Quick recipes with shrimp and corn
Got shrimp and corn and not sure what to make? Here are 8 easy dinners you can cook tonight. Each one keeps to everyday ingredients and a single skillet or sheet pan where possible, with rough prep and cook times so you can pick by how much time you have. Prefer to cook with exactly what's on your shelf? Tell Cache & Cook what you have and it drafts a recipe free.
Garlic-Butter Shrimp with Charred Corn and Lime
12 min Serves 4weeknightquickseafood
Charred Corn and Shrimp with Lime Butter
15 min Serves 4weeknightseafoodlight
Charred Corn & Shrimp with Lime-Chili Butter
12 min Serves 4weeknightspicyseafood
Garlic-Butter Shrimp with Charred Corn
15 min Serves 4weeknightseafoodone-pan
Charred Corn & Shrimp with Garlic Butter Toast
20 min Serves 4weeknightseafoodcomfort-food
Shrimp & Charred Corn with Lime-Cilantro Drizzle
15 min Serves 4weeknightseafoodbright
Buttery Shrimp and Corn Skillet with Thyme
20 min Serves 4weeknightseafoodcomfort food
Charred Corn and Shrimp with Lime Crema
15 min Serves 4weeknightlightseafood
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Common questions
- Can I use frozen shrimp instead of fresh for shrimp and corn recipes?
- Yes, frozen shrimp works great—just thaw them in the refrigerator overnight or in cold water for 15-20 minutes before cooking. Frozen shrimp are often fresher and more affordable than fresh, and won't affect the final dish.
- How long does it take to cook shrimp and corn together?
- Shrimp cooks very quickly (3-5 minutes), so add it near the end of cooking—corn typically needs 5-7 minutes depending on whether it's fresh, frozen, or canned. If using canned corn, add it last since it just needs to heat through.
- What can I serve with shrimp and corn to make a complete meal?
- Pair it with rice, pasta, or crusty bread to soak up the sauce, or serve over a salad or with roasted vegetables for a lighter option. A simple lime or butter-based sauce ties everything together nicely.
- How can I make shrimp and corn recipes healthier?
- Use olive oil or cooking spray instead of butter, skip cream-based sauces in favor of broth or citrus-based ones, and load up on vegetables like peppers and onions. You can also serve it over quinoa or brown rice instead of white rice for extra fiber.
- Can I use canned or frozen corn instead of fresh?
- Both work perfectly—frozen corn is often better quality than canned and thaws quickly, while canned corn is convenient but should be drained and rinsed to remove excess sodium. Add either near the end of cooking to prevent mushiness.