Ingredients

1.5 lb raw shrimp (peeled and deveined, large – about 15-20 count per pound)

1 teaspoon chili powder

¼ teaspoon salt (to taste)

2 tablespoons olive oil

2 tablespoons salted butter

½ cup chopped onion

5 cloves garlic (minced)

1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)

1 teaspoon smoked paprika

1 cup half-and-half

4 oz feta cheese (divided; crumbled from a block is best)

2 small limes

Fresh cilantro

Instructions

Step 1: Heat a large (12-inch), high-sided skillet over medium heat until hot. Add the olive oil—it should coat the pan easily without sizzling or burning.

Step 2: Add the shrimp to the skillet, sprinkle with chili powder and salt. Cook without overcrowding; if needed, cook in two batches. Flip the shrimp once or twice until they turn pink, about 3-4 minutes total.

Step 3: Remove the cooked shrimp from the skillet and set aside.

Step 4: To the same skillet, add butter and chopped onion. Sprinkle lightly with salt and cook over medium heat for 3 minutes, stirring occasionally, until the onion softens.

Step 5: Add minced garlic and continue cooking for 2 more minutes, stirring occasionally. Reduce heat if garlic starts to brown.

Step 6: Stir in 1 cup of cooked corn kernels and smoked paprika.

Step 7: Pour in half-and-half and bring to a gentle simmer. Add 3 oz of crumbled feta cheese and cook, stirring, until the cheese melts into a creamy sauce.

Step 8: Squeeze the juice of half a lime into the sauce, then return the cooked shrimp to the skillet. Reheat gently to warm the shrimp through.

Step 9: Top the dish with the remaining ½ cup corn kernels, lime slices, and chopped fresh cilantro.

Step 10: Sprinkle with extra chili powder or smoked paprika if desired, then serve immediately.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper along with the chili powder.

If fresh corn isn’t available, frozen corn kernels work well—just be sure to thaw and drain them before use.

Swap feta for goat cheese for a creamier texture and tangier flavor.

Use lime zest in addition to juice for extra brightness.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

Is this dish suitable for meal prep?

It can be prepared ahead and stored in the refrigerator for a couple of days. However, shrimp is best when freshly cooked, so consider cooking shrimp separately and adding it just before serving.