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Tandoori shrimp flatbread

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The ultimate sharing meal, this flatbread is a little spicy and delivers on comfort food. 



Tomato Chutney

  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely minced
  • 1 small red chili, finely minced
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 400g can diced tomatoes
  • 1 cup brown sugar
  • 1/4 cup white vinegar

Cilantro Yogurt

  • 1 cup yogurt
  • 1/4 bunch cilantro
  • 1/4 bunch parsley
  • 1 lime, juiced
  • 1 jalapeno
  • 1/2 cup water

Tandoori Shrimp

  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons tandoori spice or tikka masala


  • 1 par-baked naan flatbread
  • 1 tablespoon olive oil
  • 1/2 green pepper, diced
  • 1/2 small red onion, finley shaved
  • 80 g Fior di latte
  • Extra cilantro and grilled limes, for garnish


Tomato Chutney

  1. Heat the oil in a saucepan then add the onion, garlic, ginger, and chili.  Sweat for six to seven minutes until softened, then add the tomato paste, garam masala, pepper, and salt. Cook for another two minutes, then add the tomatoes, sugar, and vinegar.  Bring up to a boil, then reduce to a simmer.  Cook for 45 to 60 minutes or until reduced. 
  2. Transfer to a blender and blitz until smooth. Then transfer to a resealable jar or container (can be made up to two days in advance)

Cilantro Yogurt 

  1. Combine yogurt, cilantro, parsley, lime juice, jalapeno, and water in a blender and blitz until completely smooth. 
  2. Transfer to a squeeze bottle for drizzling.  

Tandoori Shrimp

  1. In a bowl, combine the olive oil and tandoori spice to form a paste. 
  2. Add the shrimp then stir to coat completely.  Season with salt and pepper.  
  3. Grill the shrimp on a greased grill pan for only two to three minutes on high heat, flipping halfway.  Remove from the grill, then roughly chop the shrimp (makes for easier eating on the flatbread!).  


  1. Preheat your oven to 425° F.  
  2. Spread the chutney on the bottom of the flatbread. Top with the green pepper, red onion, and torn pieces of the Fior di Latte.  
  3. Using a pastry brush, spread the olive oil over the crust of the flatbread.  Bake for eight to 10 minutes, then remove.  
  4. Add the chopped shrimp and return to the oven for another minute or two.  
  5. When done, take it out of the oven and drizzle on the cilantro yogurt, followed by some extra-picked cilantro for garnish.  Serve with grilled lime wedges for squeezing. Enjoy! 

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