Introduction

Remember those cozy nights when comfort food was the only thing on your mind? This Creamy Garlic Shrimp over Mashed Potatoes recipe is like a warm hug in a bowl. It’s the kind of meal that makes you feel good from the inside out, and the best part? It’s ridiculously easy to whip up, even on your busiest weeknights. You’ll be amazed at how quickly you can transform simple ingredients into something truly special. Get ready to impress yourself (and anyone lucky enough to be sharing your table)!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under 30 minutes, perfect for when hunger strikes fast.
Easy: No fancy techniques needed! Just a few simple steps and you’re golden.
Giftable: While you can’t exactly gift the cooked meal, the experience of making it and sharing it with loved ones is the best gift!
Crowd-pleasing: Shrimp, garlic, cream, and potatoes – it’s a winning combination that everyone adores.

Ingredients

Alright, let’s gather our goodies. I like to have everything prepped before I start cooking, it makes the whole process so much smoother!

For the Mashed Potatoes:

2 lbs potatoes, peeled and cubed: Russets or Yukon Golds are my go-to for fluffy mash.
½ cup warm milk: Whole milk makes them extra creamy, but any milk will do.
¼ cup butter: Because, well, butter. Unsalted is best so you can control the saltiness.
Salt, to taste: Just a pinch while boiling, then more to get that perfect mash flavor.

For the Shrimp:

1 lb large shrimp, peeled and deveined: Make sure they’re good and dry for a nice sear.
2 tablespoons olive oil: Your trusty friend for sautéing.
1 teaspoon paprika: Adds a lovely color and a hint of smoky sweetness.
1 teaspoon garlic powder: Doubling down on that delicious garlic flavor!
Salt and pepper, to taste: The essential flavor boosters.

For the Creamy Garlic Sauce:

2 tablespoons butter: The base of our luscious sauce.
4 cloves garlic, minced: Fresh garlic is key here for that potent, irresistible aroma.
1 cup heavy cream: This is what makes it truly decadent and creamy.
½ cup grated Parmesan cheese: Adds a salty, cheesy depth to the sauce.
1 teaspoon Dijon mustard (optional): Just a little secret ingredient to add a subtle tang that balances the richness.
Salt and pepper, to taste: To make sure every bite is perfectly seasoned.
Fresh thyme leaves (for garnish): Adds a touch of elegance and a fresh, earthy note.

How to Make It

Let’s get cooking! Put on your favorite apron and let’s make some magic.

Get those potatoes going: First things first, let’s get the mashed potatoes started. Toss your cubed potatoes into a pot of generously salted water. Bring it to a boil and cook until they’re fork-tender, which usually takes about 15-20 minutes. While they’re boiling, warm up your milk and butter in a small saucepan or in the microwave. Once the potatoes are tender, drain them really well – we don’t want watery mash! Mash them with your warm milk and butter until they’re super smooth and creamy. Give them a taste and add salt until they’re just right. Keep them warm, maybe covered in the pot.
Season the shrimp: While the potatoes are doing their thing, grab your shrimp. Pat them dry with paper towels – this is important for getting a good sear! In a bowl, toss the shrimp with paprika, garlic powder, salt, and pepper. Give them a good mix so they’re all coated evenly.
Sear the shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned shrimp in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear! Cook them for about 2-3 minutes per side, just until they turn pink and opaque. They cook super fast! Once they’re done, scoop them out of the skillet and set them aside on a plate.
Start the sauce: In the same skillet (no need to wash it – those little bits add flavor!), melt the butter over medium heat. Add your minced garlic and cook for about 1 minute, until you can smell that amazing garlicky aroma. Be careful not to burn it!
Whip up that creamy sauce: Pour in the heavy cream and let it come to a gentle simmer. Stir in the grated Parmesan cheese and the Dijon mustard, if you’re using it. Keep stirring until the cheese is melted and the sauce has thickened up nicely. Season it with a little salt and pepper to your liking.
Bring it all together: Now, return those perfectly cooked shrimp back into the skillet with the creamy garlic sauce. Give them a gentle toss to coat them in all that deliciousness.
Serve it up: Spoon a generous portion of your warm mashed potatoes onto plates. Top them with that glorious creamy garlic shrimp. For a final flourish, sprinkle with fresh thyme leaves. It’s beautiful and it smells divine!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great base for your own culinary creativity!

Veggie Power: Want to add some greens? Toss in some baby spinach during step 5, just after adding the cream, and let it wilt into the sauce. Asparagus spears or sautéed mushrooms would also be delicious additions.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes along with the garlic in step 4.
Herbalicious: Fresh parsley or chives are lovely as a garnish if you don’t have thyme.
Different Base: No potatoes? This creamy garlic shrimp is also amazing served over pasta, rice, or even crusty bread for soaking up that sauce!

Tips for Success

A few little pointers from my kitchen to yours to make sure this dish turns out perfectly every time.

Don’t Overcook the Shrimp: Shrimp cook really quickly! Overcooked shrimp can become rubbery, so keep an eye on them and remove them from the heat as soon as they’re pink.
Dry Shrimp = Better Sear: I can’t stress this enough – patting your shrimp dry is crucial for getting that lovely golden-brown sear.
Warm Your Milk: Adding cold milk to hot potatoes can cool them down and make them gummy. Warming it up ensures a smooth mash.
Prep Ahead: You can peel and devein the shrimp and even cube the potatoes a day in advance to save even more time on cooking day. Just store them properly in the fridge.

How to Store It

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the shrimp. You might need to add a splash of milk or cream when reheating the sauce if it has thickened too much.

FAQs

Can I use frozen shrimp?

Yes, absolutely! Just make sure to thaw them completely according to package directions before you start cooking. Pat them dry very well before seasoning.

What kind of potatoes are best for mashed potatoes?

Russets or Yukon Golds are generally considered the best for creamy, fluffy mashed potatoes because of their starch content. However, you can use other waxy potatoes if that’s what you have on hand!

How do I make the sauce thicker if it’s too thin?

If your sauce isn’t thickening up as much as you’d like, you can create a quick slurry by mixing about 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce and cook for another minute until it thickens.

Can I make this dairy-free?

While it will change the flavor and texture, you could try using full-fat coconut milk or cashew cream instead of heavy cream, and a dairy-free butter substitute. For the Parmesan, you might omit it or try a nutritional yeast sprinkle for a cheesy flavor. The potatoes can be mashed with plant-based milk and butter.

Dreamy Creamy Garlic Shrimp Over Mashed Potatoes

This Creamy Garlic Shrimp over Mashed Potatoes recipe is like a warm hug in a bowl. It’s the kind of meal that makes you feel good from the inside out, and the best part? It’s ridiculously easy to whip up, even on your busiest weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4 people

Equipment

Large pot For boiling potatoes
Small saucepan For warming milk and butter
Potato Masher
Large skillet For searing shrimp and making sauce
bowl For seasoning shrimp
paper towels For drying shrimp
Spatula
Measuring Cups
Measuring spoons
Grater For Parmesan cheese

Ingredients

For the Mashed Potatoes

2 lbs potatoes peeled and cubed (Russets or Yukon Golds)
0.5 cup milk warm (whole milk recommended)
0.25 cup butter unsalted
salt to taste (for boiling and mashing)

For the Shrimp

1 lb large shrimp peeled and deveined, patted dry
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
salt and pepper to taste

For the Creamy Garlic Sauce

2 tablespoons butter
4 cloves garlic minced
1 cup heavy cream
0.5 cup Parmesan cheese grated
1 teaspoon Dijon mustard (optional)
salt and pepper to taste
fresh thyme leaves for garnish

Instructions

Get those potatoes going: Toss your cubed potatoes into a pot of generously salted water. Bring it to a boil and cook until they’re fork-tender, which usually takes about 15-20 minutes. While they're boiling, warm up your milk and butter in a small saucepan or in the microwave. Once the potatoes are tender, drain them really well – we don’t want watery mash! Mash them with your warm milk and butter until they’re super smooth and creamy. Give them a taste and add salt until they’re just right. Keep them warm, maybe covered in the pot.
Season the shrimp: While the potatoes are doing their thing, grab your shrimp. Pat them dry with paper towels – this is important for getting a good sear! In a bowl, toss the shrimp with paprika, garlic powder, salt, and pepper. Give them a good mix so they’re all coated evenly.
Sear the shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned shrimp in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear! Cook them for about 2-3 minutes per side, just until they turn pink and opaque. They cook super fast! Once they’re done, scoop them out of the skillet and set them aside on a plate.
Start the sauce: In the same skillet (no need to wash it – those little bits add flavor!), melt the butter over medium heat. Add your minced garlic and cook for about 1 minute, until you can smell that amazing garlicky aroma. Be careful not to burn it!
Whip up that creamy sauce: Pour in the heavy cream and let it come to a gentle simmer. Stir in the grated Parmesan cheese and the Dijon mustard, if you’re using it. Keep stirring until the cheese is melted and the sauce has thickened up nicely. Season it with a little salt and pepper to your liking.
Bring it all together: Now, return those perfectly cooked shrimp back into the skillet with the creamy garlic sauce. Give them a gentle toss to coat them in all that deliciousness.
Serve it up: Spoon a generous portion of your warm mashed potatoes onto plates. Top them with that glorious creamy garlic shrimp. For a final flourish, sprinkle with fresh thyme leaves. It’s beautiful and it smells divine!

Notes

This recipe is fantastic as is, but it’s also a great base for your own culinary creativity! Want to add some greens? Toss in some baby spinach during step 5, just after adding the cream, and let it wilt into the sauce. Asparagus spears or sautéed mushrooms would also be delicious additions. If you like a little heat, add a pinch of red pepper flakes along with the garlic in step 4. Fresh parsley or chives are lovely as a garnish if you don’t have thyme. No potatoes? This creamy garlic shrimp is also amazing served over pasta, rice, or even crusty bread for soaking up that sauce!