Shrimp and Mashed Potatoes Bowls

Comfort food just got even better with these shrimp and mashed potatoes bowls, a recipe I first made when I reviewed the cookbook Express Lane Cooking by Shawn Syphus from the blog I Wash You Dry! The recipe starts with a base of incredibly creamy, rich mashed potatoes (with just the right amount of texture… and plenty of butter), but it doesn’t stop there. The potatoes are topped with perfectly cooked shrimp, sweet corn, and chilis, all seasoned perfectly with salt, pepper, and a dash of cumin. And that hint of adobo sauce!? Yum! It’s a dish that’s absolutely exploding with flavor, pulling you in for more with every bite.

And guess what? It’s easy to make and incredibly versatile. Plus, like my BBQ Shrimp Quinoa Bowls, it’s an all-in-one seafood-loaded meal! So you don’t even have to make anything else if you don’t want to. Ready to dig into your new favorite, cozy meal? Read on!

This Shrimp and Mashed Potatoes Recipe Is Pure Comfort Food

During the colder months, I’ve got my eyes on comfort food. And this dish makes it to the top of my list. Here’s why:

• The BEST mash. You know when mashed potatoes are just too…well…mashed? Or too chunky? This recipe finds the middle ground. The potatoes are somehow superbly creamy and smooth, but not TOO smooth! I left the delicate skins of the creamer potatoes in there to give the dish the perfect texture oomph. You’re going to love it.
• The comfort factor. Between the buttery mashed potatoes, the warmth of cumin, the sweetness of corn, and the smoky spice of adobo chilis, these bowls are incredibly wholesome and hearty. If food could give you a hug, these bowls could.
• Highly adaptable. There are so many ways to make this dish your own! Add more spice, swap the shrimp for chicken or tofu, toss in extra veggies… so many options! Check out the “Variation Ideas” section to get inspired.

Recipe Ingredients

• Creamer potatoes – Creamer potatoes are small, thin-skinned potatoes with a creamy texture and rich flavor. They are also called baby or petite potatoes. They come in red, yellow, white, and purple, but I prefer the yellow ones.
• Half and half – Want richer mashed potatoes? Consider subbing some (or all) of the half-and-half for heavy cream. Conversely, you can use whole milk for a lighter mash, but I don’t really think this is the place to cut calories.
• Butter – I tend toward unsalted butter here in order to have more control over the seasoning.
• Seasonings (for the potatoes) – Garlic powder, salt, and black pepper. If you’d like to add a dash of smoked paprika, go for it!
• Medium shrimp – Be sure to peel and devein the shrimp (or buy pre-peeled, deveined shrimp). Large or jumbo shrimp will also work. You’ll just have to cook them for a tad longer.
• Olive oil – Or avocado oil!
• Seasonings (for the shrimp) – Cumin, garlic powder, salt, and pepper.
• Adobo sauce – You know…the stuff that comes in canned chipotle chiles in adobo!
• Frozen corn – Thawed and drained. You can also use fresh corn, boiled (or steamed or grilled) and cut from the cob.
• Chipotle chiles in adobo sauce – Mince ’em up to roughly the size of the corn kernels.

• Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Boil the potatoes. Place the potatoes in a large pot of water and bring it to a boil. Cook for 12 minutes. Drain the potatoes and return them to the pot.
• Mash. Add the half-and-half, half the butter, 1/4 teaspoon of garlic powder, salt, and pepper. Mash with a potato masher.

• Season the shrimp. Toss the shrimp with olive oil, cumin, one teaspoon garlic powder, adobo sauce, salt, and pepper.
• Bake. Arrange the shrimp on the prepared baking sheet and bake for 6-8 minutes.

• Make the corn topping. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the corn and chipotle chiles and cook until slightly charred, seasoning with salt and pepper to taste.

• Assemble. Divide the mashed potatoes among four bowls. Top with the spicy corn and roasted shrimp.

Tips for Success

Have a read through these simple tips and tricks. They’ll help you on your way to the best shrimp and mashed potato bowls possible.

• Don’t over-mash. Mash the potatoes just until they’re nearly smooth. Over-mashing will result in a gummy mess.
• Fresh vs. frozen shrimp. You can use fresh or frozen shrimp. If you opt for frozen, be sure to thaw the shrimp properly by sealing them in a plastic bag and submerging them in cold water for ~15-25 minutes. Drain any excess liquid before seasoning and baking.
• Don’t overcook the shrimp. Shrimp cooks FAST! So keep an eye on it. It should take ~6-8 minutes in a properly preheated oven, but the size of your shrimp (and the finickiness of your oven) plays an important role. So, check on them at ~5 minutes and then every minute or so after. You’ll know they’re done when they turn pink, curl into a C-shape, and are opaque throughout.
• Drain the corn. If you find your corn to be a bit watery once thawed, drain the liquid in a colander. Otherwise, it won’t char as nicely.
• Get the char right. When cooking the corn and peppers, let ’em sit in the skillet undisturbed for a minute or two. This will help them achieve a nice char.

Make It a Meal

This is a pretty rich, carb-heavy meal. Nothing wrong with that, but I love lightening things up with a side salad and/or another veggie dish.

• Have a salad. Toss your favorite greens with a fabulous dressing (my Creamy Southwestern Dressing or this Strawberry Salad Dressing would be delish), or whip up my famous Strawberry Spinach Salad.
• Add vegetables. Some other veggie sides I’d recommend serving with this hearty main include my Crunchy Broccoli Apple Salad, Easy Grilled Zucchini, and/or these Air Fryer Roasted Carrots.
• Double down on carbs. Go for it! My Gluten Free Garlic Breadsticks would be a fabulous addition.

More Shrimp Recipes

In a shrimpy mood? You’re in the right place! Here are a few other great ways to turn your favorite seafood into a fabulous meal:

• Shrimp Alfredo
• Gluten Free Teriyaki Shrimp
• Shrimp Rice Paper Rolls Recipe
• Chili Lime Shrimp
• Chicken and Shrimp Jambalaya Dip