Air Fryer Shrimp and Feta Flatbreads (Print-Friendly Version)
Naan carries feta, zucchini and cooked shrimp. The generous shrimp quantity may leave extra to serve alongside rather than pile onto small flatbreads.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 48 oz Argentine red shrimp, seasoned with salt, pepper, and Italian seasoning
02 - 4 standard Naan flatbreads
03 - 1 cup feta cheese
04 - 4 tablespoons olive oil
05 - 2 cups thinly sliced zucchini (optional)
06 - Fresh basil for topping
07 - Balsamic glaze for topping
# How to Make It:
01 - Thaw shrimp fully, peel if needed and pat dry. Season as listed. Air-fry in single-layer batches at 400°F until firm, pearly and opaque, checking early and continuing as needed.
02 - Brush the four naan with the measured oil and divide feta and thin zucchini slices over them. Use only as much topping as lies in an even layer.
03 - Add cooked shrimp and air-fry each flatbread at 400°F until the bread is crisp and toppings hot, checking from about five minutes. Serve extra cooked shrimp separately.
04 - Finish with basil and balsamic glaze, then serve promptly. Batch count and shrimp size determine the total preparation time.
# Extra Suggestions:
01 - Crowded toppings make it hard to see whether raw shrimp are cooked through. A separate stage makes that check straightforward.
02 - No. The archived quantity is generous for four naan. Do not stack excess shrimp into a thick mound.