This easy recipe for buttered shrimp with corn and herbs is the perfect end of summer supper! And it’s ready in less than 15 minutes – what could be better? So pick up some shrimp and some local corn and get ready for the compliments to the cook.
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why we love this recipe
Fresh corn. Tender shrimp. Butter. A handful of just-picked herbs. And about 15 minutes.
That’s all you need to make this one pot supper of buttered shrimp and corn, and it literally tastes like summer on a plate.
Enlist the help of someone to husk the corn for you (and even better, someone to peel the shrimp for you – hi there, Southern husband) and this just may be the easiest dinner you will ever make.
Four ingredients. Fifteen minutes. Total supper happiness. Let’s make it!
ingredients you need
ingredient notes and substitutions
- Shrimp: This recipe will work with any size shrimp – I usually get large. Some seafood counters sell them already shelled, which is a little more pricy but cuts even more time out of this speedy recipe.
- Corn: The very best choice is fresh corn from your local farm market! You can also usually find fresh corn in the produce section of your supermarket. And in a pinch, you can use frozen. We don’t recommend canned corn for this recipe.
- Herbs: Use your favorite! We love both basil and thyme for this recipe, but fresh oregano, tarragon or even mint will all work.
how to make this recipe
STEP 1: Melt butter in large frying pan. Add corn and shrimp and stir-fry until shrimp is cooked through, about 3-5 minutes.
STEP 2: Stir in herbs and season to taste with salt and pepper.
STEP 3 (optional): This dish is perfect as is, but if the mood strikes me I have been known to mix in some crumbled feta cheese, or to grate some fresh Parmesan on top. You should experiment, too!
recipe FAQ
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
You can! Make sure they are completely defrosted before you start.
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
want to round out your meal?
This one pot supper is pretty dang perfect the way it is, but especially in the heart of summer I like to go all out with the veggies and make a quick sliced tomato salad on the side.
And I love this also super speedy cool sherbet recipe for dessert!
other corn recipes we love
Looking for more summer recipe inspiration? Here is our complete collection of summer recipes!
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰
PrintButtered Shrimp With Corn
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5 from 1 review
This easy recipe for buttered shrimp with corn and herbs is the perfect end of summer supper! And it’s ready in 10 minutes – what could be better?
- Author: Kate Morgan Jackson
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 tablespoons really good butter (we love Kerrygold!)
- Kernels from 4 ears of corn
- 2 pounds shelled shrimp
- 1/4 cup thinly sliced fresh basil or thyme
- Salt and freshly ground pepper to taste
Instructions
- Melt butter in large frying pan. Add corn and shrimp and stir-fry until shrimp is cooked through, about 3-5 minutes.
- Stir in herbs and season to taste with salt and pepper.
- This dish is perfect as is, but if the mood strikes me I have been known to mix in some crumbled feta cheese, or to grate some fresh Parmesan on top. You should experiment, too!
Notes
- Shrimp: This recipe will work with any size shrimp – I usually get large. Some seafood counters sell them already shelled, which is a little more pricy but cuts even more time out of this speedy recipe.
- Corn: The very best choice is fresh corn from your local farm market! You can also usually find fresh corn in the produce section of your supermarket. And in a pinch, you can use frozen. We don’t recommend canned corn for this recipe.
- Herbs: Use your favorite! We love both basil and thyme for this recipe, but fresh oregano, tarragon or even mint will all work.
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Frannie says
Such a simple yet tasty recipe – and perfect for right now with all of the fresh corn! I put a sprinkle of parmesan cheese on mine too and it was a nice final touch :)
Kate Morgan Jackson says
Cheese makes everything better, right? :)
Cathy says
This dish looks divine!
Kate says
Thank you my friend! xo
Adina says
I love the mention of using really good butter, it really makes such a difference, doesn’t it? Especially when it comes to such simple recipes using only few ingredients. I would love to try this!
Kate says
Yes, really good butter is a game-changer! I love Kerrygold – when I don’t make my own. :)
Karen Nelson says
Headed to the farmers market for corn this weekend.. what a perfect recipe! We are experiencing very hot weather 100 plus plus every day.
Quick, and easy recipe that looks amazing.
Enjoy the rest of your week!
xo
Kate says
Happy summer my friend! xo