Skip to main content
LoginSign Up
Skillet Shrimp and Sweet Corn Pilaf

Skillet Shrimp and Sweet Corn Pilaf

Buttery, fresh corn creates a flavor base for this shrimp and rice pilaf, while adding pops of grassy sweetness in every bite.

By Hisham Ali HassanJune 21, 2024

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

This rice pilaf featuring sweet corn and briny shrimp comes together in a skillet rather than a saucepan. The greater surface area translates to more even cooking, particularly for the shrimp, as they can be distributed in a single layer instead of piled up. Browning the corn kernels in butter and olive oil creates a flavor base for the rice, and adding the shrimp at the end ensures they remain plump and tender. Fresh summer corn has the sweetest flavor and best texture; you will need one large ear to get one cup of cut kernels. Frozen corn works well, too; just be sure to thaw them and pat them dry before use. Bring the skillet to the table for serving, but before scooping out portions, stir the pilaf to combine everything and scrape up from the bottom to loosen any flavorful browned, crusty bits that may have formed.

Tip

Don’t remove the tails when peeling the shrimp. The tails pack a surprising amount of flavor that add depth and richness. After seasoning the shrimp, don’t put them in the refrigerator. They’ll cook more evenly and quickly if they’ve lost their chill.

Ingredients
  • 1

    pound extra-large (21/25 per pound) or large (26/30 per pound) shrimp, peeled (tails left on) and deveined

  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ½

    teaspoon sweet paprika, divided

  • 2

    medium garlic cloves, minced, divided

  • 1

    teaspoon grated lime zest, plus lime wedges, to serve

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 1

    cup fresh corn kernels or thawed frozen corn kernels, patted dry

  • 1½

    cups long-grain white rice, rinsed and drained

  • ½

    cup lightly packed fresh cilantro, roughly chopped

  • 1

    Fresno chili, stemmed and sliced into thin rings (optional)

Step 1

In a medium bowl, toss the shrimp with 1 tablespoon of the oil, ¼ teaspoon of the paprika, half of the garlic, the lime zest and ½ teaspoon each salt and pepper; set aside at room temperature. In a 12-inch skillet over medium, heat the remaining 1 tablespoon oil and the butter until the butter is foamy. Add the corn and cook, stirring once or twice, until lightly browned, 2 to 3 minutes.

Step 2

Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring, until the edges of the grains are translucent, 1 to 2 minutes. Stir in 2¼ cups water, ¾ teaspoon salt and the remaining ¼ teaspoon paprika. Bring to a boil over medium-high, then reduce to low. Cover and cook until the liquid is absorbed, 18 to 20 minutes.

Step 3

Uncover and, working quickly, scatter the shrimp in an even layer over the rice. Re-cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. Sprinkle with the cilantro and chili (if using) and drizzle with additional oil. Serve with lime wedges.