Seafood Potatoes Recipe: Buttery Garlic Shrimp and Crispy Wedges in One Pan

This seafood potatoes recipe combines the best of both worlds—juicy garlic shrimp and crispy golden wedges—all cooked together in one pan for a hands-off, restaurant-worthy meal. The secret lies in high-heat roasting that caramelizes the potatoes while keeping the shrimp tender, all while the buttery garlic sauce ties everything together.

I developed this after years of testing one-pan seafood dishes, and it’s finally the version that delivers perfect texture every time.

The beauty of this dish is its simplicity: no pre-cooking, no messy transfers, and just 15 minutes of active time before the oven does all the work. The potatoes get that satisfying crispy exterior while staying fluffy inside, and the shrimp absorbs the garlic butter without overcooking.

It’s the kind of meal that feels indulgent but comes together effortlessly—ideal for weeknight dinners or weekend gatherings where you want to impress without stress.

What you’ll end up with is a plate that looks as good as it tastes: golden potato wedges with crispy edges, plump shrimp glazed in buttery garlic sauce, and just enough lemon to brighten the richness.

The flavors are balanced—savory, garlicky, and slightly tangy—while the textures contrast perfectly. This isn’t just a side dish; it’s a complete, satisfying meal that’s ready in under 30 minutes total.

Serve it as-is for a hearty main or pair with a simple green salad to round out the plate. The leftovers reheat beautifully, making it perfect for meal prep. Here’s how to make it—no fancy equipment or skills required, just good ingredients and a hot oven.

Ingredients for seafood potatoes

Just 13 ingredients transform into restaurant-quality seafood potatoes with crispy wedges and buttery garlic shrimp.

The potatoes are the foundation—Yukon Golds are perfect for their buttery texture and crispy edges. Grab a couple of 2-pound bags from Whole Foods or your local market; they're the gold standard for roasting. If you can't find Yukon Golds, Russets work too, but cut them slightly smaller since they're starchy. The shrimp should be large, 51/60 count—they stay plump and juicy. Trader Joe's or Costco usually have them pre-peeled and deveined, which saves time. For the butter, Plugrá or Land O'Lakes unsalted is ideal—it melts beautifully without overpowering. Fresh garlic is non-negotiable here; those pre-minced jars just don't cut it. If you're short on time, Penzeys sells pre-minced garlic in tubes that's a lifesaver.

No Yukon Golds? Sweet potatoes add a sweet contrast, but stick to Yukons for that classic buttery flavor. Shrimp too expensive? Scallops or mussels work beautifully—just adjust cooking time. The smoked paprika can be swapped for regular paprika, but you'll lose that subtle smoky depth. Fresh herbs are ideal, but dried works at one-third the amount. If you're feeling adventurous, add a dash of Old Bay seasoning for a Chesapeake Bay twist. The lemon juice can be bottled in a pinch, but freshly squeezed makes all the difference. For extra richness, stir in 1 tbsp of heavy cream at the end—trust me, it's worth it.

This dish reheats like a dream—just pop it in the oven at 375°F for 10-15 minutes until everything is heated through. Store leftovers in an airtight container for up to 3 days, but honestly, it's even better the next day as the flavors meld. For meal prep, portion into individual containers so you can grab and go. The shrimp and potatoes keep their texture surprisingly well, making this perfect for lunches. If you're serving a crowd, double the recipe—it scales perfectly in the same sheet pan. The garlic butter sauce freezes beautifully too; just thaw and reheat gently.

Step-by-step instructions for buttery garlic shrimp and crispy wedges in one pan

Here's the method to create restaurant-quality crispy potatoes and succulent shrimp in a single pan.

Preheat your oven to 425°F with a rack positioned in the middle. Cut the 2 lb large Yukon Gold potatoes into 1-inch wedges, keeping the skin on for texture. Place them in a large bowl and toss with 1 tablespoon dried parsley, 1.5 teaspoons salt, 0.5 teaspoon smoked paprika, and 0.5 teaspoon dried thyme until evenly coated.

Spread the seasoned wedges in a single layer on a rimmed baking sheet. Roast for 15 minutes until they begin to soften slightly but aren't yet golden. This par-cooking step ensures they finish perfectly crispy while absorbing all that incredible shrimp flavor. Real talk: Don't skip this—it's what makes the final texture perfect.

While the potatoes roast, heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Add the 1.5 lb large shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside on a plate.

In the same skillet, reduce heat to medium and add the 0.5 cup cold cubed unsalted butter. Let it melt completely, then add the 8 cloves minced garlic and cook for 30 seconds until fragrant but not browned. This garlic butter will become the luxurious sauce that ties everything together.

Return the par-cooked potato wedges to the skillet with the garlic butter. Add the seared shrimp back in, then pour in 2 tablespoons lemon juice and sprinkle with 0.5 teaspoon ground black pepper and 0.25 teaspoon red pepper flakes. Toss everything together gently to coat the potatoes evenly with the butter mixture.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, stirring once halfway through, until the potatoes are deep golden brown and crispy on the edges. The shrimp should be heated through and the potatoes should be tender when pierced with a fork. Here's the thing—this is where the magic happens. The residual heat finishes cooking everything perfectly while creating that irresistible crispy exterior.

Remove the skillet from the oven and let everything rest for 2 minutes. This brief rest allows the juices to redistribute. Sprinkle with 1 teaspoon fresh lemon zest and 1 tablespoon additional dried parsley, tossing gently to incorporate. The lemon zest adds that bright, citrusy finish that cuts through the richness of the butter and shrimp.

Serve immediately while the potatoes are still crispy and the shrimp is warm. The combination of buttery shrimp nestled among perfectly crispy potato wedges creates a dish that's equal parts comforting and elegant. Don't wait too long to serve—these potatoes lose their crispiness fast once removed from the oven.

Regional styles of this seafood potatoes

New England Clam Chowder Twist

In coastal New England, seafood potatoes often take the form of a hearty chowder with crispy potato chunks and tender shrimp or clams.

Instead of roasting, I simmer diced potatoes in a rich broth with 1 lb chopped clams or shrimp, 1 onion, 2 celery stalks, and 2 cups heavy cream. The secret? A splash of dry white wine deglazed from the pan adds depth.

Top with crumbled bacon and green onions—this version feels like a hug in a bowl. 🍲

Cajun Bayou Style

For a Louisiana-inspired take, swap the garlic butter for a spicy Cajun seasoning blend—I use 1 tbsp Cajun seasoning (like Tony Chachere's) mixed with 1 tsp smoked paprika.

Toss the shrimp in this before searing, then finish with 2 tbsp hot sauce (like Crystal or Tabasco) and ½ cup chopped green onions. Serve with cornbread on the side for dipping. The heat balances the richness perfectly. 🌶️

Mediterranean Lemon-Garlic Shrimp

Inspired by Greek and Italian coastal cuisine, this version swaps Yukon Golds for small red potatoes (halved) and adds 1 zucchini and 1 bell pepper to the pan. Toss everything with 2 tbsp olive oil, 1 tsp dried oregano, and ½ tsp fennel seeds.

Finish with ¼ cup chopped kalamata olives and a sprinkle of feta cheese. The Mediterranean flavors shine with bright lemon and fresh herbs. 🌿

Southern Fried Shrimp & Potatoes

Down South, this dish often means cornmeal-battered shrimp alongside crispy potatoes. Toss the shrimp in ½ cup cornmeal mixed with 1 tsp Cajun seasoning and 1 tsp paprika before frying in vegetable oil at 350°F for 2-3 minutes per side.

Roast the potatoes separately with smoked salt and black pepper, then serve with a side of remoulade sauce. It’s crispy, crunchy, and pure Southern comfort. 🍤

Japanese Miso-Glazed Version

For an Asian-inspired twist, replace the garlic butter with a miso glaze—mix 2 tbsp white miso paste, 1 tbsp mirin, and 1 tbsp honey. Toss the shrimp and potatoes in this glaze after par-cooking, then roast until caramelized.

Finish with sesame seeds and scallions. The umami-rich miso adds a completely different (but equally delicious) flavor profile. ✨

Weeknight Family Favorite

This is how my grandmother used to make it—simple, no-fuss, and always a hit. She’d toss the potatoes with bacon grease instead of butter, add 1 tsp onion powder, and finish with a splash of apple cider vinegar for tang.

The shrimp got a quick sear in the same pan, and she’d serve it with steamed green beans. It’s the kind of dish that reminds you home cooking doesn’t need to be complicated. 💛

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