Delicious Shrimp and Creamed Corn

This one-pan shrimp with creamed corn has become my trusted choice when I need something fast but fancy. It brings together spiced, juicy shrimp on top of sweet, creamy corn with just the right tang from the feta cheese. It works just as well for busy weeknights as it does for dinner parties.

I stumbled upon this combo while hunting for something both summery and filling. Everyone who tried it immediately wanted to know how to make it. Now my family begs me to bring it to every get-together.

Collect Your Ingredients

• Large shrimp: already peeled and deveined, they should smell mildly like the ocean and feel firm to touch, they're quick-cooking and soak up seasonings well
• Chili powder: adds a nice warmth to the dish, try to get some that's been ground recently
• Salt: enhances all the flavors, but go easy and add more only if needed
• Olive oil: used for cooking the shrimp and building the base flavors, extra virgin gives the best taste
• Salted butter: creates richness and blends with the oil, splurge on good quality if you can
• Chopped onion: forms a sweet foundation for the dish, yellow ones work great here
• Garlic minced: brings bold flavor, always worth using fresh instead of pre-minced
• Cooked corn kernels: summer corn works wonderfully when available, but good frozen corn does the job too
• Smoked paprika: adds depth and smoky notes, both Hungarian and Spanish varieties work well
• Half-and-half: makes everything creamy without being too heavy, get the freshest you can
• Feta cheese: grab a block and break it up yourself for the best texture, the pre-crumbled stuff is often too dry
• Limes: brightens everything up with their acidity, press them on the counter before juicing

How to Make It

Prepare the Shrimp:

Thoroughly dry the shrimp using paper towels to help them brown nicely, sprinkle with chili powder and some salt, then mix until they're fully coated

Sear the Shrimp:

Warm olive oil in a big skillet over medium-high heat, arrange shrimp in one layer without overcrowding, cook roughly two minutes per side until pink, then move to a plate and loosely cover to stay warm

Sauté the Aromatics:

Turn heat down to medium, drop salted butter into the same pan, once it's melted add your chopped onions, cook for five minutes while stirring until they turn soft and golden, toss in garlic and cook just half a minute until you can smell it

Add and Cream the Corn:

Throw corn kernels and smoked paprika into the pan, mix thoroughly, let cook about three minutes to develop flavor, pour half-and-half in, bring to a gentle simmer, cook three to four more minutes until slightly thickened

Assemble the Dish:

Put shrimp and any juices back in the pan, gently combine everything, scatter most of the feta on top, squeeze juice from a small lime in, taste and adjust seasonings, top with remaining feta before serving with lime wedges

What I really enjoy is how the feta creates tiny pockets of creaminess throughout the dish, and my children always compete for the shrimp pieces with the crispiest edges. Last summer, this made our Fourth of July dinner amazing when we grilled everything outside before finishing the corn mixture indoors.

Flavor Boosters

Let everything cool completely before storing in a sealed container in the fridge where it'll stay good for up to two days. When it's time to eat again, warm it slowly on the stove while stirring frequently. If the sauce seems too thick, just add a splash of half-and-half to thin it out.

Serving Suggestions

Bring the skillet straight to the table topped with extra feta chunks and fresh lime wedges. This goes wonderfully with some crusty bread or a light green salad. For a heartier meal, try pouring the creamy corn and shrimp over some soft polenta or fluffy rice.

Creative Twists

No fresh corn around? Grab some quality frozen kernels that don't have added salt or sauces. Try switching the feta for some goat cheese or ricotta if you want a different flavor profile. The smoked paprika really makes this dish special, but regular paprika will do in a pinch if that's all you've got.

Simple steps and knockout flavors make this perfect for busy nights. The whole thing comes together in under an hour but looks fancy enough to serve to guests.

Common Questions About This Recipe

→ How can I ensure the shrimp stays tender?

Just cook your shrimp until they turn pink and become opaque, roughly 2-3 minutes on each side, so they stay moist and tender.

→ Can I use frozen corn instead of fresh?

Absolutely, frozen corn works great too. Just make sure to thaw it and drain off any water before you cook it.

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

You can easily swap in regular whole milk or mix some milk with heavy cream to get that same creamy feel.

→ What sides go well with this dish?

This meal tastes fantastic with a chunk of crunchy bread, a scoop of fluffy rice, or a simple green salad on the side.

→ How can I add more spice?

For extra kick, toss in more chili powder, a tiny bit of cayenne, or some chopped jalapeño while you're cooking the onions.