Whole Wheat BBQ Shrimp Flatbreads

Here’s a quick snack that doubles as an easy weeknight dinner or a great appetizer for a party. These whole wheat BBQ shrimp flatbreads are crispy, cheesy and loaded with flavor. The crust bakes up like a cracker with a pleasant chew and a nutty whole-wheat texture. If you don’t have all-purpose flour on hand, the whole wheat versions still work surprisingly well.

The crust is quick to mix and roll out thinly, then par-baked so the toppings crisp without making the base soggy. The BBQ sauce and cheeses create a lively contrast with the seasoned shrimp and the bite of red onion and jalapeño. A finishing scatter of cilantro and scallions adds brightness.

Why you’ll like this

• Fast to prepare and easy to multiply for a crowd.
• Whole wheat crust provides flavor and texture without sacrificing crispness.
• Flexible: swap flours, cheeses or heat level to suit your taste.
• Great as a light meal, appetizer or late-night snack.

Four ways to enjoy it

1. Make a triple batch for New Year’s or any gathering.
2. Turn it into dinner: pair with a simple salad for a complete meal.
3. Make it for a friend—it’s crowd-pleasing.
4. Craving a late-night bite? This is great at 4 a.m. after a night out.

Deal? Great. Now for the recipe.

Whole Wheat BBQ Shrimp Flatbreads

Serves 2+, easily multiplied for appetizers

Ingredients

• 1 cup whole wheat flour
• 1/2 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing
• 3 cloves garlic, minced
• 1/2 cup BBQ sauce
• 2 ounces cheddar, freshly grated
• 2 ounces mozzarella, freshly grated
• 1/2 pound raw, deveined shrimp (large, halved if desired)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 small red onion, chopped
• 1/2 jalapeño, chopped (adjust to taste)
• 2 ounces gorgonzola, crumbled
• Cilantro and scallions for topping

Instructions

1. Preheat the oven to 450°F (230°C).
2. Toss the shrimp with onion powder and smoked paprika; set aside.
3. In a bowl, whisk together whole wheat flour, whole wheat pastry flour, baking powder, salt and black pepper.
4. Add the water and 1/3 cup olive oil to the dry ingredients and mix until a dough forms. Use your hands to bring it together if needed.
5. On a lightly floured surface, roll the dough into a very thin rustic rectangle. Transfer to a non-stick baking sheet.
6. Par-bake the flatbread for 5–7 minutes, until it just begins to crisp.
7. Remove from the oven and brush lightly with olive oil. Spread 2–3 tablespoons of BBQ sauce over the crust, then sprinkle the minced garlic and both cheeses (mozzarella and cheddar).
8. Arrange the seasoned shrimp, chopped red onion and jalapeño over the cheese. Add crumbled gorgonzola and a little more BBQ sauce if you like extra tang.
9. Bake for about 10 minutes, until the cheese is bubbly and the edges of the bread are golden.
10. Remove from the oven and let rest 3–5 minutes. Top with chopped cilantro and scallions, slice and serve.

Notes: You can substitute all-purpose flour or a 50/50 mix of all-purpose and whole wheat for a slightly lighter texture. The recipe multiplies easily for parties — prepare multiple smaller flatbreads or one larger sheet.

For a fun finish, pair this savory flatbread with a creamy dessert like brown butter ice cream for contrast. Enjoy.