This summer weeknight Shrimp and Corn dinner for two is packed with bright flavors and comes together quickly – in under 10 minutes! Grab your skillet, sauté the shrimp and corn until the shrimp is pink and the corn begins to brown, toss with a bright, tangy lime dressing for a meal to repeat through the end of summer.
This summer dish I put on “repeat” when the neighborhood farm stands pop up with fresh corn. I will often just serve this dish by itself with a rosé wine. I love rosé in the summer with its primary flavors of red fruit, flowers, citrus, and melon, and a pleasant green flavor on the finish similar to celery or rhubarb.
If I have time, I will make a pot of white rice to serve alongside the dish. But remember, rice will take about 15 – 20 minutes to cook and this dish comes together in less than 10 minutes.
Another option, serve this on a bed of spinach. The warm shrimp and corn wilts the spinach just enough – it’s delish! My best tip is to have extra lime dressing to drizzle over the rice, spinach, corn and shrimp.
What you'll need
This weeknight dinner is packed with bright flavors, comes together in under 10 minutes – perfect for a summer evening.
Let’s quickly review the ingredients you will need.
- Fresh or frozen large shrimp – the shrimp will need to be peeled and deveined,I prefer to leave the tails on as it makes the shrimp look longer and the dish is more attractive. But, if you prefer not to get your fingers messy while eating, remove the tails before cooking.
- Ground coriander – coriander is dried seeds from the same plant as Cilantro leaves and stock. A perfect complement to the lime and corn flavors. If you don’t have ground coriander you could use cumin. Cumin has a warm, nutty, spicy flavor resembling the earthy tones of coriander – a perfect substitute.
- Fresh corn kernels – If you can’t find fresh corn, frozen will work; just defrost it and pat it dry before throwing it into the skillet.
For the lime dressing:
- Fresh lime juice and zest
- Fresh Mint
- Fresno chili – we will remove the seeds and ribs or leave them in the chili that goes into the dressing for a little more spice. Jalapeno pepper is a great replacement for Fresno.
- Extra virgin olive oil
- Salt and pepper
Note: See the recipe card below for quantities.
Here are some handy kitchen essentials I rely on when making this recipe for two.
- Cast Iron Skillet or non-stick skillet – I like using my 10-inch cast iron pan when making this recipe indoors or on the grill.
- Tongs have so many uses in the kitchen. OXO 12" Good Grip tongs are perfect for flipping the shrimp and stirring the corn.
- Citrus Press – I have tried many types of citrus presses, but this is the Chef'n Freshforce Citrus juicer I would recommend over and over again.
- Chef’s Knife – A sharp, comfortable chef's knife is the most important tool in your kitchen like this Victorinox Swiss Army Fiborox Pro 8” Chef’s Knife. This knife makes removing kernels from the cob a breeze.
How to make this shrimp and corn recipe
It all starts with fresh or frozen shrimp. If using frozen shrimp, run it through cold water for a few seconds to defrost it. You will need to devein the shrimp and remove the shells (preferably leaving the tails).
Next place the shrimp on a paper-towel lined plate to allow the shrimp to thoroughly dry before cooking.
Season the shrimp. Pat the shrimp dry with a paper towel, toss with coriander and sprinkle with salt and pepper.
Remove kernels from the ear of the corn. Stand the cob upright inside a bowl, then slice down along sides of cob using a sharp knife.
Make the Lime Dressing: Combine the dressing ingredients, whisking until combined and emulsified.
I add everything to a small mason jar, seal tightly, shake until combined. This means fewer dishes!
Saute the shrimp and Corn. Grab your cast iron skillet or a non-stick skillet, add olive oil and heat over medium high heat.
Place shrimp in an even layer on one side of the pan and corn on the other side. Make sure to season the corn with some salt and pepper.
Cook shrimp for 1 minute then flip, without stirring the corn. Continue to cook until shrimp is pink and corn begins to lightly brown.
Hint: Remove shrimp from skillet as it may cook faster than the corn will brown.
Toss with dressing. Remove the pan from the heat and drizzle the shrimp and corn with some dressing. Transfer the shrimp and corn to a serving platter, drizzle with the remaining dressing, garnish with mint. Now it’s ready to serve. I like to pass lime wedges alongside the dish.
Buying shrimp for two servings
I find buying shrimp confusing with so many options – fresh, frozen, size, count per pound and so on. Here are some of my tips for buying shrimp.
Virtually all the shrimp sold in supermarkets today have been previously frozen, either in large blocks of ice or by a method called “individually quick-frozen,” or IQF for short.
Supermarkets simply defrost the shrimp before displaying them on ice at the fish counter. Your best bet is to purchase bags of still-frozen shrimp and defrost them as needed at home, since there is no telling how long “fresh” shrimp may have been kept on ice.
IQF shrimp have a better flavor and texture than shrimp frozen in blocks, and they are convenient for two because it’s easy to defrost just the amount you need. Another tip is to buy shrimp with the shell-on, as they are more firm and sweeter. Check the label to make sure shrimp is the only ingredient listed on the bag. Sometimes, you may find preservatives have been added, I find treated shrimp to have a more rubbery texture.
Sorting out shrimp sizes
Shrimp is sold both by size (medium, Large, Jumbo) and by the number in 1 pound. You will often see this listed in a range, using the numerical rating is more accurate.
For this recipe, I purchase large shrimp 12 ounces (21 to 25 per pound), targeting about 8 - 10 shrimp per serving.
You can thaw frozen shrimp overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water; they will be ready in a few minutes. This is a reminder that you will want to pat your shrimp dry before cooking. Otherwise, the texture of the shrimp may become rubbery.
Once the shrimp is thawed, it is quite easy to peel. To peel shrimp, break the shell under the swimming legs; the legs will come off as the shell is removed.
That dark vein that runs along the back of the shrimp will not affect the flavor, it just is not very appealing. To remove, use a paring knife to make a shallow cut along the back of the shrimp to expose the vein, then use the tip of the knife to lift the vein out. Discard the vein by wiping the blade against a paper towel.
Another friendly reminder to pat the shrimp dry after you have run the shrimp under-water and before cooking.
Tips to make this recipe
Want to know the secret to not over cooking your shrimp? Here are some of my best tips that I’ve learned sauteing shrimp.
Pat the shrimp dry before sauteing. If using frozen shrimp, run it through cold water for a few seconds to defrost it. You will need to devein the shrimp and remove the shells (preferably leaving the tails). Pat the shrimp dry with a paper towel, toss with coriander and sprinkle with salt and pepper. Now it is ready to be sauteed.
Use Fresh corn. If you can’t find fresh corn, frozen will work; just defrost it and pat it dry before throwing it into the skillet.
So the top tip is to make sure your shrimp and corn are dry before putting them in the hot pan, this will make sure the corn will brown and the shrimp will not overcook (become rubbery) trying to evaporate extra moisture.
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Looking for other fish and seafood recipes for two? Try these:
These are my favorite dishes to serve with shrimp and corn:
Shrimp and corn weeknight dinner for two
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- 1 pound extra large shrimp preferably tail-on, peeled and deveined – targeting about 8 – 10 large shrimp per serving.
- 2 teaspoons ground coriander
- Kosher salt and black pepper
- 2 Tablespoons fresh lime juice plus 1 teaspoon lime zest, and 4 lime wedges (about 2 limes for two servings)
- 1 tablespoon thinly sliced mint plus a few mint leaves for garnish
- 1 teaspoon honey
- ½ garlic clove finely minced
- 1 teaspoon Fresno chili finely minced, seeds and ribs removed if desired
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups fresh corn kernels about 2 ears-worth for two servings
- Before you begin: Defrost frozen shrimp overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water and they will be ready in a few minutes. Once thawed, peel and devein the shrimp. Next place the shrimp on a paper towel lined plate to allow the shrimp to thoroughly dry before seasoning.
- Toss shrimp with the coriander and a sprinkle with salt and pepper. Let sit while you prepare the dressing.
- Remove kernels from the corn ears. Stand the cob upright inside a bowl, then slice down along sides of cob using a sharp knife.
- For the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chili, ½ teaspoon kosher salt and 2 Tablespoons olive oil. Using a hand whisk or hand blender with a whisk attachment, whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer to one half of the pan. Add the corn to the other side of the pan and season with salt and pepper. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side (before you said 1-minute). Remove from pan when pink.Continue to cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.Remove pan from heat, add back any shrimp previously removed. Drizzle the shrimp and corn with 2 tablespoons of the dressing, stir to coat everything in the dressing.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.