Description
A vibrant one-pan meal featuring succulent shrimp, sweet corn, and fluffy rice in a bright citrus butter emulsion. Ready in 30 minutes, this summer-friendly dish balances protein and carbs for a complete, no-fuss dinner.
Ingredients
Large shrimp (peeled, deveined, tail-on)
3 cups cooked long-grain/Jasmine rice
1.5 cups golden corn (fresh or frozen)
4 tbsp unsalted butter
4 cloves fresh garlic (minced)
1/4 cup fresh flat-leaf parsley (chopped)
2 tbsp fresh lemon juice
1 tbsp olive oil
4 grilled lemon slices
Salt and pepper (to taste)
Instructions
Heat 2 tbsp oil in a large skillet. Sauté garlic in 1 tbsp butter for 30 seconds.
Add corn; season with salt and char slightly. Remove from pan.
In remaining 3 tbsp butter, cook shrimp in batches for 2-3 minutes until pink. Remove and set aside.
Add rice to the same pan and stir to absorb residual butter.
Return corn, shrimp, and remaining ingredients. Sauté for 2 minutes.
Finish with lemon juice, parsley, and grilled lemon slices. Adjust seasoning.
Notes
Use pre-cooked rice to prevent mushiness
Grill lemons directly on skillet for smoky char
Substitute zucchini or bell peppers for added veggies
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Searing
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 200mg