Shrimp and Creamed Corn: A Quick & Flavor-Packed Summer Dish
🌟 Master Shrimp and Creamed Corn for Quick Summer Bites! 🌟
Embrace the flavors of summer with this easy and delicious Shrimp and Creamed Corn dish! 🍤✨ Succulent shrimp cooked with sweet creamed corn, spices, and a dash of lime—perfect for a light, flavorful meal that comes together in minutes! 🥳 Beginner-friendly and bursting with taste!
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
Shrimp
- 1.5 lb raw shrimp (peeled and deveined, large—about 15-20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt (to taste)
- 2 tablespoons olive oil
Creamed Corn
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic (minced)
- 1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided—best to use a block and crumble it yourself)
- 2 small limes
- Fresh cilantro
Instructions
- Cook the Shrimp Heat a large, high-sided skillet over medium heat until it’s hot. Add the olive oil—ensure it runs smoothly but doesn’t burn.
Add the shrimp to the skillet and sprinkle with chili powder and salt. Make sure not to overcrowd the skillet; you may need to cook the shrimp in 2 batches.
Cook the shrimp on medium heat, flipping once or twice, until pink and opaque, about 3-4 minutes total.
Remove the shrimp from the skillet and set aside. - Prepare the Creamed Corn In the same skillet, add the salted butter and ½ cup chopped onion. Sprinkle lightly with salt and cook for about 3 minutes over medium heat until softened.
Add the minced garlic and cook for another 2 minutes, stirring occasionally, ensuring it doesn’t burn. If needed, reduce the heat slightly.
Stir in the corn kernels and smoked paprika. Cook for 2-3 minutes, allowing the flavors to blend. - Make the Cream Sauce Pour in the half-and-half, bring to a simmer, and then add 3 oz of crumbled feta cheese. Stir until the cheese melts and the sauce becomes creamy.
- Assembly Squeeze the juice of half a lime into the sauce.
Add the cooked shrimp back to the skillet and gently reheat.
Top the dish with the remaining ½ cup of corn, sliced limes, and fresh chopped cilantro.
For an extra kick, sprinkle with additional chili powder or paprika.
Notes
- Shrimp Cooking: To ensure the shrimp are perfectly cooked, look for a pink color and curled shape. Don’t overcook—shrimp can quickly become rubbery!
- Corn Preparation: If you’re using fresh corn from the cob, it’s easier to remove kernels by standing the cob upright in a bowl and slicing downward.
- Creamy Sauce: If you prefer a thinner sauce, add a splash of water or broth to adjust the consistency.