Description
Whipping up Shrimp and Creamed Corn takes just half an hour in a single pan, giving your dinner table a Southern-style comfort that’ll have everyone asking for seconds. Creamy sweet corn mingles with succulent shrimp, creating a quick and satisfying meal that feels like a warm embrace from the kitchen.
Ingredients
Scale
Primary Proteins and Vegetables:
- 1.5 lb raw shrimp, peeled and deveined
- 1.5 cups cooked corn kernels
- ½ cup chopped onion
- 5 cloves garlic, minced
Seasonings and Spices:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
Fats and Dairy:
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 cup half-and-half
- 4 oz feta cheese
- 2 small limes
- fresh cilantro
Instructions
- Sprinkle 1 teaspoon chili powder, ¼ teaspoon salt, and 2 tablespoons olive oil over 1.5 lb raw shrimp. Massage seasoning into shrimp thoroughly.
- Heat large skillet to medium-high. Cook shrimp for exactly 2-3 minutes per side until they turn completely pink. Transfer shrimp to a separate plate.
- Reduce skillet heat to medium. Melt 2 tablespoons salted butter and sauté ½ cup chopped onion with 5 minced garlic cloves for 2-3 minutes until onions become translucent.
- Add 1.5 cups corn kernels, 1 teaspoon smoked paprika, and 1 cup half-and-half to skillet. Stir in 2 oz feta cheese and simmer for 4-5 minutes until mixture thickens.
- Squeeze juice from 1 lime into corn mixture. Stir gently to combine and distribute flavors evenly.
- Return shrimp to skillet, nestling them into creamy corn. Warm for 1 minute to reheat shrimp.
- Transfer to serving plate. Garnish with remaining 2 oz feta cheese and fresh chopped cilantro. Serve immediately while hot.
Notes
- Always buy fresh, high-quality shrimp for the best flavor and texture in this quick dish.
- Pat shrimp completely dry before seasoning to help them brown beautifully and prevent steaming.
- If half-and-half feels too rich, swap with whole milk or a lighter cream alternative for a less dense sauce.
- For a dairy-free version, replace feta with nutritional yeast and use coconut milk instead of half-and-half.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 328 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 150 mg