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Pesto Shrimp Naan
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Pesto Shrimp Naan

Pesto Shrimp Naan

with Mozzarella Cheese

Juicy pan-fried shrimp, rich pesto and tender peppers are the star of these pizza-style naan! A flourish of mozzarella and sprinkling of chili flakes add a creamy and spicy kick.

Quick Prep
Family Friendly
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

285 g


(Contains Shrimp/Crevettes)

2 unit


(Contains Milk, Gluten)

¼ cup

Basil Pesto

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

160 g

Sweet Bell Pepper

1 unit


56 g

Baby Spinach

¼ tsp

Chili Flakes

80 g


1 tbsp

Garlic Puree

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber6 g
Protein44 g
Cholesterol208 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Silicone Brush
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan


Toast naan

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange naan on a parchment-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.) Toast naan in the bottom of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven, rotating sheet halfway through.)

Prep and make dressing

Meanwhile, core, then cut pepper into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add 1 tsp pesto, 1/2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

Prep shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, garlic puree, shrimp and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then toss to coat.

Cook peppers and shrimp

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 2-3 min. Transfer peppers to a plate and set aside. Add shrimp and 1/2 tbsp oil to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: Don't overcrowd the pan. Cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)

Finish naan

Working directly on the baking sheet, spread remaining pesto over naan. Top with shrimp, peppers and cheese. Sprinkle with 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Toast assembled naan in the middle of the oven until golden-brown and crisp, 2-3 min. (NOTE: For 4 ppl, toast 1 baking sheet of naan at a time.) (TIP: Keep an eye on naan so they don't burn!)

Finish and serve

Add spinach and tomatoes to the large bowl with dressing, then toss to coat. Cut naan into pieces. Divide naan and salad between plates. Squeeze a lemon wedge over top, if desired.