Shrimp and Sweet Potato Mash

Shrimp and sweet potato mash with garlic, chili, and lemon. A simple, creamy dinner that’s easy to make and ready in about 35 minutes.

Course Main Course

Cuisine American

Diet Low Fat

Servings servings

Calories 476kcal

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

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

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.