Garlic Butter Shrimp Naan Pizzas (Printable)

Golden naan topped with garlicky shrimp and melted mozzarella, broiled to bubbly perfection in just 25 minutes.

# What You'll Need:

→ Garlic Butter Shrimp

01 - 1 lb 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 It:

01 - Set broiler to high temperature.
02 - Heat a large skillet over medium heat. Add 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 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 arrange on a baking sheet.
05 - Distribute garlic butter shrimp evenly over each naan bread. Drizzle any remaining garlic butter from the skillet over the shrimp.
06 - Sprinkle mozzarella and Parmesan cheese evenly over the shrimp layer.
07 - Broil for 2 to 4 minutes, monitoring closely, until cheese is melted and bubbly with golden naan edges.
08 - Remove from oven and garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It is incredibly fast, going from prep to table in just 25 minutes.
  • The combination of garlic butter and melted mozzarella creates a rich, savory profile.
  • It is a versatile meal that works as either a main dish or a shared appetizer.
02 -
  • Drizzle all of the leftover garlic butter from the skillet onto the naan before adding cheese to maximize flavor.
  • Garnish with fresh parsley right before serving for a pop of freshness and color.
  • If you prefer a spicier kick, increase the crushed red pepper flakes to 1/2 teaspoon.
Return