Can frozen corn be used?

Absolutely. Frozen fire-roasted corn works especially well and adds a subtle charred flavor. Just thaw it before cooking.

Can coconut milk replace the cream?

Yes! Coconut milk makes a great dairy-free option and adds a gentle sweetness that pairs nicely with shrimp and corn.

How long does Shrimp and Creamed Corn keep?

Store leftovers in an airtight container in the refrigerator for up to 2 days . Reheat gently on the stovetop with a splash of cream or milk to bring back the creamy texture.

Can another cheese replace feta?

Parmesan or cream cheese can work if feta isn’t available. Each will create a slightly different flavor, but still delicious.

What can be served with it?

This dish pairs wonderfully with: Rice Corn tortillas Crusty bread Buttery grits All of them soak up that creamy sauce beautifully.

Shrimp and Creamed Corn: Amazing 30-Minute Skillet

Name: Shrimp and Creamed Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound); 1 teaspoon chili powder; ¼ teaspoon salt, or 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 of grilled or boiled corn); 1 teaspoon smoked paprika; 1 cup half-and-half; 4 oz feta cheese, divided (crumbled); 2 small limes; Fresh cilantro, chopped

Description

Shrimp and Creamed Corn is a quick one-pan dinner packed with juicy shrimp, sweet corn, smoky spices, and a creamy feta sauce brightened with fresh lime. Inspired by Mexican street corn, this flavorful skillet meal comes together in just 30 minutes and is perfect for an easy weeknight dinner.

Ingredients

Scale

Shrimp

1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound)
1 teaspoon chili powder
¼ teaspoon salt, or to taste
2 tablespoons olive oil

Creamed Corn

2 tablespoons salted butter
½ cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese, divided (crumbled)
2 small limes
Fresh cilantro, chopped

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Instructions

Heat a large 12-inch skillet over medium heat and add olive oil.
Add the shrimp and season with chili powder and salt. Cook for about 3–4 minutes, flipping once or twice, until shrimp turn pink and opaque.
Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter and add the chopped onion. Cook for about 3 minutes until softened.
Add the minced garlic and cook for another 2 minutes, stirring frequently so it doesn’t burn.
Stir in the corn kernels and smoked paprika.
Pour in the half-and-half and bring to a gentle simmer.
Add about 3 oz of crumbled feta cheese and stir until melted into the sauce.
Squeeze the juice from half a lime into the sauce.
Return the cooked shrimp to the skillet and warm gently for about 1–2 minutes.
Top with remaining corn kernels, chopped cilantro, and extra feta if desired.
Serve with lime wedges and an optional sprinkle of chili powder or paprika.

Notes

Fresh grilled corn adds extra smoky flavor to this dish.

Frozen corn works well and can be used when fresh corn is not available.

Avoid overcooking the shrimp—3 to 4 minutes is usually enough.

For a dairy-free option, replace half-and-half with coconut milk.

This dish pairs wonderfully with rice, corn tortillas, or crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 455 kcal
Sugar: 7 g
Sodium: 1650 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 15 g
Trans Fat: 0.2 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 276 mg