1/2 Lb Shrimp Corn Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on or off as desired. Season lightly with 1/4 tsp salt and a pinch of black pepper; set aside.

If using fresh corn, shuck and cut kernels from about 2 medium ears until you have ~1 cup. If using frozen, thaw and drain any excess liquid.

Finely dice the onion and red bell pepper. Mince the garlic. Chop the parsley and squeeze the lime.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and begins to sizzle, add the diced onion and red bell pepper. Sauté 3–4 minutes until the onion is translucent and edges begin to brown.

Add the corn kernels to the skillet. Cook, stirring occasionally, 4–6 minutes until the corn develops some golden-brown color (caramelization) and softens. Push the veggies to the side of the pan.

Add the remaining 1 tablespoon butter to the cleared space, then add the minced garlic, smoked paprika, and ground cumin. Cook 30–45 seconds until fragrant, stirring to combine with the corn and vegetables.

Increase heat to medium-high. Add the seasoned shrimp in a single layer across the skillet. Cook undisturbed 1.5–2 minutes until the undersides turn pink and begin to brown.

Flip the shrimp and cook another 1–2 minutes until shrimp are opaque and firm (internal temperature about 120–135°F for medium doneness). Avoid overcooking to keep them tender.

Stir shrimp into the corn mixture so flavors combine. Add the remaining 1/2 tsp salt (or to taste), 1/4 tsp black pepper, and red pepper flakes if using. Squeeze in the 1 tablespoon lime juice and fold in chopped parsley. Taste and adjust seasoning with more salt, lime, or pepper if needed.

Remove from heat and let rest in the pan 1 minute to marry flavors.

Divide between 2 plates or bowls and serve immediately over steamed rice or with crusty bread. Garnish with extra parsley and lime wedges.

Leftovers: cool to room temperature, transfer to an airtight container, and refrigerate up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.