Description
This Shrimp and Creamed Corn recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Juicy, chili-spiced shrimp are sautéed and then combined with a rich and creamy smoked paprika-infused creamed corn sauce topped with tangy crumbled feta and fresh lime juice. Ready in just 30 minutes, this dish combines the sweetness of corn with the savory depth of shrimp in a deliciously creamy skillet dinner.
Ingredients
Scale
Shrimp
- 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
Creamed Corn
- 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)
Garnish and Finish
- 2 small limes
- Fresh cilantro, chopped
- Extra chili powder or smoked paprika (optional, for sprinkling)
Instructions
- Cook Shrimp: Heat a large 12-inch, high-sided skillet over medium heat until hot. Add 2 tablespoons olive oil, ensuring it coats the pan but does not sizzle or burn. Add the shrimp in a single layer, sprinkling with chili powder and salt. Avoid overcrowding; cook in batches if necessary. Cook shrimp for about 3-4 minutes total, flipping once or twice, until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Make Creamed Corn Base: In the same skillet, add 2 tablespoons salted butter. Once melted, add the chopped onion and lightly sprinkle with salt. Sauté for about 3 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional 2 minutes on medium heat, stirring frequently to prevent burning. If needed, reduce heat slightly.
- Add Corn and Spices: Stir in 1 cup of cooked corn kernels and 1 teaspoon smoked paprika. Mix well to combine all flavors.
- Create Cream Sauce: Pour in 1 cup half-and-half and bring the mixture to a simmer. Add 3 oz of crumbled feta cheese and stir constantly until the cheese melts into the sauce, creating a creamy texture.
- Assemble the Dish: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp back to the skillet and gently reheat everything together to combine flavors.
- Serve and Garnish: Top the dish with the remaining ½ cup corn kernels, fresh chopped cilantro, and lime slices. Optionally, sprinkle extra chili powder or smoked paprika for added heat and color. Serve immediately.
Notes
- For best flavor, use fresh corn ears either grilled or boiled.
- Ensure shrimp are not overcrowded to achieve proper sear and avoid steaming.
- Adjust chili powder and smoked paprika to your preferred spice level.
- Use block feta for better texture and flavor; crumble it yourself rather than using pre-crumbled cheese.
- Leftovers can be refrigerated up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: shrimp creamed corn, one-pan shrimp recipe, quick shrimp dinner, creamy corn and shrimp, smoked paprika shrimp, easy skillet shrimp
