Amazing 580 Calorie Creamy garlic shrimp over mashed potatoes

No heading needs to be written for the introduction. If you’re like me, you grew up loving deep, rich Southern comfort food, but now that I’m focused on eating cleaner—which helped me drop 80 pounds, by the way—I often miss those deeply satisfying, creamy meals. I’m Jordan Bell from Asheville, NC, and here on the Easy Detox Recipes blog, I specialize in taking those classic, heavy dishes and making them taste just as good, if not better, without all the fuss. That’s why I’m so thrilled to share this recipe for Creamy Garlic Shrimp Over Mashed Potatoes. It’s pure soul food comfort without the guilt trip! This isn’t one of those complicated detox recipes; this is real, satisfying food that comes together faster than takeout. We’re talking velvety smooth potatoes topped with shrimp swimming in the most gorgeous garlic cream sauce. Trust me, once you try this version of Creamy Garlic Shrimp Over Mashed Potatoes, it’s going straight into your regular rotation. It proves you never have to sacrifice incredible flavor just because you’re trying to eat well.

Gathering Your Ingredients for Creamy Garlic Shrimp Over Mashed Potatoes

Okay, friend, let’s get organized before we start cooking because timing is everything when you want that perfect sear on the shrimp and smooth mash underneath. Don’t panic about the list; it’s all simple stuff that makes the final dish of Creamy Garlic Shrimp Over Mashed Potatoes sing! Having everything ready makes the whole process fly by. We’re aiming for rich flavor, so make sure you grab the good stuff for both the potatoes and the sauce. Let’s break down exactly what you need to pull this off beautifully.

Essential Components for the Mashed Potatoes

For the base, you absolutely must use Yukon Gold potatoes. They mash up so much smoother than Russets, giving you that velvety texture we’re aiming for. You’ll need two full pounds, peeled and cubed up. For the richness, we’re using four tablespoons of butter—don’t skimp here—and about half a cup of heavy cream. That little bit of cream melts right into the hot potatoes and makes them heavenly.

Ingredients for the Creamy Garlic Shrimp

For the star of the show, grab a pound of shrimp that are peeled and deveined, ideally the 16 to 20 count size so they sear nicely but don’t overcook. We keep the seasoning easy: just paprika and garlic powder mixed right onto the dry shrimp. The sauce needs two tablespoons of butter to start, four cloves of garlic that you’ve freshly minced—this is crucial for flavor—one cup of heavy cream, half a cup of broth, and that wonderful cup of freshly grated Parmesan cheese. A little black pepper and maybe a pinch of chili flakes for a kick, if you’re feeling feisty!

Equipment Needed for This Flavorful Meal

We keep the tools simple for this weeknight win! You’ll need a large pot for boiling those Yukon Golds until they’re soft. Grab a large skillet—cast iron is great if you have one—for searing the shrimp perfectly. And don’t forget a good potato masher for getting those lumps out of your mash. Oh, and make sure you have a whisk handy for smoothing out that gorgeous garlic cream sauce!

Step-by-Step Instructions to Make Creamy Garlic Shrimp Over Mashed Potatoes

This is where the magic happens, and honestly, it comes together so fast you won’t believe you cooked this from scratch! The trick is multitasking: start the potatoes, and right when they are almost done, you jump onto the shrimp and sauce. This coordination is what makes serving up delicious Creamy Garlic Shrimp Over Mashed Potatoes a breeze on a busy night. If you are looking for other quick dinner ideas, check out my garlic chicken pasta recipe.

Preparing the Tender Yukon Gold Potatoes

First things first, get those potatoes cooking! I fill my big pot right up with cold water and dump in a huge pinch of salt—you need that salt in the water so the potatoes taste seasoned from the inside out. Get that boiling hard, then drop the heat down to a simmer. They need about 12 to 15 minutes to get fork-tender. You’ll know they are ready when a fork slides in without any resistance. While they are simmering away, you can focus on the shrimp, which is perfect timing!

Searing the Perfectly Seasoned Shrimp

While those potatoes are getting soft, grab your shrimp. This is super important: pat them *very* dry with paper towels. Seriously, dry shrimp sear; wet shrimp steam, and we want that nice golden color! Toss them lightly with your paprika and garlic powder. Now, heat your skillet over medium-high heat with just a tablespoon of olive oil. Lay those seasoned shrimp in a single layer—don’t crowd the pan, or they’ll steam! Sear them for two minutes on one side, flip them over, and cook for just another two minutes until they look pink and beautiful. Pull them out onto a plate immediately and set them aside. We don’t want them rubbery!

Crafting the Rich Garlic Cream Sauce

Now, turn that heat down to medium—we don’t want to burn anything! Drop in your two tablespoons of butter. Once it melts, toss in that freshly minced garlic. You only cook this for about 30 to 45 seconds until you can really smell it. If it starts to brown, pull the pan off the heat fast because burnt garlic tastes bitter! Whisk in your heavy cream and broth, bring it to a gentle bubble, and then start adding that grated Parmesan cheese slowly, stirring constantly. Keep stirring until it thickens up into a gorgeous, coating sauce. Give it a taste and add pepper or whatever seasoning you think it needs.

Finishing the Creamy Garlic Shrimp Over Mashed Potatoes

Your potatoes should be ready now! Drain every last drop of water and put the hot potatoes back into their warm pot. Add your four tablespoons of butter and that half cup of cream. Mash them up until they are smooth and creamy—remember, don’t overwork them, or they get gluey! Salt them to taste. Finally, nestle that seared shrimp right back into your garlic cream sauce. Let them warm through for just two or three minutes—no more cooking needed! Now, scoop up a big mound of those fluffy mashed potatoes and top them generously with the Creamy Garlic Shrimp Over Mashed Potatoes. Garnish with fresh parsley or thyme if you want to feel fancy! For more comfort food inspiration, see my post on comforting loaded baked potato soup for cold days.

Tips for Perfect Creamy Garlic Shrimp Over Mashed Potatoes

Getting this dish right hinges on just a couple of small details, but they make a huge difference in your final plate of Creamy Garlic Shrimp Over Mashed Potatoes. First, remember that shrimp drying step? It’s non-negotiable! If you skip patting them dry, they steam instead of searing, and you lose that beautiful texture. Also, watch that garlic like a hawk when you sauté it; it goes from fragrant to bitter in about five seconds flat. If your sauce seems a little too thin after you add the cheese, don’t panic. Just let it simmer gently for another minute or two, stirring constantly, and that Parmesan will thicken it right up for you. If it gets too thick while waiting, a splash of broth fixes it immediately! You can find more tips and inspiration on my Medium page.

Common Questions About Creamy Garlic Shrimp Over Mashed Potatoes

I get so many questions about tweaking meals, especially when you’re trying to keep things clean like I do! Everyone wants to know how to make this Creamy Garlic Shrimp Over Mashed Potatoes work for their schedule or pantry. Here are a few things I hear most often when people try this recipe for the first time.

Can I Make This Creamy Garlic Shrimp Over Mashed Potatoes Ahead of Time

You can definitely prep components ahead! I would strongly recommend making the mashed potatoes up to a day ahead and storing them covered in the fridge. When you reheat them, add a splash of milk or cream to loosen them up. However, I would cook the shrimp and make the sauce right before serving. Reheated shrimp can get tough fast, and the sauce might separate a little when reheated, so it’s best served fresh!

What Substitutions Work for the Cream in the Sauce

Since I focus on cleaner eating, I know people look for dairy alternatives. For the sauce, if you can’t use heavy cream, use full-fat canned coconut milk—just be aware it might add a slight background coconut note, but the garlic and Parmesan usually cover it well. For a dairy-free option, skip the butter and use a good quality plant-based butter, and swap the Parmesan for nutritional yeast mixed with a touch of lemon juice for that cheesy tang.

How Do I Ensure My Shrimp Sauce Is Not Too Thin

If your garlic cream sauce ends up thinner than you like when you go to serve your Creamy Garlic Shrimp Over Mashed Potatoes, don’t worry! The Parmesan is your thickener, but sometimes it needs a little nudge. Just keep simmering it on low heat, stirring constantly, until it reduces slightly. If you’re in a real hurry, mix one teaspoon of cornstarch with two teaspoons of cold water (that’s called a slurry) and whisk that into the simmering sauce. It thickens up almost instantly!

Storing and Reheating Your Creamy Garlic Shrimp Meal

Even though this meal is so good you’ll want to eat it all right away, sometimes leftovers happen! I always try to store the potatoes and the shrimp/sauce separately if I can, just because the potatoes like to firm up in the fridge. This helps you maintain the best texture when you reheat your Creamy Garlic Shrimp Meal later in the week. It’s super easy to keep this dish tasting great for a couple of days! If you want to see other ways I prepare shrimp, check out my grilled shrimp bowl with avocado corn salsa.

Storage Table Guidance

Storage Method	Duration	Reheating Temperature/Method
Airtight Container (Separated if possible)	Up to 3 days	Medium heat on the stovetop, adding a splash of broth or cream to loosen the sauce.

Understanding the Estimated Nutrition for Creamy Garlic Shrimp Over Mashed Potatoes

I always like to give you a peek at the numbers so you know what you’re fueling your body with! Remember, these figures are estimates for one serving of Creamy Garlic Shrimp Over Mashed Potatoes, and they can change based on exactly how much butter or cheese you decide to sneak in. I always say, enjoy the meal, and know that this version is much lighter than the traditional heavy cream versions we grew up eating! For more visual recipes, follow my Pinterest page.

Nutrient	Amount Per Serving
Calories	580
Protein	32g
Fat	30g
Carbohydrates	42g

Print