Shrimp and Creamed Corn

The sizzling sound of plump shrimp and creamed corn hitting a hot skillet creates an irresistible aroma that fills your kitchen with promise. This coastal-inspired dish combines the sweet tenderness of corn with succulent shrimp, all enveloped in a creamy, slightly tangy sauce that’s both comforting and sophisticated. Shrimp and creamed corn is a versatile one-pan wonder that transforms simple ingredients into a memorable meal in just minutes. You’ll learn how to achieve the perfect balance of flavors and textures in this delightful seafood dish that’s suitable for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This shrimp and creamed corn recipe is a game-changer for your meal rotation for so many reasons. First, the contrasting textures create an exciting eating experience – tender, juicy shrimp against the sweet pop of corn kernels, all swimming in a velvety sauce that’s punctuated with salty bursts of feta cheese.

The dish comes together in under 30 minutes, making it perfect for busy weeknights when you need something impressive without the fuss. The flavor profile is expertly balanced – smoky paprika and chili powder add depth, while lime brightens everything with a citrusy punch that cuts through the richness of the cream.

What truly sets this shrimp and corn skillet apart is its versatility. It’s elegant enough for date night yet simple enough for a quick family dinner. The one-pan preparation means minimal cleanup, and the ingredients are accessible year-round (though summer corn elevates it to spectacular heights). The dish captures the essence of coastal comfort food while feeling fresh and modern on your table.

Ingredients List for the Shrimp and Creamed Corn

These ingredients create the perfect balance of sweet, savory, and creamy elements with bright accents from the lime and herbs. The combination of fresh corn and succulent shrimp forms the backbone of this exceptional dish.

• 1.5 lb raw shrimp (peeled and deveined, large – about 15-20 count per pound)
• 1 teaspoon chili powder
• ¼ teaspoon salt (to taste)
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1/2 cup chopped onion
• 5 cloves garlic (minced)
• 1.5 cups cooked corn kernels ((I used 2 ears of grilled or boiled corn))
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided (it’s best to use a block of feta that you crumble yourself))
• 2 small limes
• Fresh cilantro

Pro Tips

To elevate your shrimp and creamed corn from good to exceptional, focus on these three critical techniques:

First, don’t overcrowd your shrimp when cooking. Giving each piece breathing room ensures they sear rather than steam, resulting in better flavor and texture. Cook in batches if necessary – those extra minutes are worth it for perfectly cooked seafood.

Second, when it comes to the corn, using fresh grilled or boiled corn kernels makes a significant difference in flavor compared to frozen or canned alternatives. The caramelization from grilling adds a smoky sweetness that perfectly complements the creamy sauce and seafood. If fresh corn isn’t available, frozen corn that’s been thawed and patted dry is your next best option.

Lastly, temperature control is crucial for the creamy sauce. After adding the half-and-half, maintain a gentle simmer rather than a boil to prevent curdling or separation. This patient approach results in a silky, cohesive sauce that clings beautifully to both the corn and shrimp, bringing the dish together perfectly.

Instructions

Step 1: Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn.

Step 2: Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.

Step 3: Remove shrimp from the skillet and set aside on a clean plate.

Step 4: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 5: Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it brown.

Step 6: Add the corn kernels and smoked paprika to the skillet. Stir to combine and cook for 2 minutes until heated through.

Step 7: Reduce heat to medium-low and pour in the half-and-half. Bring the mixture to a gentle simmer.

Step 8: Crumble 3/4 of the feta cheese into the skillet, reserving the rest for garnish. Stir until the cheese begins to melt and the sauce starts to thicken slightly, about 2-3 minutes.

Step 9: Return the cooked shrimp to the skillet and gently fold into the creamed corn mixture. Allow everything to heat through for about 1-2 minutes.

Step 10: Squeeze the juice of one lime over the dish and stir to incorporate. Taste and adjust seasoning if needed.

Step 11: Remove from heat and garnish with the remaining crumbled feta cheese, fresh cilantro leaves, and lime wedges from the second lime.

Variations

This shrimp and creamed corn recipe is wonderfully adaptable to different dietary needs and flavor preferences. For a dairy-free version, substitute the half-and-half with full-fat coconut milk and replace the feta with a dairy-free alternative or simply increase the salt slightly to compensate for the missing saltiness of the cheese. The coconut adds a tropical note that pairs beautifully with the seafood.

For a spicier version, add 1-2 finely diced jalapeños along with the onions or incorporate a teaspoon of chipotle peppers in adobo sauce. This Mexican-inspired spicy shrimp with corn variation creates a warming dish with depth and character.

Those looking for a heartier meal can transform this into a complete one-pot dinner by adding 1 cup of arborio rice (with an additional cup of chicken stock) when adding the corn, creating a creamy risotto-style dish. Allow the rice to simmer until tender before returning the shrimp to the pot.

Storage/Serving

Shrimp and creamed corn is best enjoyed immediately after cooking, when the seafood is at its most tender and the sauce is perfectly creamy. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat with a splash of water or additional half-and-half to restore the creamy consistency, taking care not to overcook the shrimp.

For serving, this versatile dish shines in multiple presentations. For an elegant dinner, serve it over a bed of buttered pasta such as linguine or fettuccine, allowing the creamy sauce to coat each strand. For a lighter option, spoon it over steamed rice or quinoa, which will absorb the flavorful sauce beautifully.

For a truly impressive presentation, serve your creamy shrimp and corn in shallow bowls with crusty bread for dipping alongside a simple green salad dressed with lemon vinaigrette to cut through the richness of the main dish.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works perfectly in this shrimp and creamed corn dish. Just make sure to thaw them completely and pat them dry with paper towels before cooking to ensure proper searing.

What’s the best substitute for half-and-half?
If half-and-half isn’t available, you can use a combination of equal parts heavy cream and whole milk. For a richer version, use all heavy cream, or for a lighter option, full-fat coconut milk makes an excellent dairy-free alternative.

Can I prepare any components ahead of time?
Yes! You can cook and cut the corn kernels up to 2 days in advance. The shrimp can be seasoned and stored in the refrigerator for several hours before cooking. However, for best results, the final combining of ingredients should happen just before serving.

Is it possible to make this dish less spicy?
Certainly. Reduce or omit the chili powder and use regular paprika instead of smoked paprika for a milder version that’s still flavorful and appealing to sensitive palates.

What sides pair well with this dish?
Shrimp and creamed corn pairs beautifully with simple sides like garlic bread, a light green salad, roasted asparagus, or steamed green beans. For a heartier meal, serve it over rice, quinoa, or your favorite pasta.

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