Shrimp and Corn is a delightful, flavorful dish that combines succulent shrimp with sweet, tender corn in a savory sauce. This recipe is easy to prepare and makes a perfect light meal or side dish, packed with fresh summer flavors. It’s great for quick weeknight dinners or casual gatherings, offering a satisfying balance of protein and veggies in every bite.

Ingredients:

• 1 pound shrimp, peeled and deveined
  
  

• 2 cups fresh or frozen corn kernels
  
  

• 2 tablespoons olive oil
  
  

• 3 cloves garlic, minced
  
  

• 1 small onion, chopped
  
  

• 1/2 teaspoon smoked paprika
  
  

• 1/4 teaspoon cayenne pepper (optional)
  
  

• Salt and pepper, to taste
  
  

• 2 tablespoons fresh parsley, chopped
  
  

• Juice of 1 lemon
  
  

Directions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent, about 3-4 minutes.
   
   

2. Add shrimp to the skillet and season with smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes on each side until shrimp turn pink and opaque.
   
   

3. Stir in corn kernels and cook for another 3-4 minutes until heated through and slightly caramelized.
   
   

4. Remove from heat and squeeze lemon juice over the dish.
   
   

5. Garnish with fresh parsley and serve warm.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 260 kcal
  
  

• Total Fat: 10 g
  
  

• Saturated Fat: 1.5 g
  
  

• Cholesterol: 190 mg
  
  

• Sodium: 450 mg
  
  

• Total Carbohydrates: 15 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 5 g
  
  

• Protein: 28 g