We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425°F.
Add shrimp to a baking sheet and cook for 10 to 12 minutes, turning once.
Add naan bread to baking sheet in a single layer. You may need to use more than one baking sheet.
Add a thin layer of the honey walnut sauce that comes with the shrimp on top of each piece of naan.
Add 1/4 cup of fontina cheese on top of the honey walnut sauce.
When shrimp is finished baking, coat with leftover honey walnut sauce and distribute evenly among all the pieces of naan.
Top each naan bread with 1/4 cup of fontina cheese and bake until cheese melts, approximately five minutes.
Remove from oven and top with candied walnut pieces, microgreens or arugula, Parmesan cheese, and hot honey if using.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, drizzle more hot honey on top before serving.
Can I use a different type of cheese?
Yes, you can substitute fontina cheese with mozzarella or any other melting cheese of your choice.
What can I use instead of naan bread?
You can use pita bread or any flatbread available as a substitute for naan.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
