Buttered Shrimp with Corn

Name: Buttered Shrimp With Corn
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: American
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

Jump to Recipe

This easy recipe for buttered shrimp with corn and herbs is the perfect 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
Ingredients you need
Ingredient notes and substitutions
How to make this recipe
Recipe FAQs
Equipment we used for this recipe
Want to round out your meal?
Other corn recipes we love
We want to know what you think! 🤔
Buttered Shrimp With Corn

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 cut the kernels off the cob (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 this deliciously speedy shrimp and corn recipe!

Ingredients you need

Ingredients needed for buttered shrimp with corn.

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.

See the recipe card for full information on ingredients and quantities and nutritional information.

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.

Buttered shrimp and corn in skillet with herbs sprinkled in.

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 FAQs

How do I peel shrimp?

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.

What is the best way to cut corn off the cob?

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.

Can I use frozen shrimp?

You can! Make sure they are completely defrosted before you start.

Have a question I didn’t cover?

Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
Paring Knife: This all-purpose knife is perfect for cutting off those tender kernels of corn.
Tongs: We have this essential kitchen tool in all sizes from short to extra long.
Large Skillet: We have a few of these in our cupboard but this is one of our faves.

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.

This cherry tomato and green bean salad is pretty perfect too. With a cool glass of strawberry lemonade on the side. And let’s have this 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!

We want to know what you think! 🤔

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 below the recipe.