Garlic & Honey Saucy Shrimps Over Creamy Mashed Potatoes

Basque Spectrum
by Basque Spectrum
4 servings
55 min

This delicious and beautiful meal is ideal for an easy seafood dinner. The mashed potatoes are creamy and comforting and the shrimp sauce is to die for. Perfect to impress guests without going crazy with a complicated recipe or ideal for a weeknight seafood treat.


A bullet-proof delicious meal to serve to your guests or as a weeknight dinner seafood treat. The best thing about this recipe is that it is hard to get it wrong. It’s not a super quick recipe, but it is a straightforward one to make. If you are looking to impress your guests but you don’t want to go all out looking for a million strange ingredients and complicated steps, this is your recipe. I guarantee that your guests will be raving about the shrimp sauce for weeks!

Garlic & Honey Saucy Shrimps Over Creamy Mashed Potatoes
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients
Mashed Potatoes
  • 1.2 kg Potatoes (Yukon or Russet potatoes ideally)
  • 120 ml Whole Milk (3.2%)
  • 1 spring Fresh Thyme
  • 20 g Butter
  • 2 cloves Garlic
  • Salt & Pepper
Honey & Garlic Saucy Shrimps
  • 700 g Shrimps
  • 50 g Butter
  • 250 ml Canned Coconut Milk
  • 7 cloves Garlic
  • 1 lime ( juice & zest)
  • 3 cm Fresh Ginger (or 1 ½ tsp dried ginger)
  • 2 ½ tbsp Honey
  • bunch Fresh Cilantro for Garnish
  • 80 g Cherry Tomatoes
  • Salt & Pepper
Instructions

Start by peeling the potatoes and cutting them into cubes. Then add the potatoes to a large pot with cold salted water and the 2 garlic cloves. Bring to a boil and cook for 20-25 minutes until the potatoes are soft and you can easily put a knife through.
Meanwhile, peel the shrimps (I like to leave the tail on but that's up to you) and devein them. Pat them dry and season them with salt and pepper.
Finely chop or grate the garlic cloves and the fresh ginger. Slice the cherry tomatoes in half and roughly chop the cilantro. Set all aside for later.
Now back to the potato mash. In a medium pot over low medium heat melt the butter together with the milk and fresh thyme. Once the butter has melted and the milk is warm, lower the heat and remove the fresh thyme. Add the drained potatoes and mash them until smooth and creamy. Once ready set aside covered until is time for serving. Season to taste.
On a large non-stick pan heat the olive oil over medium heat. Once the oil is hot add the shrimp and cook until lightly crispy. About 1 ½ or 2 minutes per side.
Add the ginger, garlic, and butter and cook for another 2 minutes. Then add the coconut milk, honey, lime zest & juice, and soy sauce and cook over low-medium heat for 3-4 minutes.
Serve the mashed potato as the base and the shrimps and their sauce over it. Garnish with cilantro and cherry tomatoes.
Basque Spectrum
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