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Shrimp and creamed corn is my favorite easy summer dinner because it combines sweet corn and plump shrimp in a creamy feta sauce with a spicy twist. Inspired by the flavors of Mexican street corn, this dish comes together in only 30 minutes and requires just one pan for a vibrant meal that feels like pure sunshine on a plate.
The first time I served this at a casual backyard dinner, it disappeared faster than I could set down the skillet. My friends still request the recipe every time corn is in season.
Ingredients
- Shrimp: large raw shrimp peeled and deveined choose shrimp with firm flesh that smells fresh
- Chili powder: brings heat and earthiness use your favorite blend
- Salt: highlights all the flavors use sea salt for clean taste
- Olive oil: helps brown the shrimp look for cold pressed oil for extra depth
- Salted butter: creates the rich creamy base choose high quality or European style for flavor
- Onion: finely chopped for sweetness pick yellow or white onion for best results
- Garlic: minced for savory punch fresh garlic makes all the difference
- Cooked corn kernels: sweet and crisp use fresh grilled or boiled corn off the cob at peak season
- Smoked paprika: adds savory smokiness Spanish smoked paprika is my go to for this recipe
- Half and half: yields a perfectly creamy sauce avoid lowfat varieties for best texture
- Feta cheese: creamy and tangy buy a block and crumble it yourself for best freshness
- Limes: provide brightness pick limes that feel heavy for their size
- Fresh cilantro: for a final pop of herby flavor look for vibrant green leaves
Step-by-Step Instructions
- Prepare the Shrimp:
- Heat your largest high sided skillet over medium heat until you can feel warm air hovering above the surface. Pour in the olive oil and swirl so it covers the bottom of the pan. Add the shrimp to the pan in a single layer and dust with chili powder and salt. Cook for about three to four minutes flipping once or twice until the shrimp turn opaque pink. Work in batches if needed. Remove all shrimp from the pan onto a plate.
- Sauté the Aromatics:
- Without cleaning the skillet add the salted butter and swirl until melted. Toss in the chopped onion and a pinch of salt. Cook for about three minutes stirring every minute or so until the onions are softened and translucent not brown. Add in the garlic and cook another two minutes stirring gently and turning down the heat if you notice any browning. The goal is sweet tender onions and fragrant garlic.
- Build the Creamed Corn:
- Add the fresh or grilled corn kernels to the skillet along with smoked paprika. Stir well to release the corn’s sweetness and toast the spices. After one minute pour in the half and half and stir. Bring the sauce just to a simmer. Crumble about three ounces of feta cheese into the skillet and stir often until mostly melted and combined into a creamy rich sauce.
- Combine and Finish:
- Squeeze the juice from half a lime right into the skillet. Return all of the cooked shrimp along with any juices from the plate into the skillet and stir to coat. Let everything simmer gently for a minute or two so the shrimp warm back up and soak in the flavors.
- Serve It Up:
- Scatter the rest of the corn on top along with more sliced lime and a flurry of fresh chopped cilantro. Sprinkle extra chili powder or smoked paprika over the top if you like more heat. Scoop straight from the pan onto your plates and serve at once.
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My favorite ingredient here is the smoky paprika because it brings depth without overpowering anything. This recipe instantly reminds me of summer cookouts with my sister where the sound of popping corn paired perfectly with the sizzle of shrimp on the grill.
Storage Tips
Let the shrimp and creamed corn cool to room temperature before transferring to airtight containers. Store in the fridge for up to two days for best freshness. Gently reheat in a pan over low heat while stirring to keep the sauce creamy. Freezing is possible but the texture of the sauce may change slightly when reheated.
Ingredient Substitutions
If you cannot find feta cheese try substituting cotija cheese or even goat cheese for a similar creamy tang. For an even lighter sauce swap half of the half and half for whole milk. Use frozen corn when fresh is not in season but thaw and pat dry to avoid watery sauce.
Serving Suggestions
Pile the shrimp and corn over rice or orzo for a more filling meal. I also love serving this directly with thick slices of grilled sourdough to soak up the creamy sauce. A crisp side salad rounds out the meal and balances the richness.
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Cultural Context
Inspired by Mexican elote or street corn this dish brings together smoky chiles tangy cheese and fresh lime for that signature flavor. Combining shrimp with creamed corn is popular along the Gulf Coast where summer corn and fresh seafood meet at the table.
Recipe FAQs
- → How do you prevent shrimp from overcooking?
Cook shrimp just until pink and opaque, usually 3-4 minutes, and avoid overcrowding in the pan. Remove promptly once done to keep them tender.
- → Can I use frozen shrimp for this dish?
Yes, simply thaw and pat dry before seasoning. Avoid cooking straight from frozen to ensure even texture and flavor absorption.
- → Is fresh corn necessary or can I use canned?
Fresh grilled or boiled corn provides the best flavor and texture, but canned or frozen corn kernels can work in a pinch if well drained.
- → What cheese substitutes work if I don’t have feta?
Cotija, queso fresco, or even goat cheese can stand in, though feta’s briny creaminess is key to the sauce.
- → How spicy is the final dish?
The paprika and chili powder add gentle heat, which can be increased or reduced by adjusting quantities to taste.
- → Can I make it ahead of time?
Prepare components separately and combine before serving for best texture. Reheat gently to preserve creaminess and shrimp tenderness.