The sun was setting, casting a golden glow over the kitchen as I stirred a bubbling pan of Shrimp and Creamed Corn, the fragrant aroma swirling around me. This delightful dish is my go-to whenever I crave something vibrant and comforting, combining the sweetness of fresh corn with tender, succulent shrimp, all enveloped in a creamy, zesty feta sauce. In just 30 minutes, you’ll have a complete meal that’s not only a crowd-pleaser but also super easy to whip up, letting you enjoy more time with family and friends. Whether it’s a weeknight dinner or a special occasion, this one-pan wonder is sure to impress. Curious about how to bring this fresh taste of summer to your table? Let’s dive into this recipe together!
Why is Shrimp and Creamed Corn a must-try?
Flavor Explosion: With the smoky essence of paprika and the creamy tang of feta, every bite bursts with vibrant flavors.
Quick and Easy: In just 30 minutes, you can transform fresh ingredients into a mouthwatering meal.
One-Pan Wonder: Minimal cleanup means more time to unwind after cooking.
Customizable Delight: Swap shrimp for chicken or tofu for a different twist, catering to various dietary preferences.
Crowd-Pleasing Dish: Perfect for family dinners or entertaining guests, it’s a guaranteed hit at any table!
Shrimp and Creamed Corn Ingredients
For the Shrimp
• Raw Shrimp – 1.5 lb, peeled and deveined; use large shrimp (15-20 count per pound) for best results.
• Chili Powder – 1 teaspoon; adjust to desired heat level for a personalized spice kick.
• Salt – ¼ teaspoon, or to taste; enhances the flavor of the shrimp.
For the Sauce
• Olive Oil – 2 tablespoons; can be substituted with avocado oil if preferred.
• Butter – 2 tablespoons salted butter; adds a rich flavor to the creamy sauce.
• Chopped Onion – ½ cup; yellow or white onions work best for optimal sweetness.
• Minced Garlic – 5 cloves; freshly minced garlic ensures a stronger aromatic flavor.
• Corn Kernels – 1.5 cups, cooked (about 2 ears of grilled or boiled corn); freshly cooked corn beats canned for taste.
• Smoked Paprika – 1 teaspoon; infuses the dish with a delightful smoky flavor.
• Half-and-Half – 1 cup; opt for heavy cream for a richer sauce, or a non-dairy alternative for a lactose-free option.
• Feta Cheese – 4 oz crumbled; block feta is best for a creamier texture.
For Serving
• Limes – 2 small limes; squeeze fresh juice into the sauce and use slices for a zesty garnish.
• Fresh Cilantro – for garnish; optional for those who may prefer an alternative herb.
Now that you have the ingredients, you’re all set to experience the sheer joy of making Shrimp and Creamed Corn, a delightful dish that brings the vibrant flavors of summer right to your table!
Step‑by‑Step Instructions for Shrimp and Creamed Corn
Step 1: Cook the Shrimp
Heat a 12-inch skillet over medium heat and add 2 tablespoons of olive oil. Season 1.5 lbs of peeled and deveined shrimp with 1 teaspoon of chili powder and ¼ teaspoon of salt. Once the oil is shimmering, add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque. Remove the cooked shrimp and set them aside.
Step 2: Cook the Onions
In the same skillet, melt 2 tablespoons of salted butter over medium heat. Add ½ cup of chopped onions and sauté for about 3 minutes until they soften and become translucent. Next, toss in 5 cloves of minced garlic, stirring for an additional 2 minutes until fragrant, being careful not to let the garlic burn.
Step 3: Add Corn and Spices
Stir in 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika into the skillet with the onions and garlic. Mix everything well and let it cook for another 2-3 minutes, allowing the flavors to meld together while the corn warms up. This delightful combination will be the base for your creamy sauce in the Shrimp and Creamed Corn.
Step 4: Make Creamy Sauce
Pour in 1 cup of half-and-half and bring the mixture to a gentle simmer over medium heat. Stir continuously as the mixture warms, and add 4 oz of crumbled feta cheese, blending it in until melted and completely incorporated. This creamy sauce should be slightly thickened and luxurious, creating a delicious backdrop for the shrimp.
Step 5: Combine and Garnish
Squeeze the juice of 2 small limes into the creamy sauce for a burst of acidity. Return the cooked shrimp to the skillet, tossing them to reheat for about 1-2 minutes. For a final flourish, top your Shrimp and Creamed Corn with additional corn, lime slices, and freshly chopped cilantro, giving it a vibrant finish before serving.
How to Store and Freeze Shrimp and Creamed Corn
Fridge: Store leftover Shrimp and Creamed Corn in an airtight container for up to 2 days. Reheat on the stovetop over low heat, adding a splash of water or cream to maintain creaminess.
Freezer: If you have additional portions, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring to revive the consistency of the creamy sauce.
Reheating: For best results, reheat leftovers on the stovetop over low heat, stirring frequently. Avoid microwaving to maintain the creamy texture and flavor of the dish.
Proper Storage: Ensure the dish is completely cooled before refrigerating or freezing to prevent condensation, which may alter the quality of your Shrimp and Creamed Corn.
Expert Tips for Shrimp and Creamed Corn
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Shrimp Quality Matters: Use large, fresh shrimp for a tender bite; avoid frozen if possible to enhance the dish’s overall flavor.
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Don’t Rush the Garlic: Keep an eye on garlic during cooking; it can burn quickly and turn bitter, affecting your creamy sauce.
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Adjust the Creaminess: If your sauce is too thick, add more half-and-half gradually until you achieve the desired consistency for Shrimp and Creamed Corn.
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Embrace Fresh Corn: For the sweetest flavor, opt for fresh corn rather than canned; the difference in taste is remarkable!
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Lime for Brightness: Squeezing fresh lime juice not only enhances flavor but adds a refreshing brightness that balances the creamy elements.
Shrimp and Creamed Corn Variations
Feel free to take this delectable dish to the next level with your creative twists!
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Lower-Calorie: Replace half-and-half with evaporated milk or a non-dairy milk alternative for a lighter option.
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Protein Swap: Try chicken or tender tofu instead of shrimp for a different protein choice that still delivers satisfying flavors.
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Veggie Boost: Add a variety of sweet peppers; they bring vibrant color and a sweet crunch that complements the creamy sauce beautifully.
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Heat Enhancer: For those who enjoy a kick, sprinkle in some cayenne pepper or diced jalapeños to elevate the spice level.
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Cheese Varieties: Swap feta for goat cheese or even a spicy pepper jack if you crave an extra tang or kick in your dish. The creamy texture will still shine through.
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Grains Galore: Serve over a fluffy bed of quinoa or brown rice for a heartier meal option, creating a delightful contrast with the creaminess.
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Herb Alternatives: If cilantro isn’t your favorite, experiment with fresh parsley or basil to add a different splash of freshness on top.
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Creamy Spin: For an even richer sauce, reach for heavy cream instead of half-and-half—indulgent but oh-so-delicious!
As you whip up your Shrimp and Creamed Corn, consider pairing it with Creamed Corn Comfort or a refreshing Corn Onion Souffle from my collection for a truly delightful meal!
What to Serve with Shrimp and Creamed Corn
Create a delightful dining experience by pairing your vibrant dish with complementary sides and beverages.
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Cilantro Lime Rice: A fluffy, tangy rice side that mirrors the fresh flavors of the dish, enhancing every bite.
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Corn Tortillas: Warm, soft corn tortillas are perfect for scooping up the creamy sauce and accentuating the dish’s Mexican inspiration.
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Simple Garden Salad: A light salad with crisp greens and a zesty vinaigrette offers a refreshing contrast to the richness of the shrimp and corn.
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Grilled Asparagus: Tender, smoky asparagus adds a delightful crunch while its slight bitterness balances the creaminess of the meal.
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Zesty Coleslaw: A crunchy slaw with lime and cilantro echoes the dish’s fresh elements, making for a tasty palate cleanser.
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Margaritas: Sip on a classic margarita for a zesty drink that enhances the flavors of the shrimp, creating an enticing pairing.
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Lime Sorbet: For dessert, a light lime sorbet offers a sweet and tangy finish, perfectly complementing the vibrant themes of your meal.
Make Ahead Options
Shrimp and Creamed Corn is perfect for meal prep, allowing you to get ahead on your busy weeknights. You can prep the shrimp (seasoned and ready to cook) up to 24 hours in advance by storing them in an airtight container in the refrigerator. Additionally, chop the onions and mince the garlic ahead of time, as these can be refrigerated for up to 3 days. When you’re ready to enjoy your delicious meal, simply cook the shrimp following the original instructions, and combine with the prepped onion, garlic, corn, and creamy sauce ingredients. This way, you’ll have a flavorful dish that’s just as delicious without the last-minute rush!
Shrimp and Creamed Corn Recipe FAQs
What type of shrimp should I choose for this recipe?
Absolutely! For the best flavor and texture in your Shrimp and Creamed Corn, I recommend using large raw shrimp, specifically the 15-20 count per pound size. These shrimp are tender and cook quickly, making them perfect for this dish. Ensure they are peeled and deveined for ease of preparation.
How should I store leftovers?
Very good question! Store any leftover Shrimp and Creamed Corn in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat. Add a splash of water or cream if the sauce has thickened too much.
Can I freeze Shrimp and Creamed Corn?
Definitely! If you want to enjoy Shrimp and Creamed Corn later, you can freeze it. Place it in an airtight container and store it for up to 3 months. To thaw, move it to the fridge overnight, and when you’re ready to eat, reheat it on low heat in a skillet, stirring frequently to maintain the creamy consistency.
What if my sauce is too thick?
Ah, a common issue! If you find that your creamy sauce has thickened more than desired, simply add a bit more half-and-half or water, a tablespoon at a time, and stir it in over low heat. This will help restore that lovely, creamy texture. I often make this adjustment to ensure the dish remains velvety and satisfying!
Are there any dietary considerations I should keep in mind?
Great thought! This recipe is naturally gluten-free, and you can make it lactose-free by using a non-dairy cream substitute in place of half-and-half. If you have allergies, always check that your ingredients are safe for your dietary needs. Also, be cautious with the feta cheese if you’re serving this dish to someone with dairy allergies.
How do I select fresh corn for the recipe?
Fantastic question! For the sweetest flavor in your shrimp dish, look for corn with bright green husks that feel firm and tightly wrapped around the ears. The kernels should be plump and milky when pressed. Avoid ears with dark spots all over or drying husks. Fresh corn makes a world of difference in the overall taste of your Shrimp and Creamed Corn!
Shrimp and Creamed Corn: A Creamy, Quick Summer Treat
Ingredients
Equipment
Method
- Heat a 12-inch skillet over medium heat and add olive oil. Season shrimp with chili powder and salt. Cook shrimp for 3-4 minutes until pink and opaque. Remove and set aside.
- In the same skillet, melt butter over medium heat. Sauté chopped onions for about 3 minutes until soft. Add minced garlic and stir for another 2 minutes.
- Stir in corn kernels and smoked paprika. Cook for another 2-3 minutes to warm through.
- Pour in half-and-half, bring to a simmer, and add crumbled feta cheese. Stir until melted and smooth.
- Squeeze lime juice into the sauce. Return shrimp to skillet, toss to reheat for 1-2 minutes. Garnish with additional corn, lime slices, and chopped cilantro.
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