Creamy Garlic Shrimp Recipe – Easy Mashed Potatoes Dinner for Seafood Lovers

Posted on August 30, 2025

The sizzle of shrimp in garlic butter always stops me in my tracks—there’s just something about that aroma. I still remember the first time I made creamy garlic shrimp over mashed potatoes for my family. It was a chilly Friday night, and everyone was craving comfort food, but I wanted something a little fancy, a little indulgent. Honestly, I’d always thought seafood dinners had to be complicated, but this creamy garlic shrimp recipe totally changed my mind.

This dish is all about big flavor with minimal fuss. Juicy shrimp get tossed in a silky, garlicky cream sauce that’s so rich, you’ll want to mop up every drop. The mashed potatoes underneath? Oh, they soak up all those gorgeous juices and turn into the perfect bed for the shrimp. If you love easy dinners that look (and taste) like restaurant food, you’re in for a treat. I’ve tested and tweaked this recipe more times than I can count—sometimes swapping the cream for Greek yogurt, sometimes adding a pinch of smoked paprika for heat. No matter how you spin it, creamy garlic shrimp over mashed potatoes is always a hit.

Why do I keep coming back to this seafood dinner? It’s one of those rare recipes that feels special but doesn’t have you juggling pans or dirtying up your whole kitchen. Whether you’re feeding picky eaters, impressing guests, or just treating yourself, this meal is pure comfort—creamy, garlicky, and brimming with flavor. Trust me, if you’re a seafood lover, this mashed potatoes dinner is about to become your new favorite.

Why You’ll Love This Creamy Garlic Shrimp Recipe

Quick & Easy: You can pull this together in just 35 minutes. It’s perfect for those “I need dinner now” moments.
Simple Ingredients: No fancy grocery runs required. Most of what you need is probably already in your fridge or pantry.
Ultimate Comfort Food: Creamy garlic shrimp paired with fluffy mashed potatoes delivers all the cozy vibes you crave.
Perfect for Any Occasion: Great for date nights, family dinners, weekend indulgence, or even a holiday feast.
Crowd-Pleaser: Kids love the creamy sauce, adults appreciate the restaurant-worthy seafood. It’s a win for everyone.

What sets this creamy garlic shrimp recipe apart is the sauce. I blend fresh garlic into the cream for a mellow, aromatic flavor that doesn’t overpower. The shrimp are quickly seared, locking in their sweet, briny taste. The mashed potatoes get a little boost from sour cream and butter, making them extra rich and smooth. I’ve tried other shrimp recipes, but nothing compares to the way the creamy sauce melds with the potatoes. If you’ve ever worried about shrimp being rubbery or bland, this technique fixes that—promise.

There’s also something emotional about this dish. It’s the meal I make when I want to treat my loved ones, or when I just need a pick-me-up. The combination of creamy garlic shrimp and mashed potatoes is soulful, yet feels a bit indulgent. You know, it’s the kind of dinner that makes you pause, take a breath, and savor every bite. Plus, you get that satisfaction of knowing you made something amazing without breaking a sweat. If you’re looking for a seafood dinner that’s both easy and unforgettable, creamy garlic shrimp over mashed potatoes is it.

Ingredients Needed for Creamy Garlic Shrimp Over Mashed Potatoes

This recipe is all about simple, fresh ingredients coming together for maximum flavor. You won’t need anything wild or hard to find—just a handful of staples and a couple of high-quality picks for the best results.

For the Shrimp & Creamy Garlic Sauce:

1 pound (450g) large shrimp, peeled and deveined (I prefer wild-caught for best flavor)
1 tablespoon olive oil (for sautéing)
2 tablespoons unsalted butter (adds richness)
5 large garlic cloves, minced (for that bold, aromatic flavor)
1 cup (240ml) heavy cream (or substitute half-and-half for lighter sauce)
1/2 cup (120ml) low-sodium chicken broth (adds depth to the sauce)
1/2 teaspoon smoked paprika (optional, for a hint of warmth)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (freshly cracked is best)
1/4 cup (25g) grated parmesan cheese (for a savory punch)
2 tablespoons fresh parsley, chopped (for garnish and a pop of color)
Juice of 1/2 lemon (brightens up the sauce)

For the Mashed Potatoes:

2 pounds (900g) Yukon Gold potatoes, peeled and quartered (Yukon Golds make the creamiest mash!)
3 tablespoons unsalted butter (room temperature)
1/2 cup (120ml) milk (whole or 2%—use dairy-free if needed)
1/4 cup (60ml) sour cream (adds tang and creaminess—Greek yogurt works, too)
1 teaspoon salt (plus more for boiling)
1/2 teaspoon black pepper

Ingredient Notes & Substitutions:

Shrimp: Jumbo or medium shrimp work; just adjust cooking time. If allergic, swap with scallops or even diced chicken breast (cooked through).
Dairy: For a lighter version, use reduced-fat cream or coconut cream. Vegan butter and plant-based milk/sour cream work for dairy-free.
Potatoes: Russet potatoes give a fluffier texture, but I’m partial to Yukon Gold for their natural buttery flavor.
Parmesan: Skip if you’re dairy-free, or use nutritional yeast for a similar savory vibe.
Garnish: Feel free to add chives, dill, or even a sprinkle of chili flakes for extra kick.

Most of these ingredients are pantry staples. If you’ve got shrimp in the freezer and potatoes in the cupboard, you’re halfway there. I always keep garlic and cream on hand for last-minute seafood dinners like this.

Equipment Needed

Large skillet or sauté pan: For searing the shrimp and simmering the sauce. Nonstick works well, but stainless steel gets a better sear.
Large pot: For boiling the potatoes.
Potato masher or ricer: If you want ultra-smooth mashed potatoes, a ricer is gold. I’ve used a regular masher for years and it’s just fine.
Colander: For draining potatoes.
Mixing bowl: To combine the mashed potato ingredients.
Measuring cups and spoons: For precise sauce and mash ratios.
Wooden spoon or silicone spatula: For stirring the sauce (I prefer silicone for easy cleanup).
Chef’s knife & cutting board: For prepping garlic and parsley.

If you don’t have a ricer, a standard masher works great—just mash a bit longer. If you’re short on saucepans, you can cook potatoes in any heavy-bottomed pot. I’ve made this using budget pans and it still turns out delicious. Just make sure your skillet is big enough for the shrimp to cook in a single layer—they cook more evenly that way. Clean your pan with a soft sponge if you use stainless steel, and wooden utensils keep your nonstick pans scratch-free.

Preparation Method

Step-by-Step Instructions

Prepare the Mashed Potatoes:
- Place 2 pounds (900g) peeled and quartered potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.
- Boil for 15-18 minutes until potatoes are fork-tender. (You should be able to pierce them easily.)
- Drain potatoes in a colander. Return to the pot and let steam dry for 2 minutes—this keeps your mash from getting watery.
- Add 3 tablespoons butter, 1/2 cup milk, 1/4 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon pepper to the potatoes. Mash until smooth and creamy. Taste and adjust seasoning. (If your mash seems too thick, add a splash more milk.)
Prepare the Shrimp:
- Pat shrimp dry with paper towels. Sprinkle with a pinch of salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add shrimp in a single layer. Sear for 1-2 minutes per side until pink and just cooked through. Remove from skillet and set aside. (Don’t overcook—shrimp get rubbery fast!)
Make the Creamy Garlic Sauce:
- Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet.
- Add minced garlic and cook for 30-45 seconds until fragrant—don’t let it burn!
- Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir, scraping up any brown bits from the pan.
- Sprinkle in smoked paprika, salt, and black pepper. Bring to a gentle simmer for 2-3 minutes until sauce thickens slightly.
- Stir in parmesan cheese until melted and sauce is smooth.
- Return shrimp to the skillet, toss to coat in sauce. Simmer for 1 minute—just enough to warm through.
- Squeeze in lemon juice and sprinkle with fresh parsley.
Assemble & Serve:
- Spoon mashed potatoes onto plates or a serving platter.
- Top with creamy garlic shrimp and plenty of sauce.
- Garnish with extra parsley and more parmesan if you like.

Troubleshooting Tips: If your sauce looks thin, let it simmer a minute longer (it thickens as it cools). If potatoes are lumpy, mash a bit more or use a ricer. If shrimp curl into tight circles, they’re a tad overcooked—don’t worry, the sauce will help keep them tender.

My personal tip? Warm your plates before serving. It keeps the potatoes and shrimp hot longer—especially nice if you’re serving guests!

Cooking Tips & Techniques

Sear, Don’t Stew: Shrimp cook fast. Sear them just until pink, then pull them out of the pan—this keeps them juicy, not chewy.
Low & Slow for Sauce: Simmer the cream gently. High heat can make it split, so keep things mellow and stir often.
Layer Flavors: Scrape up every bit of browned garlic from the pan (that’s pure flavor gold!).
Potato Texture: For extra creamy mashed potatoes, use Yukon Gold and mash while hot. A ricer makes them super smooth, but a masher works if you’re patient.
Timing Matters: Start potatoes first. While they’re boiling, prep shrimp and sauce—saves time and keeps things moving.

I’ve definitely overcooked shrimp a time or two (let’s face it, we all have). The key is to pull them as soon as they turn pink and opaque. If you forget and leave them a little long, don’t panic—the creamy garlic sauce saves the day. For mashed potatoes, under-seasoning is a common mistake. Always taste and adjust salt and pepper before serving. Trust your senses: if the garlic smells sweet, it’s ready; if it burns, start over with fresh garlic (it’s worth it!).

If you want restaurant-level results, use a squeeze of lemon and fresh parsley for brightness. And honestly, don’t skip the parmesan—it makes the sauce unforgettable.

Variations & Adaptations

Low-Carb Version: Swap mashed potatoes for cauliflower mash. Just steam and mash cauliflower florets with butter and a splash of cream. The creamy garlic shrimp is just as good over this base, and it’s lighter.
Spicy Kick: Add 1/2 teaspoon of red pepper flakes to the sauce for a gentle heat. I’ve tried chipotle powder, too, for a smoky twist—super tasty.
Dairy-Free: Use coconut cream in place of heavy cream, vegan butter, and dairy-free parmesan or nutritional yeast. The flavor is still rich, with a subtle coconut undertone.
Seasonal Greens: Toss in a handful of baby spinach or kale to the sauce just before serving. It wilts fast and adds color and nutrition.
Chicken or Scallops: If shrimp isn’t your thing (or there’s a shellfish allergy), swap in bite-sized chicken pieces or sea scallops—just adjust cooking times accordingly.

My favorite personal twist? I love stirring in a tablespoon of grainy mustard to the mashed potatoes—adds a zippy, savory layer that’s so good with the shrimp. You can also serve the creamy garlic shrimp over pasta or rice instead of potatoes if you’re in a pinch.

Serving & Storage Suggestions

Serving Temperature: Serve hot, straight from the skillet. Warm plates help keep everything cozy.
Presentation: Spoon mashed potatoes into a slight mound, top with shrimp and drizzle sauce over. Sprinkle fresh parsley and a bit more parmesan for a pop of color.
Pairings: Try with a crisp green salad, steamed asparagus, or a glass of chilled white wine (Sauvignon Blanc is perfect).
Leftovers: Store shrimp and mashed potatoes separately in airtight containers. Refrigerate for up to 2 days.
Reheating: Warm potatoes in the microwave or on the stovetop with a splash of milk. Gently reheat shrimp and sauce over low heat—don’t boil, or shrimp will toughen.
Freezer Tips: Mashed potatoes freeze well for up to 1 month. Shrimp are best eaten fresh, but the sauce can be frozen and reheated, then add fresh-cooked shrimp.

Flavor actually deepens overnight, especially in the sauce. If you’re planning ahead, make the mashed potatoes in advance—they reheat beautifully with a little extra butter.

Nutritional Information & Benefits

Each serving (about 1/4 of the recipe) provides:

Calories: ~520 kcal
Protein: 27g
Carbohydrates: 45g
Fat: 26g

Shrimp is packed with lean protein, vitamins B12 and D, plus minerals like selenium. Garlic has immune-boosting properties, while potatoes provide potassium and energy. If you use cauliflower mash, you’ll cut carbs and boost fiber. For gluten-free diets, ensure your broth and parmesan are certified gluten-free. Allergens include shellfish and dairy—substitute as needed for sensitivity.

Personally, I love this meal after a long week—it’s comforting yet balanced, and the protein from shrimp keeps me full for hours.

Conclusion

Creamy garlic shrimp over mashed potatoes is more than just dinner—it’s a little celebration in a bowl. You get restaurant flavor, comfort food vibes, and a meal that’s fancy enough for guests but easy enough for a weeknight. I love how versatile this recipe is; you can tweak it for dietary needs, spice it up, or keep it classic. It always turns out delicious, no matter how you play it.

If you try this creamy garlic shrimp recipe, let me know what twists you add! Was it cauliflower mash? Did you sneak in some greens? Your comments, shares, and personal touches make this blog feel like a big, happy kitchen. And, honestly, I hope you enjoy every creamy, garlicky bite as much as I do.

Don’t be shy—tag me, leave a note below, or pin this for your next seafood dinner. Here’s to simple, satisfying comfort food at home!

Frequently Asked Questions

Can I use frozen shrimp for this creamy garlic shrimp recipe?

Yes! Just thaw them fully and pat dry before cooking. Frozen shrimp work great and are often fresher than some “fresh” options.

What potatoes are best for mashed potatoes in this recipe?

Yukon Gold potatoes give a creamy, buttery mash. Russet potatoes work, too, if you prefer a fluffier texture.

Is this creamy garlic shrimp recipe gluten-free?

Yes, as long as your broth and parmesan are certified gluten-free. Double-check labels if you have sensitivities.

Can I make this seafood dinner ahead of time?

You can make the mashed potatoes ahead and reheat them. Shrimp are best cooked just before serving for best texture.

How do I prevent shrimp from getting rubbery?

Don’t overcook! Sear shrimp just until pink and opaque, then remove from heat. Adding them back to the sauce for a quick toss is all they need.

Pin This Recipe!