Garlic Butter Shrimp Corn (Print Version)

A savory skillet of shrimp and corn infused with garlic butter and fresh herbs.

# Components:

→ Seafood

01 - 1 lb 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 1/2 lemon

# Directions:

01 - Pat shrimp dry and season with salt, pepper, and smoked paprika.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Remove shrimp and set aside.
03 - Lower heat to medium and add remaining olive oil and butter. Stir in garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
04 - Add corn, bell pepper, and cherry tomatoes to skillet. Sauté for 4 to 5 minutes until vegetables are softened and lightly golden.
05 - Return shrimp with any reserved juices to the skillet. Cook for 1 to 2 minutes, stirring gently to combine flavors.
06 - Squeeze lemon juice over dish, sprinkle with sliced green onions and chopped parsley, and adjust seasoning as needed. Serve immediately.

# Expert Advice:

01 -
  • This skillet comes together in 25 minutes, making it ideal when you want something impressive but low fuss.
  • The garlic butter sauce practically begs to be mopped up with bread – I promise, skipping that step is impossible.
02 -
  • If you leave the shrimp in too long, they'll go from plump to rubbery fast—always remove them just as they turn opaque.
  • Tossing in the lemon juice off heat stops the butter from splitting and keeps everything saucy, not greasy.
03 -
  • Letting the butter and olive oil blend ensures nothing burns and everything tastes silky, not heavy.
  • A sprinkle of smoked paprika at the end adds extra warmth and color—don't skip this tiny flourish.
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