Buttery Shrimp and Corn Skillet with Thyme
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 cupscorn kernels (fresh or frozen)
- 4 tablespoonbutter
- 1yellow onion
- 4 clovesgarlic
- ½ cupchicken broth
- ¼ cupheavy cream
- 1 tablespoonfresh thyme
- ·kosher salt
- ·black pepper
- 1lemon
- 1 loafcrusty bread (for serving)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 garlic cloves.
- 03
Halve 1 lemon.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and starting to brown.
- 02
Add the minced garlic and cook for 1 minute until fragrant. Stir in the corn kernels and cook for 3 minutes, stirring occasionally.
- 03
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 2 minutes.
- 04
Season the shrimp with salt and pepper. Push the corn mixture to the sides of the skillet and add the remaining 2 tablespoons butter to the center. Once foaming, add the shrimp in a single layer and cook for 2-3 minutes on the first side without stirring.
- 05
Flip the shrimp and stir everything together. Cook for another 2-3 minutes until the shrimp are opaque and cooked through (they should be pink and firm).
- 06
Remove from heat. Stir in the fresh thyme and squeeze in the juice from half the lemon. Taste and adjust salt and pepper as needed.
- 07
Serve immediately in shallow bowls with crusty bread for soaking up the broth.
Spice Tips
For warmth, add a pinch of cayenne pepper or red pepper flakes to the pan before the shrimp. A dash of hot sauce swirled in at the end adds brightness and a gentle kick. Fresh dill or a sprinkle of smoked paprika also pairs beautifully with shrimp and corn.
This dish comes together in under 25 minutes. If using frozen corn, thaw it first. The shrimp will continue to cook slightly after you remove the pan from heat, so don't overcook it.