Garlic Butter Shrimp And Corn
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 ears of fresh corn, husked and cut into 1-inch rounds (or 2 cups of kernels)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning or Old Bay
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Pat the shrimp dry with paper towels to ensure a good sear. If using corn on the cob, slice the ears into small rounds. If using kernels, ensure they are drained and dry.
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the corn and cook for about 5 to 7 minutes, turning occasionally, until the corn is tender and slightly charred in spots.
- In a small bowl, toss the shrimp with the Cajun seasoning, smoked paprika, salt, and pepper until evenly coated.
- Push the corn to one side of the skillet or remove it temporarily. Add the remaining three tablespoons of butter to the pan. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp in a single layer. Cook for 2 minutes per side until they turn pink and opaque.
- Toss the shrimp and corn back together in the garlic butter. Drizzle with fresh lemon juice and sprinkle with chopped parsley. Toss one last time to coat everything thoroughly.
Find it online: https://www.pleasecook.com/dinner/garlic-butter-shrimp-and-corn/