Shrimp and Potatoes Recipe with Garlic Butter Sauce – Simple, Comforting, and Full of Flavor
This is the kind of weeknight dinner that tastes like a treat without taking all night to make. Tender shrimp, crispy-edged potatoes, and a garlicky butter sauce that brings everything together—it’s simple, rich, and deeply satisfying. You don’t need fancy techniques or hard-to-find ingredients, just a few basics and a skillet.
The flavors are familiar but bright, and the texture contrast keeps every bite interesting. Whether you’re cooking for two or feeding a crowd, this dish fits the bill.
Why This Recipe Works
Shrimp and Potatoes Recipe with Garlic Butter Sauce – Simple, Comforting, and Full of Flavor
Ingredients
- 1.5 pounds small potatoes (baby gold or red), halved or quartered
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 4 tablespoons unsalted butter, divided (plus 1 extra tablespoon if you like it saucier)
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 lemon (zest and 2 tablespoons juice)
- 1/2 cup low-sodium chicken broth (or seafood stock)
- 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
Instructions
- Prep the potatoes: Rinse and pat dry. Cut into even pieces so they cook at the same rate. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Start the potatoes: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the potatoes cut side down. Cook undisturbed for 4–5 minutes to brown, then toss and continue cooking, stirring occasionally, for 8–10 more minutes until tender and crisp at the edges. Transfer to a plate and keep warm.
- Season the shrimp: Pat shrimp dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, and dried thyme. Dry shrimp sear better and won’t steam.
- Sear the shrimp: In the same skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and pink. Do not overcook. Transfer shrimp to the plate with potatoes.
- Build the garlic butter sauce: Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Deglaze and brighten: Pour in the chicken broth and scrape up any browned bits. Simmer for 1–2 minutes to reduce slightly. Add lemon zest and juice. Taste and adjust salt and pepper.
- Bring it all together: Return potatoes and shrimp to the pan. Toss gently to coat everything in the sauce. Warm through for 1 minute. Sprinkle with chopped parsley.
- Serve: Plate immediately with extra lemon wedges. If you love saucy plates, stir in the optional extra tablespoon of butter off the heat for a silkier finish.
- Quick-cooking proteins meet sturdy carbs: Shrimp cook in minutes, while potatoes can be started first so both finish at the same time.
- Garlic butter ties it all together: The sauce is creamy without cream, thanks to melted butter and a splash of lemon to keep it from feeling heavy.
- High-heat sear for texture: Pan-roasting the potatoes gives crisp edges and a tender center, so they hold up under the sauce.
- Layered seasoning: Seasoning at each step—potatoes, shrimp, then sauce—keeps the flavors balanced and bold.
Ingredients
- 1.5 pounds small potatoes (baby gold or red), halved or quartered
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 4 tablespoons unsalted butter, divided (plus 1 extra tablespoon if you like it saucier)
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 lemon (zest and 2 tablespoons juice)
- 1/2 cup low-sodium chicken broth (or seafood stock)
- 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
Step-by-Step Instructions
- Prep the potatoes: Rinse and pat dry. Cut into even pieces so they cook at the same rate.
Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Start the potatoes: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the potatoes cut side down.
Cook undisturbed for 4–5 minutes to brown, then toss and continue cooking, stirring occasionally, for 8–10 more minutes until tender and crisp at the edges. Transfer to a plate and keep warm.
- Season the shrimp: Pat shrimp dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, and dried thyme.
Dry shrimp sear better and won’t steam.
- Sear the shrimp: In the same skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and pink.
Do not overcook. Transfer shrimp to the plate with potatoes.
- Build the garlic butter sauce: Lower heat to medium. Add remaining 2 tablespoons butter to the skillet.
Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
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Add lemon zest and juice. Taste and adjust salt and pepper.
- Bring it all together: Return potatoes and shrimp to the pan. Toss gently to coat everything in the sauce.
Warm through for 1 minute. Sprinkle with chopped parsley.
- Serve: Plate immediately with extra lemon wedges. If you love saucy plates, stir in the optional extra tablespoon of butter off the heat for a silkier finish.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 2 days.
Shrimp can toughen after day two.
- Reheating: Warm gently over low heat with a splash of broth or water, just until hot. Avoid microwaving on high, which can make shrimp rubbery.
- Make-ahead prep: Par-cook potatoes for 6–8 minutes earlier in the day, then finish in the skillet at dinner time for a fresh-off-the-pan texture.
- Freezing: Not recommended. Potatoes get mealy and shrimp can lose their snap when thawed.
Benefits of This Recipe
- Balanced and satisfying: Protein from shrimp, carbs from potatoes, and healthy fats from olive oil and butter make a complete, filling meal.
- Fast and flexible: From start to finish, it’s on the table in about 30–35 minutes, and the ingredients are pantry-friendly.
- Great for beginners: Clear steps and quick visual cues (pink shrimp, golden potatoes) make it easy to nail the timing.
- Kid- and crowd-friendly: Mild flavors with room to add spice for those who want it.
Pitfalls to Watch Out For
- Overcooking shrimp: They turn tough quickly.
Pull them as soon as they’re pink and opaque.
- Soggy potatoes: Don’t overcrowd the skillet. Work in batches if needed to keep that crisp sear.
- Burning garlic: Garlic goes from golden to bitter fast. Lower the heat before adding it and stir constantly.
- Flat flavor: Taste the sauce before combining everything.
Add a pinch of salt or a squeeze of lemon to wake it up.
Alternatives
- Swap the potatoes: Use diced sweet potatoes for a subtly sweet, caramelized version. Adjust cook time slightly longer.
- Change the protein: Try scallops (sear quickly over high heat) or chunks of firm white fish like cod. For chicken, use thin cutlets and cook longer before making the sauce.
- Make it dairy-free: Replace butter with a good olive oil or a dairy-free butter alternative.
Add extra lemon and a splash of white wine for richness.
- Add vegetables: Toss in green beans, asparagus tips, or baby spinach in the last 2–3 minutes. They’ll steam in the sauce and add color.
- Herb variations: Swap parsley for dill, chives, or basil for a fresh twist. A pinch of Old Bay works great with shrimp.
- Extra garlicky or smoky: Double the garlic for bolder flavor, or use more smoked paprika for a deeper, campfire note.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them overnight in the fridge, or place in a colander under cold running water for 10–15 minutes. Pat very dry before seasoning so they sear well and don’t steam.
What potatoes work best?
Baby gold or red potatoes hold their shape and crisp nicely. If using russets, cut them a bit larger and watch the heat so they don’t fall apart.
Can I bake the potatoes instead?
Absolutely.
Toss with oil, salt, and pepper, then roast at 425°F (220°C) for 20–25 minutes until golden and tender. Finish the shrimp and sauce on the stovetop and combine.
How do I keep the sauce from separating?
Keep the heat at medium when adding butter and broth, and whisk or stir as it simmers. If it looks thin, reduce for another minute.
If it breaks, add a splash of broth and whisk off the heat.
Is there a way to make it spicier?
Yes. Increase the red pepper flakes, add a pinch of cayenne, or finish with a drizzle of chili oil. Season to taste at the end so the heat doesn’t overwhelm the lemon and garlic.
What can I serve with it?
A simple green salad, sautéed broccoli, or roasted asparagus pairs well.
Crusty bread is perfect for mopping up the garlic butter sauce.
Can I make it gluten-free?
It already is, as long as your broth is certified gluten-free. Serve with a salad or veggies instead of bread if you’re avoiding gluten entirely.
How do I scale the recipe?
Double the ingredients and cook the potatoes and shrimp in batches to avoid crowding. Combine everything in a larger pan or a baking dish with the sauce before serving.
In Conclusion
This Shrimp and Potatoes Recipe with Garlic Butter Sauce is simple comfort food with bright, fresh flavor.
It leans on everyday ingredients, but the results feel special enough for a weekend dinner. With just a few tips—hot pan, quick-cooked shrimp, and a lively lemon-garlic sauce—you’ll get a meal that’s both cozy and vibrant. Keep it as is, or use the variations to make it your own.
Either way, you’ll have a reliable, delicious dinner you’ll want to make again.
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