Coconut-Lime Shrimp Flatbread with Mango Chutney

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

This tropical-inspired flatbread combines tender shrimp sautéed in coconut milk and lime with a sweet and tangy mango chutney, perfect for a vibrant appetizer or light dinner. This Caribbean-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs pre-made flatbread, raw shrimp, peeled and deveined, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (10-inch) pre-made flatbread
• 10 oz raw shrimp, peeled and deveined
• 1/4 cup coconut milk
• 1 tsp lime zest
• 1 tbsp lime juice
• 2 minced garlic cloves
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup mango chutney
• 1/4 tsp optional red chili flakes
• 2 tbsp for garnish fresh cilantro leaves

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 10 oz raw shrimp, 1/4 cup coconut milk, 1 tsp lime zest, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and the sauce thickens slightly.
2. Step 2: Preheat oven to 400°F. Place 1 large (10-inch) pre-made flatbread on a baking sheet. Spread 1/3 cup mango chutney evenly over the flatbread, then top with the cooked shrimp and coconut-lime sauce.
3. Step 3: Bake the flatbread for 8-10 minutes until the edges are golden and crisp. Remove from oven, sprinkle with 2 tbsp fresh cilantro leaves and 1/4 tsp red chili flakes if using, then slice and serve warm with tropical flavors bursting in every bite.