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Thai Shrimp Pizza Recipe

Thai Shrimp Pizza Recipe

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You can have this tempting Thai pizza on your dinner table in just 30 minutes!


  • 1 can Pillsbury® refrigerated thin pizza crust
  • 3/4 Cups Jif® Extra Crunchy Peanut Butter
  • 1/4 Cup Smucker's® Orchard's Finest® Pacific Grove Orange Marmalade Medley
  • 2 Tablespoons Thai chili garlic paste
  • 1/2 Cup chopped fresh cilantro
  • 2 Cups shredded Italian cheese blend (8 oz)
  • 10 Ounces can uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed


Calories Per Serving724

Folate equivalent (total)153µg38%

Riboflavin (B2)0.4mg26.2%

Thai Shrimp Pizza

Pizza Base – 1 (readymade or homemade)
Carrot – 1/2 cup, grated
Pineapple – 1/4 cup, finely chopped
Spring Onion – 1, finely sliced + plus a little bit for garnish
Shrimps – 100 gms, peeled
Coriander Leaves – handful, chopped
Garlic – 1/2 tsp, minced
Ginger – 1 tsp, minced
Honey – 1/2 tsp
Chinese Rice Vinegar – 1/2 tblsp
Soy Sauce – 1/2 tblsp
Peanut Butter – 1 1/2 tblsp, smooth
Thai Red Curry Paste – 1/2 tblsp
Tofu – 1/2 cup, firm, cubed
Black Pepper Powder – a pinch (optional)
Red Chilli Flakes – pinch (optional)

1. Mix the tofu and red curry paste in a bowl. Keep aside.
2. In another bow, whisk the peanut butter, soy sauce, vinegar, honey, ginger, garlic and 2 tblsp warm water until smooth.
3. Spread the tofu mixture evenly on the pizza base.
4. Sprinkle the carrot, pineapple, spring onions and shrimps.
5. Bake in a preheated oven until the shrimps turn pink, about 10 minutes.
6. Remove and place it on a rack to cool.
7. Garnish with the peanut sauce, spring onions and coriander leaves.
8. Slice and serve warm.

Go ahead and preheat your oven to 400ºF or the degrees stated on the can. Spray large baking sheet with no-stick cooking spray or grease with oil. Unroll dough on the baking sheet. Bake 5-10 minutes or as directed on the can.

While the crust is baking, cut your shrimp in half and place in a mixing bowl. In a small bowl, mix together the marmalade, chili paste, and peanut butter thoroughly, while adding in 1/4 cup of hot water. A wire whisk is super helpful during this step for blending!

Take 2 tablespoons of the new peanut butter mixture, and add it to the mixing bowl full of shrimp. Stir the mixture in to make sure the shrimp are coated thoroughly.

Once the crust is done pre-baking, spread the remaining peanut butter mixture over crust. Make sure to keep the mixture within 1/4 inch of edges. Add on the shrimp and then top the pizza off with the cheese!

Bake the pizza an additional 6 to 8 minutes longer or until cheese is melted and crust is golden brown. Once you’ve removed the pizza from the oven, sprinkle on Italian seasoning.

Let the pizza cool for a bit before you start slicing. Then you can enjoy this perfect combination of spice and seafood! This pizza has definitely become one of my favorite quick-meals to create on a whim.
Another reason why this is one of my favorite pizzas to create is because it can be used for any occasion! Want to serve something a little different than regular cheese and pepperoni are your next Game Day party? This is your pizza! Need a munchie for after a dinner party? This pizza is gourmet enough to make a great snack after a nice dinner with friends. Enjoy!
Recipe inspired by Pillsbury. All opinions are 100% my own.

Winning Recipe: Thai Shrimp Pizza

This recipe won $5,000 in the Pillsbury Bake-Off, for its creative use of peanut butter.

American-style pizzas have come a long way from basic pepperoni, as I mentioned in my Standard-Examiner column that ran today.

When I attended the Pillsbury Bake-off last November, it was fun to check out some of the pizza entries. Pillsbury’s pizza crust is one of the qualifying products, so contestants got creative with recipes such as Ham and Creamy Sriracha Pizza, Honey and Bacon Brussels Sprouts Pizza, Saucy Shrimp and Broccoli Pizza, Spicy Chicken Pizza Roll Up, Sweet Pulled Pork Pizza, Easy Caprese Pizza Bake, Naan Greek Pizza, and Chicken Alfredo Brunch Pizza.

Kim Doyle Wille of Colorado at the Pillsbury Bake-off, offering samples of her Thai Shrimp Pizza.

Kim Doyle Wille of Carbondale, Colo., won $5,000 with her Thai Shrimp Pizza, deemed the best recipe using Jif peanut butter. The peanut butter was mixed with orange marmalade (Smucker’s is another sponsor) and Thai Chili Garlic Paste. You can look for this spicy condiment in the Asian food aisle in your supermarket.

For those with gluten intolerance or celiac disease, pizza can be a real challenge. Coming up with a crust that tastes “normal” often ends in disappointment. But as awareness has heightened, so have the number of gluten-free products. Pillsbury recently launched gluten-free pizza dough. Locally, Grandpa’s Kitchen in Harrisville sells gluten-free pizza, pancake, and bread mixes at (Several local places, such as David’s Pizza in Kaysville and the Pizza Factory in Bountiful offer gluten-free pizzas, for those who don’t want to go the homemade route.)

Here’s the winning Thai Shrimp Pizza recipe. Other recipes that I mentioned can be found on the website.

1 can Pillsbury refrigerated thin pizza crust

10 ounces uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

3/4 cup extra crunchy peanut butter (Jif preferred)

1/4 cup orange marmalade (Smucker’s Pacific Grove Orange Marmalade Medley preferred)

2 tablespoons Thai chili garlic paste

2 cups (8 ounces) shredded Italian cheese blend

1/2 cup chopped fresh cilantro

1. Heat oven to 425ºF. Spray large cookie sheet nonstick cooking spray. Unroll dough on cookie sheet press into a 16-by-11-inch rectangle. Bake 5 minutes.

2. Meanwhile, cut shrimp in half place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water with wire whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp stir thoroughly to coat. Spread remaining peanut butter mixture over crust to within 1/4 inch of edges. Top with cheese and shrimp mixture.

3. Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven sprinkle with cilantro. Serves 6.

Recipe Summary

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup grated Parmesan cheese
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (10 ounce) container refrigerated pizza dough
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 small red bell pepper, sliced
  • ½ small red onion, sliced
  • 2 teaspoons Italian seasoning
  • 2 (6.5 ounce) cans small shrimp, drained

Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed set aside.

Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes.

Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp cook until the shrimp are heated through.

When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.

1. Preheat oven to 450 °F (230 °C).

2. In a small pan, heat the olive oil over medium heat. Sauté the onions, stirring them occasionally with a wooden spoon.

3. Add the mushrooms and pepper and cook for an additional 3-4 minutes. Add the Sambal Oelek and the sesame oil, and mix with a wooden spoon. Set aside.

4. In a small bowl, whisk the Oikos Greek yogurt and the coconut milk powder.

5. Roll out the thawed pizza dough with your hands or with a rolling pin.

6. Spread the Greek yogurt and coconut milk mixture over the dough.

7. Top with the vegetables and shrimp. Sprinkle with grated cheese.

8. Bake in the oven at 450 °F (230 °C) for about 15-20 minutes or until the dough is cooked and golden.

5 thoughts on &ldquo Low Carb Chicken Shrimp Thai Pizza &rdquo

Really enjoying your site! Just ordered one of Joel Salatin’s books, ala your recommendation. Turns out he’s not that far from us, here in Southwest VA. Looking forward to trying your pizza dough recipe….I’m wondering if a long rest in the fridge would benefit the finished product, like the Peter Reinhart method that was the standard in my HC repertoire?

Hi Catherine,
Interesting you live in SW VA. I just got back a couple of hours ago from visiting my brother on his farm in Cana, VA. It’s just above Mt. Airy, NC and into VA. Joel Salatin was on my bucket list for a long time and I got to check him off several months ago as I met him and then listened to him speak. Whoa, what a treat. I don’t know which of Joels book you got but they are all terrific and they will make you laugh.
I have never rested this pizza dough because thought it does have gluten in it, it has so much less it is not tough in any way. I think I might try it the next time. The whole idea of resting pizza dough is to relax the gluten for maximum tenderness.

And to ferment the dough, also yes? To develop flavor? (I was also a chef for years, in full disclosure. But this is a whole new ball game….)
Wow….your bro is in Andy Griffith country. Not far from us, here in Pulaski County. YOU CAN FARM by J Salatin just arrived….starting it tonight. (LOVE a real hard copy book where ya gotta turn the pages….guess I’m old school!) May wanna go tour his farm. We’re on 20 acres, growing hay for our horses but just finishing a green house and some “green house-style” raised beds. It all feels like a huge experiment, but we’re luvin it.

Be interesting to see if any flavor developed. I’m usually in a hurry so as I said I will try it next time. To me the flavor of Carbalose is quite bitter which is why I put a little sweetener in it-not to sweeten but to negate the bitterness.
Andy Griffith & Aunt Bee are everywhere. Restaurants, shops, etc. Not my gig but…
Favorite Salatin books are Folks This Ain’t Normal and Everything I Want To Do Is Illegal.
Looked up Pulaski County and it looks like you are directly north of Cana. Such beautiful country.
My brother doesn’t even farm. He has 60 acres and he lets his neighbors cut his hay fields and then keep it. He used to have a cow or two but when he sent them to slaughter he was convinced he didn’t get back the same ones. Now all they have are chickens, cats & dogs but just like me he is getting kinda old. Likes to sit on his porch and just look at the farm and I will say it is pretty cool.
Take Care

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In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.

Place shrimp in the marinade and stir well to coat.

In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.

Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.

Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.

Top the shrimp with coriander and add some lemon slices on the side. Enjoy!

How to Store and Freeze

  • Refrigerate Thai garlic shrimp in an airtight container for up to 4 days. Reheat gently in a skillet until hot.
  • To freeze, transfer the shrimp to a food storage bag and remove as much air as possible. Freeze for up to 3 months. Thaw frozen leftover shrimp in the refrigerator overnight and reheat in a skillet until hot.

How to Butterfly Shrimp

With a small, sharp knife, cut down the back of the shrimp, cutting about 3/4 through it. If not deveined, remove the vein and then spread the meat until flattened.

Ways to Serve

This shrimp stir-fry works perfectly as either a light entree for two people or an appetizer for a group. Either way, it can be plated to make a great presentation.

For a dinner or lunch entree: Simply slide the shrimp onto a serving platter and sprinkle with coriander, plus an extra fresh chili (if using). Add lemon or lime wedges to the side and serve with rice or a crusty French loaf of bread.

For party service or as an appetizer: Use tongs to pick shrimp out of the pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter with tails up and stick a toothpick into each to make eating them easier. Pour sauce over the platter and sprinkle with fresh coriander. Garnish with lime wedges.

What Is a Good Substitute for Oyster Sauce?

Oyster sauce is a thickened mixture of oyster juices, salt, sugar, cornstarch, and other ingredients. If you can't find oyster sauce, use a combination of equal amounts of soy sauce and hoisin sauce.

Garlic Shrimp Pizza

We make homemade pizzas about twice a month. My pizza dough recipe makes two pizzas and one of them is always this one. This is my kids’ favorite pizza!


  • 1 whole Pizza Dough For One Pizza
  • 6 cloves Garlic, More Or Less To Taste, Minced
  • 3 Tablespoons Olive Oil, Plus A Little Extra
  • 3 Tablespoons Butter
  • 8 ounces, weight Cooked Salad Shrimp
  • 2 teaspoons Cayenne Pepper, More Or Less To Taste
  • 2 cups Grated Mozzarella Or Italian Cheese Blend
  • ¼ cups Parmesan Cheese


Prep time does not include preparation of pizza dough.

Prepare your favorite pizza dough recipe. I use the Basic Pizza Dough recipe from Joy of Cooking, but I used PW’s recipe the last time. Both make two pizzas, which is perfect for our family. This recipe makes one pizza.

Preheat oven to 475 degrees (or according to your pizza dough recipe instructions).

Press pizza dough into your favorite pizza pan (we use a rectangular cookie sheet, giving us a lot of edge—we love the edges). Make sure to leave a ridge around the edge to contain the garlic sauce. Rub lightly with a little olive oil.

While dough is resting, saute minced garlic in the olive oil and butter. Do not overcook the garlic. The goal is to infuse the butter and olive oil with the garlic flavor. After the butter melts, it should only take 2 to 3 minutes.

While garlic is sautéing, rinse and dry thawed shrimp (or defrost quickly according to package directions if you forgot to take the shrimp out ahead of time).

Pour garlic butter sauce onto the pizza crust and ensure that the garlic is evenly distributed all over the crust. I use a pastry brush.

Top with the shrimp, ensuring that it is evenly distributed all over the crust.

Dust with cayenne pepper (the secret ingredient of this pizza) according to taste (a little does go a long way so don’t overdo it).

Top with grated mozzarella or Italian cheeses of choice (I often use up whatever is left in the fridge and a little extra cheese never hurts).

Top with Parmesan cheese (love the nutty flavor that it adds to this pizza).

Bake according to your pizza dough recipe instructions. My recipe takes 12 to 15 minutes. You want the dough completely baked and the top to be bubbly and slightly brown.

How to Make It

Preheat oven to 500°F. Place a pizza stone in oven while it preheats.

Place pizza dough on a lightly floured surface roll into a 14- x 10-inch rectangle. Transfer to parchment paper. Pierce all over with a fork. Transfer dough and parchment to hot pizza stone bake at 500°F until lightly browned, about 5 minutes.

Combine coconut milk and next 6 ingredients (through ginger) in a bowl. Remove crust on parchment from oven. Spread 1/2 cup coconut milk mixture on crust, leaving a 1/2-inch border. Top with chicken, carrots, and cheese. Return pizza on parchment to hot pizza stone in oven bake at 500°F until cheese melts, about 4 minutes. Drizzle with remaining coconut milk mixture top with scallions, sprouts, and cilantro. Cut into 8 pieces.

Watch the video: Why I LOVE fusion pizza. Spicy Thai Krapow Pizza . Marions Kitchen (July 2022).


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