Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes

Sick of having the same dinners over and over? Spice it up tonight with this Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes dish.

Crispy blackened shrimp is the perfect pairing for mashed potatoes with Old Bay seasoning. This recipe uses russet potatoes for a potato base with a fluffy, velvety texture. Simple and comforting, this delicious shrimp dinner is ready in just 35 minutes!

Plus, it’s a unique way to serve your shrimp. I love a classic shrimp and grits and creamy shrimp scampi as much as the next gal, but sometimes a little twist like a bed of mashed potatoes and homemade Old Bay-based blackening seasoning is just what you need to spice up your life!

Growing up in Maryland, Old Bay Seasoning was such a staple in my house. I have the best memories of big family crab feasts on the back porch.

Every summer we would lay down the newspaper, dig out our mallets and crackers, and spend hours fishing for crab meat to dunk in melted butter and Old Bay Seasoning.

I’m always looking for reasons to integrate this awesome seasoning into my meals, as just the smell of it is nostalgic for me. And the taste!! Well, Marylander or not, it’s undeniably delicious.

And if you’ve never tried this seasoning before? Well, this Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes recipe is a great intro to it! It easily makes this flavorful mash one of my favorite potato recipes (see also: Boursin Mashed Potatoes)!

Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes Ingredients

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Here is everything you need:

• Old Bay Seasoning. You’ll use this both in the blackening seasoning and in the mashed potatoes. None on hand? Check out this article on Every Old Bay Seasoning Substitute.
• Paprika.
• Onion Powder.
• Cayenne Pepper. I like a kick, so I add a full teaspoon, but if you’re sensitive to spice add less.
• Thyme.
• Black Pepper.
• Shrimp. Fresh, large white shrimp is my favorite, but any works. Peeled and de-veined. You can use frozen, but make sure it’s thawed first.
• Potatoes. Russet or Idaho.
• Oil. Coconut or olive are my two favorites, but truly any oil will work in this dish.
• Milk. Cows or unsweetened nondairy. My favorite non-dairy milk to use for this is full-fat coconut milk.
• Butter. Unsalted is best to help you control the salinity.
• Scallions.

Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes Tips and Tricks

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Prep Your Shrimp

Always peel your shrimp before adding the seasoning. Some restaurants leave the tails on for aesthetic reasons, and it’s nice to have the tails for a shrimp cocktail, so you have something sturdy to hold on to.

However, in this case, it’s just one more barrier to diving into the amazing combo of the shrimp and the mash. I peel them completely, tail and all.

If you want to prepare your shrimp ahead of time. Peel them and throw them in a large freezer bag with the blackening seasoning to marinate. They can sit there for up to 2 days.

If you’re making this dish all at once, just make sure your shrimp is completely covered in seasoning before adding it to your pan.

As far as which shrimp to buy, try to avoid imported shrimp entirely. Imported farmed shrimp is often produced in ways that are detrimental to mangrove forests and emits a high amount of pollutants.

It also has to travel a long way to get to you. The most sustainable way to eat shrimp is by seeking domestic farmed shrimp.

Green tip: Shrimp is seafood we should enjoy in moderation, as it is not the most sustainable. The best way to source your shrimp is from domestic shrimp farms (avoid imported).

For the Spice Blend

We can’t very well have Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes without blackening seasoning! In order for your shrimp to be considered “blackened”, they have to be coated in seasoning and fried in hot oil to form a dark crust.

The seasoning used can be comprised of a variety of different spices, but usually includes onion powder, cayenne pepper, and thyme.

Since we are already using the Old Bay for our mashed potatoes (and because let’s face it, I’m a huge fan of this stuff), we will use the Old Bay Seasoning as our base to concoct our spice blend.

If you want a more traditional blackening seasoning, you can use the blend in this Blackened Mahi-Mahi recipe.

Start with 2 tablespoons of Old Bay, and mix in 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, and 1/2 teaspoon of thyme. This should yield enough seasoning to cover 1/2 pound of shrimp.

Get Your Oil Hot

In order to get that crispy blackened shrimp, it’s important to get your oil hot before adding them to your nonstick pan or cast-iron skillet. I usually leave it on medium heat for about 2 minutes before adding my shrimp.

Time Yourself

Because the shrimp is completely covered in seasoning, it’s hard to tell when they are done. For large shrimp, you should be able to cook them fully with just 2 minutes on each side, if the oil in your skillet is preheated.

You’ll know they are ready to flip because the blackening seasoning will form a crust and release from the pan. If the shrimp is stuck to the pan, do not try to peel it off! Give it a little more time and it should lift on its own, making it easy for you to flip.

Green tip: If you have an electric range, use a pot that both sits flat on and matches the size of your burner to make sure you are not wasting energy.

Getting Perfect Potatoes

In order to get the smoothest potatoes, make sure you leave no skin on the potatoes, and cut out any bruises or bumps. I use a potato masher to break down the potatoes and then a hand mixer to whip them up. This always gives me that fluffy, velvety texture.

Steer clear of food processors or blenders. This makes your mashed potatoes a texture I can really only describe as gluey, which is not very appetizing.

Also, make sure you add milk just a little at a time. Depending on the size of your potatoes, you may not need the entire 1/2 cup of milk.

Start with 1/4 cup and whip. Assess whether or not you need more milk, and then just add slowly until you reach your desired consistency.

Doubling The Recipe

This Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes recipe, as written, is intended to feed two. You can easily double it to feed your family.

If you end up having extra blackening seasoning, save it! It’s great on firm fish, roasted veggies, and other meat. Just make sure you discard any seasoning that touched the raw shrimp.

Pro tip: As with handling any raw meat, make sure you wash your hand after peeling the shrimp and disinfect any surfaces that the shrimp or shells rested on before they were cooked.

Making This Dairy Free

Since we are blackening the shrimp in oil (I use coconut oil, but olive oil works, too), all we have to do here is make the mashed potatoes dairy-free.

When making dairy-free mashed potatoes, I recommend using full-fat coconut milk and Earth Balance buttery spread in place of the milk and butter in the recipe below.

Since this Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes dish has so much flavor from the seasoning, it’s a great recipe to make lighter by cutting back on the butter.

How to Properly Store and Reheat Leftover Old Bay Shrimp and Mash

This meal will last up to 3 days after cooking it covered in the refrigerator. If you only have extra mashed potatoes, those may last up to 5 days.

Store them in an airtight container in the refrigerator. You may want to add a little extra milk to the mashed potatoes to the mashed potatoes before reheating them, so they don’t get too dry.

The mashed potatoes can be reheated in the microwave. Leftover shrimp can be eaten cold or reheated in the oven at 300°F for 8-10 minutes.

And if you really want to make something special from your leftover mashed potatoes, check out these Twice Baked Mashed Potatoes (Great for Leftovers!).

Why You Should Make This Blackened Shrimp & Old Bay-Seasoned Mashed Potatoes

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• It’s got a kick. The spice from that cayenne in the blackening seasoning is just enough to give you a little kick!
• It uses the best seasoning. Maybe that’s just my opinion. But I’m confident you’ll agree.
• The textures. The crispy little shrimps over those light and airy mashed potatoes are a winner of a combo.
• It’s filling. Meat and potatoes are always dinner-worthy!