Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant seafood dish featuring quickly seared shrimp with bright lemon and garlic, served atop a sweet corn and tomato succotash. This seafood ready in about 20 minutes pairs peeled and deveined large shrimp, lemon zest, fresh squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Seafood cuisine 270 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp lemon zest, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 2 sliced green onions. Sauté for 4-5 minutes until vegetables are tender and slightly caramelized.
  4. Step 4: Return shrimp to the skillet, toss with the succotash, and cook for 1 minute to combine flavors. Serve immediately with a sprinkle of extra lemon zest if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon zest from drying out.

Can I substitute ingredients in Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Lemon-Garlic Shrimp with Summer Corn and Tomato Succotash?

Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes