First, we’ll prepare the shrimp stock. You will need unpeeled shrimp to make this — if you don’t have, you can skip this step and use chicken stock or water instead. Begin by peeling the shrimp and adding the peels into a saucepan or stockpot. Add about 2 cups of water and bring to a boil, then let simmer for 5-10 minutes. Strain the shells off and set the shrimp stock aside.
Gather the sauce ingredients. Mince the garlic and slice the onions and slice the mushrooms. Add all the sauce ingredients except for the butter, vegetables, and stock into a bowl.
Melt the butter in a skillet and add in the minced garlic and onions. Cook until fragrant, or about 2-3 minutes.
Begin to add in the sauce mixture and the bay leaf and toast for about 1 minute.
Then begin to add in the shrimps in a single layer as well as the mushrooms and corn. Cook for about 1-2 minutes on each side, or until done. When the second side of the shrimp is cooking.
At this point, the sauce may being to look very dry — simply deglaze the pan with the shrimp stock, chicken stock or water until it has reached a desired consistency. Don’t forget to remove the bay leaf!
Sprinkle with lemon juice, remove from the pan, and garnish with cilantro. Enjoy your delicious low calorie boiling crab shrimp!