Save My neighbor knocked on the door one Tuesday evening with a bag of fresh shrimp from the market, asking if I wanted to experiment with something different for dinner. I had garlic naan in the freezer and mozzarella in the fridge, so we decided to improvise. Within thirty minutes, we'd created these garlic butter shrimp naan pizzas, and honestly, they've become my go-to when I need something impressive but don't have much time. The combination of crispy-edged naan, buttery shrimp, and melted cheese felt like a happy accident that actually worked.
The first time I made this for my family, my eight-year-old declared it "fancy pizza" and asked for seconds before anyone else had finished their first slice. That moment, watching someone you love genuinely excited about something you made, reminded me why cooking matters. It's not just about feeding people—it's about creating those small celebrations at the dinner table.
Ingredients
- Large shrimp, peeled and deveined (1 lb): Quality shrimp makes all the difference here—they cook in minutes and taste naturally sweet when you don't overcook them.
- Unsalted butter (2 tbsp): This is your flavor foundation, so use good butter that tastes like butter.
- Garlic, minced (3 cloves): Fresh garlic is non-negotiable; the moment it hits the butter, your whole kitchen smells like dinner is about to get real.
- Red pepper flakes (1/4 tsp, optional): I started adding these after my partner mentioned the pizzas needed a tiny kick, and now I can't imagine them without it.
- Salt and black pepper (1/4 tsp and 1/8 tsp): These aren't just seasonings—they make the shrimp taste like itself, only better.
- Heavy cream (2 tbsp): This transforms the garlic butter into a silky sauce that clings to every piece of shrimp.
- Fresh parsley, chopped (1 tbsp): The brightness matters more than you'd think; it cuts through the richness.
- Store-bought garlic naan (4 pieces): Don't feel guilty about this shortcut—good naan from the store means you're spending energy on what actually matters.
- Shredded mozzarella cheese (1 cup): Use real mozzarella if you can; pre-shredded works, but whole milk mozzarella melts more beautifully.
- Grated Parmesan cheese (2 tbsp, optional): This adds a salty, nutty depth that makes people ask for the recipe.
- Olive oil: A light brush before broiling prevents the naan from drying out.
- Fresh basil or parsley for garnish: This is the finishing touch that turns dinner into something you actually remember.
Instructions
- Set your oven to broil:
- Line a baking sheet with parchment paper or foil and get your broiler heating while you prep everything else. This takes about two minutes, and starting it early means less waiting around when the food is ready.
- Melt butter and wake up the garlic:
- In a large skillet over medium heat, melt the butter and immediately add your minced garlic, letting it cook for about thirty seconds until it becomes fragrant. You'll know it's right when the kitchen fills with that unmistakable garlic perfume.
- Cook the shrimp until just pink:
- Add the shrimp to the hot butter along with red pepper flakes, salt, and pepper, cooking for two to three minutes until they turn that beautiful coral pink color. Don't walk away—shrimp cook fast, and overcooked shrimp is the one mistake you want to avoid here.
- Create the silky sauce:
- Pour in the heavy cream and stir everything together, cooking for one more minute until the sauce thickens slightly and coats the back of a spoon. Finish with fresh parsley and set aside.
- Prepare your naan canvases:
- Place each piece of garlic naan on the prepared baking sheet and brush lightly with olive oil. This simple step prevents them from getting tough while they broil.
- Build your pizzas:
- Distribute the garlic butter shrimp evenly across each naan, then sprinkle mozzarella and Parmesan over the top. The generous coating of cheese is what makes the edges get crispy and golden.
- Broil until bubbly and gorgeous:
- Put the baking sheet under the broiler for three to five minutes, keeping your eyes on them because broilers are enthusiastic and fast. You're looking for melted, bubbling cheese with light golden edges.
- Finish and serve:
- Remove from the oven, garnish with fresh herbs if you like, slice, and serve immediately while everything is still warm and the cheese is still stretchy.
Save There's something about this dish that turns a regular weeknight into something worth remembering. The shrimp cook in minutes, the cheese bubbles in the oven, and suddenly you've made something that feels like you spent hours planning it.
How to Modify This for Different Proteins
The beauty of these pizzas is that the garlic butter sauce works with almost anything. I've made them with rotisserie chicken (shredded and tossed in the warm sauce), sautéed mushrooms for a vegetarian version, and even crumbled Italian sausage when I wanted something heartier. The cooking time stays about the same, and the result always feels custom-made for whoever's eating it.
The Secret to Not Overcooking Shrimp
I used to cook shrimp until they were pale and rubbery because I was terrified of undercooked seafood. Then a friend told me that shrimp turn opaque and pink almost instantly, and the moment they do, they're done—pull them off the heat immediately. Now I use that moment of pinkness as my signal, and they're always tender and slightly buttery. The cream finishes cooking them gently while it thickens, so there's no risk of them toughening up.
Serving and Pairing Ideas
These pizzas taste best served hot with the cheese still stretchy and the naan still crispy at the edges. A squeeze of lemon juice just before eating brightens everything, and I always pair them with something cold and crisp to drink—a Sauvignon Blanc or even a cold IPA if that's your preference.
- Serve with a simple green salad dressed in lemon vinaigrette to balance the richness.
- Add a squeeze of fresh lemon juice to each pizza right before eating for brightness that cuts through the butter.
- Leftovers reheat beautifully under the broiler for about two minutes, though honestly there usually aren't any.
Save This recipe has become my reliable trick for nights when I need something delicious without the fuss. Make it once, and you'll understand why it's stayed on my regular rotation.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat dry before cooking. This prevents excess water from diluting the garlic butter sauce and ensures proper searing.
- → What can I substitute for heavy cream?
Half-and-half or coconut milk work well. For a lighter version, use whole milk mixed with a teaspoon of cornstarch to help thicken the sauce.
- → How do I prevent the naan from burning under the broiler?
Keep a close watch while broiling—naan can brown quickly. Position the rack in the middle of the oven and check after 2-3 minutes. Move to lower rack if needed.
- → Can I make these ahead of time?
Prepare the garlic butter shrimp in advance and refrigerate. When ready to serve, assemble on naan and broil. The shrimp reheat beautifully under the broiler.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes or under the broiler for 2-3 minutes. Avoid microwaving, which makes the naan soggy and the cheese rubbery.
- → Can I use homemade naan instead?
Absolutely. Homemade naan adds wonderful flavor and texture. Just ensure it's fully cooked before topping and broiling, as raw dough won't cook through under the brief broiling time.