Shrimp and Creamed Corn

This shrimp and creamed corn is my go-to for fast yet impressive dinners. The dish combines tender spiced shrimp with a creamy, savory bed of sweet corn and just a hint of tanginess from feta, all made in one pan. It can work as a weeknight meal or the highlight of a special gathering.

I first tried this when looking for something summery but satisfying and the combination got everyone at my table asking for the recipe. Now it is a staple at family celebrations by request.

Gather Your Ingredients

• Large shrimp: peeled and deveined look for shrimp with a firm texture and a mild ocean scent they cook quickly and soak up flavors
• Chili powder: this brings a gentle heat pick freshly ground if possible
• Salt: a little goes a long way taste your shrimp before adding more
• Olive oil: for searing the shrimp and building flavor choose extra virgin for the most aroma
• Salted butter: for richness and to blend with the olive oil use high quality butter for the best finish
• Chopped onion: for a sweet aromatic base yellow onions soften beautifully for this
• Garlic minced: lends a punch of flavor fresh cloves give the best depth
• Cooked corn kernels: grill or boil fresh corn when in season or use high quality frozen kernels for ease
• Smoked paprika: deepens flavor with a subtle woodiness Spanish or Hungarian versions both work well
• Half-and-half: creates a creamy sauce without heaviness choose the freshest you can find
• Feta cheese: buy a block and crumble it for the creamiest bits pre-crumbled feta tends to be dry
• Limes: for acidity and freshness roll before squeezing to release more juice

How to Make It

Prepare the Shrimp:

Pat the shrimp dry with paper towels so they brown instead of steam dust with chili powder and a bit of salt and toss until evenly coated

Sear the Shrimp:

Heat olive oil in a large skillet over medium-high add shrimp in a single layer do not crowd cook for about two minutes on each side until just pink remove to a plate and cover loosely to keep warm

Sauté the Aromatics:

Lower heat to medium add salted butter to the same skillet once melted stir in chopped onions sauté for five minutes stirring often until onions are very soft and pale gold add garlic and cook just thirty seconds until fragrant

Add and Cream the Corn:

Add corn kernels and smoked paprika to the pan stir well cook about three minutes to let the corn pick up flavor pour in half-and-half bring gently to a simmer cook another three to four minutes to thicken slightly

Assemble the Dish:

Return shrimp and any juices to the pan toss everything together gently sprinkle most feta over the top squeeze in juice from one small lime taste and season as needed scatter the rest of the feta over before serving and garnish with lime wedges

I love how the feta melts into tiny creamy pockets that balance every bite and my kids always fight for the shrimp with the most crispy edges. This dish made our Fourth of July meal unforgettable last summer when we cooked everything out on the grill and finished the creamed corn inside.

Flavor Boosters

Let leftovers cool fully before transferring to an airtight container and refrigerate they will keep up to two days. To reheat warm gently on the stovetop stirring often if the cream sauce thickens just splash in a touch more half-and-half to loosen.

Serving Suggestions

Serve straight from the skillet topped with extra feta and fresh lime wedges. This dish pairs perfectly with warm crusty bread or a crisp simple salad. For a more substantial plate you can ladle the creamed corn and shrimp over soft cooked polenta or rice.

Creative Twists

If you do not have fresh corn use high-quality frozen kernels without added sauces or salt. You can swap goat cheese or ricotta for feta for a different flavor. Smoked paprika really makes this pop but regular sweet paprika will work if that is what you have.

Straightforward steps and big flavors make this a weeknight win. Even better, it is ready in under an hour and looks impressive enough for company.

Frequently Asked Questions About This Dish

→ How can I ensure the shrimp stays tender?

Cook the shrimp just until pink and opaque, about 2-3 minutes per side, to keep them juicy and tender.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn kernels work well. Thaw and drain before sautéing for best results.

→ Is there a substitute for half-and-half?

You can use whole milk or a mix of milk and cream for a similar creamy texture.

→ What sides go well with this dish?

Crusty bread, steamed rice, or a light green salad are excellent pairings for this meal.

→ How can I add more spice?

Add extra chili powder, a pinch of cayenne, or diced jalapeño when sautéing the onion for more heat.