It is 6pm and you want something special for dinner tonight. This Roasted Smoked Shrimp recipe delivers restaurant flavor in your own kitchen. It is the perfect way to use fresh summer corn right now. You will love how the smoky spices pair with the sweet cream. This dish feels fancy but stays very simple for busy nights.
Why You’ll Make This Roasted Smoked Shrimp Again
This dish is the ultimate quick weeknight dinner for busy people. It uses fresh summer produce in a very clever way. You will love the crunch of the golden breadcrumbs on top. It is a satisfying and reliable meal for any occasion. Your family will think you spent hours in the kitchen today. The smoky paprika brings a deep flavor that everyone craves.
You only need 35 minutes to get this on the table. It is perfect for late summer when corn is very sweet. The recipe is light enough for warm nights but very filling. You can easily double the recipe for a larger group. It is one of those meals that looks impressive for guests. You will reach for this recipe whenever you want a treat.
How This Comes Together
You start by making a simple corn puree in one pan. The shrimp roast quickly on a single baking sheet for easy cleanup. Toasting the breadcrumbs adds a final layer of crunch in minutes. This method is beginner-friendly and very fast to execute. You won’t believe how easy it is to plate this dish. The blender does most of the hard work for you.
What You’ll Need
These ingredients are simple and easy to find at any store. Use high-quality shrimp for the best results in this dish.
- 1 lb jumbo shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 2 cloves garlic, minced
- 3 cups fresh corn kernels
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 small shallot, finely diced
- 1/2 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, finely chopped
Step-By-Step Directions
- Preheat your oven to 400°F (200°C) before you start.
- Combine 1 tbsp olive oil and panko in a small skillet.
- Stir constantly over medium heat until the panko is golden brown.
- Remove from heat and stir in the fresh chopped parsley.
- Melt butter in a saucepan and sauté the diced shallot.
- Add corn kernels and heavy cream to the saucepan.
- Simmer for 8 to 10 minutes until the corn is tender.
- Process the corn mixture in a blender until it is smooth.
- Toss shrimp with remaining oil, paprika, garlic, salt, and pepper.
- Roast shrimp on a baking sheet for 6 to 8 minutes.
- Spoon corn onto plates and top with shrimp and breadcrumbs.
How To Serve It
Spoon the warm corn puree into wide, shallow bowls first. Place the hot Roasted Smoked Shrimp right on top of the sauce. Sprinkle the golden breadcrumbs over everything for a beautiful finish. This creates a stunning contrast of colors on your plate. Serve this with a crisp green salad on the side. A cold glass of white wine pairs perfectly here. It is a great choice for casual hosting with friends.
Leftovers & Storage
Store any leftover shrimp and corn separately in airtight containers. They will stay fresh in the fridge for two days. Reheat the corn sauce gently on the stove over low heat. Use a splash of cream to bring back the texture. The shrimp are best when warmed quickly in a pan. This prevents them from becoming tough or rubbery later. I do not recommend freezing the corn puree for best quality.
Make It Even Better (Pro Tips)
- Use fresh corn for the best natural sweetness in the sauce.
- Do not overcook the shrimp or they will become quite rubbery.
- Stir the panko constantly so it does not burn in the pan.
- A high-speed blender ensures the corn puree is perfectly silky smooth.
- Pat the shrimp dry before tossing them in the oil and spices.
- Use pimentón de la Vera for a more authentic smoky flavor profile.
- Add a squeeze of fresh lemon juice just before serving the dish.
- This recipe is perfect for a quick weeknight dinner during summer.
Easy Ways To Change It Up
- Add a pinch of chili flakes for a spicy version of this.
- Use frozen sweet corn if fresh corn is not in season.
- Swap the parsley for fresh cilantro for a different herbal note.
- Try using large scallops instead of shrimp for a fancy twist.
Quick Questions
Can I use pre-cooked shrimp for this recipe?
No, raw shrimp are much better for this specific recipe. Pre-cooked shrimp will become tough and dry during the roasting process. Raw shrimp absorb the garlic and smoked paprika much better. It only takes a few minutes to cook them from raw.
What if I do not have a blender?
You can use a food processor for a chunkier corn texture. For a smoother sauce, push the mixture through a fine-mesh sieve. Both ways will still taste delicious with the roasted shrimp. The flavor remains the same even if the texture changes.
Can I make the corn puree ahead of time?
Yes, you can make the corn puree a day in advance. Store it in the fridge and reheat it slowly when needed. This makes the final dinner assembly even faster on busy nights. Just whisk in a little cream if it gets too thick.
I hope you enjoy this simple but elegant meal. It is one of my favorite ways to celebrate summer flavors. Let me know how it turns out for you!
— Ethan
Roasted Shrimp with Smoked Pepper, Cream of Corn & Golden Breadcrumbs
Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a small skillet over medium heat, combine 1 tbsp olive oil and panko breadcrumbs. Stir constantly until golden brown, approximately 3 minutes. Remove from heat and stir in parsley.
- In a medium saucepan, melt butter over medium heat. Add diced shallot and sauté until translucent.
- Add corn kernels and heavy cream to the saucepan. Simmer for 8 to 10 minutes until the liquid reduces slightly and corn is tender.
- Transfer the corn mixture to a high-speed blender and process until completely smooth. Season with salt and pepper, then keep warm.
- Toss shrimp in a bowl with the remaining olive oil, smoked paprika, minced garlic, salt, and pepper.
- Arrange shrimp in a single layer on a parchment-lined baking sheet and roast for 6 to 8 minutes until opaque and firm.
- Plate by spooning a generous portion of creamed corn onto the base, topping with roasted shrimp, and garnishing with the toasted breadcrumbs.
