Pop open the bottle of sauvignon blanc and say cheers to the warmer days and sunshine. Summer Shrimp Corn and Tomato Skillet is packed with seasonal ingredients and fresh vibrant flavors. Whether you’re serving it up al fresco or as an easy Friday night appetizer, this is the dish you will returning to again and again.
Shrimp is the perfect quick cooking protein for any day of the week. Whether it’s the bright and fresh flavors of Shrimp Ceviche or this colorful skillet, it’s a lean protein that on its own is sweet and succulent while also being a beautiful canvas for flavor.
Why You’ll Love This Recipe
- Easy Process – This is a colorful and impressive restaurant quality dish, yet it requires only a few minutes of cooking time. Any level of cook can make this any night of the week.
- Versatility – Not only can this be served as an appetizer or main course but it can also easily be prepared on either the stove or grill.
- Meal Prep – This makes delicious leftovers. Add these saucy white wine cooked shrimp to pasta, rice, or even a grain like farro for colorful and easy lunches.
- Minimal Ingredients – When you start with vibrant, seasonal ingredients like corn and tomatoes, it doesn’t take much to allow them to shine. You only need a handful of ingredients for this bright recipe.
Sweet corn and shrimp are combined with the bright burst of tomatoes and white wine for a dish that is as easy to shop for as it is delicious. Just don’t forget the crusty bread for dipping!
- Shrimp – Skip the jumbo and colossal shrimp. Easily accessible medium shrimp are perfect for this shrimp skillet.
- Corn – Summer is the season for fresh, sweet corn. Reach for the cobs and go with fresh. Not only does this give the best flavor but it also offers up that snappy texture.
- Cherry Tomatoes – These tomatoes cook quickly while intensifying in sweetness as they cook. They get almost a little jammy as they burst.
- Garlic – Adds a bright savory note that balances the sweet corn and shrimp.
- Shallot – Adds delicate onion flavor without overpowering the other ingredients.
- White Wine – This adds a bright acidic note that wakes up all of the flavors. Pick a dry white wine that you enjoy drinking such as pinot grigio or sauvignon blanc.
- Tarragon – Adds a sweet herbaceous note that has a mild licorice flavor. Tarragon is often paired with seafood.
- Salt and Pepper
- Olive Oil
How to Make Summer Shrimp Corn and Tomato Skillet
Get out your skillet and pour a glass of wine. This quick cooking shrimp skillet packs all of the fresh and bright flavors of summer in an easy to prepare meal. You can serve it with pasta, rice, or just dive in with crusty bread to mop up the last of the sauce.
Time needed: 30 minutes
If you are looking for an easy meal that is special enough for a date night at home while also being quick enough to prepare any night of the week, this is it. Combining fresh flavors with an effortless process, this will be in rotation all summer long.
- Mise en Place
Remove your corn from the cob. Peel and clean your shrimp. Mince your shallot and garlic and set aside.
Heat a large skillet over medium heat and add the olive oil. Add the shallots and garlic and allow them to sauté for 2-3 minutes until the shallot is translucent.
Add the corn. Let it cook for five minutes until it is tender crisp.
Next add the tomatoes, salt, and pepper. Let them cook for 3-4 minutes until they begin to slump and blister.
Arrange the shrimp in the skillet so they are evenly spread out. Allow the first side to cook for 2-3 minutes. They will begin to turn pink and slightly opaque
Flip the shrimp and deglaze your pan with the white wine. Allow the second side of the shrimp to cook for another 2-3 minutes. They will become fully opaque, pink, and gently curve into the shape of a C.
Remove from the heat. Garnish with fresh tarragon and serve with crusty bread or pasta.
Want to try this combination of a corn and tomato skillet with different seafood? This same combination of ingredients pairs with scallops and mild, white fish such as halibut, cod, or flounder. You will want to sear your scallops or fish first, cooking them through and then set them aside. Proceed with the recipe the same and then nestle your fish or scallops into the skillet when done.
Like things spicy? Add a pinch of crushed red pepper flakes to the dish when you add the sweet tomatoes. They will add a little back note of heat without overpowering anything.
You want to make sure that you have a good sized skillet so you can space out your shrimp and also allow the tomatoes to blister without crowding. The Original Green Pan Valencia Pro ceramic nonstick 11″ skillet is a great option.
It will be love at first bite as soon as you taste this succulent shrimp skillet. However, if you don’t finish it all it does make great leftovers. Transfer the leftovers to an airtight container and it will keep refrigerated for up to three days.
It can be eaten cold, or reheated. You can either reheat it on low in a skillet or in the microwave until just warmed through.
Top Tip for Summer Shrimp Corn and Tomato Skillet
Need to cut the corn kernels off the cob but don’t want them flying all over the kitchen? Here are a few simple tricks that will keep the kernels contained while also stabilizing the cob of corn.
- Invert a smaller bowl upside down into a large bowl. Place the corn cob into the center of the small bowl, When you cut the kernels off they will slide into the bigger bowl
- Use a bundt cake pan. Place the end of the corncob into the center section of the pan. Just like the two bowl method the kernels will slide into the cake pan.
- Use a kitchen towel. Place a clean kitchen towel onto your cutting board and slice the kernels off. Gather up the towel to collect the kernels and transfer them to your skillet or bowl. Microfiber towels work especially well for this.
Summer Shrimp Corn and Tomato Skillet
- 1 large skillet
- knife/cutting board
- 1/2 lbs medium shrimp, peeled and deveined
- 1 ear corn
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 shallot, diced
- 1/4 cup white wine
- 1 tbsp fresh tarragon
- 1 tsp salt
- 1/4 tsp black pepper
- Peel, devein, and clean your shrimp.
- Remove the kernels of the corn from the cob. Set aside.
- Heat a large skillet over medium heat. Add the olive oil.
- Add the shallot and garlic and allow it to sauté for 2-3 minutes until the shallot is translucent.
- Add the corn. Let it cook for 5 minutes.
- Add the tomatoes and season with salt and pepper. Allow the tomatoes to cook for 2-3 minutes until they're beginning to slump and burst.
- Arrange the shrimp into the skillet. Allow the first side to cook for 2-3 minutes until they're just turning pink and opaque.
- Flip the shrimp and add the wine. Allow the second side to cook another 2-3 minutes until the shrimp is fully pink and opaque and C shaped.
- Remove from the heat. Garnish with tarragon.
- Serve with crusty bread or pasta.