Garlic Butter Shrimp Naan Pizzas (Print)

Crispy naan crusts loaded with garlicky shrimp and bubbly cheese for an effortless 30-minute meal.

# Components:

→ Garlic Butter Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 1/4 teaspoon red pepper flakes
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon black pepper
07 - 2 tablespoons heavy cream
08 - 1 tablespoon fresh parsley, chopped

→ Pizzas

09 - 4 pieces store-bought garlic naan
10 - 1 cup shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil for brushing
13 - Fresh basil or parsley for garnish

# Directions:

01 - Preheat oven broiler to high setting and line a baking sheet with parchment paper or foil
02 - In a large skillet over medium heat, melt butter and add minced garlic, cooking for 30 seconds until fragrant
03 - Add shrimp, red pepper flakes, salt, and black pepper to the skillet, cooking for 2-3 minutes until shrimp turn pink
04 - Stir in heavy cream and cook for 1 minute until slightly thickened, then remove from heat and toss with chopped parsley
05 - Place garlic naan on prepared baking sheet and lightly brush each piece with olive oil
06 - Distribute shrimp and garlic butter sauce evenly over each naan, then sprinkle mozzarella and Parmesan cheese
07 - Broil for 3-5 minutes, watching closely, until cheese is bubbly and golden brown
08 - Garnish with fresh basil or parsley if desired, slice, and serve immediately while hot

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent fifteen minutes, which is the kind of kitchen magic that keeps people coming back.
  • Naan does the heavy lifting so you skip the dough drama and jump straight to the delicious part.
  • Shrimp cooks so fast that even if you're distracted, you won't ruin it.
02 -
  • Shrimp is forgiving but only to a point, so stay in the kitchen while it cooks, the difference between perfect and rubbery is literally one minute.
  • The broiler is a powerful tool that can go from beautifully golden to charred in seconds, keep your eyes on it instead of checking your phone.
03 -
  • Buy your shrimp from the seafood counter and ask them to peel and devein so you're only paying for what you eat and saving yourself thirty minutes of tedious work.
  • If your naan is cold, it won't cook evenly under the broiler, so pull it out of the fridge a few minutes early or it'll stay doughy in spots.
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