This dish looks like creamy garlic butter shrimp with sweet corn in a rich, seasoned sauce. It combines juicy pan-seared shrimp, sweet corn kernels, garlic, butter, cream, herbs, and spices. The sauce is delicious served over rice, pasta, mashed potatoes, or with crusty bread.
The recipe below is a homemade version inspired by the image. The exact ingredients in the original dish aren’t known, so the quantities are designed to recreate its appearance and flavor.
30 minutes
Total time
2–3
Servings
Easy
Difficulty
1. Ingredients
Ingredient checklist
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For the shrimp
500 g (1.1 lb) large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
4–5 garlic cloves, finely minced
1 tsp paprika
½ tsp Cajun seasoning (optional)
½ tsp black pepper
½ tsp salt, or to taste
½ tsp dried oregano
¼ tsp chili flakes (optional)
For the creamy corn sauce
1 cup sweet corn kernels, fresh or frozen
1 small onion, finely chopped
1 tbsp butter
¾ cup heavy cream
½ cup chicken or seafood stock
¼ cup finely grated Parmesan cheese (optional)
½ tsp paprika
½ tsp garlic powder
1 tsp lemon juice
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
2. Step-by-step cooking instructions
One Skillet Shrimp, Corn and Zucchini
– Sizzlefish
Step 1 — Season the shrimp
Pat the shrimp dry with paper towels. Toss with paprika, Cajun seasoning, black pepper, salt, oregano, and half the minced garlic. Leave for 5–10 minutes while preparing the other ingredients.
Succulent Prawns Sautéed in Garlic Butter
Step 2 — Sear the shrimp
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook shrimp for about 1–2 minutes per side, depending on size, until nearly opaque and lightly golden. Remove and set aside. Avoid overcooking.
Spaghetti mit Ricotta-Mais Sauce | Cremig & aromatisch
Step 3 — Make the garlic corn base
Lower the heat to medium. Add 1 tablespoon of butter and the chopped onion. Cook for 2–3 minutes until softened. Add the remaining garlic and stir for 30 seconds, then add the corn, paprika, and garlic powder.
Creamed Corn Recipe | Curtis Stone | Food Network
Step 4 — Prepare the creamy sauce
Pour in the stock and scrape up the flavorful browned bits from the skillet. Simmer for 2 minutes. Add heavy cream and Parmesan, if using. Stir gently and simmer for another 3–5 minutes until the sauce thickens slightly.
Tasty Shrimp and Corn Skillet with Feta and Lime – Yummy Gusto
Step 5 — Finish the shrimp
Return the shrimp and any accumulated juices to the skillet. Add lemon juice and chopped parsley. Simmer gently for 1–3 minutes, just until the shrimp are cooked through. Adjust salt, pepper, and chili to taste.
Tasty Shrimp and Corn Skillet with Feta and Lime – Yummy Gusto
Step 6 — Serve
Spoon the creamy corn sauce into a warm serving bowl and arrange the shrimp on top. Sprinkle with parsley, a little paprika, and freshly ground black pepper. Serve immediately.
3. Nutrition facts
Estimated nutrition for one serving, assuming the entire recipe makes 3 servings and includes the cream, butter, and Parmesan. Actual values vary by ingredients and portion size.
Estimated per serving
550–650 calories
Protein
35–42 g
Carbohydrates
15–22 g
Total fat
38–47 g
Fiber
1–3 g
These are approximate estimates, not laboratory-tested nutrition facts. Rice, bread, or pasta served alongside will add calories and carbohydrates.
Vitamins and minerals
Vitamin B12: Supports normal nerve function and red blood cell formation.
Selenium: Shrimp is a good source of this essential mineral.
Phosphorus: Helps maintain healthy bones and supports energy metabolism.
Zinc: Contributes to immune function and wound healing.
Calcium: Provided in smaller amounts by shrimp, cream, and Parmesan.
Vitamin C: Lemon juice contributes a small amount.
Shrimp provides substantial protein for its calorie content; cooked shrimp contains about 24 g of protein per 100 g in one USDA-derived reference.
WhatYouEat
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4. Allergen and dietary information
Diet or concern
Suitable?
High-protein
Yes
Gluten-free
Generally yes, if all packaged ingredients are gluten-free
Keto / low-carb
Can fit, but corn adds carbohydrates
Low-calorie
Not in the full-cream version
Dairy-free
No; use dairy-free butter and coconut cream
Vegetarian / vegan
No; shrimp is seafood
Shellfish allergy
Not suitable
Allergens: Shrimp is a crustacean shellfish. Butter, cream, and Parmesan contain dairy. Check stock, seasoning blends, and other packaged ingredients for additional allergens.
5. Tips for the best results
For extra flavor: Sear the shrimp in a single layer instead of overcrowding the pan.
For a thicker sauce: Simmer it gently for a few extra minutes before returning the shrimp.
For a thinner sauce: Add stock a tablespoon at a time.
For more heat: Add cayenne pepper or chili flakes.
For a restaurant-style finish: Add a small knob of cold butter and fresh lemon juice at the end.
For a lighter version: Replace some of the heavy cream with evaporated milk or additional stock.
For frozen shrimp: Thaw completely and pat dry before seasoning.
Avoid overcooking: Shrimp should become firm and pearly white or opaque throughout.
FoodSafety.gov
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6. Serving suggestions
South Bay – Basmati Rice
Steamed basmati rice
Best for soaking up the creamy garlic butter sauce.
Pasta mit Garnelen in Knoblauch-Sahnesauce | Rezept | Kitchen Stories
Pasta
Toss the shrimp and sauce with fettuccine or linguine for a complete meal.
Order Food Online from India’s Best Food Delivery Service | Swiggy
Garlic bread
Perfect for dipping into the buttery sauce.
Simple Lettuce and Tomato Salad Recipe
Fresh green salad
Adds a crisp, refreshing contrast to the rich sauce.
7. Storage and reheating
Refrigerator: Store in an airtight container and refrigerate promptly; use within 3–4 days.
Freezer: Freeze in a suitable airtight container for around 2 months for best quality. Cream sauces may separate after thawing.
Reheating: Warm gently in a skillet over low heat, adding a splash of stock or milk if needed. Avoid prolonged cooking, which can make the shrimp rubbery.
Food safety: Reheat leftovers to 165°F (74°C).
U.S. Food and Drug Administration
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8. Frequently asked questions (Q&A)
Q1. Can I make this recipe without heavy cream?
Yes. Use evaporated milk, half-and-half, or a mixture of milk and a little cornstarch. The sauce will be less rich.
Q2. Can I use milk instead of cream?
Yes. Whole milk works, but the sauce will be thinner. Mix 1 teaspoon of cornstarch with a little cold milk before adding it to help thicken the sauce.
Q3. Can I make it without Parmesan?
Absolutely. Parmesan is optional. Add a little extra seasoning and reduce the sauce slightly for a flavorful result.
Q4. Is this recipe spicy?
It is mildly seasoned by default. Omit the chili flakes and Cajun seasoning for a milder flavor, or add cayenne for extra heat.
Q5. Can I use canned corn?
Yes. Drain and rinse the corn before adding it. Frozen or fresh sweet corn also works.
Q6. Can I use pre-cooked shrimp?
Yes, but add them only at the end and heat them through gently. Otherwise, they can become tough.
Q7. How can I make the sauce more golden like the picture?
Use paprika, a little Cajun seasoning, sweet corn, and the flavorful browned bits from searing the shrimp. Avoid excessive turmeric, which can overpower the flavor.
Q8. Can I make this recipe in advance?
Prepare the chopped vegetables and seasonings ahead of time. For the best texture, cook the shrimp shortly before serving.
Q9. What can I use instead of seafood stock?
Chicken stock or vegetable stock works well. Water with a little extra seasoning can also be used.
Q10. How do I know when the shrimp are cooked?
They should be firm and pearly white or opaque throughout. Avoid relying on a fixed cooking time alone, since shrimp size and pan temperature vary.
FoodSafety.gov
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9. Recipe summary
Creamy Garlic Butter Shrimp with Corn
Prep: 10 minutes · Cook: 20 minutes · Serves: 2–3
Main ingredients: Shrimp, garlic, butter, sweet corn, cream, stock, paprika, herbs, and lemon.
Method: Season and sear shrimp, sauté garlic and corn, simmer the creamy sauce, return shrimp to the pan, and finish with lemon and parsley.
Best served with: Rice, pasta, garlic bread, or mashed potatoes.
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