Dinner

Garlic Butter Shrimp & Corn Skillet Recipe

Bylina moretti February 27, 2026February 27, 2026

Introduction

This Garlic Butter Shrimp & Corn Skillet is a quick and flavorful meal perfect for busy weeknights. With succulent shrimp and sweet corn tossed in a buttery garlic sauce, it delivers a satisfying dish that’s both easy and delicious.

A round black pan filled with a creamy mixture showing two main layers: at the bottom, bright yellow corn kernels mixed into a white creamy sauce, and on top, evenly spread cooked shrimp with an orange-pink color, sprinkled with green chopped herbs and light red seasoning powder. The shrimp have a slightly shiny, cooked texture and are arranged closely together, creating a colorful contrast with the creamy corn beneath. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp (peeled and deveined)
2 cups corn kernels (fresh or frozen)
4 tablespoons unsalted butter
4 cloves garlic (minced)
1 teaspoon paprika
Salt and pepper (to taste)
1 tablespoon fresh parsley (chopped, for garnish)
Juice of 1 lemon (optional)

Instructions

Step 1: Prepare the ingredients by peeling and deveining the shrimp if needed, then pat them dry. If using fresh corn, cut the kernels off the cob; if frozen, thaw before cooking.
Step 2: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Add the shrimp to the skillet and season with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Step 4: In the same skillet, add the corn and sauté for 3-4 minutes until heated through and slightly caramelized.
Step 5: Return the shrimp to the skillet, add lemon juice if desired, and stir to combine.
Step 6: Remove from heat, garnish with chopped parsley, and serve warm over rice, pasta, or on its own.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing garlic to give the dish a subtle heat.
Swap out the shrimp for scallops or chicken for a different protein option.
Fresh corn works best in season, but frozen corn is a convenient and tasty alternative year-round.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. This dish does not freeze well as shrimp can become rubbery.

How to Serve

A close-up view of a black skillet filled with a creamy corn and shrimp dish, showing one layer of bright yellow corn kernels soaked in a rich, white creamy sauce that fills the bottom half of the skillet. On top of the corn layer, there is a second layer of plump, pink shrimp, each sprinkled with a reddish seasoning and small bits of green parsley scattered evenly across the surface. The shrimp have a slightly shiny texture, suggesting they are cooked, and the creamy sauce peeks through some spaces between the shrimp and corn. The skillet sits on a white marbled surface, and the overall image has a sharp, bright focus that highlights the vibrant colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before cooking to ensure they sear properly.

What can I serve with this shrimp and corn skillet?

This dish pairs nicely with steamed rice, pasta, or a fresh green salad for a complete meal.

Garlic Butter Shrimp & Corn Skillet Recipe

★★★★★

4.6 from 135 reviews

This Garlic Butter Shrimp & Corn Skillet is a quick and flavorful dish featuring tender shrimp sautéed in garlic butter with sweet corn kernels. Perfect for a weeknight dinner, it combines simple ingredients to create a rich and satisfying meal served over rice or pasta.

Author: lina
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Shrimp and Corn

1 lb large shrimp (peeled and deveined)
2 cups corn kernels (fresh or frozen)

Garlic Butter Sauce

4 tablespoons unsalted butter
4 cloves garlic (minced)
1 teaspoon paprika
Salt and pepper (to taste)

Garnish and Flavor

1 tablespoon fresh parsley (chopped, for garnish)
Juice of 1 lemon (optional)

Instructions

Prepare the Ingredients: If shrimp are not already peeled and deveined, do so and pat them dry with paper towels. Prepare the corn kernels by cutting fresh corn off the cob or thawing frozen corn.
Cook the Shrimp: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add shrimp and season with paprika, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
Cook the Corn: In the same skillet, add the corn kernels and sauté for 3-4 minutes until heated through and slightly caramelized. Return cooked shrimp to the skillet.
Combine and Finish: Optionally squeeze lemon juice over the shrimp and corn mixture and stir to combine. Remove from heat and garnish with chopped parsley.
Serve: Serve warm as is for a light meal, or over rice or pasta for a more filling dish.

Notes

Use fresh or frozen corn based on availability, adjusting thawing time as necessary.
For extra heat, add a pinch of red chili flakes when sautéing garlic.
Serve immediately for the best texture and flavor.
This dish pairs well with steamed vegetables or a side salad.

Keywords: garlic butter shrimp, shrimp skillet, corn skillet, quick shrimp recipe, stovetop shrimp, easy shrimp dinner

lina moretti

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