Garlic Shrimp, Snap Peas, and Mashed Potatoes is an easy and delicious meal. Quick dinner that you can assemble ahead and cook in less than 15 minutes.
Garlic shrimp, snap peas, and mashed potatoes all initially seemed like an odd combination for a meal. I came across the recipe in a Food Network Magazine I had lying around the house. My main desire to try it was because I actually had most of the ingredients and didn’t need to make a special trip to the grocery store… which never happens!
The result, so amazing! I had to share this incredibly simple and flavorful recipe because it meets all of my requirements: simple, delicious, and do ahead.
How to Make Garlic Shrimp with Snap Peas and Potatoes
The great thing about this garlic shrimp recipe is that you can assemble everything ahead of time and then it only takes about 15 minutes to finish. Toss the shrimp and snap peas with the garlic, oil, and thyme and refrigerate. For the potatoes, just cut in half and put in a pot of water on the stove until ready to boil.
When ready to cook, broil the shrimp and peas for about 5 minutes on a large baking sheet.
I modified the mashed potatoes using ingredients I had on hand. Instead of buttermilk, I used a combination of sour cream and milk. The end result, perfection! My kids ate them up and my husband even took the leftovers for lunch the next day.
For another delicious make-ahead main course, check out Green Enchilada Casserole with Ground Turkey. Moreover, if you love meal prep and healthy tasty lunches, then check out Meal Prep Salmon and Roasted Broccoli.
Quick, healthy, and delicious, give this recipe a try today! I think you’ll love how the flavors all work together… enjoy!
Garlic Shrimp and Potatoes
- 1 ¼ pounds large shrimp, peeled and deveined Can use defrosted shrimp
- 1 pound sugar snap peas, trimmed Cut off any tough ends
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds small red potatoes, halved
- ½ cup milk
- ¼ cup sour cream
- 4 tablespoons unsalted butter divided
- Kosher salt and ground pepper
- 2 tablespoons chopped fresh chives
- ¼ cup lemon juice about one lemon
- Toss the shrimp, snap peas, garlic, thyme, and olive oil in a large bowl; set aside. (If prepping ahead of time, refrigerate until ready to cook). If cooking immediately, preheat the broiler.
- Put the potatoes in a pot and cover with water by 1 inch. (If prepping ahead of time, potatoes can be left in pot until ready to boil). When ready to cook, bring the potatoes to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Drain potatoes and return to pot. Add the milk, sour cream, 2 tablespoons of butter and ½ teaspoon salt and some pepper. Mash and stir in 1 tablespoons of chives.
- While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
- Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with lemon juice. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among the plates. Sprinkle with the remaining 1 tablespoon chives.