Description
This garlic buttered shrimp with corn is a quick and flavorful one-pan dish combining juicy shrimp with sweet corn in a rich, savory sauce. Perfect for a comforting yet simple meal any time of day.
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
Instructions
- Heat olive oil and 2 tablespoons of butter in a large pan over medium heat until melted.
- Add chopped onion and minced garlic, sautéing until soft and fragrant.
- Add corn kernels and cook for 2 to 3 minutes, stirring occasionally.
- Season shrimp with salt, black pepper, and paprika, then add to the pan.
- Cook shrimp for about 2 minutes on one side, then flip them.
- Add remaining butter, chili flakes, and water, stirring gently to combine.
- Cook for another 2 to 3 minutes until shrimp turn pink and are fully cooked.
- Add lemon juice and chopped parsley, mixing well to coat everything in the sauce.
- Remove from heat and serve hot, preferably with steamed rice.
Notes
Add bell peppers for extra crunch and color.
For a richer sauce, stir in a splash of cream.
Increase chili flakes or add hot sauce for more heat.
Substitute parsley with cilantro for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on low heat, adding a splash of water or butter if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 210 mg
