Shrimp and Creamed Corn is one of those dinners that feels comforting but still light enough for a weeknight. I first made this on a night when I wanted something cozy but did not want to turn on the oven or babysit a long recipe. The result was creamy, slightly sweet corn paired with juicy shrimp and just enough garlic to keep things interesting.
This shrimp and creamed corn recipe comes together in one skillet and takes about 25 minutes from start to finish. It is rich without being heavy, simple without being boring, and honestly perfect with a piece of crusty bread to soak up the sauce.
Jump to:
Shrimp and Creamed Corn
This dish combines tender shrimp with a creamy corn base that tastes like summer and comfort food had a baby. You can serve it on its own or spoon it over rice, grits, or mashed potatoes.
Why You Will Love This Recipe
- One skillet and easy cleanup
- Ready in under 30 minutes
- Comfort food without a long cook time
- Easy to dress up or keep simple
- Works year round with fresh or frozen corn
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups corn kernels, fresh or frozen
Creamy Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup chicken broth
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Pinch of red pepper flakes, optional
For Serving
- Fresh parsley or chives, chopped
Instructions
Step 1: Season The Shrimp
Pat the shrimp dry with paper towels. Season with salt, black pepper, and smoked paprika. Set aside while you prepare the sauce.
Step 2: Cook The Shrimp
Heat olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Build The Creamed Corn Base
Reduce the heat to medium. Add butter to the skillet. Once melted, add the diced onion and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
Step 4: Add Corn And Cream
Add the corn kernels to the skillet and stir to coat. Pour in the chicken broth and heavy cream. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Combine And Finish
Return the shrimp to the skillet. Gently stir and cook for another 2 minutes until everything is warmed through. Taste and adjust seasoning if needed.
Notes And Variations
- Add crispy bacon bits for extra flavor
- Stir in grated parmesan for a cheesier sauce
- Use coconut milk instead of cream for a dairy free option
- Serve over rice, grits, or pasta
- Add spinach at the end for a pop of green
FAQs
Yes. Frozen corn works great. No need to thaw it first.
You can swap heavy cream for half and half, though the sauce will be thinner.
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
📖 Recipe
Shrimp and Creamed Corn (30 Minutes, One-Pan)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican
Description
Shrimp and creamed corn is the perfect summer dish, showcasing fresh seasonal produce and a flavor-packed, spicy, and creamy feta cheese sauce. Inspired by Mexican street corn, this 30-minute, one-pan meal is easy, delicious, and bursting with flavor.
Ingredients
- 1.5 lb raw shrimp, peeled and deveined, large (15-20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt (to taste)
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from 2 ears of corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided
- 2 small limes
- Fresh cilantro
Instructions
- Heat a large (12-inch), high-sided skillet over medium heat. Add olive oil.
- Add shrimp and season with chili powder and salt. Cook in batches if needed. Sauté for 3-4 minutes until pink, flipping once or twice. Remove shrimp from skillet.
- In the same skillet, add butter and chopped onion. Cook on medium heat for 3 minutes until softened. Add garlic and cook for 2 more minutes, stirring often. Lower heat if needed to avoid burning.
- Add 1 cup of corn and smoked paprika. Stir to combine.
- Add half-and-half and bring to a simmer. Stir in 3 oz of crumbled feta cheese until melted.
- Squeeze juice of half a lime into the sauce. Return shrimp to skillet and heat through.
- Top with remaining ½ cup corn, sliced limes, and chopped cilantro. Garnish with extra chili powder or paprika if desired. Serve warm.
Notes
You can grill or boil fresh corn for best flavor. For a smokier taste, add extra paprika or chipotle powder. Use block feta for better texture and flavor.
Recipes You May Like
Final Thoughts
Shrimp and Creamed Corn is one of those meals that feels like a treat but takes almost no effort. It is cozy, quick, and always a hit at my table. If you make it, let me know what you serve it with. I love seeing how these simple recipes turn into family favorites.
Comments
No Comments