Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch Recipe

Get ready to discover your new go-to weeknight dinner: Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch. This vibrant bowl delivers charred, juicy shrimp atop a medley of golden potatoes, sweet corn, and crisp cucumber, all united with a swirl of smoky paprika vinaigrette and a tangy blue cheese buttermilk ranch that brings sunshine to every bite. Easy yet elegant, fresh but fulfilling, this dish is a celebration of color and flavor that turns any meal into a special occasion.

Ingredients You’ll Need

Every component in Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch plays a starring role. Simple staples like fresh dill, smoked paprika, and tender shrimp fuse together to create layers of taste and texture, while creamy buttermilk ranch ties it all up with a zesty finish.

• Smoked Paprika: Brings authentic barbecue warmth and bold color, elevating every element in the bowl.
• Wesson Canola Oil: The perfect neutral oil for both cooking and for making dressings that let the other flavors shine.
• White Wine Vinegar: Adds clean acidity to balance the richness of the dressings and shrimp.
• Fresh Dill, chopped: Offers bright, herbal notes that pair beautifully with shrimp and potatoes.
• Wesson Mayonnaise: Keeps the ranch creamy and light—ideal for drizzling.
• Buttermilk: Lends the signature tang and silky texture to the homemade ranch.
• Blue Cheese, crumbled: This is ranch’s boldest friend; substitute with aged cheddar if blue cheese isn’t your favorite.
• Black Pepper: A peppery kick rounds out the homemade dressings.
• Baby Potatoes, cooked, cooled, halved: Buttery and tender, these potatoes are the heartiest part of your bowl.
• Frozen Corn: Charring deepens the sweetness and adds beautiful caramelized edges.
• Cucumber, diced: Brings crunch and cooling freshness for the perfect balance.
• Shrimp, raw, peeled: Mild and meaty, shrimp take on the smoky seasoning and cook in practically no time at all.
• Kosher Salt: Essential for seasoning every component just right.
• Lemon Juice: Lifts all the flavors and gives a fresh, citrusy zing to the shrimp.
• Parsley, chopped: Adds a flourish of green color and fresh taste right at the end.

How to Make Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch

Step 1: Whisk Up the Smoky Paprika Vinaigrette

Combine canola oil, white wine vinegar, smoked paprika, and a handful of fresh dill in a small bowl. Give it a good whisk until it’s silky and glossy. This vinaigrette should taste bright with plenty of paprika punch—don’t skip the dill, it’s what makes it sing.

Step 2: Prepare the Blue Cheese Buttermilk Ranch

In another bowl, mix together the mayonnaise, buttermilk, crumbled blue cheese, and black pepper. Stir until smooth and luscious. If blue cheese isn’t your thing, this is your invitation to swap in sharp cheddar for a creamy yet mellow alternative.

Step 3: Char the Corn

Place a large non-stick pan over medium-high heat. Add the frozen corn (no need to thaw) and stir frequently until it’s blistered and golden with smoky bits, about 5-7 minutes. The toasty flavor ties back into our signature smoky character.

Step 4: Cook the Baby Potatoes

Bring a pot of water to a rolling boil. Gently add your halved baby potatoes and simmer for about 15 minutes until fork-tender. Drain them well, then let them cool while you prep the rest—this makes them extra tender and easy to toss in the vinaigrette.

Step 5: Toss the Veggie Base

In a big mixing bowl, combine those just-charred corn kernels, cooked potatoes, and crisp cucumber. Pour in as much Smoky Paprika Vinaigrette as you like (I suggest starting with a few tablespoons) along with a sprinkle of salt. Toss until everything is glistening and gorgeously fragrant.

Step 6: Sear the Smoky Shrimp

Back to the pan! Heat up the canola oil on medium-high until shimmering. Toss in your shrimp and stir frequently, seasoning with a dusting of smoked paprika, a sprinkle of salt, and a spritz of fresh lemon juice. Shrimp cook super quickly—just 2-3 minutes until they turn pink, juicy, and lightly charred.

Step 7: Assemble and Drizzle

Divide your veggie and potato mixture between two big bowls. Pile the smoky shrimp on top, then finish with generous drizzles of Blue Cheese Buttermilk Ranch and a scatter of chopped parsley. The result is an explosion of contrasting flavors and glorious color.

How to Serve Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch

Garnishes

For a finishing touch, sprinkle each bowl lavishly with extra chopped dill, parsley, and a pinch more smoked paprika. Add a wedge of fresh lemon on the side for that touch of acidity right before serving—it brightens the whole experience.

Side Dishes

While Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch can easily stand alone, they also play nicely with a crusty piece of sourdough, a crisp green salad, or simple grilled asparagus. If you’re feeling indulgent, toss in a handful of kettle chips or warm pita to soak up all those dreamy dressings.

Creative Ways to Present

For al fresco gatherings, serve the bowls in wide-rimmed plates with the ranch drizzled like abstract art. Layer in Mason jars for picnic-ready portability or create a “build-your-own” bar so everyone can customize their Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch their own way. It’s as much a feast for the eyes as it is for the taste buds!

Make Ahead and Storage

Storing Leftovers

You can store leftovers of Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch in an airtight container in the fridge for up to two days. Keep the shrimp and dressings separate from the veggies for the best texture—just combine before you eat.

Freezing

While it’s best enjoyed fresh, you can freeze the charred corn and cooked potatoes (separately from the shrimp and dressings) for up to one month. However, the creamy ranch and vinaigrette are best made and used fresh, as dairy and emulsified dressings don’t thaw reliably.

Reheating

To reheat, warm the shrimp and veggies gently in a skillet over medium-low heat until just heated through. Avoid microwaving the shrimp for too long to prevent them from becoming rubbery. Always add your Smoky Paprika Vinaigrette and Blue Cheese Buttermilk Ranch after reheating for the freshest flavor.

FAQs

Can I make Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch with chicken or tofu instead of shrimp?

Absolutely! Grilled or pan-seared chicken strips or crispy tofu cubes both soak up the smoky flavors and taste wonderful with the veggies and dressings. It’s an easy swap for dietary needs.

What’s the best way to get char on frozen corn?

Use a hot, dry non-stick skillet and resist the urge to stir constantly. Let the corn sit undisturbed for a minute or two at a time so the sugars can caramelize for those delicious golden spots.

How spicy is this dish?

The smoked paprika gives warmth and depth, but this isn’t a spicy-hot dish. If you love heat, feel free to add a pinch of cayenne or diced jalapeño to either the shrimp or the vinaigrette.

Can I prepare any parts of Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch ahead of time?

Yes! You can char the corn, cook the potatoes, and mix both dressings up to a day in advance. Keep each component chilled separately and assemble when you’re ready to serve for the best taste and texture.

What if I don’t like blue cheese?

No problem at all—you can substitute crumbled aged cheddar or even feta for a different but equally bold flavor in your Buttermilk Ranch. The rest of the dish will remain perfectly balanced.

Final Thoughts

There’s nothing quite like the cheerful comfort and flavor fireworks in Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch. If you’re looking for a dish that’s easy to love, endlessly adaptable, and impressive enough to wow your friends, give this recipe a try tonight. You just might find it becoming a new favorite at your table!

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