Shrimp and Creamed Corn
A delicious Shrimp and Creamed Corn recipe with fresh ingredients and bold flavors.
Equipment
- large skillet
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium zucchini, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 0.25 cup fresh parsley, chopped
- 1 juiced lemon
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add shrimp, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes on each side until shrimp turns pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter. Stir in the corn and zucchini. Cook for 5-6 minutes until tender and slightly caramelized.
- Return the shrimp to the skillet, add Italian seasoning and lemon juice, and toss everything together.
- Garnish with fresh parsley and serve immediately.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 28gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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