Description
A summer-ready skillet dish with tender garlic butter shrimp and sweet corn in a rich sauce. Quick, easy, and perfect for fresh, flavorful family meals or entertaining.
Ingredients
1 tablespoon olive oil
3 garlic cloves, minced
4 tablespoons unsalted butter
400g large shrimp, peeled and deveined
1 red onion, finely chopped
4 cups fresh corn kernels
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 cup coconut milk (light or full)
Lemon wedges, for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add butter and let it melt, stirring until golden and fragrant.
Increase heat to medium-high and add shrimp and red onion. Cook for 4-5 minutes, stirring occasionally, until shrimp turns pink and onions soften.
Add corn kernels and remaining spices (salt, black pepper, and paprika). Cook for 5-7 minutes, stirring occasionally, until corn is tender and shrimp is fully cooked.
Pour in coconut milk and simmer for 2-3 minutes, allowing the sauce to thicken.
Season with additional salt or pepper if needed, and serve hot with lemon wedges.
Notes
Fresh corn is best, but frozen corn can work too – thaw before using.
For a lighter option, use light coconut milk.
Serve with rice, crusty bread, or over zucchini noodles for a low-carb version.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg