Shrimp Naan Pizzas with Thai Coconut Arugula Pesto

Name: Shrimp Naan Pizzas with Thai Coconut Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Arugula; 3 cloves Garlic; 1 piece (1-inch Size) Fresh Ginger, Peeled And Chopped; 1 Tablespoon Green Curry Paste; 8 Tablespoons Coconut Milk; 1 teaspoon Sugar; 1 Tablespoon Extra Virgin Olive Oil; 1/2 pounds Shrimp, Peeled And Deveined; 1 pinch Coarse Salt And Freshly Ground Pepper; 2 whole Garlic Naans (or Regular); 1/2 cups Thinly Sliced Red And Orange Bell Pepper; 2 Tablespoons Coarse Chopped Cilantro, For Garnish; 1/2 whole Lime, For Spritzing

Servings: persons

4 cups Arugula
3 cloves Garlic
1 piece (1-inch Size) Fresh Ginger, Peeled And Chopped
1 Tablespoon Green Curry Paste
8 Tablespoons Coconut Milk
1 teaspoon Sugar
1 Tablespoon Extra Virgin Olive Oil
1/2 pounds Shrimp, Peeled And Deveined
1 pinch Coarse Salt And Freshly Ground Pepper
2 whole Garlic Naans (or Regular)
1/2 cups Thinly Sliced Red And Orange Bell Pepper
2 Tablespoons Coarse Chopped Cilantro, For Garnish
1/2 whole Lime, For Spritzing

1
Preheat oven to 400 F.
2
In a food processor, combine the arugula, garlic, ginger, curry paste, coconut milk and sugar.
3
Pulse to combine and continue until smooth.
4
Transfer to a small saucepan and keep on a light simmer while you sear the shrimp.
5
Heat the oil in a large skillet over medium-high.
6
Arrange the shrimp in a single layer in the pan and sear for 2 minutes.
7
Flip and sear 1 more minute.
8
Season with a pinch of salt and pepper and remove shrimp from the pan.
9
Spoon the arugula coconut pesto sauce over each naan bread.
10
Top with shrimp and sliced peppers.
11
Place the pizzas on a baking sheet and bake for 10 minutes, or until the the naan is golden brown and slightly crispy.
12
Top with fresh cilantro, spritz with fresh lime juice and devour.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups Arugula, 3 cloves Garlic, 1 piece (1-inch Size) Fresh Ginger, Peeled And Chopped, 1 Tablespoon Green Curry Paste, and more.

Yes, Shrimp Naan Pizzas with Thai Coconut Arugula Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!