Garlic Butter Shrimp with Charred Corn and Lime
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 3 cupscorn kernels (fresh or frozen)
- 4 tablespoonbutter
- 6 clovesgarlic
- 1lime
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro
Prep
- 01
Mince 6 cloves garlic
- 02
Chop 1/4 cup fresh cilantro
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add corn and cook for 3–4 minutes, stirring occasionally, until kernels begin to char and brown. Transfer to a plate.
- 02
Add remaining 2 tablespoons butter to the same skillet. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 03
Add shrimp, salt, and pepper. Cook for 2–3 minutes, stirring, until shrimp just begins to turn pink.
- 04
Return charred corn to the skillet. Toss gently for 1 minute to warm through and combine flavors.
- 05
Remove from heat. Squeeze lime juice over the dish and scatter cilantro on top. Serve immediately.
Spice Tips
For smokiness, add 1/4 teaspoon smoked paprika with the garlic. For extra heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of hot sauce at the end also works beautifully.
This recipe works beautifully with frozen corn—no need to thaw. If using fresh corn, slice kernels from the cob. Serve over rice, pasta, or crusty bread to catch the buttery pan sauce.