Winter citrus fruits just sparkle, don’t they? A couple years ago, in January, I visited some good friends in Phoenix. It seriously was the best decision of my life! My plane got cancelled due to weather a couple times, but I finally made it and landed in what felt like heaven. My goodness, the sun- how it shined that January. Such a stark contrast to what was one of the worst documented winters in my hometown. We hiked, we walked, we grilled flatbread pizzas outside, we drank wine, all in perfect weather.
In the early mornings, because I was up earlier than everyone due to the time change, I’d walk through the sleepy little neighborhood, and soon enough realized that most of the houses’ backyards were filled with citrus trees that would hang way down over the fences in the alleys, just begging to be picked. I started carrying bags with me on those walks, filling them with huge grapefruits, blood oranges, lemons, and tangelos. I’d bring them back, juice ‘em, and that was how we started the day. It was heavenly.
When I left, I stuffed as many grapefruit as I could into my duffel bag to take back home. It made the space around me in the plane smell fabulous. I’m sure the flight attendants were used to people doing that every winter. I just couldn’t help myself. Those grapefruits tasted better than any I’ve ever had, since. But maybe it was because of the sunny memories with friends and the fact that they were free, picked in an alley!
Either way, this flatbread recipe shines with in-season citrus segments and lots of low-calorie shrimp. A perfect reminder that food eaten seasonally tastes the best. Enjoy!
-Amy at Flatout
Citrus Thai Shrimp Wrap
- 1 Flatout flatbread, Light Original
- 4 ounces baby shrimp, cooked
- 1/2 lime, juiced
- 2 teaspoons olive oil
- 1/4 cup mixed grapefruit and orange segments
- 1/2 cup napa cabbage, finely shredded
- 2-3 red onion slices
- 1 tablespoon fish sauce (nam pla)
- 1 teaspoon coconut sugar
- 1/4 jalapeño chile, finely chopped
- 5-6 cucumber ribbons (made with a vegetable peeler)
- 3-4 carrot ribbons (made with a vegetable peeler)
- 1 tablespoon roasted salted peanuts, chopped coarsely
- Sprigs of mint, basil, or cilantro
- Salt and freshly ground pepper
Season shrimp with salt and pepper. In a bowl, whisk together fish sauce, red onion, coconut sugar, chili, olive oil, juice from the lime, and then add the citrus, cucumber ribbons, and carrot. Next, add the cabbage and shrimp. To assemble the flatbread wrap, pile the salad onto the flatbread, top with peanuts and herbs. Roll up flatbread beginning at rounded end, and cut in half.