This bright, summery one-pan meal combines sweet corn, plump shrimp, and a vibrant garlic-herb butter that soaks into everything. It’s quick, elegant, and perfect for easy entertaining or a special weeknight dinner.
Prep time: 15 minutes | Cook time: 15 minutes | Serves: 3-4
Ingredients
· 1 ½ lbs (680g) large shrimp, peeled and deveined, tails on or off
· 3 cups fresh or frozen sweet corn kernels (about 4 ears if fresh)
· 8 tbsp (1 stick / 113g) unsalted butter
· 8 garlic cloves, minced
· 1 lemon (zest and juice)
· ¼ cup chopped fresh parsley, plus more for garnish
· 1 tbsp chopped fresh dill or 1 tsp dried (optional)
· ¼ tsp red pepper flakes (optional)
· Salt and freshly ground black pepper
· Crusty bread or cooked rice, for serving
Instructions
- Prep: Preheat your oven to 425°F (220°C). Pat the shrimp very dry with paper towels and season lightly with salt and pepper.
- Make Garlic Herb Butter: In a small saucepan or microwave-safe bowl, melt the butter over low heat. Stir in the minced garlic, lemon zest, red pepper flakes (if using), and a pinch of salt. Heat for 1 minute just until fragrant. Remove from heat and stir in half of the lemon juice and the chopped herbs.
- Assemble: In a large oven-safe skillet or baking dish (like a 10-12 inch cast iron or 9×13 baking dish), combine the corn kernels and half of the garlic butter sauce. Toss to coat and spread in an even layer.
- Bake Corn: Bake the corn for 8-10 minutes, until hot and beginning to sizzle.
- Add Shrimp: Remove the skillet from the oven. Arrange the shrimp in a single layer over the corn. Pour the remaining garlic butter sauce evenly over the shrimp.
- Bake Shrimp: Return to the oven and bake for 8-10 more minutes, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking.
- Finish & Serve: Remove from oven. Drizzle with the remaining fresh lemon juice and garnish with more parsley. Serve immediately right from the skillet with crusty bread to soak up the sauce or over rice.
Tips for Success
· Dry the shrimp thoroughly before seasoning. This helps them sear slightly and not steam in their own moisture.
· Use an oven-safe skillet for easy transition from stovetop (if you choose to melt the butter there) to oven, and for a beautiful presentation.
· Fresh corn is fantastic when in season, but frozen sweet corn works perfectly—no need to thaw.
· Don’t overcook the shrimp. They continue to cook slightly after removing from the oven. Look for a loose “C” shape, not a tight “O.”
· Variation: Add halved cherry tomatoes or sliced andouille sausage with the corn for extra flavor.
Enjoy this vibrant, buttery, and effortless dish that tastes like summer on a plate