Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Skillet

• 1 pound (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups sweet corn kernels (fresh, frozen, or canned and drained)
• 1½ cups long-grain white rice, rinsed
• 3 cups low-sodium chicken or seafood broth
• ½ cup heavy cream (optional, for a creamier dish)
• ½ teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• ½ cup grated Parmesan cheese (optional)

For the Shrimp Seasoning

• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Garnishes

• 2 tablespoons chopped fresh parsley
• 2 green onions, thinly sliced
• Lemon wedges
• Extra Parmesan cheese (optional)

Equipment

• Large deep skillet with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife
• Cutting board

Instructions

Step 1: Season the Shrimp

Pat the shrimp dry with paper towels.

In a bowl, toss the shrimp with smoked paprika, garlic powder, salt, and black pepper until evenly coated.

Set aside while preparing the skillet.

Step 2: Sauté the Vegetables

Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat.

Add the diced onion and cook for 3–4 minutes, until softened.

Stir in the red bell pepper and cook for another 3 minutes.

Add the minced garlic and cook for 30 seconds, until fragrant.

Mix in the sweet corn and cook for 2–3 minutes, allowing it to become slightly caramelized.

Step 3: Cook the Rice

Add the rinsed rice to the skillet and stir for 2 minutes, coating it with the butter and vegetables.

Season with:

• Smoked paprika
• Garlic powder
• Onion powder
• Thyme
• Oregano
• Cayenne pepper (if using)
• Salt and black pepper

Pour in the chicken or seafood broth and stir well.

Bring to a gentle boil.

Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.

Step 4: Add the Shrimp

Arrange the seasoned shrimp evenly over the rice.

Cover the skillet again and cook for 4–6 minutes, or until the shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C).

If using heavy cream, stir it in during the last 2 minutes of cooking.

Fold in the Parmesan cheese, if desired, until melted and creamy.

Step 5: Finish the Dish

Remove the skillet from the heat and let it rest for 5 minutes.

Fluff the rice gently with a fork.

Sprinkle with chopped parsley, green onions, and extra Parmesan cheese.

Serve with fresh lemon wedges for squeezing over each portion.

Serving Suggestions

Serve Sweet Corn Shrimp & Rice Skillet with:

• Garlic bread
• Steamed broccoli
• Roasted asparagus
• Green salad
• Grilled zucchini
• Coleslaw
• Cornbread
• Sautéed spinach

Chef’s Tips

• Fresh shrimp cook quickly, so avoid overcooking to keep them tender and juicy.
• Fresh summer corn provides the sweetest flavor, but frozen corn is an excellent year-round alternative.
• Rinse the rice before cooking to remove excess starch and keep the grains fluffy.
• For a richer flavor, substitute part of the broth with coconut milk or add a splash of white cooking wine before simmering.
• Stir in baby spinach during the last few minutes of cooking for added color and nutrition.
• A squeeze of fresh lemon juice just before serving brightens all the flavors.

Variations

Cajun Shrimp & Corn Skillet

Replace the herbs with 2 teaspoons Cajun seasoning and add diced celery for a Southern-inspired twist.

Cheesy Corn Shrimp Rice

Use cheddar and Monterey Jack cheese instead of Parmesan for a rich, cheesy version.

Southwest Style

Add black beans, diced tomatoes, green chilies, and cilantro for a Tex-Mex flavor profile.

Creamy Garlic Version

Increase the heavy cream to 1 cup and stir in cream cheese for an ultra-creamy skillet meal.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze without the shrimp for up to 2 months. Add freshly cooked shrimp when reheating for the best texture.
• Reheating: Warm gently in a skillet over medium-low heat with a splash of broth or water, or microwave until heated through.

Nutrition (Approximate, per serving)

• Calories: 480
• Protein: 30 g
• Carbohydrates: 42 g
• Fat: 20 g
• Saturated Fat: 7 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 640 mg

Sweet Corn Shrimp & Rice Skillet is a comforting one-pan meal that combines juicy shrimp, sweet corn, fluffy rice, and savory seasonings into a delicious dinner that’s easy enough for busy weeknights yet impressive enough for guests.