Garlic Butter Shrimp Naan (Print Version)

Succulent shrimp in garlic butter atop soft naan with melted mozzarella and broiled edges.

# 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

# How to Make It:

01 - Preheat broiler to high setting.
02 - Heat 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 baking sheet.
05 - Distribute cooked garlic butter shrimp evenly over each naan bread. Drizzle remaining garlic butter from pan over shrimp.
06 - Sprinkle mozzarella and Parmesan cheese evenly over shrimp layer.
07 - Place under broiler for 2 to 4 minutes, monitoring closely, until cheese is melted and bubbly and naan edges turn golden.
08 - Remove from broiler, garnish with additional parsley if desired, slice, and serve immediately.

# Additional Tips::

01 -
  • It tastes like you spent hours planning when really you grabbed two ingredients from your kitchen and threw them together.
  • The garlic butter makes everything taste restaurant quality without any pretense or fussy technique.
  • You can have dinner on the table before most people finish scrolling through their phone.
02 -
  • Don't overcrowd the shrimp in the pan or they'll steam instead of sauté, and you'll miss out on the caramelization that makes them taste incredible.
  • The broiler is your best friend and your worst enemy simultaneously—those last thirty seconds can be the difference between golden perfection and carbon.
03 -
  • Pat your shrimp dry before cooking so they get a slight golden edge instead of steaming in their own moisture.
  • Keep the oven door cracked open while broiling so you can monitor the cheese without opening it fully and losing all your heat.
Go Back