Description
A comforting and flavorful Garlic Butter Shrimp & Veggie Mash Bowl featuring succulent seared shrimp, creamy mashed potatoes, and tender green peas, perfect for a quick and satisfying meal.
Ingredients
Scale
Shrimp and Garlic Butter
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter (plus more for mashed potatoes)
- 3 garlic cloves, minced
- Salt and pepper, to taste
Mashed Potatoes
- 4 medium potatoes, peeled and chopped
- ¼ cup cream or milk
- Salt and pepper, to taste
Vegetables and Garnish
- 1 cup green peas (steamed or blanched)
- Lemon wedges, for serving
Instructions
- Cook the potatoes: In a large pot, boil the peeled and chopped potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain the potatoes and return them to the pot for mashing.
- Mash the potatoes: Add butter, cream or milk, salt, and pepper to the drained potatoes. Mash until smooth and creamy, adjusting seasoning to taste.
- Prepare the peas: Steam or blanch the green peas until they are just tender and bright green. Set aside for assembling later.
- Cook the shrimp: Heat butter in a hot skillet over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant. Add the shrimp in a single layer and sear for 1 to 2 minutes on each side until they turn pink with a slight crispness. Season with salt and pepper.
- Assemble the bowl: Spoon the creamy mashed potatoes into serving bowls, top with the seared garlic butter shrimp, drizzle any remaining garlic butter from the pan over the top, and add the steamed peas. Serve immediately with lemon wedges on the side for a fresh citrus finish.
Notes
- Use peeled and deveined shrimp for quicker cooking and better texture.
- For extra creaminess, add more butter or cream to the mashed potatoes.
- Adjust garlic amount based on your preference for a milder or stronger garlic flavor.
- To save time, use frozen peas that are already blanched.
- Lemon wedges add a nice bright acidity that balances the richness of the garlic butter sauce.
