Shrimp and Creamed Corn Recipe

Introduction

Savor the perfect blend of tender shrimp and rich creamed corn in this easy, flavorful dish. With a hint of smoky paprika and tangy lime, shrimp and creamed corn is a comforting meal that comes together quickly for any weeknight dinner.

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, grilled or boiled)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided, crumbled from a block)
• 2 small limes
• Fresh cilantro for garnish

Instructions

1. Step 1: Toss the shrimp with chili powder and salt. Heat olive oil in a large skillet over medium-high heat and cook the shrimp until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
2. Step 2: In the same skillet, melt butter. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook another minute until fragrant.
3. Step 3: Add cooked corn kernels and smoked paprika to the skillet. Stir to combine and cook for 2 minutes to develop flavor.
4. Step 4: Pour in half-and-half and bring to a gentle simmer. Let the mixture thicken slightly, about 4-5 minutes, stirring occasionally.
5. Step 5: Stir in half of the crumbled feta cheese until melted and creamy. Return the shrimp to the skillet and warm through for 1-2 minutes.
6. Step 6: Finish by squeezing the juice of one lime over the dish and sprinkling with fresh cilantro and the remaining feta cheese. Add additional lime wedges for serving.

Tips & Variations

• Use fresh corn in season for the best sweetness; frozen corn works well if fresh isn’t available.
• Swap feta for goat cheese or cream cheese for a different creamy texture and flavor.
• Add a pinch of cayenne pepper if you prefer more heat.
• Serve over rice or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the cream from curdling, or microwave in short intervals stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely and pat dry before cooking to ensure they sear properly and avoid excess moisture.

What can I substitute for half-and-half?

You can use a mixture of milk and cream, or whole milk alone for a lighter version, but keep in mind the sauce may be less creamy and rich.

Shrimp and Creamed Corn Recipe

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★★★★★

4.8 from 110 reviews

Shrimp and Creamed Corn is a deliciously creamy and flavorful dish combining tender shrimp seasoned with chili powder and smoked paprika, sautéed with garlic and onions, and served atop a rich, buttery creamed corn base enhanced with feta cheese and fresh lime juice. Perfect for a comforting weeknight dinner or an impressive meal for guests, this recipe balances spicy, tangy, and savory flavors with a fresh cilantro garnish.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: American Southern
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Shrimp Seasoning and Cooking

• 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 Base

• 2 tablespoons salted butter
• ½ cup chopped onion
• 5 cloves garlic (minced)
• 1.5 cups cooked corn kernels (from approximately 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided, preferably crumbled from a block)

Garnishes and Flavor Enhancers

• 2 small limes (juiced)
• Fresh cilantro (for garnish)

Instructions

1. Prepare the Shrimp: In a bowl, toss the peeled and deveined shrimp with chili powder and salt to coat evenly. Set aside while preparing the creamed corn base.
2. Sauté Aromatics: Heat the olive oil and salted butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
3. Add Corn and Seasoning: Stir in the cooked corn kernels and smoked paprika. Cook, stirring occasionally, for 3-4 minutes to blend flavors and slightly caramelize the corn.
4. Create Creamed Corn Base: Pour in the half-and-half and bring to a gentle simmer. Reduce heat and allow the mixture to cook for about 5 minutes until slightly thickened. Stir in half of the crumbled feta cheese until melted and combined, creating a creamy texture.
5. Cook the Shrimp: Push the creamed corn mixture to one side of the skillet or transfer to a separate pan if necessary. In the same skillet, add the seasoned shrimp in a single layer and cook over medium heat for 2-3 minutes per side, or until shrimp are pink and opaque.
6. Combine and Serve: Mix the shrimp into the creamed corn gently. Squeeze the juice of two small limes over the mixture and stir. Taste and adjust seasoning with salt if needed.
7. Garnish: Sprinkle the remaining crumbled feta cheese on top and garnish with fresh cilantro leaves. Serve immediately while warm.

Notes

• You can use fresh corn or frozen corn kernels if fresh is not available; thaw and drain frozen corn before use.
• To add a smoky depth, grill the corn ears before removing kernels.
• Adjust chili powder according to spice preference or substitute with smoked paprika for less heat.
• For a richer flavor, substitute half-and-half with heavy cream.
• Serve with crusty bread or over rice for a complete meal.

Keywords: shrimp creamed corn, creamy shrimp recipe, stovetop shrimp dish, easy weeknight dinner, southern inspired seafood