Description
Shrimp and creamed corn is a vibrant and easy one-pan summer dish that combines tender, spicy shrimp with a luscious, creamy feta cheese sauce inspired by Mexican street corn. Ready in just 30 minutes, this recipe bursts with fresh flavors from lime and cilantro, making it perfect for a quick dinner or entertaining guests.
Ingredients
Scale
Shrimp
- 1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound)
- 1 teaspoon chili powder
- 1/4 teaspoon salt, to taste
- 2 tablespoons olive oil
Creamed Corn Sauce
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from about 2 ears of grilled or boiled corn, divided)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (preferably block feta, crumbled)
- 2 small limes
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the skillet: Warm a large 12-inch high-sided skillet over medium heat and add the olive oil to coat the pan evenly.
- Cook shrimp: Add the shrimp to the skillet, sprinkle with chili powder and salt. Avoid overcrowding by cooking in two batches if necessary. Cook shrimp for 3-4 minutes, flipping once or twice, until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté onion: In the same skillet, add salted butter and chopped onion with a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes, stirring occasionally to prevent burning. Lower the heat if needed.
- Add corn and spices: Stir in 1 cup of the cooked corn kernels and smoked paprika until well combined with the onion and garlic mixture.
- Make the sauce: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir continuously until the cheese melts completely, creating a creamy sauce.
- Add lime and shrimp: Squeeze the juice of half a lime into the sauce, then return the cooked shrimp to the skillet. Gently reheat the shrimp in the sauce, stirring carefully to combine.
- Finish with toppings: Top the dish with the remaining 1/2 cup corn kernels, sliced lime wedges, and chopped fresh cilantro for garnish and added flavor.
- Optional seasoning: Sprinkle additional chili powder or smoked paprika on top for extra heat and color if desired.
Notes
- For best flavor, use fresh grilled or boiled corn kernels, but frozen corn can be substituted if needed.
- Cook shrimp in batches to avoid overcrowding and ensure even cooking.
- Half-and-half can be substituted with heavy cream for a richer sauce or milk for a lighter version, but the texture may vary.
- Block feta cheese melts better than pre-crumbled feta, giving the sauce a creamier consistency.
- Adjust chili powder to your preferred spice level or substitute with smoked paprika if you want a milder dish.
- This dish is best served immediately to enjoy the shrimp’s tender texture and creamy sauce.
