Summer Shrimp Scampi With Tomatoes and Corn

Why You’ll Love This Recipe

I love how this dish brings together the best of summer—sweet corn, ripe tomatoes, and tender shrimp—all enhanced by the bold simplicity of garlic, lemon, and butter. It’s light, bright, and deeply satisfying without being heavy. Plus, it only takes 15 minutes to make, so I can whip it up even on my busiest days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Cherry tomatoes, halved

• Fresh corn kernels (from about 2 ears)

• Garlic, minced

• Butter

• Olive oil

• Lemon (zest and juice)

• Salt and black pepper

• Fresh parsley or basil (for garnish, optional)

• Optional: pasta, rice, or crusty bread for serving

Directions

1. I heat a large skillet over medium-high heat with a drizzle of olive oil. Once it’s hot, I add the halved cherry tomatoes and corn kernels.

2. I cook, stirring occasionally, until the tomatoes start to blister and the corn begins to caramelize—about 3–4 minutes.

3. I push the vegetables to the side of the pan and add butter and garlic to the center. I cook the garlic just until fragrant, about 30 seconds.

4. I add the shrimp to the skillet in a single layer and season everything with salt, pepper, and lemon zest.

5. I cook the shrimp for about 2–3 minutes per side, just until they turn pink and opaque. I squeeze fresh lemon juice over everything and stir gently to combine.

6. I remove the pan from heat, garnish with fresh herbs if I have them, and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Calories per serving: Approximately 320 kcal

Variations

I sometimes toss the finished scampi with cooked spaghetti or linguine for a heartier meal. A sprinkle of red pepper flakes adds a nice touch of heat. For an even more summery twist, I’ve added diced zucchini or fresh basil. If I want to make it dairy-free, I swap the butter for more olive oil.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet over medium-low heat just until heated through. I try not to overcook the shrimp during reheating so they stay tender.

FAQs

Can I use frozen shrimp?

Yes, I thaw them first, pat them dry, and proceed as directed. They work just as well as fresh shrimp in this recipe.

Do I need to cut the corn off the cob?

Fresh corn off the cob tastes best, but I’ve also used frozen corn in a pinch—no need to thaw it beforehand.

What’s the best skillet for this?

A large nonstick or stainless steel skillet works well. I use something big enough so the shrimp cook in a single layer and the veggies get a nice sear.

Can I make this ahead?

I prefer it fresh, but I sometimes prep the corn and tomatoes ahead of time. The full dish takes only 15 minutes to cook, so I usually just make it on the spot.

What can I serve this with?

It’s perfect with pasta, rice, or grilled bread to soak up the lemony butter sauce. I also serve it over salad greens for a lighter meal.

Conclusion

Summer shrimp scampi with tomatoes and corn is a bright, effortless dish that brings out the best in seasonal ingredients. With its quick cook time and bold flavors, it’s one of those meals I reach for again and again when I want something fresh and satisfying without turning on the oven or making a mess. It’s sunshine on a plate, ready in minutes.

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