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Naan carries feta, zucchini and cooked shrimp. The generous shrimp quantity may leave extra to serve alongside rather than pile onto small flatbreads.
Ingredients and measurements
- 48 oz Argentine red shrimp, seasoned with salt, pepper, and Italian seasoning
- 4 standard Naan flatbreads
- 1 cup feta cheese
- 4 tablespoons olive oil
- 2 cups thinly sliced zucchini (optional)
- Fresh basil for topping
- Balsamic glaze for topping
Preparation and cooking
- Stage 1
Thaw shrimp fully, peel if needed and pat dry. Season as listed. Air-fry in single-layer batches at 400°F until firm, pearly and opaque, checking early and continuing as needed.
- Stage 2
Brush the four naan with the measured oil and divide feta and thin zucchini slices over them. Use only as much topping as lies in an even layer.
- Stage 3
Add cooked shrimp and air-fry each flatbread at 400°F until the bread is crisp and toppings hot, checking from about five minutes. Serve extra cooked shrimp separately.
- Stage 4
Finish with basil and balsamic glaze, then serve promptly. Batch count and shrimp size determine the total preparation time.
Crowded toppings make it hard to see whether raw shrimp are cooked through. A separate stage makes that check straightforward.
Why cook shrimp first?
No. The archived quantity is generous for four naan. Do not stack excess shrimp into a thick mound.
Must all three pounds fit?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why cook shrimp first?
Crowded toppings make it hard to see whether raw shrimp are cooked through. A separate stage makes that check straightforward.
- Must all three pounds fit?
No. The archived quantity is generous for four naan. Do not stack excess shrimp into a thick mound.