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Shrimp Stir-Fry Grilled Pizza

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Shrimp Stir-Fry Grilled Pizza

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  • Yield: Four 10- to 12-inch pizzas
  • Prep 25 mins
  • Marinate 20 mins
  • Grill 4 mins

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Fresh pea pods and spinach add a fresh green color to this seafood pizza.

Ingredients

  • Homemade Pizza Crust (see recipe center)
  • 12 ounces fresh or frozen peeled and deveined medium shrimp
  • 1 tablespoon lemon juice, rice vinegar or white wine vinegar
  • 1/2 teaspoon five spice powder (or 1/4 teaspoon chili powder, 1/8 teaspoon ground cumin and 1/8 teaspoon ground cinnamon)
  • 1/8-1/4 teaspoon cayenne pepper
  • 2 tablespoons peanut oil or cooking oil
  • 2 cloves garlic, minced
  • 1 cup fresh pea pods, halved diagonally, or 1 cup sliced bok choy
  • 6 green onions, bias-sliced into 1-inch pieces (3/4 cup)
  • 2 cups packed baby spinach leaves, or torn spinach or Swiss chard
  • 3 tablespoons orange juice or apple juice
  • 1 tablespoon bottled hoisin sauce or oyster sauce
  • Olive oil
  • 1/4 cup cashews, walnuts or peanuts, coarsely chopped

Directions

  1. Prepare Homemade Pizza Crust.
  2. Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels. In a medium bowl, combine lemon juice, five spice powder, and cayenne pepper; add shrimp. Toss to coat. Cover and chill for 20 minutes.
  3. For topping, pour 1 tablespoon of the peanut oil into a wok or large skillet. Preheat oil over medium-high heat. Add garlic to skillet; cook and stir for 15 seconds. Add bok choy and green onions; cook and stir for 2 minutes. Add spinach; cook and stir about 1 minute more or until spinach is just wilted. Remove the vegetable mixture from wok.
  4. Carefully pour the remaining 1 tablespoon oil into hot wok. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Push shrimp from center of the wok. Add orange juice and hoisin sauce to the center of the wok; cook and stir until bubbly. Return vegetable mixture to wok. Stir all ingredients together to coat with sauce. Remove from heat; set aside.
  5. For pizza: Remove pizza dough circles from freezer, discarding waxed paper and brush tops with some olive oil.
  6. For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto a lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.
  7. For each pizza, with a slotted spoon, add 1/4 of the shrimp mixture. Top with 1 tablespoon of the nuts. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
  8. Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).

Nutrition Facts

(Shrimp Stir-Fry Grilled Pizza)

fiber (g) 4, sodium (mg) 472, calcium (mg) 81, chol. (mg) 86, iron (mg) 6, sat. fat (g) 3, vit. C (mg) 12, cal. (kcal) 533, pro. (g) 22, carb. (g) 67, vit. A (IU) 1215, Fat, total (g) 19

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