Juicy Garlic Butter Shrimp with Sweet Corn – Easy Skillet Recipe
Juicy golden shrimp and sweet corn tossed in a rich garlic butter sauce with smoked paprika, lemon, and fresh parsley. An easy one-pan seafood dinner ready in about 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb large shrimp, peeled and deveined
2 cups sweet corn kernels, fresh or frozen
4 tbsp unsalted butter, divided
1 tbsp olive oil
5 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
Instructions
1. Pat shrimp dry and season with paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Cook corn for 4–6 minutes until lightly golden. Remove and set aside.
4. Add 1 tbsp butter and sear shrimp for 1–2 minutes per side until pink and opaque. Remove.
5. Melt remaining 2 tbsp butter over medium heat.
6. Add garlic and cook for 30–60 seconds until fragrant.
7. Stir in lemon juice and scrape up browned bits.
8. Return shrimp and corn to the skillet. Toss for 1–2 minutes until coated and heated through.
9. Garnish with parsley and serve with lemon wedges.
Notes
Pat shrimp dry before cooking for better browning.
Do not overcook the shrimp.
Use fresh, frozen, or drained canned corn.
Adjust red pepper flakes to taste.
Serve with rice, pasta, or garlic bread.
Refrigerate leftovers in an airtight container for 3–4 days.