Garlic Butter Shrimp Naan Pizzas (Printable)

Soft naan topped with buttery garlic shrimp and melted mozzarella, broiled until golden and bubbly.

# Ingredient List:

→ 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:

01 - Preheat your broiler to high temperature.
02 - Heat a large skillet over medium heat. Add the 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 place on a baking sheet.
05 - Evenly distribute the garlic butter shrimp over each naan. Drizzle any remaining garlic butter from the pan over the shrimp.
06 - Sprinkle mozzarella and Parmesan cheese evenly over the shrimp.
07 - Broil for 2 to 4 minutes, watching closely, until cheese is melted and bubbly and edges of naan are golden.
08 - Remove from oven, garnish with extra parsley if desired, slice, and serve immediately.

# Expert Tips:

01 -
  • It bridges that gap between elegant enough for guests and fast enough for a Wednesday night when you're exhausted.
  • The garlic butter creates this incredible richness that makes people think you spent hours, when really you just got lucky with timing.
02 -
  • Watch your broiler like you're babysitting, because every oven broils differently and three minutes in one kitchen is burning in another.
  • Don't skip seasoning the shrimp itself, because the salt and pepper that goes on the pan matters just as much as anything else you'll add.
03 -
  • If your shrimp are frozen, thaw them completely and pat them dry with paper towels before cooking, because any excess moisture will keep them from browning properly and they'll steam instead of sauté.
  • The naan brush trick matters more than you'd think, because broilers are aggressive and a light coat of oil protects the bread from drying out while it toasts.
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