Cilantro Lime Shrimp Manakish
A vibrant fusion flatbread featuring a garlicky cilantro-lime topping studded with tender shrimp. The dough is soft and pillowy, baked until golden, then topped with bright herbs and succulent seafood. Serve warm with a squeeze of fresh lime.
- Prep
- 30 min
- Cook
- 35 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 35 min
- Makes
- 4 manakish (serves 4 as a main or 8 as an appetizer)
Steps
Before you start
- Preheat oven to 475°F (245°C) 15 minutes before baking
- Pat shrimp dry with paper towels so they brown properly
- Have all herbs measured and minced before you begin assembly
- Use warm water (around 110°F/43°C) to activate the yeast
Mix the dough
- In a large bowl, combine 3 cups (360 g) flour, 2 teaspoons (7 g) yeast, and 1.5 teaspoons (9 g) salt.
- Pour in 1 cup (240 ml) warm water and 2 tablespoons (30 ml) olive oil.
- Mix with a wooden spoon or your hands until a shaggy dough forms.
- The dough should come together but may be slightly sticky.
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Ready when: Shaggy dough that comes together
Tip: Don't overmix—just bring the ingredients together. Overworking develops too much gluten for a tender flatbread.
First rise
- Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 1 hour, or until it has nearly doubled in size and feels airy.
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Ready when: Dough nearly doubled and feels puffy
Tip: If your kitchen is cool, rise in a turned-off oven with the light on for consistent warmth.
Prepare the topping
- While the dough rises, prepare the topping.
- In a small bowl, combine 4 minced garlic cloves, 1 cup (24 g) chopped cilantro, zest and juice of 2 limes (about 3 tablespoons / 45 ml juice), 3 tablespoons (45 ml) olive oil, ¼ teaspoon (0.5 g) red pepper flakes if using, and a generous grinding of black pepper.
- Stir to combine.
- Pat the 1 pound (450 g) shrimp dry with paper towels.
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Ready when: Mixture is fragrant and well combined
Tip: Drying the shrimp ensures they will sear and brown rather than steam when baked.
Shape the dough
- Turn the risen dough onto a lightly floured surface and gently press it out into a 9×13-inch (23×33 cm) rectangle, about ½ inch (1.25 cm) thick.
- Transfer to a parchment-lined 9×13-inch (23×33 cm) baking sheet.
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Ready when: Dough is shaped to fit the baking sheet
Tip: Use parchment paper so the bread doesn't stick and you can easily slide it onto a serving platter.
Second riseOven 475°F / 245°C
- Cover loosely with a towel and let the dough rest for 30 minutes.
- It should puff slightly and feel soft to the touch.
- Meanwhile, preheat your oven to 475°F (245°C).
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Ready when: Dough is soft and puffy
Tip: Start preheating the oven when you shape the dough so it's hot and ready when you top the bread.
Top with shrimp and cilantro
- Spread the garlic-cilantro-lime mixture evenly over the dough, leaving a ½-inch (1.25 cm) border.
- Arrange the patted-dry shrimp in a single layer over the topping, spacing them so each piece will get direct heat.
- Drizzle any remaining oil from the topping mixture over the shrimp.
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Ready when: All ingredients are evenly distributed
Tip: Don't crowd the shrimp—they need a little space so they brown instead of steam.
BakeOven 475°F / 245°C
- Bake at 475°F (245°C) for 18–22 minutes, until the bread is golden brown at the edges and center, and the shrimp are opaque and cooked through (internal temperature of 145°F / 63°C).
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Ready when: Bread is deep golden brown, shrimp are opaque and pink, no translucent centers
Tip: Check the shrimp at 18 minutes—they cook fast and will become tough if overcooked.
Finish and serve
- Remove from the oven and let cool for 2–3 minutes.
- Sprinkle with sea salt and a final squeeze of fresh lime juice if desired.
- Slice and serve warm.
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Ready when: Bread has cooled enough to slice cleanly
Tip: A fresh squeeze of lime right before serving brightens all the flavors.
Good to know
Tips
- Shrimp releases water as it cooks, so patting it dry and spacing it apart prevents the bread from becoming soggy. If the shrimp releases liquid during baking, the bread will still be delicious but softer.
- For a crispier bottom crust, place the baking sheet on the lowest oven rack and rotate it halfway through baking.
- Make the cilantro mixture no more than 30 minutes ahead so the garlic doesn't become too sharp and the lime juice stays bright.
- If you prefer a thinner, crispier bread, divide the dough into 2 portions and shape into two 9×13-inch rectangles on separate baking sheets, reducing the baking time to 14–16 minutes.
Make ahead
You can make and freeze the dough after the first rise (wrap tightly in plastic wrap) for up to 3 months. Thaw overnight in the fridge, then shape and proceed with the second rise and toppings. Do not assemble with shrimp ahead of time; add shrimp just before baking.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes until warm through. Do not microwave, as it will make the bread rubbery. Best served fresh and warm.
Substitutions
- large shrimp, peeled and deveined → Bay scallops or white fish such as halibut, cut into bite-sized pieces. Use the same weight. Scallops and white fish cook similarly to shrimp; check doneness at 16–18 minutes.
- fresh cilantro, packed → Fresh parsley or basil. Use the same volume. Parsley is milder; basil adds an Italian note. Add fresh herbs just before assembly so they don't blacken.
- lime → Lemon zest and juice. Use the same amounts. Lemon provides a slightly sharper acidity; reduce the juice slightly if very tart.
- red pepper flakes → Fresh jalapeño, minced. Use 1 small jalapeño. Add to the cilantro mixture for a fresher, grassy heat instead of dried spice heat.
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