Buffalo Shrimp & Elote Flatbread

Menu Part


9 Each Spicy Buffalo Tail-Off Shrimp 42/58 ct. (Item# 057560)
1 Each Flat Bread
1 Each Sweet Corn, Roasted, Cut Off Cob
1/4 Cup Sour Cream
1/8 Cup Mayonnaise
1/2 Each Lime, Fresh, Zest
1 Each Garlic
To Taste Cayenne Pepper
To Taste Salt
2 Ounces Pepperjack Cheese, Shredded
2 Ounces Cotija Cheese, Crumbled
2 Sprigs Cilantro, Fresh, Chopped
1 Each Lime, Fresh, Wedge


  1. Prepare the Buffalo Breaded Shrimp according to package instructions to 165°F internal temperature.
  2. Combine the sour cream, mayo, lime zest, garlic, cayenne, salt and pepper and mix.
  3. Spread the 3/4th sour cream mixture on the flat bread. Sprinkle with Pepperjack and cotija cheeses.
  4. Sprinkle with corn and bake in a 450°F oven till cheeses are melted.
  5. Arrange the Buffalo Shrimp and sprinkle with chopped cilantro and drizzle the remainder of sauce.

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