Pin My friend texted me at 5 PM asking what was for dinner, and I realized I had shrimp, naan, and about twenty minutes to pull off something impressive. That first time I combined garlic butter shrimp with store-bought naan under the broiler, the whole kitchen filled with this savory aroma that made everyone appear in the doorway before I'd even finished plating. It wasn't fancy or overthought—just good instincts and ingredients that belonged together, which somehow made it even better than if I'd planned it out.
I made this for my partner on a random Tuesday when we were both tired and wanted something that felt special without the effort. Watching the cheese bubble under the broiler, listening to that slight sizzle, then cutting into the naan and seeing the shrimp peeking through—that's when I knew this wasn't just a quick dinner fix, it was becoming our thing.
Ingredients
- Large shrimp, peeled and deveined (1 lb): The key is not oversizing them or they'll toughen up in seconds, so medium-large works best and cooks faster under the broiler.
- Unsalted butter (3 tbsp): This is your flavor foundation, so use quality butter and let it get properly foamy before the garlic hits the pan.
- Garlic cloves, minced (4): Don't rush through mincing or use pre-minced; fresh garlic makes an enormous difference in how vibrant the shrimp tastes.
- Fresh lemon juice (1 tbsp): This brightens everything at the last second and keeps the butter from feeling heavy.
- Red pepper flakes (1/4 tsp, optional): A tiny amount adds depth without making it spicy, but leave it out if heat isn't your thing.
- Garlic naan breads (4): Store-bought is fine and honestly preferred because homemade can brown too fast under the broiler, but either works if you watch closely.
- Shredded mozzarella cheese (1 1/2 cups): Use freshly shredded if possible because pre-shredded has anti-caking agents that keep it from melting as smoothly.
- Grated Parmesan cheese (2 tbsp): This adds a salty punch that balances the richness, so don't skip it despite the small amount.
- Olive oil (1 tbsp): Just enough to prevent sticking and help the edges toast, nothing more.
- Fresh parsley (2 tbsp, chopped): Add it after cooking so it stays vibrant and fragrant rather than turning sad and dark.
Instructions
- Get your broiler ready:
- Turn it to high and let it heat for a few minutes while you prep everything else, because you'll want it screaming hot when the pizzas go in.
- Make the garlic butter magic:
- Melt butter in a large skillet over medium heat, then add minced garlic and listen for it to smell absolutely incredible after about a minute—that's your signal it's ready. Don't let it brown or it'll taste bitter.
- Cook the shrimp quickly:
- Add shrimp with salt, pepper, and red pepper flakes, then sauté for 2–3 minutes until they turn from gray to pink and opaque, stirring every few seconds so they cook evenly. The moment they're done, hit them with lemon juice and fresh parsley, then take the pan off heat.
- Prepare the naan base:
- Brush each naan lightly with olive oil and arrange them on your baking sheet in a single layer, spacing them so heat can circulate around the edges.
- Build your pizzas:
- Distribute the cooked garlic butter shrimp evenly across each naan, then drizzle every last drop of that garlic butter from the pan over the top. Don't waste any of it.
- Top with cheese:
- Sprinkle mozzarella and Parmesan generously but evenly so every bite gets a cheese moment, not just the edges.
- Broil until golden:
- Slide everything under the broiler and watch it like a hawk for 2–4 minutes—the cheese should bubble and the naan edges should just start turning golden, not black. Your broiler is probably stronger than you think, so don't step away.
- Finish and serve:
- Pull them out, let them cool for exactly one minute so you don't burn your mouth, then slice and dig in while the cheese is still stretchy and hot.
Pin There's something about serving this straight from the oven, still sizzling slightly, when someone walks through the door hungry—it's the kind of moment that feels a little bit like magic even though you barely worked. That's when I realized this recipe was about more than food; it was about feeling capable of feeding people well without stress.
Why This Works as a Game-Changer
This hits that sweet spot between weeknight feasibility and restaurant-quality taste, which is honestly why it's lived in my regular rotation since that first Tuesday. The naan does the heavy lifting by being flavorful on its own, the shrimp cooks in literal minutes, and the broiler handles everything else while you pour a drink and take a breath.
The Broiler is Your Secret Weapon
Most people underestimate how much work the broiler can do, but it's perfect for this because it melts cheese and toasts the naan edges while keeping the shrimp tender underneath. The high heat also means you're not waiting around, which matters when you're hungry and impatient.
Flexibility Without Losing the Plot
I've thrown spinach under the shrimp, scattered cherry tomatoes on top, even added a thin layer of pesto before the cheese, and every version tastes like it was meant to happen that way. The foundation is strong enough to let you play around while still delivering that garlic butter excellence.
- Spinach or arugula wilts under the heat and adds nutritional value without changing the flavor profile.
- A squeeze of sriracha or hot sauce on the side gives you that extra kick if you want it, but the dish doesn't need it to shine.
- Serve with a crisp white wine or light beer and you've turned a Tuesday night into something that feels intentional.
Pin This recipe taught me that impressive dinners don't require fancy ingredients or hours in the kitchen, just good instincts and paying attention. Make this when you want to prove something to yourself or feed someone you care about without breaking a sweat.
Recipe Q&A
- → Can I use frozen shrimp for this dish?
Absolutely. Thaw frozen shrimp completely and pat them dry before cooking to ensure they sear properly rather than steam in the pan.
- → What's the best way to prevent the naan from burning under the broiler?
Watch closely during the last 2 minutes of broiling, as thin naan edges can char quickly. Position your oven rack in the center rather than top position for gentler heat.
- → Can I make these ahead for meal prep?
Prepare the garlic butter shrimp in advance and store refrigerated for up to 2 days. Assemble and broil just before serving for best texture and flavor.
- → What vegetables work well with this combination?
Thinly sliced bell peppers, red onion, or baby spinach add crunch and nutrition. Add them before broiling so they soften slightly in the heat.
- → Is there a good substitute for naan bread?
Flatbread, pita bread, or even store-bought pizza crust work beautifully. Adjust broiling time since thinner breads cook faster than fluffy naan.