Shrimp Creamed Corn Delight

This vibrant shrimp creamed corn dish is an easy goto for busy weeknights or summer dinners. It combines tender shrimp with sweet, grilled corn in a smoky feta sauce brightened by fresh lime and cilantro. The onepan recipe comes together in about 30 minutes, making it both quick and flavorful with just the right balance of creaminess, spice, and tang.

I first made this during a summer backyard gathering and was amazed at how quickly it was devoured. Now it's a favorite in my rotation whenever corn is in season.

Ingredients

• Shrimp: large raw peeled and deveined for tender, juicy bites choose shrimp with firm flesh that smells fresh
• Chili powder: adds deep heat and earthiness pick your favorite blend for personal taste
• Salt: enhances all the flavors using sea salt gives a clean finish
• Olive oil: for browning shrimp cold pressed oil adds extra depth
• Salted butter: provides a rich, creamy base high quality or European style butter works best
• Onion: finely chopped for natural sweetness yellow or white onions are ideal
• Garlic: minced to add savory punch fresh garlic makes a big difference
• Cooked corn kernels: sweet and crisp use fresh grilled or boiled corn at peak season
• Smoked paprika: delivers smoky richness Spanish variety is preferred here
• Half and half: makes the sauce creamy and indulgent avoid lowfat alternatives
• Feta cheese: creamy and tangy crumble from a block for best freshness
• Limes: squeeze fresh juice for brightness choose limes that feel heavy for their size
• Fresh cilantro: adds a fresh herby finish look for vibrant green leaves

Instructions

Prepare the Shrimp:

Heat the largest high sided skillet over medium heat until warm air rises above the surface. Pour in olive oil and swirl to coat the pan bottom. Arrange shrimp in a single layer and season with chili powder and salt. Cook for three to four minutes flipping once or twice until shrimp turn opaque pink. Cook in batches if necessary. Remove shrimp to a plate.

Sauté the Aromatics:

Without cleaning the skillet add salted butter and swirl to melt. Add chopped onion with a pinch of salt. Cook for about three minutes stirring occasionally until onions soften and turn translucent but not brown. Add garlic and cook gently for two more minutes stirring often and lowering heat to avoid browning. The goal is sweet, tender onions and fragrant garlic.

Build the Creamed Corn:

Add corn kernels to the skillet along with smoked paprika. Stir thoroughly to bring out corns sweetness and toast the spices. After one minute pour in half and half and stir well. Bring sauce to a gentle simmer. Crumble about three ounces of feta cheese into the pan and stir continuously until it mostly melts and forms a creamy rich sauce.

Combine and Finish:

Squeeze juice from half a lime into the skillet. Return all cooked shrimp along with any juices from the plate to the skillet and stir to coat with sauce. Let everything gently simmer for one to two minutes to warm shrimp through and marry the flavors.

Serve It Up:

Scatter remaining corn on top along with lime slices and chopped cilantro. Sprinkle extra chili powder or smoked paprika for more heat if desired. Serve directly from the pan onto plates and enjoy immediately.

My favorite ingredient in this recipe is smoked paprika because it adds smoky depth without overpowering the other fresh flavors. This dish always takes me back to lively summer cookouts with my sister where the popping sound of corn met the sizzle of shrimp on the grill, making joyful memories around the table.

Storage Tips

Allow shrimp and creamed corn to cool completely before storing in airtight containers. Keep refrigerated for up to two days for the best texture and flavor. Reheat gently over low heat while stirring to maintain creaminess. Freezing is possible but be aware the texture of the sauce may change slightly upon reheating.

Ingredient Substitutions

If feta cheese is unavailable try cotija or goat cheese which provide similar tang and creaminess. For a lighter sauce substitute half the half and half with whole milk. Frozen corn works well when fresh is out of season but be sure to thaw and pat it dry to prevent watery sauce.

Serving Suggestions

Serve this shrimp creamed corn over rice or orzo to make a heartier meal. Thick slices of grilled sourdough bread are ideal for soaking up the luscious sauce. A crisp green salad pairs beautifully to balance the richness and add freshness.

Enjoy this vibrant shrimp creamed corn warm from the skillet for the best flavor. It makes a quick memorable weeknight meal that still feels special.

Common Questions About the Recipe

→ How do you prevent shrimp from overcooking?

Cook shrimp until pink and opaque, about 3-4 minutes, and avoid overcrowding the pan for tender, juicy results.

→ Can frozen shrimp be used in this dish?

Yes, thaw and pat dry frozen shrimp before cooking to ensure even texture and flavor absorption.

→ Is fresh corn necessary or are canned or frozen options okay?

Fresh grilled or boiled corn offers the best texture and flavor, but well-drained canned or frozen corn can be used as a substitute.

→ What cheese alternatives work if feta isn’t available?

Cotija, queso fresco, or goat cheese provide similar creamy tang and can be used as substitutes for feta.

→ How spicy is this dish and can the heat be adjusted?

Smoky paprika and chili powder add gentle heat which can be increased or decreased to taste by adjusting the spice amounts.

→ Can this dish be prepared ahead of time?

Prepare shrimp and corn separately, then combine before serving. Reheat gently to maintain sauce creaminess and shrimp tenderness.