp and cabbage, yogurt, mango chutney, cashews, and cilantro.
-
Cut flatbreads into pieces, divide between plates, and serve.
