Shrimp and Creamed Corn Pan (Print Format)
Plump shrimp meet creamy corn and feta in a spicy, easy one-pan meal inspired by Mexican street corn flavors.
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (approximately 15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt, to taste
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
½ cup chopped onion
07 -
5 cloves garlic, minced
08 -
1.5 cups cooked corn kernels (grilled or boiled, from approximately 2 ears of corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese (divided, crumbled)
12 -
2 small limes
13 -
Fresh cilantro, chopped
# Steps:
01 -
Heat a 12-inch high-sided skillet on medium heat until hot. Add olive oil, ensuring it runs easily but does not sizzle or burn. Add shrimp and sprinkle with chili powder and salt. Avoid overcrowding by cooking in two batches if necessary. Cook shrimp until pink, flipping occasionally, for about 3-4 minutes. Remove shrimp from the skillet.
02 -
In the same skillet, add butter and chopped onion. Sprinkle lightly with salt and cook over medium heat for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Reduce heat if needed to avoid burning. Add corn kernels and smoked paprika, stirring to combine. Pour in the half-and-half and bring to a simmer. Add 3 oz of crumbled feta cheese and stir until melted.
03 -
Squeeze the juice of half a lime into the sauce and stir. Return the cooked shrimp to the skillet and reheat gently. Top with the remaining ½ cup of corn kernels, sliced limes, chopped cilantro, and additional chili powder or paprika if desired.
# Tips:
01 -
Ensure shrimp are cooked through but not overcooked to maintain tenderness and flavor.
02 -
Using freshly grilled corn enhances the flavor of the dish.