Shrimp and Avocado Grilled Naan Pizza

The shrimp naan pizza on a piece of brown parchment paper with a spoonful of BBQ sauce and sprig of cilantro in front.

Shrimp and Avocado Grilled Naan Pizza

Plump shrimp and creamy avocado come together with homemade barbecue sauce and fresh naan to make the ultimate summer pizza. This shrimp and avocado grilled naan pizza works perfectly as an individual entree or an appetizer to share. No matter how you serve it, this grilled pizza is always a crowd favorite.

Course Appetizers or Main Dishes

Cuisine Italian-Indian-American Fusion

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 850kcal

Author Amanda McGrory-Dixon

Ingredients

1 pound raw shrimp shelled, divided
1 tablespoon olive oil
Salt and pepper
4 naan homemade or store-bought
¾ cup barbecue sauce homemade or store-bought, divided
2 cups fontina shredded, divided
2 avocados cubed, divided
Cilantro for garnish, optional

Instructions

Heat grill over medium heat. In a grill basket, toss shrimp with olive oil, salt and pepper. Place on the grill and close the lid. Cook until the shrimp turns pink. This should only take a couple minutes.
When shrimp are cool enough to handle, chop into bite-size pieces.
Evenly spread the barbecue sauce among the four naan. Top with shredded fontina, avocado cubes and chopped shrimp.
Place back on grill and close the lid. If necessary, you can turn down the flame if it's too high for the naan. Cook until the cheese melts.
Remove from grill. Cut into pieces and serve. Enjoy!

Notes

If you use store-bought barbecue sauce but would still like the sriracha flavor that you find in my homemade honey-sriracha BBQ sauce, simply stir in sriracha to taste.
Serving size is dependent upon whether served as an appetizer or entree.
To cook in oven, bake at 350 degrees until the cheese melts.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition