Garlic Butter Shrimp Naan Pizzas (Printer-Friendly)

Crispy naan topped with garlic butter shrimp, melted mozzarella, and parmesan. Ready in 25 minutes for an easy weeknight dinner.

# What You'll Need:

→ 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 - 1.5 cups shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon olive oil

# Method:

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

# Expert Suggestions:

01 -
  • Ready in 25 minutes, so it feels fancy but won't keep you cooking past dinner time.
  • The shrimp stays buttery and tender while the naan gets crispy at the edges, giving you multiple textures in every bite.
  • Easily customizable—add vegetables or swap the bread depending on what's in your fridge.
02 -
  • Don't walk away from the broiler—it goes from perfect to burnt in about 10 seconds, and I learned this the hard way with a batch of charcoal naan.
  • If your shrimp are frozen, thaw them completely and pat them dry before cooking so they sear properly instead of steaming in their own moisture.
  • The naan bread is your base, so choose one that's fresh and soft; old, stale naan will ruin the whole experience no matter how good the toppings are.
03 -
  • Pat your shrimp completely dry before cooking—this small step makes them sear properly instead of releasing water and steaming.
  • Have all your ingredients prepped and ready before you start cooking because everything moves fast once the butter hits the pan.
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