Garlic Butter Shrimp with Tomato and Corn Summer Salad
See it adapt to allergies, servings & swaps.
Per serving 655 kcal · 45g protein · 35g carbs · 42g fat
Ingredients
- 400g large shrimp, peeled and deveined
- 45g butter
- 5 garlic cloves, minced
- 3ml red pepper flakes (½ tsp)
- 1 lemon
- 4ml salt (¾ tsp), divided
- 2ml black pepper (½ tsp), divided
- 8ml fresh parsley, chopped (about 1½ tsp)
- 250g cherry tomatoes
- 200g corn kernels, fresh or frozen
- 1 red onion
- 8ml fresh basil, chopped (about 1½ tsp)
- 45ml olive oil (3 tbsp)
- 15ml red wine vinegar (1 tbsp)
Steps
- Halve the 250g cherry tomatoes and thinly slice the red onion. Toss them in a bowl with the 200g corn kernels, the basil, 45ml olive oil, 15ml red wine vinegar, and a pinch of salt and black pepper. Set aside so the flavors meld while you cook the shrimp.
- Pat the 400g shrimp dry with paper towels. Season with 2ml salt (about ½ tsp) and 1ml black pepper.
- Heat a cast iron skillet over medium-high until very hot, about 2 minutes. Add the shrimp in a single layer and sear 1½ to 2 minutes per side, until pink and just cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the 45g butter to the same skillet and let it melt. Add the 5 minced garlic cloves and 3ml red pepper flakes, stirring constantly for about 30 seconds until fragrant.
- Return the shrimp to the skillet and toss to coat in the garlic butter. Squeeze the juice of the lemon over the top and stir. Cook 1 minute more, until heated through, then finish with the chopped parsley.
- Divide the tomato and corn salad between two plates. Top each with half the garlic butter shrimp and serve right away.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
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The salad does its own thing in a bowl while the shrimp sears. Cherry tomatoes, corn, and thin red onion sit in a little olive oil and red wine vinegar, and by the time the shrimp comes out of the garlic butter, the vegetables have loosened and turned into something closer to a relish than a side.
It is built for two, which is the whole point. Shrimp cooks in about four minutes total, the salad never sees heat, and nothing gets scaled up so you're not stuck eating the same thing all week. Sear, toss in the garlic butter, spoon it over the salad, done.
Leftovers
- Store in an airtight container in the fridge for up to 2 days. The shrimp is best cold or at room temperature the next day, tossed straight into the salad — don't reheat it hard or it turns rubbery.
- If you want it warm, gently heat the shrimp in a low 135°C (275°F) oven for about 5 minutes, covered, then spoon it over the salad at room temperature.
This is the kind of dinner Eatsë hands you without the hunting: it suggests the week's meals, scales each recipe to the number of people you're actually feeding — two here, nothing wasted — and builds the grocery list by aisle. You still choose, and you still cook. Eatsë just takes the finding, the scaling, and the shopping off your plate. This one happened to be too good not to write down.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
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