Description
This Shrimp and Creamed Corn is an easy one-skillet dinner featuring juicy chili-seasoned shrimp, sweet corn, smoky paprika, creamy feta, fresh lime, and cilantro. Rich, bright, and ready in about 30 minutes, it’s perfect for a flavorful weeknight meal.
Ingredients
Scale
For the Shrimp
- 1½ pounds large raw shrimp, peeled and deveined (15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, or to taste
- 2 tablespoons olive oil
For the Creamed Corn
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1½ cups cooked corn kernels, divided
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 ounces feta cheese, crumbled and divided
- 2 small limes
- Fresh cilantro, chopped, for garnish
- Extra chili powder or smoked paprika, optional
Instructions
- Heat a large 12-inch, high-sided skillet over medium heat. Add the olive oil.
- Add the shrimp and season with chili powder and salt. Avoid overcrowding the skillet; cook in two batches if necessary.
- Cook the shrimp for 3–4 minutes total, flipping once or twice, until pink and opaque. Transfer the shrimp to a plate and set aside.
- Add the butter and chopped onion to the same skillet. Season lightly with salt and cook over medium heat for about 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 2 minutes, stirring occasionally. Reduce the heat if necessary to prevent the garlic from burning.
- Stir in 1 cup of the cooked corn and the smoked paprika.
- Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 ounces of crumbled feta and cook, stirring, until the cheese softens into the creamy sauce.
- Squeeze the juice from half a lime into the sauce. Return the cooked shrimp to the skillet and gently reheat until warmed through.
- Top with the remaining ½ cup corn and 1 ounce feta. Garnish with chopped cilantro and fresh lime slices.
- Sprinkle with additional chili powder or smoked paprika if desired and serve warm.
Notes
- Don’t overcook the shrimp: Remove them once they’re pink and opaque. They’ll warm briefly in the sauce before serving.
- Fresh or frozen corn: Fresh grilled or boiled corn gives the dish excellent flavor, but thawed frozen corn also works.
- Use block feta: Feta crumbled from a block generally melts into the sauce better than packaged pre-crumbled feta.
- Adjust the sauce: If it becomes too thick, stir in a splash of half-and-half. If it’s too thin, gently simmer it for another minute or two.
- Add more heat: Cayenne, red pepper flakes, or sliced jalapeño can give the skillet an extra kick.
- Serving ideas: Serve with rice, grits, crusty bread, or a simple green salad.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~600 kcal
- Sugar: ~7 g
- Sodium: ~1,050 mg
- Fat: ~37 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~20 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: 3 g
- Protein: ~46 g
- Cholesterol: ~300 mg