You know those nights? The ones where you’ve absolutely crushed it at the gym, or maybe just spent all day tackling life’s challenges, and all you crave is something unbelievably comforting but you *also* want to stay on track with your healthy eating goals? Yeah, me too. That’s exactly where this incredible Creamy Garlic Shrimp Over Mashed Potatoes recipe comes in. Seriously, it’s my go-to. It’s like taking a warm hug and turning it into dinner, but with a fancy restaurant flair that’s surprisingly keto-friendly. This dish has a story, you see. I whipped it up one night after a brutal training session, just throwing together what I had – some shrimp, a splash of cream, and leftover cauli-mash. It turned into pure magic, a testament to how delicious keto comfort food can truly be. Check out my guide to quick keto dinners if you’re looking for more easy wins!
Why You’ll Love This Creamy Garlic Shrimp Over Mashed Potatoes
Trust me, this dish is a total winner for so many reasons:
- It’s surprisingly simple to make, even on your busiest nights.
- The flavor combo is insane – that creamy garlic sauce with perfectly cooked shrimp? Chef’s kiss!
- It’s your new best friend for keto comfort food; rich, satisfying, and totally guilt-free.
- You get that restaurant-quality taste without leaving your kitchen.
- Perfect for a cozy night in or refueling after a serious workout!
Ingredients for Creamy Garlic Shrimp Over Mashed Potatoes
Alright, let’s talk about what you’ll need to whip up this deliciousness. Having the right stuff on hand makes all the difference, and you can snag a bunch of these gems in my list of essential keto pantry items!
For the Garlic Marinated Prawns:
- 1 lb large or jumbo peeled prawns/shrimp – These bigger guys give you a much better bite, trust me!
- 1 garlic clove, finely minced – Fresh garlic is key here.
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt – but wait! Add this *right* before you cook them.
For Cooking the Prawns:
- 1 tbsp unsalted butter
For the Creamy Garlic Sauce:
- 2 garlic cloves, finely minced – Yep, more garlic. It’s the star!
- 1 tbsp unsalted butter
- 1/4 cup dry white wine – If you’re not a wine fan, no worries, chicken stock is a great stand-in.
- 1/2 cup low-sodium chicken or vegetable stock/broth
- 1 cup heavy/thickened cream – This is where the magic happens!
- 1/2 cup finely grated Parmesan cheese – Seriously, grate your own. It makes all the difference in flavor and texture.
- 2 tbsp fresh parsley, finely chopped – For a pop of color and freshness at the end.
Essential Equipment for Making Creamy Garlic Shrimp Over Mashed Potatoes
You don’t need a fancy kitchen for this one! Just grab a good old mixing bowl for marinating and a nice big skillet. That’s it – simple tools for a spectacular meal!
Step-by-Step Guide to Creamy Garlic Shrimp Over Mashed Potatoes
Alright, let’s get cooking! It’s not complicated, I promise. Just follow these steps and you’ll have yourself a restaurant-worthy meal in no time.
Marinating the Prawns
First things first, let’s get those shrimp tasting amazing. Pop your peeled prawns into a bowl. Add the finely minced garlic, olive oil, and pepper. Give it all a good toss so everything is coated. Let them sit and mingle for about 20 minutes if you’ve got the time – this is where the flavor starts building! Just remember to stir in that salt right before they hit the pan.
Cooking the Prawns
Now that your shrimp are nicely marinated, it’s time to cook them. Grab your big skillet and melt that first tablespoon of butter over medium-high heat. Don’t crowd the pan! Add half the shrimp and cook them for just about a minute on each side until they turn pink and lovely. Scooch them out onto a plate. Do the same with the rest of the shrimp. Scrape any bits of garlic left in the pan and toss them right in with your cooked shrimp.
Crafting the Creamy Garlic Sauce
This is where the real magic happens. In that same skillet (no need to wash it!), melt the other tablespoon of butter. Toss in the minced garlic and let it get fragrant and *lightly* golden for about 30 seconds – don’t let it burn! Now, pour in the white wine. Turn the heat up to high and let it bubble and simmer, scraping up all those tasty browned bits from the bottom of the pan. Let most of that wine cook off, about a minute should do it.
Next, pour in the chicken stock. Let that reduce down until it’s pretty much gone, just leaving a thin coating on the pan. Then, pour in the heavy cream. Let it simmer gently for about 2 minutes, stirring occasionally, until it thickens up nicely. Stir in that lovely grated Parmesan cheese until it’s smooth and melty.
Finishing and Serving Your Creamy Garlic Shrimp Over Mashed Potatoes
Tumble those cooked shrimp back into the luscious sauce. Give it a gentle stir to coat them completely. Now’s your chance to taste! Does it need a little more salt? A pinch more pepper? Adjust it until it’s just perfect. Sprinkle in that fresh chopped parsley for a bit of color. Spoon this glorious creation over your fluffy mashed potatoes (or cauliflower mash, if you’re keeping it extra keto!) and dig in! You’ve earned it.
Tips for the Best Creamy Garlic Shrimp Over Mashed Potatoes
Okay, so you’ve got the recipe, but let’s talk about taking this Creamy Garlic Shrimp Over Mashed Potatoes from *good* to *absolutely unforgettable*. First off, use the best shrimp you can find! Fresh, good-quality shrimp really make a difference in flavor and texture. Don’t be tempted to overcook them either; they cook super fast! Just a minute or so per side is all they need, otherwise, they get rubbery, and nobody wants that. When you’re making the sauce, don’t rush that deglazing step – getting all those browned bits off the pan is pure flavor gold. And for the love of all that is delicious, grate your own Parmesan cheese! The pre-grated stuff just doesn’t melt and blend into the sauce the same way. For more tips from me, you can always check out my author page!
Ingredient Notes and Substitutions for Creamy Garlic Shrimp
Let’s dive a little deeper into some of these ingredients, because sometimes the little things make a big difference, right? For starters, those big, plump prawns? They’re not just for show! Using large or jumbo shrimp means you get a really satisfying bite, plus they hold up beautifully in that creamy sauce. If you can’t find big ones, smaller shrimp will work, but you’ll likely need to cut back their cooking time even more so they don’t get tough.
Now, about that white wine in the sauce. While it adds a lovely little complexity and helps deglaze the pan, I totally get it if you’re not using alcohol. No sweat! Just swap it out cup-for-cup with more chicken or vegetable stock. It works just as well to pick up all those yummy bits from the pan. And last but not least, the Parmesan cheese. Please, please, *please* grate your own! Pre-shredded cheese often has anti-caking agents that can make your sauce a little… well, less smooth. Plus, freshly grated Parmesan has a much richer flavor that just makes this dish sing. For more ideas on creamy shrimp, check out this recipe too!
Frequently Asked Questions about Creamy Garlic Shrimp Over Mashed Potatoes
Got questions? I’ve got answers! People often ask me about making this Creamy Garlic Shrimp Over Mashed Potatoes just right, and I’m happy to share all my little secrets.
Can I make this a quick weeknight dinner?
Absolutely! This recipe is designed for speed. While the shrimp marinate for 20 minutes, you can prep your mashed potatoes (cauliflower mash for keto, of course!). Cooking the shrimp and making the sauce takes about 15-20 minutes total. So, from start to finish, you’re looking at under an hour, making it a perfect weeknight seafood triumph!
What kind of mashed potatoes should I use?
For a truly keto-friendly and delicious experience, I highly recommend cauliflower mash! It soaks up that creamy garlic sauce beautifully and keeps the carbs way down. If traditional mashed potatoes are your jam and not a concern for your diet, go for it! The key is just having a nice, fluffy base that’s ready to catch all that amazing sauce.
Can I use something other than shrimp?
Yes, for sure! If shrimp isn’t your favorite, cooked chicken breast pieces would work wonderfully. You could also try scallops or even firm white fish, though you’ll want to adjust cooking times carefully. The creamy garlic sauce is pretty versatile and delicious with most proteins!
How do I store leftovers?
Leftovers are a treasure! Store any remaining Creamy Garlic Shrimp and sauce in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave. You might want to add a tiny splash of chicken broth or water if the sauce seems a bit too thick after chilling. For more ways to connect with me, feel free to reach out!
Nutritional Information (Estimated)
Alright, let’s talk numbers! While everyone’s ingredients can vary a bit, here’s a general idea of what you’re looking at for a serving of this glorious Creamy Garlic Shrimp Over Mashed Potatoes. We’re talking roughly 450-550 calories, with about 35-45g of fat (mostly good fats from olive oil, butter, and cream!), a solid 30-40g of protein from that yummy shrimp, and a nicely low carb count, around 5-10g net carbs, especially if you’re using cauliflower mash. Remember, this is just an estimate, but man, is it a delicious one!
Creamy Garlic Shrimp Over Mashed Potatoes
Ingredients
Equipment
Method
- Marinate the prawns: Place prawns, garlic, oil, and pepper in a bowl. Toss to coat. Set aside for 20 minutes if time permits. Stir in salt just before cooking.
- Cook the prawns: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add half the prawns and cook for 1 minute on each side. Remove from skillet. Repeat with the remaining prawns. Scrape out any excess garlic from the pan and add it to the cooked prawns.
- Make the creamy sauce: Add 1 tablespoon of butter to the skillet and let it melt. Add garlic and stir for 30 seconds until lightly golden. Add white wine, turn heat to high, and bring to a simmer, stirring the pan base to dissolve browned bits. Cook for 1 minute until most of the wine evaporates.
- Add chicken stock and reduce until almost gone, leaving a thin layer on the skillet base. Add cream and simmer on medium heat for 2 minutes until reduced and slightly thickened.
- Stir in the parmesan cheese. Add the cooked prawns back into the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Serve sprinkled with parsley, over mashed potatoes or another base that will soak up the sauce.
