Shrimp with Sweet Corn Sauce
Delight your taste buds with this vibrant and creamy Shrimp with Sweet Corn Sauce recipe—a perfect fusion of juicy, pan-seared shrimp and velvety, golden corn sauce. Sweet corn kernels are sautéed with fragrant garlic, blended to a smooth, luscious sauce, and infused with a touch of butter and cream for ultimate indulgence. The shrimp, seasoned with paprika and a hint of spice, is perfectly cooked until tender and tossed in this flavorful sauce for a harmonious pairing. Topped with fresh parsley and served with zesty lemon wedges, this dish is as elegant as it is simple to prepare. Ready in just 40 minutes and perfect for a dinner party centerpiece or a weeknight indulgence, this recipe is a true celebration of summer flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups sweet corn (kernels only)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 0.5 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Directions
Step 1
Rinse the shrimp under cold water, then pat them dry with paper towels. Season the shrimp with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
Step 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the sweet corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally, until they are tender and slightly golden.
Step 5
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 2 minutes, then transfer the contents of the skillet to a blender.
Step 6
Add the heavy cream to the blender and blend the mixture until smooth. Taste the sauce and season with the remaining 1/2 teaspoon of salt and a pinch of black pepper if necessary.
Step 7
Pour the sweet corn sauce back into the skillet and warm it over low heat. Add the cooked shrimp to the skillet and gently toss to coat them with the sauce.
Step 8
Sprinkle the dish with fresh parsley and serve immediately. Garnish with lemon wedges for a bright and fresh finish.
Nutrition Facts
| Serving size | (1184.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1554.3 |
| Total Fat 85.3g | 0% |
| Saturated Fat 41.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1039.3mg | 0% |
| Sodium 2814.1mg | 0% |
| Total Carbohydrate 83.4g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 26.3g | |
| Protein 123.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 374.6mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 2465.4mg | 0% |
Source of Calories