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Creamy Garlic Shrimp over Mashed Potatoes

Creamy Garlic Shrimp over Mashed Potatoes - recipe card
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Succulent seared shrimp in a rich, velvety garlic cream sauce served over buttery mashed potatoes. The sauce is finished with a touch of lemon and fresh herbs, creating a balanced and comforting main course that feels indulgent yet refined.

Ingredients

Scale
  • 1 1/2 pounds large (21–25 count) raw shrimp, peeled and deveined, tails removed if desired
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1/2 cup finely diced yellow onion (from 1 medium onion)
  • 1 cup fish or vegetable stock (or low-sodium chicken stock)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1/4 cup finely grated Parmesan cheese (optional, for richness)
  • For mashed potatoes:
  • 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter (4 tablespoons), softened
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain well in a colander (do not rinse).
  2. While the potatoes cook, pat the shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. This helps the shrimp sear properly and develop flavor.
  3. In a large (12-inch) skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until the butter foams and the foam subsides, about 2 minutes. Add the shrimp in a single layer (work in two batches if needed to avoid overcrowding). Sear for 2 minutes per side until pink and opaque with lightly browned edges. Transfer the shrimp to a plate; do not wipe the skillet.
  4. Reduce the heat to medium. Add the sliced garlic and diced onion to the same skillet. Cook, stirring frequently, until the onion softens and the garlic is fragrant, about 2-3 minutes. Scrape up any browned bits from the bottom of the skillet (this adds flavor to the sauce).
  5. Pour in the fish or vegetable stock, scraping the bottom of the pan with a wooden spoon to deglaze. Let the stock simmer and reduce by half, about 3-4 minutes. You should see the liquid thicken slightly and become less watery.
  6. Reduce heat to medium-low. Stir in the heavy cream, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer gently for 2 minutes, stirring occasionally, until the sauce coats the back of a spoon. Do not let it boil hard or it may curdle.
  7. Return the cooked shrimp to the skillet, along with any accumulated juices from the plate. Stir in the chopped parsley and the Parmesan cheese if using. Cook for 1 minute, just until the shrimp are heated through and the cheese melts into the sauce. Remove from heat.
  8. While the sauce finishes, mash the drained potatoes with a potato masher or ricer. Heat the milk and 1/4 cup butter together until the butter melts and the milk is warm (do not boil). Pour the warm milk mixture over the potatoes, add 1/2 teaspoon salt and 1/4 teaspoon pepper, and mash until smooth and creamy. Do not overwork the potatoes or they will become gluey.
  9. To serve, divide the mashed potatoes among four warm plates. Spoon the creamy garlic shrimp and sauce over the top. Garnish with additional fresh parsley and a squeeze of lemon if desired. Serve immediately.
  10. For best texture, prepare the mashed potatoes just before serving. The shrimp sauce can be kept warm over very low heat, stirring occasionally, for up to 15 minutes while you finish the potatoes.

Notes

Store leftover shrimp and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the mashed potatoes in a covered dish in a 350°F/177°C oven for 10-12 minutes, or microwave on medium power in 30-second bursts, stirring halfway. Reheat the shrimp sauce gently on the stovetop over low heat, adding a splash of milk or cream to restore consistency; do not boil the sauce or the shrimp may become tough. For longer storage, the sauce (without potatoes) can be frozen for up to 2 months; thaw overnight in the fridge and reheat gently. Mashed potatoes do not freeze well due to texture changes.

Nutrition

Keywords: creamy garlic shrimp, shrimp and mashed potatoes, garlic shrimp recipe, creamy shrimp sauce, weeknight dinner, stovetop shrimp, buttery mashed potatoes, comfort food, seafood main course, garlic cream sauce, lemon herb shrimp, easy shrimp dinner

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