Garlic Butter Shrimp Naan

My neighbor knocked on my door one Tuesday evening with a bag of beautiful large shrimp she'd picked up by accident, and I found myself staring at my pantry wondering what to do with them before they went bad. That's when I spotted a pack of garlic naan tucked behind some other groceries, and suddenly this dish was born—not from a recipe book, but from the wonderful chaos of improvisation. It's become my go-to when I want something that feels fancy but takes barely longer than ordering takeout.

Last month I made these for friends who showed up unannounced with wine, and watching their faces light up when they took the first bite made me realize how much power there is in food that feels both comforting and a little bit elevated. The combination of soft, buttery naan with those tender shrimp swimming in garlic cream somehow makes everyone feel like they're sitting at a restaurant table, not your kitchen counter.

Ingredients

• Large shrimp (1 lb, peeled and deveined): Look for shrimp that smell like the ocean, not ammonia, and don't worry about buying pre-deveined to save yourself time.
• Unsalted butter (2 tbsp): This is your flavor foundation, so don't skimp on quality here.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable; the powder version won't give you that sweet, fragrant warmth you need.
• Red pepper flakes (1/4 tsp, optional): A tiny pinch adds complexity without heat, but leave it out if you prefer pure comfort.
• Salt and black pepper: Season generously at first, then taste and adjust because shrimp absorb flavoring differently than you might expect.
• Heavy cream (2 tbsp): This transforms the garlic butter into a silky sauce that clings to everything beautifully.
• Fresh parsley (1 tbsp, chopped): Adds a bright, fresh finish that cuts through the richness in the best way possible.
• Garlic naan (4 pieces, store-bought): Game changer—no need to make dough from scratch when quality naan is right there waiting.
• Shredded mozzarella cheese (1 cup): Use whole milk mozzarella if you can find it; it melts more evenly under the broiler.
• Grated Parmesan cheese (2 tbsp, optional): A little goes a long way for that nutty, salty bite that makes people ask what's in this.
• Olive oil (for brushing): This prevents the naan edges from drying out and helps everything get golden.
• Fresh basil or parsley (for garnish): A handful scattered at the end feels like a final gift to yourself.

Instructions

Get your oven ready:

Preheat your broiler to high and line a baking sheet with parchment paper or foil so cleanup is painless. This only takes a minute but saves you from scrubbing later.

Wake up the garlic:

In a large skillet over medium heat, melt the butter and add your minced garlic, letting it sizzle for about 30 seconds until the smell fills your kitchen—this is the moment you know you're on the right track. Don't let it brown or it turns bitter.

Cook the shrimp:

Toss in the shrimp with a pinch of red pepper flakes, salt, and black pepper, cooking for just 2-3 minutes until they turn from gray to that gorgeous pink color. Shrimp cook faster than you think, so don't walk away.

Build the sauce:

Pour in the heavy cream and let it bubble gently for about a minute, stirring to combine everything into a silky coating. Remove from heat and fold in the fresh parsley right before you're ready to assemble.

Prep your naan base:

Place each piece of naan on your prepared baking sheet and brush lightly with olive oil on the top side. This prevents them from drying out during broiling.

Layer with love:

Divide the garlic butter shrimp and sauce evenly over each naan, then sprinkle mozzarella and Parmesan cheese over the top. Don't be shy with the cheese, but don't bury the shrimp either.

Broil until golden:

Slide everything under the broiler for 3-5 minutes, watching closely because broilers are honest and fast—the moment the cheese turns bubbly and golden brown, pull them out. If you leave them too long, the naan edges will char.

Finish and serve:

Let them cool for just a minute, then scatter fresh basil or parsley on top, slice if you like, and serve hot. The longer they sit, the soggier they become, so eat right away.

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There's something magical about how a simple combination of pantry staples and five minutes of attention can create a meal that feels like a celebration. My kids asked me to make these three nights in a row last week, which told me everything I needed to know about whether this recipe was worth keeping around.

Why Naan Works Better Than You'd Think

When I first tried using naan as a pizza base instead of dough, I was skeptical—it felt like cheating, honestly. But the garlic flavor baked into the naan is already there working for you, the edges get crispy in the broiler, and the middle stays chewy, giving you this textural contrast that actual pizza dough sometimes doesn't deliver. It's one of those happy accidents in cooking where laziness leads to something unexpectedly brilliant.

The Garlic Butter Shrimp Sauce Magic

The cream transforms what could be a simple garlic butter into something luxurious and coating, so each bite of shrimp carries flavor through to the naan underneath. When you stir in the parsley at the end, you're adding a brightness that keeps everything from feeling too heavy, which is crucial when you're piling cheese on top. This sauce also works beautifully over pasta if you have leftover shrimp and want a different meal tomorrow.

Make It Your Own

The beauty of this recipe is how forgiving it is when you want to switch things up, whether you're avoiding shellfish or just craving something different. I've made these with rotisserie chicken shredded fine, with sautéed mushrooms for my vegetarian friends, and even with a mix of both—everything tastes delicious. The foundation is strong enough to support whatever protein you have on hand.

• A squeeze of fresh lemon juice right before serving adds brightness that makes people ask what the secret ingredient is.
• Try adding a thin layer of pesto or garlic aioli to the naan before topping for extra depth.
• If you have fresh mozzarella, tear it into small pieces and scatter it under the broiler so it gets creamy and soft without becoming a solid sheet.

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This recipe has quietly become one of my most-made dishes because it feels special without requiring special skills or ingredients. It's the kind of food that makes weeknights feel a little less ordinary.

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat them dry before cooking. This ensures proper searing and prevents the garlic butter sauce from becoming watery.

→ What can I substitute for naan bread?

Pita bread, flatbread, or even pizza dough work well. For a gluten-free option, use gluten-free flatbread or cauliflower crusts.

→ How do I prevent the naan from getting soggy?

Brush the naan lightly with olive oil before adding toppings, and avoid overloading with sauce. The quick broiling time helps maintain the bread's texture.

→ Can I make this ahead of time?

Prepare the garlic butter shrimp in advance and refrigerate. When ready to serve, assemble the naan pizzas and broil for the best results.

→ What wine pairs well with these pizzas?

A crisp Sauvignon Blanc or Pinot Grigio complements the buttery shrimp and cuts through the rich cheese. Light red wines like Pinot Noir also work nicely.