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Shrimp Pizza

 Shrimp Pizza
Our home economists lightened Susan LeBrun’s savory pizza to make it a bit healthier. Topped with fresh shrimp and melted cheese, the delicious main dish from the Sulphur, Louisiana cook makes a timely supper with a special touch.
6 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 to 1/2 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1 small onion, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 prebaked 12-inch pizza crust
  • 3/4 cup shredded part-skim mozzarella cheese


  • For white sauce, in a small nonstick saucepan, melt butter. Stir in
  • the flour, mustard, cayenne and salt until smooth; gradually add
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; set aside.
  • In a large nonstick skillet coated with cooking spray, cook onion
  • over medium heat for 2 minutes. Add shrimp; cook and stir 2-3
  • minutes longer. Drain.
  • Place crust on a pizza pan or baking sheet; spread with white sauce.
  • Top with shrimp mixture and cheese. Bake at 425° for 8-12
  • minutes or until shrimp turn pink and cheese is melted. Yield: 6
  • slices.

2 of 2

Shrimp Pizza (continued)

Nutritional Facts: 1 slice equals 317 calories, 9 g fat (3 g saturated fat), 128 mg cholesterol, 633 mg sodium, 34 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.