Garlic Butter Shrimp Corn (Print View)

A quick, flavorful skillet with shrimp, corn, garlic butter, and fresh vegetables for a satisfying dinner.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 2 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red bell pepper, diced
05 - 1/4 cup green onions, sliced
06 - 2 tablespoons fresh parsley, chopped

→ Sauces & Fats

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons olive oil

→ Flavorings

09 - 4 garlic cloves, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper, to taste
13 - Juice of half a lemon

# Directions:

01 - Pat shrimp dry and season evenly with salt, pepper, and smoked paprika.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and sear for 1 to 2 minutes per side until opaque. Remove shrimp and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Stir in garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
04 - Add corn, diced red bell pepper, and halved cherry tomatoes. Sauté for 4 to 5 minutes until vegetables soften and develop slight golden color.
05 - Return shrimp and any accumulated juices to skillet. Cook for an additional 1 to 2 minutes, stirring gently to incorporate flavors.
06 - Squeeze lemon juice over the skillet, sprinkle with sliced green onions and chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately.

# Expert Advice:

01 -
  • You can whip this up in under half an hour, and the flavor payoff tastes like you cooked for hours.
  • There&rsquos so much buttery, garlicky goodness that even picky eaters end up asking for seconds.
02 -
  • If your shrimp gets tough, it probably cooked a minute too long (set a timer if you're easily distracted by conversation).
  • Switching the order and adding shrimp back too late leaves them cold and dry—a quick toss at the end keeps everything juicy.
03 -
  • Letting the butter foam and just begin to brown before adding garlic gives a nutty flavor that takes the whole skillet to another level.
  • If you’re sensitive to spice, start with a pinch of red pepper flakes—you can always add more, but you can’t take it out.
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