Pin My friend texted me on a Tuesday evening asking what I was making for dinner, and I had nothing. I opened the fridge to find shrimp, butter, and garlic staring back at me like they were waiting for permission to become something special. Twenty minutes later, we were biting into crispy-edged naan pizzas that tasted like we'd ordered from some fancy fusion place, except we hadn't left the kitchen. The magic was in how quickly everything came together, and how the garlic butter soaked into every crevice of the bread.
I made this for a dinner party once when I was feeling nervous about hosting, and watching people close their eyes after the first bite—that moment when they tasted the combination of buttery shrimp and melted cheese on warm naan—I realized I didn't need to stress. The dish speaks for itself, and it becomes a conversation starter without trying to be.
Ingredients
- Large shrimp, peeled and deveined (1 lb): Look for wild-caught if you can; they have better flavor and texture than farmed shrimp, and they cook faster without becoming tough.
- Unsalted butter (3 tbsp): Unsalted gives you control over the salt level, and the butter becomes a sauce that clings to every bite.
- Garlic cloves, minced (4): Fresh is non-negotiable here—jarred garlic tastes metallic by comparison, and you'll taste it.
- Fresh lemon juice (1 tbsp): The acid brightens everything and keeps the shrimp from tasting heavy.
- Crushed red pepper flakes (1/4 tsp, optional): A whisper of heat adds complexity without overpowering the dish.
- Salt and black pepper (1/4 tsp each): Season generously because the butter will mellow the flavors as it cooks.
- Fresh parsley, chopped (2 tbsp): This isn't just garnish; it adds a fresh, slightly peppery note that rounds out the richness.
- Garlic naan breads (4): Store-bought works perfectly fine, and honestly, it's the secret to keeping this under 25 minutes.
- Shredded mozzarella cheese (1 1/2 cups): Low-moisture mozzarella melts evenly and doesn't release excess water that makes the naan soggy.
- Grated Parmesan cheese (2 tbsp): This adds a salty, nutty depth that makes people ask what the secret ingredient is.
- Olive oil (1 tbsp): Just enough to prevent the naan from drying out under the broiler's intense heat.
Instructions
- Get your broiler ready:
- Preheat to high and position the rack so your naan will be about 4 to 5 inches from the heat source. This distance matters because you want the cheese to bubble before the naan burns.
- Create the garlic butter base:
- Melt butter over medium heat, then add minced garlic and let it soften for exactly 1 minute—any longer and it'll brown and taste bitter. The smell at this moment should make your kitchen smell like a restaurant.
- Cook the shrimp until pink:
- Add shrimp with salt, pepper, and red pepper flakes if using, and cook for 2 to 3 minutes until they turn from gray to pink and feel firm when you press them. Stir in lemon juice and parsley at the end, then take the pan off heat immediately so the residual warmth doesn't overcook them.
- Prepare the naan base:
- Brush each naan lightly with olive oil and arrange them on a baking sheet—this prevents them from drying out and gives them a subtle golden finish.
- Build your pizzas:
- Distribute the garlic butter shrimp evenly across each naan, then drizzle any remaining garlic butter from the pan over top so every bite gets that richness.
- Top with cheese:
- Sprinkle mozzarella first, then Parmesan on top—the Parmesan placement matters because it gets crispy edges under the broiler while the mozzarella melts underneath.
- Broil until golden:
- Watch constantly for 2 to 4 minutes until the cheese bubbles and the naan edges turn golden. Set a timer and don't walk away—broilers are fast, and the difference between perfect and burnt happens in 30 seconds.
- Finish and serve:
- Let cool for exactly 1 minute so you don't burn your mouth, garnish with extra parsley if you want, slice while warm, and serve immediately while everything is still steaming.
Pin There's something about serving food on naan that makes people feel special without you having to explain yourself. The soft bread, the juicy shrimp, the way the melted cheese pools in the warm indentations—it becomes a dish people ask for again, the kind where you can't take credit because it seems too easy.
Why Garlic Butter Matters Here
Garlic butter is doing three things at once: it's a cooking medium for the shrimp, a flavor base that infuses the bread, and a sauce that ties everything together. The emulsion of butter and garlic creates something richer than either ingredient alone, and when it drips into the naan during broiling, it's what transforms this from a quick dinner into something that tastes thoughtful. I learned this the hard way by once using oil instead, and the result felt flat and one-dimensional.
Timing Is Everything
The beauty of this recipe is that each component takes exactly as long as it should, and they all come together at the same moment. Your shrimp cooks while the naan sits ready, the broiler reaches temperature while you're finishing the cooking, and everything hits the oven at the same time. This isn't luck; it's built into the timing, so if you follow the steps in order, you'll never find yourself standing around waiting or rushing to catch up.
Make It Your Own
Once you understand how this works, you can build variations that match what's in your fridge and what you're in the mood for. I've made it with spinach tucked under the shrimp, with sliced cherry tomatoes for brightness, and once with caramelized onions because I had them open anyway. The structure stays the same: garlic butter shrimp, naan base, cheese, broil until golden.
- Add baby spinach or arugula right before broiling for a green element that wilts from the heat.
- Layer thin slices of red onion under the shrimp for a sharp, fresh contrast.
- Use a mix of mozzarella and feta cheese if you want a tangier finish that feels more Mediterranean.
Pin This is the kind of recipe that lives in the space between weeknight dinner and company-is-coming meal, which makes it invaluable. It's forgiving enough to feel relaxed about, impressive enough to make people happy, and fast enough that you're not stressed the whole time you're cooking.
Recipe Q&A
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly for this dish. Thaw them completely by placing in the refrigerator overnight or running under cold water. Pat them thoroughly dry before cooking to prevent excess moisture from making the naan soggy.
- → What can I substitute for naan bread?
Flatbread, pita bread, or even store-bought pizza crusts make excellent alternatives. Just ensure whatever you choose is sturdy enough to hold the toppings without becoming too soft or breaking apart.
- → How do I prevent the naan from burning under the broiler?
Watch closely during the last 2 minutes of broiling as broilers vary in intensity. Place the rack in the middle position rather than top, and rotate the baking sheet halfway through for even browning.
- → Can I add vegetables to these pizzas?
Absolutely. Sliced cherry tomatoes, baby spinach, bell peppers, or red onions pair beautifully with the garlic butter shrimp. Add them before broiling so they cook alongside the cheese.
- → How should I store leftovers?
Store individual pieces in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes the naan chewy.
- → Can I make these ahead of time?
You can prepare the garlic butter shrimp up to 4 hours ahead and store them refrigerated. Assemble the pizzas just before broiling for the best texture and flavor.