Name: Garlic Buttered Shrimp with Corn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 500 g shrimp, peeled and deveined; 2 cups corn kernels; 4 tablespoons unsalted butter; 6 cloves garlic, minced; 1 small onion, chopped; 1 tablespoon olive oil; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon lemon juice; 2 tablespoons chopped parsley; 1/4 teaspoon chili flakes; 2 tablespoons water

I love how this Garlic Buttered Shrimp with Corn brings together rich buttery flavors with the natural sweetness of corn in such a simple way. It feels comforting yet slightly indulgent, and I find it perfect when I want something quick but still satisfying and full of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g shrimp, peeled and deveined

2 cups corn kernels

4 tablespoons unsalted butter

6 cloves garlic, minced

1 small onion, chopped

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon lemon juice

2 tablespoons chopped parsley

1/4 teaspoon chili flakes

2 tablespoons water

Directions

I start by heating olive oil with 2 tablespoons of butter in a large pan over medium heat. Once the butter melts, I add the chopped onion and minced garlic, sautéing until everything becomes soft and fragrant.

Next, I add the corn kernels and cook them for about 2 to 3 minutes, stirring occasionally so they heat evenly.

I season the shrimp with salt, black pepper, and paprika, then place them into the pan. I let them cook for about 2 minutes on one side before flipping them.

After flipping, I add the remaining butter, chili flakes, and water. I gently stir everything together and let it cook for another 2 to 3 minutes until the shrimp turn pink and are fully cooked.

To finish, I add lemon juice and chopped parsley, mixing well so everything is coated in the garlic butter sauce. I remove it from the heat and serve it hot with steamed rice.

Servings and timing

I prepare this dish in about 10 minutes, and the cooking takes around 12 minutes, making the total time approximately 22 minutes. This recipe serves 4 portions, and each serving is about 320 kcal.

Variations

I sometimes switch things up depending on what I have available. I like adding bell peppers for extra color and crunch, or a bit of cream to make the sauce richer. When I want more heat, I increase the chili flakes or add a dash of hot sauce. I also enjoy replacing parsley with cilantro for a slightly different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using a pan over low heat to keep the shrimp tender and prevent overcooking. If the sauce thickens too much, I add a splash of water or a little butter to bring it back to life.

FAQs

Can I use frozen shrimp?

I use frozen shrimp often, but I make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.

Can I use canned or frozen corn?

I find both options work well. If I use canned corn, I drain it first. If I use frozen, I let it thaw slightly before adding it to the pan.

How do I know when the shrimp are cooked?

I look for the shrimp to turn pink and opaque. They also curl slightly, which tells me they are done.

Can I make this dish dairy-free?

I replace the butter with a plant-based alternative or just use more olive oil. The flavor changes slightly but still tastes great.

What can I serve with this dish?

I usually serve it with steamed rice, but I also enjoy it with pasta or even crusty bread to soak up the sauce.

Conclusion

I find this Garlic Buttered Shrimp with Corn to be one of those recipes that never fails to impress. It’s quick, flavorful, and versatile enough for different occasions. Whenever I want something comforting yet simple, this dish always delivers exactly what I’m craving.

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