Bombay Tacos
Prep time
Cook time
Total time
Serves: 4
  • 10 mini naan breads, or 3 - 4 regular size naan
  • ¼ cup + 2 tbls fresh pesto - recipe below
  • 1 tbls extra virgin olive oil
  • 1 cup shredded cheese, I used tex mex
  • 25 - 30 fresh tiger shrimp, cleaned a deveined
  • ½ tsp sweet paprika, simply organic
  • ¼ tsp ground tumeric, simply organic
  • ¼ tsp cumin, simply organic
  • ¼ tsp kosher salt
  • ¼ tsp garlic powder, simply organic
  • fresh parsley for garnish
  • optional - fresh green peas for garnish
  • optional - ¼ cup cooked rice for garnish
  • optional - sriracha mayo for garnish
  1. Preheat oven to 400F
  2. Spread naan bread with pesto.
  3. Sprinkle with grated tex mex cheese.
  4. Heat 1 tbls extra virgin olive oil in large skillet.
  5. Season shrimp with paprika, tumeric, cumin, salt and garlic powder.
  6. Sautee shrimp in hot oil until cooked through on both sides. About 4 minutes in total. Don't overcook or you will end up with rubbery shrimp.
  7. Set aside and place naan bread into oven for 5 minutes
  8. Top with shrimp and place back into oven for another 5 minutes or until cheese is nice and melted.
  9. Garnish with parsley. I had some leftover yellow rice and green peas so I threw them on for some extra texture.
  10. I also drizzled some sriracha mayo over the tops for some heat.