Description
This vibrant Shrimp and Creamed Corn recipe is a quick and flavorful one-pan dish perfect for a weeknight dinner. Succulent shrimp are seasoned and seared to perfection before being paired with a rich and creamy corn sauce infused with smoked paprika, garlic, and tangy feta cheese. Finished with fresh lime juice and cilantro, this dish is a beautiful blend of smoky, savory, and zesty flavors that come together effortlessly in just 30 minutes.
Ingredients
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 Sauce
- 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, crumbled)
To Finish
- 2 small limes
- Fresh cilantro (for garnish)
Instructions
- Cook shrimp: Heat a large 12-inch, high-sided skillet over medium heat until hot. Add 2 tablespoons of olive oil; it should flow easily but not sizzle or burn. Add the shrimp in a single layer, sprinkle with chili powder and salt, avoiding overcrowding (cook in batches if necessary). Cook the shrimp, turning once or twice, until pink and opaque, about 3 to 4 minutes total. Remove shrimp from the skillet and set aside.
- Make creamed corn: In the same skillet, add 2 tablespoons of butter and chopped onions. Lightly salt and cook over medium heat, stirring occasionally, until onions soften, about 3 minutes. Add minced garlic and cook an additional 2 minutes, stirring frequently to avoid burning; reduce heat if necessary.
- Add corn and paprika: Stir in 1 cup of cooked corn kernels and 1 teaspoon smoked paprika, mixing well to combine flavors.
- Add half-and-half and feta: Pour in the half-and-half and bring the mixture to a gentle simmer. Once simmering, add 3 oz of crumbled feta cheese and stir until the cheese melts completely and the sauce becomes creamy.
- Finish and reheat shrimp: Squeeze the juice of half a lime into the sauce. Add the cooked shrimp back into the skillet and gently reheat them in the sauce for a minute or two, making sure they are warmed through without overcooking.
- Serve and garnish: Transfer the shrimp and creamed corn to plates or a serving dish. Top with the remaining ½ cup of corn kernels, sliced lime wedges, and chopped fresh cilantro. Optionally, sprinkle extra chili powder or paprika for added color and spice.
Notes
- Use a block of feta cheese and crumble it yourself for better texture and melting quality.
- Do not overcrowd shrimp while cooking to ensure even searing and proper texture.
- If fresh corn is not available, frozen corn can be substituted; thaw and drain well before use.
- Adjust chili powder to your preferred spice level; start with less if unsure.
- Serve with crusty bread or rice to soak up the creamy sauce.
