This Garlic Butter Lemon Shrimp with Sweet Corn is a quick, flavorful dinner that comes together in one skillet. Juicy shrimp are cooked in a rich garlic butter sauce with fresh lemon, sweet corn, and a touch of herbs. The combination of buttery, garlicky, tangy, and sweet flavors makes every bite incredibly satisfying.
It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Serve it with crusty bread, rice, pasta, or simply enjoy it straight from the skillet.
Why You’ll Love This Garlic Butter Shrimp
This recipe uses simple ingredients and takes just a few minutes to cook. The sweet corn adds a pop of freshness and natural sweetness, while lemon keeps the buttery sauce bright and flavorful. It’s an easy seafood dinner that feels special enough for guests but simple enough for a weeknight.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 cups sweet corn, fresh or frozen
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/3 cup chicken or vegetable broth
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese, optional
How to Make Garlic Butter Lemon Shrimp with Sweet Corn
1. Prepare the shrimp.
Pat the shrimp dry with paper towels. Season them with smoked paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using.
2. Cook the shrimp.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, just until pink and nearly cooked through. Transfer them to a plate.
3. Cook the corn.
Add the remaining 2 tablespoons of butter to the same skillet. Add the sweet corn and cook for 3 to 4 minutes, stirring occasionally, until the corn is tender and lightly golden.
4. Add the garlic.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic burn.
5. Make the lemon butter sauce.
Pour in the broth and scrape up any flavorful browned bits from the bottom of the skillet. Add the lemon juice and lemon zest. Let the sauce simmer for 1 to 2 minutes.
6. Bring everything together.
Return the shrimp to the skillet and toss gently with the corn and sauce. Cook for another 1 to 2 minutes, just until the shrimp are completely cooked through.
7. Finish and serve.
Remove from the heat and sprinkle with fresh parsley. Add Parmesan if desired and serve immediately with lemon wedges.
Tips for the Best Garlic Butter Shrimp
- Pat the shrimp dry before seasoning so they sear instead of steaming.
- Don’t overcook the shrimp. They are ready when they turn opaque and form a gentle C shape.
- Fresh lemon juice gives the sauce the brightest flavor.
- Use fresh garlic for the best buttery garlic flavor.
- If using frozen corn, you can add it directly to the skillet without thawing.
What to Serve with Lemon Garlic Shrimp
Serve this shrimp over fluffy white rice, creamy mashed potatoes, pasta, or buttery noodles. Crusty bread is also perfect for soaking up the lemon garlic butter sauce. For a lighter meal, pair it with a simple green salad or roasted vegetables.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them very dry before cooking. This helps them brown nicely and prevents excess water from diluting the sauce.
Can I use canned corn?
Yes. Drain and rinse the corn well before adding it to the skillet. Fresh or frozen corn will usually have a slightly better texture.
Can I make this recipe spicy?
Absolutely. Add more red pepper flakes, a pinch of cayenne, or a little finely chopped fresh chili for extra heat.
How do I know when the shrimp are done?
Shrimp are cooked when they become opaque and pink throughout. Avoid cooking them for too long because they can quickly become rubbery.
Can I make this recipe ahead of time?
This dish is best served immediately because shrimp can become firm when reheated. However, leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated.
Garlic Butter Lemon Shrimp with Sweet Corn
<h2 style="margin-top:0;">Garlic Butter Lemon Shrimp with Sweet Corn</h2>
<p>
<strong>Prep Time:</strong> 10 minutes<br>
<strong>Cook Time:</strong> 15 minutes<br>
<strong>Total Time:</strong> 25 minutes<br>
<strong>Servings:</strong> 4
</p>
<h3>Ingredients</h3>
<ul>
<li>1 1/2 pounds large shrimp, peeled and deveined</li>
<li>2 cups sweet corn</li>
<li>4 tablespoons unsalted butter, divided</li>
<li>1 tablespoon olive oil</li>
<li>5 cloves garlic, minced</li>
<li>1 teaspoon smoked paprika</li>
<li>1/2 teaspoon Italian seasoning</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1/4 teaspoon red pepper flakes, optional</li>
<li>1/3 cup chicken or vegetable broth</li>
<li>Juice of 1 large lemon</li>
<li>1 teaspoon lemon zest</li>
<li>2 tablespoons chopped fresh parsley</li>
<li>2 tablespoons grated Parmesan cheese, optional</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Pat the shrimp dry and season with paprika, Italian seasoning, salt, pepper, and red pepper flakes.</li>
<li>Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.</li>
<li>Cook shrimp for 1 to 2 minutes per side, then transfer to a plate.</li>
<li>Add the remaining butter and sweet corn to the skillet. Cook for 3 to 4 minutes until lightly golden.</li>
<li>Add the garlic and cook for about 30 seconds.</li>
<li>Pour in the broth, lemon juice, and lemon zest. Simmer for 1 to 2 minutes.</li>
<li>Return the shrimp to the skillet and toss with the corn and sauce.</li>
<li>Cook for another 1 to 2 minutes, until the shrimp are completely cooked through.</li>
<li>Remove from the heat and garnish with parsley and Parmesan if desired.</li>
<li>Serve immediately with lemon wedges and your favorite side.</li>
</ol>
<h3>Notes</h3>
<p>For an extra buttery sauce, add another tablespoon of cold butter at the very end and gently swirl it into the skillet off the heat. Serve right away with warm crusty bread, rice, or pasta.</p>
