Loaded with flavor, this easy Shrimp Corn Skillet is a tasty one dish meal made with jumbo shrimp, farmer’s market onions and sweet corn all topped with crumbled feta cheese and chopped cilantro.
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If you are looking to capture the essence of summer this insanely delicious shrimp and corn skillet is basically summer in a pan. Large jumbo shrimp marinated in fresh lemon juice, along with farmer’s market onions grilled with sweet seasonal corn is the ultimate flavor combination for a skillet meal. Topped with feta and cilantro you couldn’t ask for a tastier dish that’s ready in less than 30 minutes.
Perfect for a quick weeknight meal or when you are looking for a no fuss option for the weekend.
Why You’ll You’ll Love Shrimp and Corn Recipe
One dish meal: Everything cooks up in the same skillet which makes for an easy cleanup.
Versatile: Add your favorite vegetables or use chicken instead of shrimp for the protein. Serve on some cauliflower rice, brown rice or couscous.
Fast: This skillet meal cooks up fast. You can easily get the dish on the table in less than 30 minutes.
Easy: Not much prep is required to get this one dish meal cooked up.
Great flavor: Shrimp and corn are the perfect flavor combination.
- Shrimp – Use large shrimp for this shrimp skillet.
- Lemon juice – Fresh is best but jarred lemon juice also works.
- Olive oil – Extra virgin olive oil is great but any kind will work.
- Sea salt and pepper – Add to taste.
- Smoked paprika – Make sure to use smoked paprika and not regular paprika as it has a very unique flavor.
- Garlic – Fresh minced garlic is best but jarred also works.
- Onions – Fresh farmer’s markets onions with the greens attached would be ideal but regular onions will also work.
- Corn on the cob – Fresh corn on the cob tastes great but frozen will also work for this shrimp corn recipe.
- Feta cheese – A sprinkling of feta cheese adds some color and saltiness.
- Cilantro – Fresh cilantro complements the flavors very well but you can substitute parsley if you aren’t a fan of cilantro.
How To Make This Shrimp Corn Recipe
- Step 1: Place the shrimp, lemon juice, salt and pepper and paprika in a large Ziploc bag. Seal the bag and shake it well so that the shrimp gets evenly coated with the seasoning.
- Step 2: Remove the outer layer of the onions and trim the roots. Slice the onions in half lengthwise while keeping the greens attached.
- Step 3: Holding the end of the cob, use a sharp knife to remove all the kernels.
- Step 4: Heat a skillet with the olive oil. Place the onions, cut side down along with the corn kernels in the skillet. Cook until grill like marks develop, stirring the corn as needed. Remove both form the skillet and set aside on a plate.
- Step 5: Add more oil to the skillet and cook the shrimp and garlic.
- Step 6: Add back the onions and corn. Squeeze in more fresh lemon juice and taste to adjust the seasoning. Remove from heat and top with the feta cheese and cilantro. Serve with a side of vegetables like sauteed zucchini and corn on the cob!
Tips and Variations
- Use a cast iron griddle much like this one as it gives the food a grilled look and taste. Also, it’s a very durable skillet and you can use for many things like this Grilled Cheese.
- Grill the vegetable by themselves as they require more cooking time than the shrimp.
- Change up the shrimp and use scallops or chicken instead.
- Corn out of season? Use frozen or canned corn. If using canned, drain well.
- Can’t find fresh shrimp? Frozen will also work, no need to defrost to make this shrimp in a skillet recipe.
This is a matter of preference. You can cook shrimp in a skillet like this recipe, you can grill it, steam it, boil it or even bake it.
If your shrimp is already cooked it is just a matter of heating it through which shouldn’t take more than a few minutes.
Cooking shrimp from frozen doesn’t take too long but also depends on its size. Cook until it turns opaque.
Make Ahead and Storage
Make ahead: This shrimp and corn skillet is the perfect make ahead meal. Easily prepared a few days in advance it keeps well and will hold its flavor and texture.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.
Looking for more skillet recipes?
- Ground Beef Butternut squash Skillet
- Garlic Chicken Thighs and Green Beans Skillet
- Creamy Keto Tuscan Salmon Skillet
- Healthy Low Carb Chicken Zucchini Skillet
Shrimp Corn Skillet
- 2 lb large shrimp
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil, divided
- 1 pinch sea salt and pepper, to taste
- 1 tbsp smoked paprika
- 2 cloves garlic, minced
- 2 large farmer's market onions greens attached
- 2 ears corn on the cob
- 1/3 cup feta cheese
- 1 tbsp fresh cilantro
- (Shrimp Prep) In a large zipper bag, add shrimp, and lemon juice, and season with salt, pepper, and paprika. Zip the bag tight and shake to coat the shrimp evenly. Set aside (3 mins)
- (Onion Prep) Peel outter layer of farmer's market onions and trim the roots. Keeping greens still attached, slice the onion in half lenghtwise. Set aside (5 mins)
- (Corn Prep) Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels. Set aside (5 mins)
- Heat 1 tbsp olive oil in a large skillet. When the skillet is very hot place the onion halves, cut side down and corn kernels on the skillet. Saute for 10-12 minutes or until the onions and corn start to develop skillet or grill-like marks. You don't need to turn the onions but you will need to stir the corn occasionally. When done, transfer to a plate and set aside.
- Add remaining 1 tbsp of olive oil in skillet. Toss in shrimp and garlic. Make sure they are not overleaping and are all cooking evenly. About 3-5 minutes on each side.
- Now add in the onions and corn. If needed squeeze fresh lemon juice at this time. Taste to adjust seasoning. Remove from heat. Top with feta cheese and cilantro. Serve wtih a side of vegetables like sauteed zucchini and corn on the cob!
Nutrition information is automatically calculated, so should only be used as an approximation.