Garlic Butter Shrimp Fries
Craving pub food but want it on the table in 30 minutes? This is your shortcut to comfort.
When you're exhausted after a long day, sometimes you just need that specific hit of salt and garlic. These Garlic Butter Shrimp Fries offer that satisfying crunch with a protein punch, making it a complete meal rather than just a side dish. We use oven-roasted potato wedges to keep things low-stress—no deep frying required in your kitchen. The shrimp cook in less than five minutes in a hot pan, soaking up a rich buttery glaze. It’s essentially a gourmet pub snack reimagined as a quick weeknight dinner that feels like a treat but requires minimal cleanup.
Ingredients
- 1.5 lb russet potatoes — cut into wedges
- 0.5 cup olive oil
- 1 tsp dried oregano
- 0.5 lb large shrimp — peeled and deveined
- 4 tbsp butter
- 4 unit garlic cloves — minced
- 1 tsp lemon juice
- 1 pinch red pepper flakes
Method
- 1 Preheat your oven to 425°F. Toss the potato wedges with olive oil, dried oregano, and a pinch of salt until evenly coated.
- 2 Spread potatoes on a large baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
- 3 While potatoes roast, melt butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes; sauté for 1 minute until fragrant.
- 4 Add the shrimp to the skillet. Sear for 2-3 minutes per side until pink and opaque. Stir in the lemon juice at the very end.
- 5 Plate the crispy potatoes and top generously with the garlic butter shrimp. Garnish with extra parsley if you have it handy.
Variations
- Vegetarian Swap — Replace the shrimp with pan-seared halloumi cheese or extra roasted mushrooms.
- Extra Zesty — Add a teaspoon of honey to the butter mixture for a sweet and spicy glaze on the shrimp.
Notes
For maximum crunch on the fries, let them sit for 2 minutes after coming out of the oven before topping with the hot shrimp.
Equipment that helps
- Large Skillet — Allows for high-heat searing to get that perfect restaurant-style crust on the shrimp.
- Baking Sheet — Ensures the potato wedges roast evenly rather than steaming in a pile.
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