Honey Mustard Shrimp and Potatoes

By Rena |

This Honey Mustard Shrimp and Potatoes skillet recipe is a one-pan dinner that’s quick, easy to make, and ready in just 30 minutes. Honey mustard flavored shrimps cooked with tender and crispy potatoes for a wholesome meal that the whole family can enjoy.

top view shrimp and potatoes in skillet

One-pan meals are easy and versatile for busy weeknights. With the holiday seasons upon us, we all want to make those easy healthy dinners that don’t take hours to make! This easy and simple honey mustard shrimp recipe is paired with some crispy and tender potatoes. We love using The Little Potato Company’s Creamer potatoes because they are just so convenient, versatile, and super delicious. They are naturally buttery tasting, ready to use with no washing or peeling required, and consistent in size so they all cook up quickly to the same “doneness”.

Why this shrimp and potatoes recipe is so good

  • Quick and Simple: all you need is one pan to make this shrimp and potatoes skillet. Takes about 30 minutes or so to make, and simple ingredients you most likely already have.
  • Delicious: Juicy and full of flavor honey mustard shrimp with tender, crispy, melt in your mouth potatoes.
  • Healthy: No butter, no crazy ingredients needed to make this delicious healthy dinner. Make it even better by serving it with a side of greens
cooked honey shrimp in black skillet

Ingredients you will need

For the Honey Mustard Garlic Sauce

  • 1/4 cup honey
  • 2 tbs Dijon mustard
  • 1/4 cup whole grain mustard

Shrimp

  • 1 tablespoon olive oil
  • 1 pound shrimp without shells, rain on deveined
  • 5 garlic cloves minced
  • 1 tsp smoked paprika 
  • Salt and pepper to taste 

Potatoes 

ingredients to make the shrimp and potatoes

How to make the honey Mustard shrimp and Potatoes

  • Par-cook halved potatoes in boiling salted water for 8-10 minutes until slightly tender. Drain and set aside. (This will accelerate the cooking time in the skillet and gives the potatoes a nice golden crust.) 
  • While the potatoes are boiling, place the sauce ingredients in a small bowl: mustard, whole grain mustard, and honey. Mix until smooth.
  • In another bowl, mix the shrimp ingredients (without the garlic) and set aside. 
  • Add 2 tablespoons of oil to a large skillet. Over medium heat, add the par-cooked potatoes and cook until crispy and golden for 4-6 minutes. Add salt and pepper to taste. Stirring from time to time. When potatoes are fork-tender, remove, and place on a plate. Set aside. (If the skillet is too gritty, scrub it off or clean before re-using.)
  • In the same skillet, over medium heat, add the rest of the oil and cook the shrimps for 2 minutes. Add the garlic and let it cook for another minute. Add in half the honey mustard sauce. Cook for another minute and toss. 
  • Next, add the potatoes back into the pan next to the shrimp, pour the remaining mustard sauce over the shrimp and potatoes. Adjust taste with additional salt or pepper if necessary. Heat through and serve.  Optional: Garnish with fresh parsley or crushed peppers. Enjoy! 
top view shrimp and potatoes in skillet

Substitutes and tips

  • Use raw shrimp rather than cooked shrimp. You can use frozen raw shrimp
  • Allow the shrimp to thaw completely before cooking
  • Drain shrimp and pat dry with a paper towel
  • Honey: You may sub this with maple syrup if necessary
  • Oil: Any other cooking oil will work
  • We love using whole grain mustard. If you don’t have this, you may use a total of 1/4 cup Dijon mustard
  • Instead of shrimp, try it with chicken breasts
  • Look for Creamer potatoes. We love using The Little Potato Company Creamer potatoes.
shrimp and potatoes in skillet

faq’s

Can I cut potatoes ahead of time?

If you want to save time and prep the potatoes ahead you can. Creamer Potatoes from The Little Potato Company is already such a time saver because they are ready-to-eat and don’t need to be rinsed. Alternatively, you may cut them in halves or quarters. Place in a bowl of cold water and store until they are ready to use.

How to store this shrimp and potatoes?

Place leftovers in an airtight container and store in the fridge for 2-3 days. When ready to eat, reheat in the microwave for 1-2 minutes and serve.

What goes good with shrimp?

So much can be paired with shrimp. From roasted veggies, to salads, potatoes, and noodles. For a wholesome meal we recommend a side of roasted potatoes and some steamed of roasted veggies. You can’t really go wrong with whatever you decide to pair shrimp with.

Other shrimp recipes to check out

close up honey shrimps and roasted potatoes

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top view shrimp and potatoes in black skillet

Honey Mustard Shrimp and Potatoes

An easy one-pan meal made with shrimps, cooked in a delicious honey mustard sauce, then tossed in with tender and crispy potatoes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 348kcal
Author: Rena

Ingredients

Honey Mustard Garlic Sauce

  • 1/4 cup honey
  • 2 tbs Dijon mustard
  • 1/4 cup whole grain mustard

Shrimp

  • 1 tablespoon olive oil
  • 1 pound raw shrimp no shells with tail on, deveined
  • 5 garlic cloves minced
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Potatoes

  • 2 tbsp olive oil
  • 1 lb baby potatoes, halved I use The Little Potato Company's Creamer Potatoes
  • Salt and pepper to taste

Instructions

  • Par-cook halved potatoes in boiling salted water for 8-10 minutes until slightly tender. Drain and set aside. (This will accelerate the cooking time in the skillet and gives the potatoes a nice golden crust.)
  • While the potatoes are boiling, place the sauce ingredients in a small bowl: mustard, whole grain mustard, and honey. Mix until smooth.
  • In another bowl, mix the shrimp ingredients (without the garlic ) and set aside.
  • Add 2 tablespoons of oil to a large skillet. Over medium heat, add the par-cooked potatoes and cook until crispy and golden for 4-6 minutes.
  • Add salt and pepper to taste. Stirring from time to time. When potatoes are fork-tender, remove, and place on a plate. Set aside. (If the skillet is too gritty, scrub it off or clean before re-using.)
  • In the same skillet, over medium heat, add the rest of the oil and cook the shrimps for 2 minutes.
  • Add the garlic and let it cook for another minute. Add in half the honey mustard sauce. Cook for another minute and toss.
  • Next, add the potatoes back into the pan next to the shrimp, pour the remaining mustard sauce over the shrimp and potatoes.
  • Adjust taste with additional salt or pepper if necessary. Heat through and serve. 
    Optional: Garnish with fresh parsley or crushed peppers. Enjoy!

Notes

  • Use Raw Shrimp rather than cooked shrimp. You can use frozen raw shrimps 
  • Allow the Shrimps to thaw completely before cooking.
  • Drain shrimp and pat dry with a paper towel
  • Honey: You may sub this with maple syrup if necessary
  • Oil: Any other cooking oil will work. 
  • We love using whole grain mustard. If you don’t have this, you may use a total of 1/4 cup Dijon mustard.
  • Instead of shrimps, try it with chicken breasts.
  • Potatoes. We love using baby potatoes and especially love the Little Potato Company Creamer potatoes.
 

Nutrition

Calories: 348kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 912mg | Potassium: 675mg | Fiber: 4g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 2mg
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Reader Interactions

Comments

  1. Kristine Lindsey says

    5 stars
    Almost melt in your mouth shrimp. Delicious potatoes. Rich flavorful sauce that was easy to make. Amazing recipe will make again!

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