Garlic Butter Shrimp Naan Pizzas (Print Version)

Crispy naan topped with garlic butter shrimp and melted mozzarella for a quick fusion-inspired meal.

# What You'll Need:

→ Garlic Butter Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 3 tablespoons unsalted butter
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh lemon juice
05 - 1/4 teaspoon crushed red pepper flakes
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 tablespoons chopped fresh parsley

→ Pizzas

09 - 4 garlic naan breads
10 - 1 1/2 cups shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat your broiler to high setting.
02 - Heat a large skillet over medium heat. Add butter and melt completely. Add minced garlic and cook for 1 minute until fragrant.
03 - Add shrimp, salt, black pepper, and red pepper flakes to the skillet. Sauté for 2 to 3 minutes until shrimp turn pink and opaque. Stir in lemon juice and parsley, then remove from heat.
04 - Brush naan breads lightly with olive oil and place on a baking sheet.
05 - Evenly distribute the garlic butter shrimp over each naan bread. Drizzle any remaining garlic butter from the pan over the shrimp.
06 - Sprinkle mozzarella and Parmesan cheese evenly over the shrimp on each naan.
07 - Broil for 2 to 4 minutes, watching closely, until cheese is melted and bubbly and edges of naan are golden brown.
08 - Remove from oven, garnish with extra parsley if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent way longer cooking than you actually did, which is the best kind of kitchen magic.
  • The garlic butter gets under the cheese and into every corner of the naan, so every bite feels intentional and rich.
  • When you're tired but want something that feels special, this comes together in the time it takes to pour a drink.
02 -
  • Don't overcrowd your skillet when you're cooking the shrimp or they'll steam instead of sauté, and steamed shrimp lose their delicate texture and taste rubbery.
  • Pat your shrimp dry before cooking because any extra moisture on the surface will prevent them from developing a slight crust and getting that tender, almost buttery texture that makes this whole thing work.
03 -
  • Mince your garlic right before you cook it because pre-minced garlic loses its punch and you want that fresh, sharp flavor in the butter.
  • If your shrimp are particularly large, cut them in half so they cook evenly and distribute across the naan without creating weird pockets of uncooked spots.
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