This shrimp and sweet potato mash is a simple dinner with garlicky, creamy potatoes and lemony shrimp cooked with chili.
I made this shrimp and sweet potato mash for the first time years ago, and I'm glad I finally came back to it. Instead of cooking the sweet potatoes in cubes with the shrimp, I mash them with butter, garlic, and cream cheese. The shrimp are cooked separately with more garlic, fresh chili, and lemon.
The combination is really good: spicy, buttery shrimp served over creamy, slightly sweet mash. Spoon everything left in the skillet over the mashed potatoes; that garlicky lemon butter is the best part.
Timing is important: Start with the sweet potatoes and prepare everything for the shrimp while they are cooking. Make the mash and keep it warm while you cook the shrimp. Shrimp are best served immediately, so have everything ready before they go into the pan.
For a different recipe using the same two main ingredients, try the Shrimp and Sweet Potato Cakes. You might also like the Loaded Sweet Potato Fries or these Air Fryer Baked Sweet Potatoes.
Prep Time: 15 minutes | Cook Time: 12 minutes | Ingredients: 9 + salt & pepper | Servings: 3-4 | Difficulty: Easy
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Recipe ingredients
Sweet potatoes: You will need 2 lbs (900 g) before peeling. If you like sweet potatoes, make this Sweet Potato Cauliflower Curry next.
Shrimp: I used small frozen shrimp that were already peeled and deveined. Buy raw rather than precooked shrimp, thaw them completely, and pat them dry before seasoning. Larger shrimp are also fine, but they may need another minute in the skillet. You can use shrimp with or without the tails.
- Precooked shrimp: If you only have precooked shrimp, cook the garlic and chili first, then add the shrimp briefly at the end and heat them through without cooking them again.
Garlic: Â A couple of grated cloves go into the butter for the mash, and another 3-4 cloves are used for the shrimp.
Chili: My long red chili was moderately hot. Use less if yours is particularly hot. I usually remove the seeds, but if you like more heat, you can leave them.
Lemon: You will need both the zest and juice. Zest the lemon before squeezing it, and only add the juice after removing the skillet from the heat.
See the recipe card for complete information on ingredients and quantities.
How to make shrimp with sweet potato mash?
Step #1: Cook the chopped sweet potatoes until tender. Drain well.
Step #2: Mash the potatoes and mix them with the garlic butter, cream cheese, and seasoning.
Step #3: Season the shrimp with salt and pepper.
Step #4: Sauté the garlic, chili, and lemon zest for about 30 seconds.
Step #5: Add shrimp and cook for 1-2 minutes on each side until just cooked through.
Step #6: Remove from the heat. Add the lemon juice and remaining butter. Stir until the butter melts and coats the shrimp. Adjust the seasoning, and add parsley.
Notes
Timing: Start with the sweet potatoes and prepare everything for the shrimp while they are cooking. Make the mash and keep it warm while you cook the shrimp. Shrimp are best served immediately, so have everything ready before they go into the pan.
Dry the shrimp well: Excess moisture will cause the shrimp to steam instead of sautéing. After thawing, pat them thoroughly dry with paper towels before seasoning.
Don't overcook the shrimp: Small shrimp only need a few minutes; they will continue cooking slightly in the hot pan.
Storage
Refrigerate: If possible, store the shrimp and sweet potato mash in separate airtight containers. The mash will keep for 3 - 4 days, while I would eat the shrimp within 1-2 days.
Reheat: Reheat the mash in the microwave or a small saucepan over low heat. Add a little butter or cream cheese if it seems dry. Reheat the shrimp very gently and only until hot, as they can quickly become rubbery.
Freeze: The sweet potato mash freezes well for up to 3 months. I wouldn't freeze the cooked shrimp unless necessary, especially if they were previously frozen, as their texture will suffer.
What to serve with it?
You can serve it with Quick Air Fryer Asparagus or Honey Sriracha Brussels Sprouts if you would like a green vegetable on the side.
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📖 Recipe
Shrimp and Sweet Potato Mash
Equipment
- Large pot
- Small saucepan
- Potato masher Note 1
- Large skillet
Ingredients
Sweet potato mash:
- 2 lbs sweet potatoes
- 2 tablespoons butter
- 2 garlic cloves grated
- 4 tablespoons cream cheese
- ¾-1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 3 tablespoons parsley finely chopped
Shrimp:
- 1 lb raw shrimp peeled and deveined, Notes 2, 3
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1 long red chili deseeded and finely chopped Note 4
- 3-4 garlic cloves grated
- ½ lemon zest and juice
- fine sea salt and ground black pepper
- 1 - 2 tablespoons parsley finely chopped
Instructions
Mashed sweet potatoes:
- Cook the sweet potatoes: Peel and wash the sweet potatoes, then cut them into evenly sized pieces. Place them in a large pot, cover with cold water, and add a good pinch of salt. Bring to a boil and cook for about 15 minutes or until completely tender. Drain well and return them to the warm pot for about 1 minute to allow excess moisture to evaporate.2 lbs sweet potatoes
- Prepare everything you need for the shrimp while the sweet potatoes are cooking so you can cook the shrimp quickly and serve them immediately. Pat the shrimp dry and season them; grate the garlic, chop the chili, zest and juice the lemon, and have the skillet ready.1 lb raw shrimp + 3-4 garlic cloves + 1 long red chili + ½ lemon
- Make the garlic butter: Melt the butter in a small saucepan over low heat. Add the grated garlic and cook gently for about 1 minute, stirring constantly. Don't let it brown.2 tablespoons butter + 2 garlic cloves
- Mash the sweet potatoes until smooth. Add the garlic butter, cream cheese, salt, and pepper, and mash again until combined. Add parsley and adjust the seasoning. Keep it warm while you cook the shrimp.garlic butter + 4 tablespoons cream cheese + ¾-1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + 3 tablespoons parsley
Shrimp:
- Season the shrimp: If using frozen shrimp, thaw them completely and pat them very dry with paper towels. Sprinkle with salt and pepper and toss to season.shrimp + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Cook the aromatics: Melt 1 tablespoon butter with the olive oil in a large skillet over medium-high heat. Add the garlic, chili, and lemon zest, and cook for about 30 seconds, stirring constantly. Don't let the garlic brown.1 tablespoons butter + 1 tablespoon olive oil + garlic + chili + lemon zest
- Cook the shrimp: Add the shrimp in a single layer. Cook for about 1-2 minutes on the first side. Turn them, add the lemon zest, and cook for another 1-2 minutes or until the shrimp are just cooked through.
- Finish the dish: Remove the skillet from the heat. Add the lemon juice and remaining tablespoon of butter and stir until the butter melts and coats the shrimp. Adjust the seasoning, sprinkle with parsley, and serve immediately with the sweet potato mash.lemon juice + 1 tablespoons butter + fine sea salt and ground black pepper + 1 - 2 tablespoons parsley
Notes
- Masher: A potato masher gives the sweet potatoes the best texture. You can use an electric mixer on low speed, but stop as soon as the mash is smooth; excessive mixing can make it heavy or slightly gluey.
- Shrimp: I used small frozen shrimp that were already peeled and deveined. Larger shrimp are also fine, but they might need slightly longer in the pan. Make sure they are raw rather than precooked, thaw them completely, and pat them dry before cooking. You can use shrimp with or without the tails.
- Precooked shrimp: If using already-cooked shrimp, add them only after cooking the garlic and chili. Heat them for approximately 1 minute, then finish with the lemon, remaining butter, and parsley. They only need to become hot.
- Chili: My long red chili was moderately hot. Use more or less according to its heat and your preference.
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