Description
Shrimp and creamed corn is a flavor-packed one-pan meal inspired by Mexican street corn, featuring juicy shrimp, sweet corn, and a spicy, creamy feta sauce ready in just 30 minutes.
Ingredients
For the Shrimp:
- 1.5 lb raw shrimp, peeled and deveined (15-20 count per pound)
- 1 teaspoon chili powder
- 1/4 teaspoon salt, to taste
- 2 tablespoons olive oil
For the Creamed Corn:
- 2 tablespoons salted butter
- 1/2 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 (use block feta and crumble yourself)
- 2 small limes
- Fresh cilantro, chopped
Instructions
1. Heat a large high-sided skillet over medium heat. Add olive oil.
2. Add shrimp and season with chili powder and salt. Cook for 3-4 minutes, flipping once or twice, until pink and cooked through. Avoid overcrowding and cook in batches if needed. Remove shrimp from skillet.
3. In the same skillet, melt butter and add chopped onion with a pinch of salt. Cook for about 3 minutes until softened.
4. Add minced garlic and cook for 2 more minutes, stirring frequently and reducing heat if necessary to prevent burning.
5. Stir in 1 cup of the cooked corn and smoked paprika.
6. Pour in half-and-half and bring to a gentle simmer. Add 3 oz of crumbled feta and stir until melted and creamy.
7. Squeeze juice of half a lime into the sauce. Return shrimp to the skillet and gently reheat.
8. Top with remaining corn, extra feta if desired, chopped cilantro, and lime slices. Serve warm.
Notes
Use fresh summer corn for the best flavor, but frozen corn works well too.
Do not overcook the shrimp as they can become rubbery.
For extra heat, sprinkle additional chili powder or smoked paprika on top before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.