Print

Summer Shrimp Scampi With Tomatoes and Corn

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This summer shrimp scampi with tomatoes and corn is a fast, flavorful skillet meal made with sweet corn, blistered tomatoes, and garlicky shrimp in a lemon-butter sauce. It’s a light yet satisfying recipe perfect for warm weather and ready in just 15 minutes.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American, Summer

Ingredients

1 lb shrimp, peeled and deveined

1 cup cherry tomatoes, halved

Kernels from 2 ears of fresh corn (or 1½ cups frozen)

3 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1 lemon (zest and juice)

Salt and black pepper, to taste

Fresh parsley or basil, chopped (optional)

Optional for serving: pasta, rice, or crusty bread

Instructions

Heat olive oil in a large skillet over medium-high heat.

Add cherry tomatoes and corn; cook for 3–4 minutes until tomatoes blister and corn caramelizes slightly.

Push veggies to one side of the pan. Add butter and garlic to the center; cook for 30 seconds until fragrant.

Add shrimp in a single layer. Season with salt, pepper, and lemon zest.

Cook shrimp 2–3 minutes per side, until just pink and opaque.

Squeeze in fresh lemon juice and stir to combine.

Remove from heat, garnish with herbs, and serve immediately with pasta, rice, or bread.

Notes

For extra flavor, add red pepper flakes with the garlic.

To keep it dairy-free, replace butter with additional olive oil.

Serve over salad greens for a low-carb option.

Nutrition

Find it online: https://juliameals.com/summer-shrimp-scampi-with-tomatoes-and-corn/