Shrimp and Corn – These sweet, juicy crunch of corn perfectly complements the succulent, briny flavor of shrimp, creating a dish that’s not only quick and easy to make but also incredibly versatile.
Why Shrimp and Corn Work So Well Together
Quick to cook: Cooks in minutes, making this a perfect pairing for fast meals.
Sweet and savory contrast: The natural sweetness of corn complements the salty, umami-rich flavor of shrimp.
Texture balance: Corn adds a crunch to the tender, juicy texture of shrimp.
Tips and Tricks
- Choose fresh shrimp: Fresh shrimp has a sweet, clean flavor. If using frozen shrimp, thaw them properly by running them under cold water.
- Don’t overcook shrimp: Shrimp cook in just a few minutes. Overcooking can make them tough and rubbery. As soon as they turn pink and opaque, they’re done.
- Use fresh corn when possible: Fresh corn off the cob has the best flavor and texture, but frozen or canned corn works as well for convenience.
- Grill for extra flavor: Grilling both shrimp and corn adds a smoky, charred flavor that enhances the dish.
Shrimp And Corn Recipe Variations
Cajun Boil: Boil shrimp, corn, potatoes, and sausage in a seasoned broth for a Southern-style feast.
Tacos: Combine sautéed shrimp and grilled corn with salsa, avocado, and a squeeze of lime in soft tortillas.
Risotto: Stir fresh corn and shrimp into a creamy risotto for a luxurious dinner.
How to Serve Shrimp and Corn
It can be served in many ways, depending on the dish. Here are some ideas:
- As a main dish: Serve a hearty corn shrimp skillet or chowder with crusty bread.
- As a side dish: Pair shrimp corn salad with grilled meats or fish.
- In tacos: It can be the stars of taco night, served with a variety of toppings like guacamole, salsa, and cheese.
Pairing Suggestions
- Wines: A crisp white wine like Sauvignon Blanc or a dry rosé works well with the sweet and savory flavors.
- Side dishes: Pair shrimp and corn dishes with green beans, roasted vegetables, or a fresh salad.
How to Store?
Freezing: Most dishes (like chowder) can be frozen for up to 3 months. However, freezing may alter the texture of the shrimp slightly. Store in freezer-safe containers and thaw in the refrigerator overnight before reheating.
Refrigerating: Store cooked shrimp corn in an airtight container in the fridge for up to 3 days. Shrimp tends to dry out quickly, so make sure to reheat gently.
Recipe FAQs
Q: Can I use frozen shrimp for these recipes?
A: Yes! Just make sure to thaw the shrimp properly before cooking. You can do this by running cold water over the frozen shrimp or leaving them in the refrigerator overnight.
Q: Can I use canned corn?
A: Absolutely. While fresh corn provides the best texture and flavor, canned or frozen corn can be a convenient alternative, especially in off-season months.
Q: What seasonings work best with shrimp and corn?
A: These are incredibly versatile. Cajun seasoning, garlic, paprika, and Old Bay seasoning are great options for adding bold flavors.
Q: How do I know when shrimp is cooked?
A: Shrimp is fully cooked when it turns pink and opaque. Be careful not to overcook, as shrimp can quickly become tough.
Q: Can I make these dishes ahead of time?
A: Yes, most corn shrimp recipes can be made ahead and stored in the fridge for a couple of days. For best results, cook the shrimp fresh when you’re ready to eat, as reheating can change its texture.
Nutritional Benefits
- Shrimp is low in calories but high in protein, omega-3 fatty acids, and important vitamins like B12 and selenium.
- Corn is a good source of fiber, vitamins (especially vitamin C and folate), and antioxidants.
Together, they make for a well-balanced meal that’s both delicious and healthy.
Shrimp and Corn
Shrimp and Corn - These sweet, juicy crunch of corn perfectly complements the succulent, briny flavor of shrimp, creating a dish that’s not only quick and easy to make but also incredibly versatile.
Ingredients
For the Fried Corn:
- 5 fresh ears of corn
- 3 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- ¾ cup milk (adjust for consistency)
- 1 tablespoon cornstarch
For the Spicy Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 2 teaspoons dry Sriracha seasoning or your favorite spicy blend (Old Bay, Tony Chachere’s, etc.)
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup halved cherry or grape tomatoes
- Reserved ½ cup corn kernels
- ½ cup sliced green onions
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
For the Fried Creamed Corn:
- Prep the Corn: Cut the kernels off the cob, reserving ½ cup. Pulse the remaining kernels in a food processor 6-7 times until creamy. Scrape the corn cobs to extract the pulp and milk, and add it to the creamed kernels.
- Cook the Corn: Melt butter in a skillet over medium heat. Add the creamed corn, corn pulp, salt, pepper, and sugar. Sauté for 2-3 minutes. Stir in the milk and cornstarch. Bring to a boil, then reduce to low and simmer until thick and creamy. Adjust milk or cornstarch as needed for your desired consistency. Keep warm.
For the Spicy Shrimp:
- Season the Shrimp: Toss the shrimp with Sriracha seasoning, paprika, and black pepper in a bowl.
- Sauté the Shrimp: Heat olive oil and butter in a skillet over medium-high heat. Add garlic and sauté for about 1 minute until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes per side.
- Add Veggies: Toss in the tomatoes and reserved corn kernels. Cook until shrimp are done and tomatoes are softened, about 2 more minutes.
- Finish and Serve: Remove from heat, stir in green onions, and serve the shrimp mixture over the creamy fried corn. Garnish with parsley if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 426Total Fat 22gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 177mgSodium 1188mgCarbohydrates 40gFiber 4gSugar 14gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp and corn are a winning combination that can be adapted to any number of dishes, from hearty chowders to light salads. The key to success is using fresh ingredients, not overcooking the shrimp, and having fun experimenting with flavors and seasonings. Whether you’re grilling up a summer feast or making a cozy winter soup, this dynamic duo is sure to please.
Check my other shrimp recipes:
