Best 9 Scalloped Shrimp And Potatoes Recipes

Indulge in the culinary delight of Scalloped Shrimp and Potatoes, an exquisite casserole that combines succulent shrimp, tender potatoes, and a creamy, flavorful sauce. This classic dish is a symphony of textures and flavors, with tender shrimp and soft potatoes enveloped in a velvety sauce, creating a harmonious bite. The casserole is a delightful blend of richness, with a crispy, golden-brown top adding a touch of texture to each serving. Discover two variations of this timeless recipe - a classic version with a creamy sauce and a zesty lemon-herb twist sure to tantalize your taste buds. Both recipes offer step-by-step instructions, making it easy for home cooks of all levels to create this comforting and satisfying meal. Whether you're hosting a special occasion or seeking a cozy weeknight dinner, Scalloped Shrimp and Potatoes is a versatile dish that will undoubtedly impress your family and friends.

Let's cook with our recipes!

GARLIC ROASTED SHRIMP AND POTATOES

Garlic Roasted Shrimp and Potatoes image

Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.

Provided by HWC Magazine

Categories Main Course

Time 40m

Number Of Ingredients 9

Ingredients

4 cups potatoes (chopped (we left the peel on))
1 onion (peeled and sliced )
3 tbsp olive oil ((2 tbsp for potatoes and reserve 1 tbsp for shrimp and peppers))
2 tsp garlic powder (dried ground)
2 tsp paprika (dried ground)
2 tsp cumin (dried ground)
salt and pepper (to taste)
2 bell peppers (chopped)
12 oz shrimp (large peeled, deveined and tail removed.)

Steps:

Preheat oven to 425 degrees F (218 degrees C)
Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 219 kcal, Carbohydrate 8 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g

SEAFOOD SCALLOPED POTATOES

Seafood Scalloped Potatoes image

A hot and bubbly, cheesy seafood casserole - a great reward for just 10 minutes prep.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 bag (28 oz) frozen potatoes with onions and peppers
1 bag (7 oz ) frozen cooked salad shrimp
1 cup shredded Cheddar cheese (4 oz)
1 can (18.5 oz ) Progresso™ Traditional New England clam chowder
2 tablespoons butter or margarine, melted
1/2 cup Progresso™ plain bread crumbs

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Layer potatoes, shrimp and cheese in baking dish. Pour soup evenly over top.
In small bowl, mix butter and bread crumbs; sprinkle over potato mixture.
Bake 50 to 60 minutes or until bubbly around edges and bread crumbs are golden brown on top.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

GARLIC SHRIMP AND POTATOES

Garlic Shrimp and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 pounds large shrimp, peeled and deveined
1 pound sugar snap peas, trimmed
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 1/2 pounds small red potatoes, halved
3/4 cup buttermilk
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
Finely grated zest of 1 lemon

Steps:

Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams

SHRIMP WITH SCALLIONS AND CRISPY POTATOES

Shrimp with Scallions and Crispy Potatoes image

One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 30m

Number Of Ingredients 6

Ingredients

2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper

Steps:

In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Nutrition Facts : Calories 285 g, Fat 10 g, Fiber 2 g, Protein 26 g

SHEET PAN CAJUN SHRIMP AND POTATOES

Sheet Pan Cajun Shrimp and Potatoes image

Sheet Pan Cajun Shrimp and Potatoes will fill your bellies with warm, spicy shrimp and soft, tender, buttery baby potatoes. Baked up perfectly in one sheet pan means less mess to clean up and more time for quality dinner time enjoyment.

Provided by Tiffany

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

1 ½ pounds baby gold or baby red potatoes (quartered)
1 tablespoon olive oil
1 tablespoon butter (melted)
2 teaspoons Cajun seasoning (see notes for homemade)
1 pound large shrimp (peeled and de-veined, tails on or off, your preference)
2 tablespoons butter (melted)
1 teaspoon Cajun seasoning (see notes for homemade)
2 tablespoons butter (melted)
2 tablespoons honey
1 teaspoon minced garlic

Steps:

Preheat oven to 425 degrees and grease a large sheet pan.

Nutrition Facts : Calories 438 kcal, Carbohydrate 40 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 286 mg, Sodium 1058 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE

Scallops with Mashed Potatoes with Tarragon Sauce image

Categories Potato Shellfish Sauté Dinner Seafood Scallop Winter Anniversary Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon butter, room temperature
2/3 cup (or more) whole milk
12 sea scallops, side muscles trimmed
1/3 cup dry white wine
2 tablespoons chopped shallot
2 tablespoons whipping cream
1 1/2 tablespoons plus 1/4 cup chopped fresh tarragon

Steps:

Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.

CAJUN SHRIMP WITH POTATOES

Cajun Shrimp with Potatoes image

"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 tablespoons vegetable oil
1/4 cup chopped green onions
1/4 cup chopped celery
6 medium potatoes, peeled and diced
1 teaspoon salt
2 teaspoons Cajun seasoning
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled cooked bacon

Steps:

In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

POTATOES SAUTEED WITH SHRIMP

Potatoes Sauteed With Shrimp image

Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.

Provided by MizzNezz

Categories One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

Fry potatoes in 3 T olive oil until browned and tender.
Remove and keep warm.
Add remaining oil to skillet, add shrimp.
Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
Return potatoes and mix well.

Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Roasted Jumbo Shrimp With Potatoes, Lemon and Capers image

Make and share this Roasted Jumbo Shrimp With Potatoes, Lemon and Capers recipe from Food.com.

Provided by SharleneW

Categories Roast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons extra virgin olive oil (divided)
2 garlic cloves, minced
1 tablespoon lemon, zest of
2 tablespoons fresh lemon juice
1 teaspoon salt, to taste (divided)
1 teaspoon fresh ground black pepper (divided)
3 medium yukon gold potatoes, scrubbed and sliced 1/4 inch thick (about 1 1/2 pounds)
2 tablespoons capers

Steps:

Preheat the oven to 450°F.
Wash the shrimp and pat them dry with paper towels.
In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Toss together and refrigerate.
Rub a 9-inch baking dish with olive oil.
Place the potato slices, slightly overlapping, in the pan.
Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
Remove from the oven and sprinkle with the capers.
Serve at once with a green salad.

Nutrition Facts : Calories 305.6, Fat 12, SaturatedFat 1.6, Cholesterol 214.9, Sodium 1678.8, Carbohydrate 23.7, Fiber 2.2, Sugar 1.1, Protein 25.4

Tips:

Choose the Right Potatoes: Select firm, waxy potatoes like Yukon Gold or Red Bliss, which hold their shape well during cooking.
Slice Potatoes Thinly: Aim for thin, even slices for consistent cooking and a creamy texture.
Use Fresh Shrimp: Opt for fresh shrimp with a firm texture and a briny aroma. Thaw frozen shrimp thoroughly before cooking.
Season Generously: Don't be shy with seasonings like garlic, salt, pepper, and paprika. They enhance the flavors of the shrimp and potatoes.
Layer Carefully: Create alternating layers of potatoes, shrimp, and sauce to ensure even cooking and distribution of flavors.
Use a Flavorful Sauce: Choose a sauce that complements the shrimp and potatoes. A simple béchamel or cheese sauce works well.
Cover and Bake: Cover the casserole dish with foil or a lid to create a moist cooking environment. This helps the potatoes steam and cook evenly.
Garnish Before Serving: Before serving, top the casserole with fresh herbs like parsley or chives for an extra touch of flavor and color.

Conclusion:

Scalloped shrimp and potatoes is a classic dish that combines the delicate flavors of shrimp with the creamy richness of potatoes. It's a versatile dish that can be customized to your liking by adjusting the seasonings or adding different vegetables. Whether you're serving it as a main course or a side dish, this casserole is sure to be a hit. With its creamy texture, flavorful sauce, and tender shrimp and potatoes, it's a dish that will satisfy the whole family.