Garlic Butter Shrimp Naan Pizzas (Printable version)

Soft naan bread topped with garlic butter shrimp and melted mozzarella, broiled to golden perfection.

# Needed ingredients:

→ Garlic Butter Shrimp

01 - 1 pound 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 heat.
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. Remove from heat.
04 - Brush naan breads lightly with olive oil and arrange 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 layer.
07 - Broil for 2 to 4 minutes, watching closely, until cheese is melted and bubbly and naan edges are golden brown.
08 - Remove from oven and garnish with additional parsley if desired. Slice and serve immediately.

# Expert advice:

01 -
  • It comes together in under 25 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The garlic butter pools on the warm naan and soaks into every bite, creating something that feels both fancy and comforting.
  • Broiling the whole thing gives you crispy edges and melted cheese in minutes, no fussing required.
02 -
  • Don't walk away from the broiler—it's not like the regular oven, and the difference between perfectly golden and overdone happens in about ninety seconds.
  • If your shrimp are very large, cut them in half before cooking so they cook evenly and are easier to eat on the naan without slipping around.
  • Room temperature shrimp cook faster and more evenly than cold ones straight from the fridge, so take them out five minutes before you start cooking.
03 -
  • Buy your shrimp the day you're cooking them, and if that's not possible, thaw them in the fridge overnight rather than at room temperature—they'll stay firmer and cook more evenly.
  • Don't waste the pan that the shrimp cooked in; all that golden, garlicky butter that pools at the bottom is the secret ingredient that elevates this from good to unforgettable.
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