Introduction

Creamy Garlic Shrimp Over Mashed Potatoes is a comforting and elegant dish that combines tender shrimp in a rich garlic cream sauce served over smooth, buttery mashed potatoes. It’s perfect for a cozy dinner yet impressive enough for guests.

A shallow white bowl holds a creamy white risotto as the base layer, with a smooth and slightly shiny texture. On top, there are six medium brown shrimp arranged in a circle, each showing a slightly crispy, grilled look with a shiny glaze. Small green herbs are sprinkled lightly over the dish, adding a touch of freshness and color contrast. The background shows a white marbled surface with soft warm lights creating a cozy and inviting atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh shrimp, peeled and deveined (16-20 count works best)
1 tablespoon olive oil for searing
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds Yukon Gold potatoes, peeled and cubed
4 tablespoons butter, salted or unsalted
1/2 cup heavy cream (or plant-based cream)
Salt to taste (start with 1 teaspoon)
1/4 teaspoon white pepper (optional)
2 tablespoons butter (for sauce)
4 cloves garlic, freshly minced
1 cup heavy cream (for sauce)
1 cup Parmesan cheese, freshly grated (or nutritional yeast for vegan)
1/2 cup chicken or vegetable broth
Fresh cracked black pepper to taste
Pinch of nutmeg
Optional garnish: fresh thyme leaves, red chili flakes, chopped parsley, extra Parmesan

Instructions

Step 1: Place cubed potatoes in a large pot filled with cold water and a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12–15 minutes until tender.
Step 2: While potatoes cook, pat shrimp dry with paper towels. Season with paprika, garlic powder, salt, and black pepper. Set aside.
Step 3: When potatoes have about 5 minutes left, heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding; sear 2 minutes per side until pink and golden. Remove shrimp and set aside.
Step 4: Reduce heat to medium in the same skillet. Add 2 tablespoons butter and melt. Add minced garlic and sauté 30–45 seconds until fragrant, avoiding burning.
Step 5: Pour in heavy cream and broth, whisk to combine, and bring to a gentle simmer. Gradually add Parmesan cheese while stirring until sauce thickens, about 3–4 minutes. Stir in nutmeg and black pepper. Adjust salt to taste.
Step 6: Drain potatoes well and return to pot. Add butter and let it melt, then add cream. Mash potatoes until smooth and creamy, taking care not to overwork to avoid a gluey texture. Season with salt and white pepper if using.
Step 7: Return shrimp to the cream sauce and cook 2–3 minutes until heated through and well coated.
Step 8: Serve shrimp and sauce over mashed potatoes. Garnish with thyme, chili flakes, parsley, or extra Parmesan if desired.

Tips & Variations

Use Yukon Gold potatoes for creamier mashed potatoes, but Russets work well too.
Pat shrimp very dry before searing to get a better crust.
Add a pinch of red chili flakes to the sauce for a subtle heat.
Substitute nutritional yeast and plant-based cream to make this dish vegan-friendly.
For an extra indulgent touch, mix roasted garlic into the mashed potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp and curdling the sauce. You can add a splash of cream or broth when reheating to restore sauce creaminess.

How to Serve

This image shows a close-up view of a dish with two main layers. The bottom layer is a bed of creamy mashed potatoes with a soft, smooth texture and off-white color. On top of the mashed potatoes lies a sauce that is light brown, thick, and slightly glossy, spilling a bit over the edges. Resting on the sauce is a cluster of four cooked shrimp, arranged closely together. The shrimp have a bright orange-pink color with some grill marks and black pepper sprinkled on them. Small green herb pieces are scattered over the shrimp, sauce, and potatoes, adding a touch of color contrast. The dish is set on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp fully and pat dry before seasoning and searing to ensure they sear properly and don’t release too much water.

Can I prepare the mashed potatoes ahead of time?

Mashed potatoes can be made ahead and reheated gently with a little extra cream or butter. For best texture, reheat slowly on the stove rather than the microwave.