Shrimp and Creamed Corn

• Facebook
• Instagram
• Pinterest
• X

Shrimp and Creamed Corn is a delightful dish that’s perfect for any meal. It’s quick, easy, and packed with flavor. In just 30 minutes and one pan, you can have a creamy, savory meal that your family will love!

Why Make This Recipe

This recipe is great for busy days when you want something tasty without spending hours in the kitchen. It’s not only easy to make but also combines the sweetness of corn with the richness of shrimp, creating a dish that’s sure to impress. You’ll want to keep this recipe in your weekly rotation!

How to Make Shrimp and Creamed Corn

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 (I used 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided, it’s best to use a block of feta that you crumble yourself)
• 2 small limes
• Fresh cilantro

Shrimp and Creamed Corn

• Author: Alora chef
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

A delightful, one-pan dish combining succulent shrimp with sweet creamed corn, tangy feta cheese, and aromatic spices. Ready in just 30 minutes, this creamy, savory meal is perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 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 (from about 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided, preferably block feta to crumble yourself)
• 2 small limes
• Fresh cilantro for garnish

---

Instructions

1. Cook Shrimp: Heat a large (12-inch) skillet over medium heat. Add olive oil. Add the shrimp, sprinkle with chili powder and salt. Cook until pink, about 3-4 minutes total, turning once or twice. Remove shrimp and set aside.
2. Make Creamed Corn: In the same skillet, add butter and chopped onion. Lightly sprinkle with salt and cook for 3 minutes until softened. Add minced garlic and cook for 2 more minutes.
3. Add corn and smoked paprika. Stir to mix well.
4. Pour in half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese. Stir until cheese melts into the sauce.
5. Assembly: Squeeze juice of half a lime into the sauce. Return cooked shrimp to the skillet and reheat gently.
6. Top with remaining corn, sliced limes, and fresh cilantro.
7. Sprinkle with extra chili powder or paprika if desired for more spice.

---

Notes

• Use fresh or properly thawed shrimp for best flavor.
• Fresh corn is preferable, but canned corn can be used in a pinch.
• Adjust spice level by adding more or less chili powder or smoked paprika.
• Add vegetables like bell peppers or spinach for extra nutrition.
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat on the stove over low heat until warmed through.

---

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 450
• Sugar: 6g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 280mg

Keywords: shrimp, creamed corn, one-pan meal, quick dinner, seafood, feta cheese, easy recipe

Directions:

Cook Shrimp:

1. Heat a large (12-inch) skillet over medium heat. Add olive oil; it should run easily but not sizzle.
2. Add the shrimp, then sprinkle with chili powder and salt. Don’t overcrowd the pan; you may need to do this in two batches. Cook the shrimp, turning once or twice, until they turn pink, about 3-4 minutes total. Remove the shrimp and set aside.

Make Creamed Corn:

1. In the same skillet, add 2 tablespoons of butter and ½ cup of chopped onion. Lightly sprinkle with salt and cook for 3 minutes on medium heat, stirring occasionally, until softened. Then add minced garlic and cook for an additional 2 minutes, making sure it doesn’t burn.
2. Add 1.5 cups of cooked corn and 1 teaspoon of smoked paprika. Stir to mix well.
3. Pour in the half-and-half, bring it to a simmer, and then add 3 oz of crumbled feta cheese. Stir until the cheese melts into the sauce.

Assembly:

1. Squeeze the juice of half a lime into the sauce. Add the cooked shrimp back into the skillet and reheat gently.
2. Top with the remaining ½ cup of corn, sliced limes, and fresh cilantro.
3. You can sprinkle with extra chili powder or paprika if you want more spice!

How to Serve Shrimp and Creamed Corn

Serve this dish hot and enjoy it right away. You can pair it with rice, crusty bread, or a light salad. It’s perfect for family dinners or when you have friends over!

How to Store Shrimp and Creamed Corn

If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to 2 days. To reheat, warm it on the stove over low heat until heated through.

Tips to Make Shrimp and Creamed Corn

• Make sure your shrimp are fresh or properly thawed if frozen. This will enhance the flavor.
• You can use canned corn in a pinch, but fresh corn gives the best flavor.
• Adjust the spice level by adding more or less chili powder or smoked paprika.

Variation

Feel free to add other veggies like bell peppers or spinach to the dish for added nutrition and flavor.

FAQs

Can I use frozen shrimp?
Yes, frozen shrimp work great! Just make sure to thaw them properly before cooking.

What can I replace half-and-half with?
You can use heavy cream for a richer sauce, or regular milk for a lighter version.

Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the components separately ahead of time and combine them just before serving.