Garlic Butter Shrimp Naan Pizzas (Print)

Soft garlic naan topped with buttery shrimp and melted mozzarella, broiled to golden perfection in just 25 minutes.

# Components:

→ 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

# Directions:

01 - Set your broiler to high temperature.
02 - Heat a 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 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 arrange on a baking sheet.
05 - Distribute cooked garlic butter shrimp evenly over each naan bread. Drizzle any remaining garlic butter from the pan over the shrimp.
06 - Sprinkle mozzarella and Parmesan cheese evenly over the shrimp.
07 - Broil for 2 to 4 minutes, monitoring closely, until cheese is melted and bubbly with golden naan edges.
08 - Remove from oven and garnish with additional parsley if desired. Slice and serve immediately.

# Chef Secrets:

01 -
  • It tastes like you've been cooking for hours when you've really spent less time on this than you would waiting for delivery.
  • The garlic butter mingles with melted cheese in a way that makes plain naan feel like the best decision you've made all week.
  • Your kitchen smells incredible and everyone thinks you're secretly a fancy cook.
02 -
  • The broiler moves faster than you expect, so set a timer and actually stand there instead of assuming you have five minutes of buffer time.
  • Pre-shredded cheese has additives that prevent it from getting as creamy and melty as freshly shredded, which I learned after one disappointing batch.
03 -
  • Buy shrimp that's already peeled and deveined if it's in your budget, because those fifteen minutes you save matter when you're cooking after work.
  • Keep a close eye on the broiler the first time you make this so you know your oven's personality, because some broilers are aggressive and others are lazy.
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