Garlic Butter Shrimp Naan Pizzas (Printer-Friendly)

Crispy naan crusts topped with garlicky shrimp in creamy butter sauce and melted mozzarella cheese. Ready in 30 minutes.

# What You'll Need:

→ Garlic Butter Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp unsalted butter
03 - 3 cloves garlic, minced
04 - 1/4 tsp red pepper flakes
05 - 1/4 tsp salt
06 - 1/8 tsp black pepper
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh parsley, chopped

→ Pizzas

09 - 4 pieces store-bought garlic naan
10 - 1 cup shredded mozzarella cheese
11 - 2 tbsp grated Parmesan cheese
12 - Olive oil for brushing
13 - Fresh basil or parsley for garnish

# Method:

01 - Preheat oven broiler to high and line a baking sheet with parchment paper or foil.
02 - In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add shrimp, red pepper flakes, salt, and black pepper to the skillet. Cook for 2-3 minutes until shrimp turn pink.
04 - Stir in heavy cream and cook for 1 minute until slightly thickened. Remove from heat and toss with chopped parsley.
05 - Place garlic naan on prepared baking sheet and lightly brush with olive oil.
06 - Evenly distribute shrimp and garlic butter sauce over each naan. Sprinkle with mozzarella and Parmesan cheese.
07 - Broil pizzas for 3-5 minutes, watching closely, until cheese is bubbly and golden.
08 - Garnish with fresh basil or parsley if desired. Slice and serve hot.

# Expert Suggestions:

01 -
  • Dinner is ready in 30 minutes flat, which means you can actually relax instead of stress.
  • Garlic butter shrimp on naan hits differently than regular pizza—it's indulgent but feels lighter somehow.
  • Impressing people becomes effortless when they bite into something this elegant yet obviously homemade.
02 -
  • Don't walk away during broiling—ovens vary wildly, and your beautiful pizzas can go from perfect to charred in the time it takes to check your phone.
  • Pat your shrimp dry before cooking; moisture on the surface prevents them from developing a nice texture and causes the butter sauce to splatter.
  • Heavy cream is non-negotiable here—water or milk creates a thin, sad sauce that slides right off the naan instead of clinging beautifully.
03 -
  • Buy pre-peeled and deveined shrimp if they're available—it sounds lazy, but it cuts prep time significantly and lets you focus on the sauce where the real magic happens.
  • Room-temperature shrimp cook more evenly than cold ones straight from the fridge, so pull them out 5 minutes before you start cooking.
  • If you don't have heavy cream, a splash of sour cream mixed with a little milk works in a pinch, though the sauce won't be quite as silky.
Return