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Boiled Shrimp and Corn
10 minute prep
There’s something special about a simple seafood boil, and this recipe brings out the best in both shrimp and fresh corn. Since they cook in the same amount of time, boiling them together allows their flavors to meld beautifully—the shrimp infuses the corn with a savory, briny taste, while the corn adds a touch of natural sweetness. With a hint of Old Bay, garlic, and fresh lemon, this dish is light, flavorful, and perfect for a casual summer meal. Best of all, it comes together quickly, making it an easy go-to for busy weeknights or backyard gatherings. This recipe takes 10 minutes of prep and 6 minutes of cooking.
Directions
- Prepare the boil: In a large pot, bring 6 cups of water to a boil. Add Old Bay seasoning, garlic, salt, pepper, and the halved lemon. Squeeze in some lemon juice before dropping the halves into the water.
- Cook the corn: Add the corn to the pot and boil for 2 to 3 minutes.
- Add the shrimp: Once the corn has boiled for 2 minutes, add the shrimp and continue boiling for 2 minutes, or until the shrimp turn pink and opaque. Sometimes this can go as long as 3 minutes, but don't go any longer.
- Drain and finish: Remove the corn and shrimp with a slotted spoon and transfer to a serving dish. Toss with melted butter if desired.
- Garnish and serve: Sprinkle with fresh parsley and another sprinkle of Old Bay and serve immediately with extra lemon wedges.
A quick and flavorful way to enjoy shrimp and sweet corn in one pot! ??
Ingredients
1 pound large shrimp, deveined with the toothpick method, or butterflied, but leave the shells on
2 ears fresh corn, husked and cut into halves
6 cups water
1 tablespoon Old Bay seasoning (or to taste); plus more for garnish
2 cloves garlic, smashed
1 lemon, halved
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter (optional)
Fresh parsley
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