If you’re looking for a quick and satisfying meal, this Shrimp and Corn recipe is just what you need. Combining tender shrimp with sweet corn, this dish is both flavorful and easy to make. Whether you’re cooking for a busy weeknight dinner or a weekend treat, this recipe will have you covered with minimal preparation and maximum taste.
The sweetness of the corn pairs perfectly with the savory shrimp, and the dish comes together in a matter of minutes. It’s a great option for those who want a delicious meal without spending hours in the kitchen. You’ll love how easy it is to make this dish, and it’s sure to become a go-to favorite for your family.
This Shrimp and Corn recipe is versatile and can be served on its own or paired with rice or a salad for a complete meal. Let’s dive into how to make this delightful dish!
Why You Will Love Making This Recipe
There are so many reasons to love this Shrimp and Corn recipe. First, it’s quick and easy, taking just 20 minutes to prepare and cook. It’s perfect for busy evenings when you want a healthy, flavorful meal that doesn’t require a lot of time or effort.
Second, the combination of shrimp and corn offers a delicious contrast of flavors. The shrimp is tender and savory, while the corn adds a touch of sweetness that balances the dish perfectly. Plus, it’s customizable—add your favorite seasonings or spices to give the dish a personal touch.
Lastly, it’s a healthy meal that’s packed with protein and nutrients. Shrimp is low in calories but high in protein, and corn is a good source of fiber and vitamins. This dish is both nutritious and satisfying!
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder (optional)
- Salt and pepper to taste
- 1 tablespoon fresh parsley (chopped, for garnish)
Equipment Used
- Large Skillet: This is ideal for cooking the shrimp and corn together. A non-stick or stainless-steel skillet will work best for even heat distribution.
- Sharp Knife: For peeling and deveining the shrimp, as well as chopping any additional ingredients like garlic or fresh herbs.
- Cutting Board: A sturdy surface for chopping garlic, parsley, or any other ingredients you wish to add.
- Measuring Spoons: To measure out seasonings like paprika, chili powder, and salt accurately.
- Spatula or Tongs: To flip the shrimp and stir the corn mixture without breaking the ingredients.
- Serving Plates: For plating the final dish and serving it to your guests or family.
Directions & Instructions
- Prepare the Shrimp: If using frozen shrimp, thaw them in cold water and pat them dry with a paper towel. Season the shrimp with salt, pepper, paprika, and chili powder (if using).
- Cook the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for about 3-4 minutes, until they start to turn golden brown. Remove the corn from the skillet and set it aside.
- Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are fully cooked.
- Combine: Once the shrimp is cooked, return the corn to the skillet and toss everything together. Cook for another minute to combine the flavors and heat the corn through.
- Serve: Garnish with fresh parsley and serve immediately.
Nutritional Information (per serving):
- Calories: 250
- Protein: 30g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 500mg
This Shrimp and Corn dish is not only quick to prepare but also provides a great balance of protein, fiber, and healthy fats.
Variations
- Add Vegetables: For extra nutrition, add some sautéed bell peppers, onions, or zucchini to the skillet along with the corn.
- Spicy Kick: If you like a bit of heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the dish.
- Coconut Shrimp and Corn: For a tropical twist, use coconut oil instead of olive oil and sprinkle shredded coconut over the shrimp before serving.
- Serve Over Rice: For a more filling meal, serve the shrimp and corn over a bed of white rice or quinoa.
Frequently Asked Questions
1. Can I use canned corn for this recipe? Yes, you can use canned corn instead of fresh or frozen. Just make sure to drain and rinse it before using.
2. Can I substitute the shrimp for another protein? Yes, you can substitute shrimp with chicken breast or tofu for a different protein option.
3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stove before serving.
Pro Tips By Emma
- Don’t Overcook the Shrimp: Shrimp cook very quickly, so be sure not to overcook them to maintain their tender, juicy texture.
- Use Fresh Corn: If possible, use fresh corn for the best flavor. Frozen corn works well too but doesn’t have the same sweetness.
- Customize the Spices: Feel free to adjust the spices to your liking. Try adding some lemon zest or cumin for a different flavor profile.
Serving Suggestions
Serve your Shrimp and Corn dish with a side of rice or a fresh salad for a complete meal. It also pairs wonderfully with a glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio.
Shrimp and Corn Recipe: A Quick and Delicious Meal
Equipment
- Large Skillet: This is ideal for cooking the shrimp and corn together. A non-stick or stainless-steel skillet will work best for even heat distribution.
- Sharp Knife: For peeling and deveining the shrimp, as well as chopping any additional ingredients like garlic or fresh herbs.
- Cutting Board: A sturdy surface for chopping garlic, parsley, or any other ingredients you wish to add.
- Measuring Spoons: To measure out seasonings like paprika, chili powder, and salt accurately.
- Spatula or Tongs: To flip the shrimp and stir the corn mixture without breaking the ingredients.
- Serving Plates: For plating the final dish and serving it to your guests or family.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups corn kernels fresh or frozen
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder optional
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Prepare the Shrimp: If using frozen shrimp, thaw them in cold water and pat them dry with a paper towel. Season the shrimp with salt, pepper, paprika, and chili powder (if using).
- Cook the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for about 3-4 minutes, until they start to turn golden brown. Remove the corn from the skillet and set it aside.
- Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are fully cooked.
- Combine: Once the shrimp is cooked, return the corn to the skillet and toss everything together. Cook for another minute to combine the flavors and heat the corn through.
- Serve: Garnish with fresh parsley and serve immediately.