After eating fast food on our trip down to Ample Bites South we always want something light and tasty using seafood the first night, if at all possible. A new favorite is a pizza that is a salad and has spicy sauteed shrimp in it. Ample Bites calls this new creation Shrimp Salad Pizza. Warning! This not a traditional hot pizza. It is actually more of a salad … hence the “light and tasty” lead in.
The shrimp are accented with a fresh salsa using mango, tomato, zucchini, red onion and lime juice. An Asian dressing and sliced avocados join lettuce atop a pre-baked pizza crust. The crust soaks up the spicy, salty and acidic dressing and the sweet shrimp give the dish the seaside protein we desire.
This salad is best consumed with a wine, a margarita, or a cold Yuengling lager — or two.
Shrimp Salad Pizza
(Mark Kelly, 2013)
1 pound medium shrimp, peeled and deveined (size 41-50)
1/4 jalapeno pepper, seeded and finely diced
3 cloves garlic, minced
3 green onions, greens only, chopped, divided
1/2 cup cilantro, chopped, divided
1/2 head Romaine lettuce, cleaned and spun dry, chopped
1 medium tomato, diced into 1/4-inch cubes
1/2 fresh mango, diced into 1/4-inch cubes
1 zucchini, peeled and diced into 1/4-inch cubes
1 avocado, sliced 1/4-inch thick
3 Tbsp rice vinegar
2 tsp sesame oil
1 Tbsp Cajun seasoning
1/2 pound shredded cheddar or monterey jack cheese
Extra virgin olive oil
Freshly ground black pepper
1 prepared pizza dough, roughly 12-inches by 12-inches
To prepare the dressing: In a small mason jar, combine the garlic, jalapeno, about a quarter of the chopped green onion, rice vinegar, sesame oil, juice of 1 lime, and about a quarter of the cilantro. Cover and shake until combined. Set aside.
To prepare the salsa: Combine the mango, tomato, a quarter of the green onion and a quarter of the cilantro, zucchini and the juice of 1/2 a lime. Set aside.
Toss the shrimp in a few dashes of olive oil and the Cajun seasoning. Bring a medium skillet with oil up to temperature over medium-high heat until the oil shimmers. Add the shrimp and cook them, turning once, until they are cooked through, about 4 minutes total. Remove the shrimp to a plate and cover it with foil.
Preheat oven to 400F. Bake the pizza crust for 10 minutes until it is warm but still flexible.
To serve: Quarter the pizza crust. Place two pieces on each plate. Sprinkle the crusts with a generous portion of cheese. Top the crust with lettuce and the remaining cilantro and green onions. Divide the shrimp between the plates. Top the shrimp and salad with the salsa and sliced avocado. Drizzle with dressing, squeeze the remaining 1/2 lime over the serving plates, sprinkle with additional cheese, season with salt and pepper to taste and serve.