Pin My friend texted me at 4 PM asking what was for dinner, and I realized I had shrimp, store-bought naan, and about twenty minutes before they arrived. Instead of panicking, I grabbed that garlic butter from the back of my fridge and thought, why not turn naan into pizza? The smell of garlic hitting melted butter filled my kitchen so quickly that by the time they walked in, half the work was done and they were already convinced it was intentional genius.
Last summer my partner brought home a box of garlic naan from the Indian market, and I kept finding random uses for it because it was just too good to waste on standard toasts. One evening when I had fresh shrimp and a craving for something that felt both elegant and effortless, everything clicked. We made these for a small gathering, and watching people's faces when they realized it was naan underneath the melted cheese felt like my own little kitchen victory.
Ingredients
- Large shrimp, peeled and deveined (1 lb): The size matters here because smaller shrimp cook unevenly and larger ones give you those satisfying bites that make you feel like you're eating something special.
- Unsalted butter (2 tbsp): This is your flavor base, so don't skip it or substitute with oil, the richness makes the whole dish sing.
- Garlic, minced (3 cloves): Fresh garlic is non-negotiable, the pre-minced kind tastes stale next to fresh cloves, especially when you only need this much.
- Red pepper flakes (1/4 tsp): Optional but if you like heat, add them while the garlic blooms so they infuse into the butter rather than hit your tongue as an afterthought.
- Salt and black pepper (1/4 tsp and 1/8 tsp): Season as you taste because shrimp respond immediately to salt and will tell you what they need.
- Heavy cream (2 tbsp): This transforms the garlicky shrimp pan into a light sauce that clings to everything, don't replace it with milk or it'll break.
- Fresh parsley (1 tbsp): Adds a green brightness at the end, toss it in right before serving so it stays vibrant.
- Store-bought garlic naan (4 pieces): The shortcut that makes this whole thing possible, no shame in using it.
- Shredded mozzarella cheese (1 cup): The melting power you need, low-moisture is better than fresh if you have a choice.
- Grated Parmesan cheese (2 tbsp): Adds a salty depth, optional but it keeps the cheese from becoming one-note.
- Olive oil for brushing: Keeps the naan from drying out under the broiler.
Instructions
- Get your oven ready:
- Turn on the broiler to high and line a baking sheet with parchment paper so cleanup is effortless later. This is your moment to mentally prepare because the cooking moves fast once you start.
- Melt butter and wake up the garlic:
- In a large skillet over medium heat, melt the butter until it's foaming, then add minced garlic and let it sizzle for thirty seconds until the smell hits you and you know it's alive. Don't walk away or you'll catch it browning.
- Cook the shrimp until pink:
- Add your shrimp with the red pepper flakes, salt, and pepper, stirring occasionally for two to three minutes. They'll go from gray to bright pink, and that's your signal they're almost done, pull them off heat right when they look opaque because they keep cooking.
- Build the sauce with cream:
- Pour in the heavy cream and let it bubble for one minute, stirring gently until the sauce tightens up and coats the shrimp. Toss in the parsley and taste it because this is your moment to adjust seasoning.
- Assemble on naan:
- Place your naan on the baking sheet and brush lightly with olive oil so the bottom doesn't dry out. Divide the shrimp and sauce evenly among the four pieces, then scatter mozzarella and Parmesan over the top.
- Broil until bubbly:
- Slide under the broiler for three to five minutes, watching closely because broilers are spicy and unforgiving. You want the cheese golden and bubbling at the edges, not burnt on top.
- Finish and serve:
- Pull out the sheet, scatter fresh basil or parsley if you have it, slice while hot, and serve immediately before anyone has time to overthink it.
Pin There's a moment when you pull these out of the broiler and the mozzarella is still bubbling at the edges while the cheese on top has turned golden, and the whole thing smells like an Italian restaurant collided with an Indian takeout spot. That's when you know you've made something worth making again.
Why Naan Instead of Regular Pizza Dough
Naan is already cooked and seasoned, which means you're not fighting with yeast timers or waiting for dough to rise. It has a natural chew and slight char from the tandoor that regular pizza dough can't replicate, plus the garlic varieties come pre-loaded with flavor so your toppings don't have to do all the heavy lifting. I've made versions with homemade dough and honestly, they never taste as interesting because naan brings its own personality to the party.
The Cream Sauce Moment
When you pour that heavy cream into the pan with the garlic and shrimp, something shifts from just shrimp to a complete dish with actual sauce, which is the difference between eating and feeling satisfied. The cream mellows the garlic slightly while the shrimp juices give it depth, creating something richer than either element alone. This is why I never skip it even though it's just two tablespoons.
Timing and Flexibility
The entire recipe takes thirty minutes from cold pan to sliced pizza on a plate, which makes it perfect for weeknights when you want something that feels special without the stress. You can prep your shrimp and mince your garlic while the oven preheats, then everything happens in one smooth flow. If you need to pause, the shrimp mixture stays fine at room temperature for ten minutes before broiling.
- Swap the shrimp for chicken breast sliced thin or mushrooms if you want to stretch this without the shellfish.
- A squeeze of fresh lemon juice before serving adds brightness that makes people ask for the recipe.
- Pair this with a crisp white wine like Sauvignon Blanc or even a light beer if you want something cold against the richness.
Pin This dish lives in that sweet spot between weeknight dinner and something you'd serve to people you want to impress, which is exactly where the best recipes belong. Make it once and you'll find yourself craving it again within two weeks.
Recipe Q&A
- → Can I use fresh naan instead of store-bought?
Fresh naan works beautifully and adds an authentic touch. If you have access to an Indian market or bakery with freshly made naan, it will provide excellent results. Just ensure the naan is sturdy enough to hold the toppings without becoming soggy during broiling.
- → How do I prevent the naan from getting soggy?
Brush the naan lightly with olive oil before adding toppings to create a barrier. Avoid over-saucing the shrimp mixture and don't overload with cheese. Broiling rather than baking at lower temperatures helps maintain crispiness by quickly melting the cheese without prolonged heat exposure.
- → Can I make these ahead of time?
You can prepare the garlic butter shrimp mixture up to 4 hours in advance and store it refrigerated. Assemble the pizzas just before broiling for best results. If assembled too early, the naan will absorb moisture and lose its satisfying crunch.
- → What other proteins work well with this preparation?
Chicken breast cut into bite-sized pieces substitutes nicely for shrimp. For a vegetarian version, try sautéed mushrooms, spinach, or paneer. Cook times may vary slightly depending on your protein choice, but the garlic butter sauce remains delicious across all variations.
- → Can I freeze these pizzas for later?
Yes, assemble the complete pizzas and freeze them individually on a baking sheet until solid, then transfer to freezer bags. When ready to eat, there's no need to thaw—simply increase broiling time by 2-3 minutes. The cheese may take slightly longer to bubble and brown.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven or toaster oven for 5-7 minutes to restore the crispy texture. Microwaving will make the naan tough and chewy, while the oven method re-crisps the crust and re-melts the cheese beautifully.