Crispy Za'atar Shrimp & Whipped Pistachio Feta Protein Flatbreads with Pomegranate Molasses
This recipe combines the viral za'atar trend with high-protein shrimp and whipped feta for a restaurant-quality meal at home. Crispy spiced shrimp meets creamy whipped pistachio feta on warm flatbreads, finished with sweet-tart pomegranate molasses. Perfect for weeknight dinners or impressive entertaining with minimal effort.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp za'atar seasoning
- 2 tbsp olive oil, divided
- 4 whole wheat flatbreads or naan
- 1 cup crumbled feta cheese
- 1/4 cup shelled pistachios
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove
- 2 tbsp pomegranate molasses
- 1/4 cup fresh parsley, chopped
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place flatbreads on baking sheet. Toss shrimp with za'atar, 1 tbsp olive oil, salt and pepper.
- Spread shrimp in single layer on second baking sheet. Bake both flatbreads and shrimp for 8-10 minutes until shrimp are pink and flatbreads are lightly crisp.
- While baking, make whipped feta: blend feta, pistachios, Greek yogurt, lemon juice, and garlic until smooth.
- Heat remaining olive oil in skillet over medium. Briefly warm flatbreads until edges crisp slightly.
- Spread whipped pistachio feta evenly over each flatbread. Arrange baked shrimp on top.
- Drizzle with pomegranate molasses in zigzag pattern.
- Garnish with fresh parsley and red onion slices.
- Slice and serve immediately for best texture contrast.
Chef's Note
For extra crispy shrimp, pat them completely dry before seasoning. The moisture removal ensures maximum crispness from the za'atar coating.
Make-Ahead Tips
Whipped feta can be made 1 day ahead; store covered in refrigerator. Assemble flatbreads just before serving.
Substitutions
Use chicken or tofu instead of shrimp. Replace pomegranate molasses with balsamic glaze. Almonds work instead of pistachios.
Tags:
Main Dishes