Shrimp and Creamed Corn Recipe

If you’re looking to put a little spark in your next dinner, look no further than Shrimp and Creamed Corn! This dish brings together plump, spiced shrimp and a luscious, savory-sweet bed of creamy corn, all finished with a punch of lime and a handful of fresh cilantro. It’s comforting yet lively—a meal that celebrates both comfort food and summery brightness in every bite. Whether it’s a weeknight treat or a showstopper for friends, you’ll love how the flavors bounce off each other. Get ready for a skillet meal that might just land in your regular rotation.

Ingredients You’ll Need

One of the best things about Shrimp and Creamed Corn is how every ingredient plays a role in the experience—bringing pops of flavor, rich creaminess, or a welcoming, peppery bite. Gathering these is a breeze, but the result tastes anything but ordinary!

• Shrimp (1.5 lb, peeled and deveined, large): Opt for big, juicy shrimp for that satisfying bite and seafood sweetness.
• Chili powder (1 teaspoon): This spices up the shrimp without overpowering their delicate flavor.
• Salt (¼ teaspoon, or to taste): A pinch enhances both the shrimp and the corn, making everything pop.
• Olive oil (2 tablespoons): It adds a hint of fruitiness and keeps the shrimp perfectly seared.
• Salted butter (2 tablespoons): Butter forms the backbone of the creamy corn base, tying sweet and savory together.
• Onion (½ cup, chopped): Sautéed onion adds richness and depth to your creamed corn.
• Garlic (5 cloves, minced): Five cloves sound bold, but they mellow into sweet, aromatic undertones.
• Corn kernels (1.5 cups, cooked): Fresh off the cob, grilled or boiled, for the best pop and juicy sweetness.
• Smoked paprika (1 teaspoon): For that smoky, sunny flavor that brings the whole dish to life.
• Half-and-half (1 cup): Delivers perfect creaminess without overwhelming, keeping things light and luscious.
• Feta cheese (4 oz, divided): Freshly crumbled feta melts in for saltiness and tang; save some for topping!
• Limes (2 small): A bright squeeze adds fresh zing and keeps the flavors lively.
• Fresh cilantro: Cilantro shows up at the end for a big, herbal boost and gorgeous color.

How to Make Shrimp and Creamed Corn

Step 1: Sear the Shrimp

Heat a large, high-sided skillet over medium heat until it’s good and hot. Pour in the olive oil, giving it a swish so the whole pan gets coated. Arrange your shrimp in a single layer—no crowding! Sprinkle with chili powder and salt, then sear, letting them get golden and pink, flipping once or twice for an even color. About 3–4 minutes should do the trick. Once done, transfer the shrimp to a plate so they don’t overcook.

Step 2: Sauté Onion and Garlic

Keep your skillet on medium and add the butter. Once it’s bubbling, toss in the chopped onion with a light sprinkle of salt. Let it soften for three minutes, stirring now and then. Add the minced garlic and cook for another couple of minutes. The aroma is worth lingering over—just be sure not to let the garlic brown, or the sweetness could turn bitter.

Step 3: Build the Creamed Corn Base

Now, stir in one cup of your cooked corn kernels and dust everything with the smoked paprika. The corn will soak up the buttery, garlicky flavors and the paprika will give a whiff of smokiness that makes this Shrimp and Creamed Corn extra special.

Step 4: Melt in the Cream and Feta

Pour in the half-and-half, stirring to combine. As it comes to a gentle simmer, crumble in about 3 ounces of feta cheese. Keep stirring until the cheese melts into the sauce, giving the corn a sultry, luscious texture—this is where the creamy magic happens!

Step 5: Finish and Assemble

Squeeze the juice from half a lime directly into the skillet, and add back the cooked shrimp. Reheat gently, just until everything is hot. Top with the remaining half cup of corn, slices of lime, the rest of the feta, and a generous handful of chopped cilantro. If you like, give it an extra sprinkle of chili powder or smoked paprika for color and extra flavor. And there you have it—the best Shrimp and Creamed Corn!

How to Serve Shrimp and Creamed Corn

Garnishes

The finishing touches make all the difference! A tumble of freshly chopped cilantro, extra crumbled feta, and a dusting of chili powder or smoked paprika take this Shrimp and Creamed Corn from comforting to absolutely stunning. Don’t skip a few lime wedges for extra brightness at the table.

Side Dishes

While Shrimp and Creamed Corn is a show-stealer all by itself, it pairs beautifully with fluffy rice, rustic bread, or even a crisp, green salad. Each side adds something to the experience—mop up those creamy corn juices with bread, or balance the richness with a squeeze of citrusy salad.

Creative Ways to Present

For a playful twist, try piling the Shrimp and Creamed Corn onto toasted baguette slices for a sophisticated appetizer or party bite. Or for a summery touch, serve the hot shrimp and creamy corn over a bed of greens, letting the sauce mingle with salad for a warm-cool contrast. Don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Shrimp and Creamed Corn to an airtight container and store in the refrigerator. This dish tastes fantastic the next day, and the flavors even have a chance to deepen a bit. Just be sure to eat within 2–3 days for the freshest shrimp taste.

Freezing

While you technically can freeze Shrimp and Creamed Corn, keep in mind that cream-based sauces can separate once thawed, and shrimp texture can suffer. If you do freeze, use a sturdy, lidded container, and thaw overnight in the fridge before reheating gently.

Reheating

The best way to reheat this creamy, saucy dish is slowly over medium-low heat on the stove. Add a splash of half-and-half or milk to help revive the sauce, and stir gently until everything is hot and silky. Microwave reheating works in a pinch, just take care not to overcook the shrimp.

FAQs

Can I use frozen shrimp?

Absolutely! Just thaw your shrimp in the fridge overnight, or under cold running water for a quicker fix. Pat them dry before cooking so they sear beautifully and don’t release too much liquid.

What’s the best corn for this recipe?

Fresh, grilled corn right off the cob delivers a burst of sweetness and a hint of smokiness that pairs wonderfully here. In a pinch, canned or frozen corn will still taste fabulous—just drain well first.

Can I use another cheese besides feta?

You can! Goat cheese or even a bit of cream cheese melts in nicely and keeps things creamy. Just watch that you don’t add extra salt; feta’s a bit saltier than most cheeses.

Is this recipe spicy?

Shrimp and Creamed Corn has a gentle warmth thanks to chili powder and smoked paprika, but it’s not overly spicy. You can always add a touch of hot sauce or extra chili powder if you’re aiming for more heat.

Can I make Shrimp and Creamed Corn ahead of time?

You can prep the creamed corn a day in advance, and then just cook the shrimp fresh and reheat everything together before serving. This keeps the shrimp tender and the dish tasting vibrant and fresh.

Final Thoughts

There’s something undeniably special about the combination of shrimp, spices, and creamy sweet corn, especially when it all comes together as easily as this. Shrimp and Creamed Corn is comfort food with a lively twist, and I can’t wait for you to make it your own. Give it a try—you might just find your new favorite weeknight dinner!

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