Paleo Shrimp Flatbread
Ingredients
The flatbread
-
1
lb
shrimp, peeled
-
1
cup
arrowroot powder
-
½
cup
blanched almond flour
-
4
Tbsp
ground flax
-
8
tsp
coconut flour
-
1
tsp
aluminum free baking powder
-
1
tsp
garlic powder
-
½
tsp
sea salt
-
¼
cup
water
-
4
eggs
-
3
Tbsp
grass-fed butter or ghee, melted
-
1
tsp
raw apple cider vinegar
-
1
Tbsp
grass-fed butter or ghee
The toppings
-
1
cup
kalamata olives
-
1
cup
sun-dried tomatoes, rehydrated in warm water
-
A few handfuls
arugula
-
to taste
Extra Virgin Olive Oil
-
optional
cheese
Instructions
- Preheat the oven to 425ºF (218ºC).
- Prepare a large baking sheet with parchment paper.
- Pat the shrimp dry with paper towels and set aside.
- In a large bowl, mix the arrowroot powder, almond flour, flax, coconut flour, baking powder, garlic powder, and sea salt.
- In another bowl, whisk together the water, eggs, melted butter or ghee, and apple cider vinegar.
- Combine the wet and dry ingredients until well mixed.
- Spoon the batter onto the parchment paper and spread into rounds about 6-7 inches in diameter.
- Bake for 10-11 minutes until the edges start to brown.
- While the flatbreads bake, cook the shrimp in a skillet with melted butter or ghee until pink and opaque.
- Once the flatbreads are baked, top with shrimp, olives, sun-dried tomatoes, and optional cheese.
- Bake for an additional 5 minutes.
- Top with arugula and drizzle with olive oil before serving.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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