Creamy Garlic Shrimp over Mashed Potatoes 5 Powerful Tips
Juicy shrimp on a cloud of buttery mashed potatoes with a silky Parmesan garlic cream. Chef-tested steps focus on smart sequencing, visual doneness cues, and a glossy sauce that clings to every bite.
Equipment
- Large Skillet
- Large Pot
- Colander
- Potato Masher or Ricer
- Whisk
- Measuring Cups and Spoons
- Cutting Board and Chef’s Knife
Ingredients
For the Shrimp
- 1 lb large shrimp peeled and deveined; patted dry
- 2 tbsp olive oil
- 1 tsp paprika sweet or smoked
- 1 tsp garlic powder
- salt and black pepper to taste
For the Creamy Garlic Sauce
- 2 tbsp butter
- 4 cloves garlic minced
- 1 cup heavy cream room temperature if possible
- 1/2 cup Parmesan cheese finely grated
- 1 tsp Dijon mustard optional
- salt and black pepper to taste
- fresh thyme leaves for garnish
For the Mashed Potatoes
- 2 lbs potatoes peeled and cubed
- 1/2 cup milk warmed
- 1/4 cup butter
- salt to taste
Instructions
- Cook the potatoes: Place cubed potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a gentle boil and cook 12–15 minutes until fork-tender. Drain well.
- Mash the potatoes: Return potatoes to the hot pot for 60 seconds to steam off moisture. Add 1/4 cup butter and 1/2 cup warm milk. Mash until smooth and fluffy. Season with salt to taste, then cover to keep warm.
- Season the shrimp: Pat shrimp dry. Toss with olive oil, paprika, garlic powder, salt, and pepper.
- Sear the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Transfer to a plate. A relaxed C shape signals doneness.
- Make the sauce: In the same skillet over medium, melt butter. Add minced garlic and cook 30–45 seconds until fragrant. Pour in cream and bring to a gentle simmer. Stir in Parmesan until smooth; add Dijon if using. Simmer 3–5 minutes until the sauce lightly coats the back of a spoon. Season to taste.
- Finish: Return shrimp and any juices to the skillet, tossing briefly to glaze.
- Serve: Spoon mashed potatoes onto plates, top with shrimp and plenty of sauce, and garnish with fresh thyme leaves. Serve immediately.
Notes
Do not overcrowd the skillet when searing shrimp. Work in batches for even caramelization. If the sauce tightens on standing, whisk in a splash of warm cream or milk. Finish with lemon zest or a squeeze of lemon for brightness.