introduction

Family meals hold a special place in our hearts. There’s a magic to shared food, and some dishes just feel like home. Today, we’re bringing you a new, exciting twist on a classic comfort food. This recipe combines the savory depth of cornbread dressing with the bright, succulent taste of garlic butter shrimp.

why make this recipe

You will love this Garlic Butter Shrimp and Cornbread Dressing for many reasons:

Unforgettable Flavor Fusion

This dish offers the perfect marriage of rich garlic butter, succulent shrimp, and savory cornbread. Each bite bursts with flavor.

Effortlessly Elegant

It is impressive enough for special occasions, yet simple enough for a weeknight treat. You can easily make this for any meal.

Comfort with a Kick

Enjoy familiar flavors elevated with a vibrant, fresh twist. This recipe takes comfort food to the next level.

Crowd-Pleasing Perfection

This dish appeals to a wide range of tastes. It is a guaranteed hit at any gathering, and you can easily make modifications to suit different dietary needs.

Versatile and Customizable

Adapt this recipe to your pantry and preferences. Feel free to make it your own!

how to make Garlic Butter Shrimp and Cornbread Dressing

Making Garlic Butter Shrimp and Cornbread Dressing involves preparing the dressing and the shrimp separately, then combining them. The process is straightforward and results in a delicious meal.

Ingredients of : Garlic Butter Shrimp and Cornbread Dressing

For the Cornbread Dressing:

4 cups pre-made or homemade cornbread (day-old is best!), crumbled or crushed
2 cups chicken or vegetable broth
1 medium onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
1/4 cup fresh parsley, chopped
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
Other seasonings to taste (e.g., a pinch of cayenne pepper)

For the Garlic Butter Shrimp:

1.5 pounds large shrimp, peeled and deveined
1/2 cup unsalted butter
6 cloves garlic, freshly minced
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes (optional, for a little heat)
1/4 cup fresh parsley, chopped (for garnish)

Pantry Staples:

2 tablespoons olive oil
Salt and black pepper to taste

Directions of : Garlic Butter Shrimp and Cornbread Dressing

Preparing the Cornbread Dressing Base:

Crush or crumble the day-old cornbread into a large bowl. Set it aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion, celery, and bell pepper to the skillet. Sauté until the vegetables are tender, about 8-10 minutes.
Stir in the fresh sage, thyme, and parsley with the sautéed aromatics. Cook for another minute until fragrant.
Add the sautéed vegetables and herbs to the crumbled cornbread.
In a separate bowl, whisk together the chicken or vegetable broth, melted butter, beaten eggs, salt, and black pepper.
Pour the liquid mixture over the cornbread and vegetable mixture. Mix gently until all ingredients are well combined and the cornbread is moistened. Do not overmix.
Taste and adjust seasonings as needed.

Baking the Cornbread Dressing:

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish.
Transfer the cornbread mixture evenly into the prepared baking dish.
Bake for 30-40 minutes, or until the top is golden brown and the dressing is set in the center. A knife inserted into the center should come out clean.
Remove the dressing from the oven and let it rest while you prepare the shrimp.

Sautéing the Garlic Butter Shrimp:

While the dressing bakes or rests, pat the shrimp dry with paper towels. Season lightly with salt and black pepper.
Melt 1/2 cup of unsalted butter in a large skillet over medium heat.
Add the minced garlic to the melted butter. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook.
Pour in the lemon juice and add the red pepper flakes (if using). Stir to combine and deglaze the pan, scraping up any delicious bits from the bottom.
Remove the skillet from the heat. Toss the shrimp with the fresh parsley.

Assembling Your Masterpiece:

Scoop generous portions of the warm cornbread dressing onto individual plates or a large serving platter.
Spoon the hot garlic butter shrimp over the cornbread dressing.
Garnish with extra fresh parsley for presentation.

how to serve Garlic Butter Shrimp and Cornbread Dressing

Serve your Garlic Butter Shrimp and Cornbread Dressing hot and fresh.

The Perfect Pairing

Serve this dish alongside green beans, collard greens, or a light salad for a complete meal. The fresh vegetables complement the richness of the dressing and shrimp.

Brunch Extravaganza

This dish can shine at a festive brunch. Its comforting yet elegant nature makes it ideal for a special morning or midday meal.

Holiday Hero

Make it a memorable centerpiece for any celebration. It is a hearty and flavorful option that everyone will enjoy.

how to store Garlic Butter Shrimp and Cornbread Dressing

Store any leftover Garlic Butter Shrimp and Cornbread Dressing in an airtight container in the refrigerator. It will last for 3-4 days.

tips to make Garlic Butter Shrimp and Cornbread Dressing

Make-Ahead Magic: You can prepare the cornbread dressing mixture a day in advance and store it in the refrigerator. Bake it when ready to serve. The shrimp are best cooked just before serving.
Reheating Best Practices: Reheat individual portions in the microwave or a preheated oven at 300°F (150°C) until warmed through. Add a splash of broth or water if the dressing seems dry.
Don’t Overmix the Dressing: Overmixing can make the cornbread dressing dense. Mix just until combined.
Pat the Shrimp Dry: This helps the shrimp sear better and prevents them from steaming.

variation

Spice It Up: Add a dash of cayenne pepper or a splash of hot sauce to the dressing or shrimp for extra heat.
Herbaceous Wonders: Experiment with different fresh herbs like rosemary or oregano in the dressing for varied flavors.
Cheese, Please!: Incorporate a touch of shredded cheddar or Parmesan cheese into the cornbread dressing mixture for added richness.
Vegetarian Twist: Swap the shrimp for sautéed mushrooms or roasted vegetables like zucchini and bell peppers to make a delicious vegetarian version.
Gluten-Free Adaptation: Use a gluten-free cornbread for the dressing to make this recipe suitable for those with gluten sensitivities.

FAQs

Can I use frozen shrimp for this Garlic Butter Shrimp and Cornbread Dressing recipe?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before cooking for the best results.

How can I prevent my cornbread dressing from being too dry?

Ensure your cornbread is properly moistened with enough broth and eggs. Don’t overbake! A good rule of thumb is to check it around the minimum bake time.

What kind of cornbread is best for Garlic Butter Shrimp and Cornbread Dressing?

Day-old cornbread is ideal as it crumbles easily and absorbs the liquid better without becoming mushy. Both homemade and good quality store-bought cornbread work well.

Garlic Butter Shrimp and Cornbread Dressing, a healthy shrimp recipe

Zesty Garlic Butter Shrimp and Cornbread Dressing

This recipe combines savory, herb-infused cornbread dressing with succulent garlic butter shrimp, creating a comforting and flavorful meal perfect for any occasion. It's a harmonious blend of textures and tastes, offering a delightful twist on classic comfort food.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings 6 people

Calories 650 kcal

Equipment

Large bowl
Large skillet
9x13 inch baking dish
Whisk
Paper towels

Ingredients

For the Cornbread Dressing

4 cups day-old cornbread crumbled
2 cups chicken or vegetable broth
1 medium onion chopped
2 celery stalks
1 green bell pepper
2 tablespoons fresh sage chopped
1 tablespoon fresh thyme chopped
1/4 cup fresh parsley chopped
2 large eggs lightly beaten
1/2 cup unsalted butter melted
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne pepper optional

For the Garlic Butter Shrimp

1.5 pounds large shrimp peeled and deveined
1/2 cup unsalted butter
6 cloves garlic freshly minced
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes optional
1/4 cup fresh parsley for garnish, chopped

Pantry Staples

2 tablespoons olive oil
Salt to taste
black pepper to taste

Instructions

Preparing the Cornbread Dressing Base

Crumble day-old cornbread into a large bowl.
Sauté chopped onion, celery, and bell pepper in olive oil for 8-10 minutes until tender.
Stir in fresh sage, thyme, and parsley with the sautéed vegetables for one minute until fragrant, then add to the crumbled cornbread.
Whisk together broth, melted butter, beaten eggs, salt, pepper, and cayenne (if using), then pour over the cornbread mixture and mix gently until moistened.

Baking the Cornbread Dressing

Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Transfer the cornbread mixture into the prepared dish.
Bake for 30-40 minutes until golden brown and set; then remove from oven and let rest.

Sautéing the Garlic Butter Shrimp

Pat shrimp dry, season with salt and pepper, then melt butter in a large skillet over medium heat.
Add minced garlic to the melted butter, cooking for one minute until fragrant.
Add seasoned shrimp to the skillet in a single layer, cooking 2-3 minutes per side until pink and opaque.
Pour in lemon juice and red pepper flakes (if using), stirring to deglaze the pan.
Remove from heat and toss the shrimp with fresh parsley.

Assembling Your Masterpiece

Scoop warm cornbread dressing onto plates and spoon hot garlic butter shrimp over it.
Garnish with extra fresh parsley for presentation.

Notes

For best results, ensure your cornbread is truly day-old or drier to prevent a soggy dressing. Adjust cayenne and red pepper flakes to your preferred spice level.