Sweet Corn And Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels, season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

In a large skillet or sauté pan over medium-high heat, melt 1 tablespoon butter. Add shrimp in a single layer and cook 1–1½ minutes per side until just opaque and pink. Remove shrimp to a plate and set aside.

Reduce heat to medium, add the remaining 1 tablespoon butter. Add minced garlic and chopped shallot and sauté 1–2 minutes until fragrant and translucent, taking care not to brown the garlic.

Add the fresh sweet corn kernels and cook, stirring occasionally, 3–4 minutes to warm and begin to soften.

Pour in 1 cup broth and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 4–5 minutes to concentrate flavor.

Stir in 1 cup heavy cream and return to a gentle simmer; cook 3–4 minutes until mixture thickens slightly.

Add the cooked shrimp back to the pan along with 1 tablespoon lemon juice, remaining salt and pepper. Stir to combine and heat through about 1–2 minutes.

Make a slurry by whisking 1 tablespoon flour with 2 tablespoons cold water until smooth.

Slowly whisk the slurry into the simmering corn-shrimp mixture a little at a time. Simmer 1–2 minutes until sauce thickens to desired consistency. If too thick, add up to 2–4 tablespoons more broth or cream.

Stir in 2 tablespoons grated Parmesan (if using) and 2 tablespoons chopped parsley. Taste and adjust seasoning with smoked paprika, red pepper flakes, or more salt and lemon as desired.

Remove from heat and let rest 2 minutes — sauce will thicken slightly as it cools.

Spoon sweet corn and shrimp over steamed rice or alongside crusty bread. Garnish with additional parsley and lemon wedges for squeezing at the table.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat with a splash of broth or cream to loosen the sauce.