Save My neighbor knocked on my door one Tuesday evening asking if I wanted to grab dinner, but I was staring at a pound of shrimp and half a pack of naan in my fridge, suddenly inspired. Twenty minutes later, we were eating crispy-edged garlic butter shrimp pizzas straight from the broiler, and she asked for the recipe before finishing her first slice. It's become my go-to when I want something that tastes impressive but doesn't demand hours in the kitchen.
Last summer I made these for my sister's book club gathering, and what started as a casual appetizer idea turned into people circling back for seconds before the actual dinner arrived. Someone joked that I'd basically created the perfect gateway food between Indian and Italian cuisine, and honestly, watching everyone simultaneously bite into their first piece and close their eyes a little—that's when I knew this recipe had staying power.
Ingredients
- Large shrimp (1 lb, peeled and deveined): Buy them frozen if fresh aren't available—they thaw quickly and cook even faster, giving you tender, perfectly pink results.
- Unsalted butter (3 tbsp): This is the foundation of your sauce, so don't skip it or substitute with oil; butter browns slightly and creates that luxurious coating that clings to every shrimp.
- Garlic cloves (4, minced): Fresh garlic is non-negotiable here—it blooms into something golden and sweet when it hits the warm butter, building the whole flavor of the dish.
- Fresh lemon juice (1 tbsp): The acid cuts through the richness and keeps the shrimp from tasting heavy; squeeze it fresh if you can.
- Crushed red pepper flakes (1/4 tsp, optional): Add this if you like a gentle heat that lingers rather than attacks, and feel free to adjust based on your comfort level.
- Salt and black pepper (1/4 tsp each): Season your shrimp before they hit the pan so they absorb the flavors rather than just sitting on the surface.
- Fresh parsley (2 tbsp, chopped): This brightens everything at the end and adds a whisper of freshness that balances the richness of the butter and cheese.
- Garlic naan breads (4): Store-bought is completely fine and actually preferred by most people I know; they're already brushed with ghee and have that soft, pillowy texture built in.
- Shredded mozzarella cheese (1 1/2 cups): Use the good stuff if you can—it melts smoother and tastes less like plastic than the pre-shredded versions packed with anti-caking agents.
- Grated Parmesan cheese (2 tbsp): This adds a sharp, salty note that keeps the pizza from tasting one-dimensional; don't skip it in favor of more mozzarella.
- Olive oil (1 tbsp, for brushing): Just a light brush on the naan before assembly prevents it from drying out under the broiler and helps the edges toast.
Instructions
- Get your broiler ready:
- Turn it on to high and let it sit there warming while you prep everything else; a hot broiler is the only way to get that golden, bubbly cheese finish without overcooking the naan underneath.
- Start your garlic butter base:
- Melt butter in a large skillet over medium heat, then add your minced garlic and listen for that quiet sizzle—you want it fragrant and barely golden, not brown and bitter, which happens faster than you'd think.
- Cook the shrimp quickly:
- Toss in your seasoned shrimp and watch them transform from gray to pink in about two minutes per side; they'll keep cooking a bit more under the broiler, so pull them when they're just barely opaque in the thickest part. Finish with lemon juice and parsley, then set aside.
- Prepare your naan canvas:
- Brush each piece of naan lightly with olive oil and arrange them on a baking sheet in a single layer, spacing them so they broil evenly.
- Build your pizzas with care:
- Distribute the garlic butter shrimp evenly across each naan, then drizzle any remaining golden butter from the pan over top—this is liquid gold and shouldn't be wasted.
- Add your cheese blanket:
- Mix your mozzarella and Parmesan together and sprinkle generously over the shrimp, making sure you cover most of the surface so every bite has that melted, stretchy quality.
- Broil until golden:
- Pop the baking sheet under the broiler and watch it like a hawk for two to four minutes; the cheese should bubble at the edges and the naan should turn golden brown, not charred. Set a timer and stay nearby because broilers are unpredictable and just a minute too long can turn your masterpiece into charcoal.
- Rest and serve immediately:
- Let them cool for just one minute so you don't burn your mouth, scatter extra parsley on top if you like, slice, and serve while everything is still warm and the cheese has that perfect stretchy quality.
Save There's something almost magical about the moment you pull these from the broiler—the cheese bubbling at the edges, the garlic butter glistening on top, the naan toasted just enough that it's still soft inside but has structure. It's one of those dishes that somehow tastes like you spent hours on it when you're really just playing with good ingredients and fire.
Why This Combination Works
Naan is naturally soft and a bit oily, which means it stands up beautifully to the moisture from the shrimp and sauce without getting soggy like regular bread would. The garlic butter creates a sauce without being heavy, and the cheese melts into all those little air pockets in the naan. What you end up with is something that tastes sophisticated but feels completely unpretentious, like you discovered a secret menu item at a restaurant you love.
Flavor Builds and Balance
The beauty of this recipe is in how each component plays its part without fighting for attention. The shrimp gets kissed with heat and garlic, the lemon juice keeps things bright, and the cheese adds richness and depth. If you add the optional red pepper flakes, they don't scream—they just whisper a gentle warmth that makes you want another bite to figure out where it came from.
Shortcuts and Customizations
Life happens, and this recipe is forgiving enough to bend with your circumstances or preferences. You can swap the naan for flatbread, pita, or even thin slices of focaccia if that's what you have on hand. Add a handful of baby spinach right before broiling, or scatter some thinly sliced cherry tomatoes for color and acidity. The core magic—garlic butter, shrimp, melted cheese, high heat—stays the same and always delivers.
- If you're making this for guests, prep the shrimp ahead and keep it covered in the fridge until you're ready to assemble and broil.
- A crisp white wine or light beer pairs naturally with the garlic and shrimp, cutting through the richness without competing.
- Leftovers can be reheated gently under the broiler for about a minute, though honestly these are best eaten fresh and warm.
Save This is the kind of recipe that makes you feel like you're showing off while actually being kind to your schedule and your sanity. It's become one of those dishes I make when I want to feel like a capable cook without the stress, and somehow it always impresses the people I'm feeding.
Recipe FAQs
- → Can I use frozen shrimp for these naan pizzas?
Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before cooking to prevent excess moisture from making the naan soggy. The garlic butter sauce will add plenty of flavor regardless.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes to restore crispiness. The microwave will make the naan chewy and the cheese rubbery, so avoid that method if possible.
- → Can I make these spicy?
Absolutely. Increase the red pepper flakes to 1/2 teaspoon, or add a drizzle of sriracha over the shrimp before broiling. You could also use pepper jack cheese instead of mozzarella.
- → What other toppings work well with this combination?
Sliced cherry tomatoes, baby spinach, or diced red peppers add color and nutrition. A dollop of basil pesto after broiling creates a fresh finish. Caramelized onions also complement the garlic shrimp beautifully.
- → Can I prepare these ahead of time?
You can cook the shrimp up to 4 hours ahead and refrigerate. Assemble the naan pizzas just before broiling for best results. Pre-assembled ones will become soggy if left too long.
- → What beverages pair well with these naan pizzas?
A crisp Sauvignon Blanc cuts through the rich garlic butter, while a light lager refreshes the palate. For non-alcoholic options, try sparkling water with lemon or a mango lassi to complement the Indian flavors.