Description
Shrimp and creamed corn comes together faster than you can say “dinner’s ready” and delivers pure comfort straight from your skillet to your plate. Southern charm meets weeknight convenience with this quick, creamy dish that makes your kitchen feel like home.
Ingredients
Scale
Proteins:
- 1.5 lb raw shrimp
Vegetables and Aromatics:
- 1.5 cups corn kernels
- 0.5 cup chopped onion
- 5 cloves garlic
Seasonings, Dairy, and Extras:
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon salt
- 1 cup half-and-half
- 4 oz feta cheese
- 2 small limes
- fresh cilantro
Instructions
- Crank the skillet to medium heat and drizzle 2 tablespoons olive oil across the surface. Let it shimmer for 30 seconds.
- Sprinkle 1 teaspoon chili powder and ¼ teaspoon salt over 1.5 lb raw shrimp. Drop them into the hot pan and sear for 3-4 minutes, rotating once, until they turn a vibrant pink.
- Transfer the perfectly cooked shrimp to a clean plate, keeping them warm.
- Melt 2 tablespoons salted butter in the same skillet. Tumble ½ cup chopped onion into the butter and cook for precisely 3 minutes until they soften and become translucent.
- Toss 5 cloves minced garlic into the onions and stir for another 2 minutes, allowing the fragrance to bloom.
- Pour 1.5 cups corn kernels into the skillet and dust with 1 teaspoon smoked paprika. Stir to combine and toast the spices.
- Stream 1 cup half-and-half into the corn mixture. Bring to a gentle simmer and crumble 3 oz feta cheese into the sauce, stirring until it melts completely.
- Squeeze half a lime’s juice into the creamy sauce. Slide the reserved shrimp back into the pan and warm them through for 1 minute.
- Garnish with remaining ½ cup corn, fresh cilantro, and lime slices. Dust with extra chili powder for a flavor kick.
Notes
- Choose a high-sided skillet to prevent splashing and ensure even cooking of the shrimp.
- Fresh corn kernels work best, but frozen corn is a convenient alternative when fresh isn’t available.
- For a lighter version, swap half-and-half with whole milk or a plant-based milk like coconut milk.
- Quickly cook shrimp to prevent rubbery texture, watching for the pink color change as your doneness indicator.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 272 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 145 mg