Garlic Butter Shrimp Boil

Instructions

Step 1: Heat butter in a large skillet or aluminum pan over medium-high heat until melted and foamy.

Step 2: Add minced garlic, red pepper flakes, paprika, salt, and black pepper to the butter. Stir constantly for about 1 minute until fragrant.

Step 3: Add the corn pieces to the pan and stir to coat with the garlic butter mixture. Cook for 3-4 minutes.

Step 4: Pour in the broth and bring to a gentle simmer. Cook for another 3 minutes until the corn starts to soften.

Step 5: Add the shrimp to the pan and stir well, making sure they’re coated in the garlic butter sauce.

Step 6: Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout.

Step 7: Remove from heat and stir in fresh parsley and lemon juice.

Step 8: Serve immediately in the pan with lemon wedges on the side.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp is best enjoyed fresh, but properly stored leftovers remain safe to eat within this timeframe.

To reheat, transfer the shrimp and corn to a skillet over medium heat with a splash of additional broth or butter. Warm gently for 3-4 minutes, stirring occasionally, until heated through. Avoid overcooking the shrimp as it can become tough and rubbery.

This dish doesn’t freeze well due to the texture of the shrimp, so plan to enjoy it within a couple of days for best results.