Grilled Butterfly Shrimp Elote Flatbread
Enjoy your flatbreads hot off the grill this summer with Uncomplicated Chef’s recipe. Topped with Gorton’s Butterfly Shrimp, corn, and cotija cheese, these flatbreads are easy, cheesy and deliciously crunchy.
Ingredients
Gorton's seafood
For the Shrimp
8–10 Gorton’s frozen butterfly shrimp
Olive oil spray
For the Flatbread
1 flatbread or naan
Olive oil
½ cup shredded Mexican cheese blend or mozzarella
For the Elote Topping
2 ears corn, husked (or 1 cup frozen corn, thawed)
¼ cup red onion, finely chopped
1 jalapeño, diced
¼ cup cotija cheese, crumbled
2 tbsp mayo or Mexican crema
Juice of ½ lime
¼ tsp chili powder or smoked paprika
Salt & pepper to taste
Fresh cilantro, chopped
Preparation
Step 1
Heat grill to medium or set up for indirect heat if using charcoal. Lightly oil the grates or use a grill-safe tray for shrimp and flatbread.
Step 2
Grill corn directly on the grates, turning occasionally, until slightly charred—about 8–10 minutes. Let cool slightly, then slice off the kernels.
Step 3
Spray frozen shrimp lightly with olive oil. Grill over indirect heat or on foil for about 4–5 minutes per side, until crispy and golden.
Step 4
Brush one side of the flatbread with olive oil. Place oil-side down on grill for 1–2 minutes until marked and slightly crisp. Flip, sprinkle with cheese, and grill for another 2–3 minutes until melted.
Step 5
In a bowl, mix grilled corn, red onion, jalapeño, mayo or crema, lime juice, cotija, chili powder, salt, and pepper.
Step 6
Spoon elote mixture over the grilled flatbread. Top with grilled shrimp, extra cotija, and chopped cilantro. Slice and serve with lime wedges.
Featured product
Butterfly Shrimp
