Buttery Shrimp and Corn Skillet with Crispy Garlic
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 cupsfresh corn kernels (or frozen, thawed)
- 4 tablespoonbutter
- 5 clovesgarlic
- 1 mediumyellow onion
- 1 mediumred bell pepper
- ½ cupchicken broth
- 1 wholelemon
- 2 teaspoonfresh thyme (or 0.5 teaspoon dried)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 5 cloves garlic
- 02
Dice 1 medium yellow onion
- 03
Dice 1 medium red bell pepper
- 04
If using fresh corn, cut kernels from 3 ears of corn; if frozen, thaw
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then stir in diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- 02
Add the corn kernels and thyme, stirring to combine. Cook for 2 minutes until the corn begins to caramelize at the edges.
- 03
Push the vegetables to the sides of the skillet and add the shrimp to the center. Cook for 2 minutes without stirring, then flip and cook for another 1 to 2 minutes until the shrimp are just opaque and cooked through.
- 04
Pour in the chicken broth and squeeze the lemon juice over everything. Add the remaining 2 tablespoons butter and stir gently until melted. Season with salt, black pepper, and red pepper flakes. Cook for 1 minute more to warm through.
- 05
Taste and adjust seasoning. Serve in bowls with crusty bread to soak up the broth.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the corn. For a kick of heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of hot sauce stirred in at the end also works beautifully.
Make ahead: prep all vegetables up to 2 hours ahead. The shrimp cooks so fast that this meal comes together in under 20 minutes start to finish. Leftovers keep 1 day refrigerated and reheat gently over low heat.