Pan-Seared Shrimp with Sautéed Vegetables & Creamy Mashed Potatoes

Servings

2 servings

Total Time

30–35 minutes

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Ingredients

For the Shrimp

• 300 g (10–12 oz) large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp chili powder or cayenne (optional)

• Salt and black pepper, to taste

For the Sautéed Vegetables

• 1 cup broccoli florets

• ½ red bell pepper, sliced

• ½ yellow bell pepper, sliced

• ½ green bell pepper, sliced

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt and black pepper, to taste

For the Mashed Potatoes

• 2 medium potatoes, peeled and cubed

• 2 tbsp butter

• 3–4 tbsp milk or cream (adjust to texture)

• Salt, to taste

• Black pepper or dried parsley (for garnish)

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Instructions

1. Make the Mashed Potatoes

1. Place the potatoes in a pot of salted water and bring to a boil.

2. Cook for 12–15 minutes, until fork-tender.

3. Drain well, then mash while hot.

4. Add butter and milk gradually, mixing until smooth and creamy.

5. Season with salt and a little black pepper. Cover and keep warm.

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2. Sauté the Vegetables

1. Heat olive oil in a pan over medium heat.

2. Add garlic and sauté for about 30 seconds until fragrant.

3. Add broccoli and cook for 2–3 minutes.

4. Add bell peppers and stir-fry for another 3–4 minutes until tender-crisp.

5. Season with salt and black pepper. Remove from heat and set aside.

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3. Cook the Shrimp

1. Pat the shrimp dry with paper towels.

2. Toss shrimp with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.

3. Heat a skillet over medium-high heat.

4. Add shrimp in a single layer and sear for 2–3 minutes per side until golden and cooked through.

5. Remove immediately to avoid overcooking.

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Assembly

• Spoon mashed potatoes onto one side of the plate.

• Arrange sautéed vegetables next to the potatoes.

• Place shrimp in front or on the side.

• Garnish mashed potatoes with dried parsley or herbs if desired.

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Tips

• For extra flavor, finish shrimp with a squeeze of lemon juice.

• You can add a small knob of butter to the shrimp pan at the end for a glossy finish.

• This dish pairs well with garlic sauce or light chili sauce.