Go Back
Spoonful of garlic butter shrimp and caramelized corn lifted from a skillet with fresh parsley on top
lina mhb

Garlic Butter Shrimp and Corn Skillet

This garlic butter shrimp and corn skillet is a quick one-pan seafood dinner with juicy seared shrimp, sweet caramelized corn, and a touch of chili heat, ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb shrimp, peeled and deveined, patted dry
  • 2 cup corn kernels, fresh or frozen
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 1 tbsp olive oil
  • 0.25 tsp chili flakes
  • 0.5 tsp salt, or to taste
  • 0.25 tsp black pepper, or to taste
  • 1 tbsp parsley, chopped, optional
  • 1 tsp lemon juice, optional

Equipment

  • skillet
  • Wooden spoon

Method
 

  1. Melt the butter with the olive oil in a skillet over medium heat until fully melted and just starting to bubble at the edges.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and just turning golden.
  3. Lay the shrimp in a single layer and cook for 2 to 3 minutes, flipping once, until pink, juicy, and lightly golden at the edges.
  4. Stir in the corn, chili flakes, salt, and black pepper, scraping up the browned bits from the bottom of the pan. Cook until heated through and slightly caramelized at the edges.
  5. Scatter with parsley and add a squeeze of lemon juice if desired. Serve hot straight from the skillet.

Notes

Don't crowd the shrimp in the pan; work in batches if needed so they sear instead of steam.
Pull the shrimp right as the last translucency disappears. They finish cooking once the corn joins them.
Frozen corn caramelizes well straight from frozen, so there is no need to thaw it.
Mince the garlic and measure the ingredients ahead for faster weeknight assembly.