Sweet Corn & Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw in cold water and pat dry. Peel and devein if needed, leaving tails on or off per preference. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper; set aside.

If using fresh corn, cut kernels from 2 ears of corn. Measure 2 cups. Mince shallot and garlic. Chop parsley. Mix cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Sear shrimp

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot and butter foams, add shrimp in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and cover loosely.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced shallot and sauté 1.5–2 minutes until translucent. Add garlic and thyme and cook 30–45 seconds until fragrant, stirring to avoid burning.

Cook corn

Add corn kernels to the skillet and cook, stirring occasionally, 3–4 minutes until they begin to soften and get a little color. If using frozen corn, cook a bit longer (4–5 minutes) until heated through and some kernels brown.

Build sauce

Pour in the broth and bring to a gentle simmer, scraping any browned bits from the pan. Simmer 3 minutes to concentrate flavor. Stir in cream and lemon juice. Whisk in cornstarch slurry and simmer 1–2 minutes until sauce thickens slightly.

Finish

Return shrimp and any accumulated juices to the skillet, toss to coat in the sauce and warm through 1–2 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt (if needed), remaining 1/4 tsp black pepper, and smoked paprika if using.

Spoon sweet corn and shrimp over cooked rice, grits, or serve with crusty bread. Garnish with chopped parsley and serve lemon wedges on the side so diners can add extra brightness.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 2 days. Reheat gently over low heat, adding a splash of broth if sauce has thickened too much.