Garlic Butter Shrimp Naan Pizzas (Printable)

Crispy naan bases topped with garlic butter shrimp, mozzarella, and fresh herbs. A quick 30-minute fusion dish perfect for busy weeknights.

# What You'll Need:

→ 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

# How to Make It:

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 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 fresh parsley.
05 - Place garlic naan on prepared baking sheet and lightly brush each piece with olive oil.
06 - Evenly distribute garlic butter shrimp mixture over each naan, then sprinkle mozzarella and Parmesan cheese over the top.
07 - Broil pizzas for 3-5 minutes, monitoring closely, until cheese is bubbly and golden brown.
08 - Remove from broiler, garnish with fresh basil or parsley if desired, slice into portions, and serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can make this on Tuesday night without the stress of complicated techniques.
  • The garlic butter sauce does all the heavy lifting—it's luxurious enough to impress but simple enough that nothing can go wrong.
  • Naan gives you that tender, slightly charred edge you'd normally need a wood-fired oven to achieve.
02 -
  • Overcrowded shrimp in the pan means they steam instead of sear; work in batches if you have more than a pound, even though it seems unnecessary.
  • The broiler is unforgiving—those five minutes goes to six in the blink of an eye, so set a timer and stay in the kitchen instead of wandering off to check your phone.
03 -
  • Pat shrimp completely dry with paper towels before cooking—moisture is the enemy of that perfect sear, and it takes thirty seconds but changes everything.
  • Brush your naan with olive oil from the oil bottle, not your fingers; you'll use far less and spread it more evenly, preventing soggy spots.
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