Shrimp and creamed corn is the perfect summer dish, showcasing fresh seasonal produce and a flavor-packed, spicy, and creamy feta cheese sauce. Inspired by Mexican street corn, this 30-minute, one-pan meal is easy, delicious, and bursting with flavor.
Ingredients
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 (from 2 grilled or boiled ears)
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese, divided (preferably block feta, crumbled yourself)
2 small limes
Fresh cilantro, chopped
Instructions
Cook Shrimp
Heat a large (12-inch) high-sided skillet on medium heat. Add olive oil.
Add shrimp and sprinkle with chili powder and salt. Avoid overcrowding — cook in batches if needed.
Sauté the shrimp for 3–4 minutes, flipping once, until pink and cooked through. Remove shrimp from the pan.
Make Creamed Corn
In the same skillet, melt butter and sauté chopped onion with a pinch of salt for 3 minutes.
Add minced garlic and cook for 2 more minutes, stirring occasionally.
Add corn and smoked paprika. Stir to combine.
Pour in half-and-half and bring to a gentle simmer.
Stir in 3 oz of crumbled feta cheese and cook until melted into a creamy sauce.
Assemble
Squeeze the juice of half a lime into the sauce.
Return the cooked shrimp to the skillet and heat through gently.
Top with remaining corn, sliced limes, and fresh cilantro.
Sprinkle with extra chili powder or paprika if desired. Serve warm.
Notes
Large shrimp are ideal, but medium shrimp work fine with a shorter cook time
Block feta is creamier and melts better than pre-crumbled
Use grilled corn for added smoky flavor
Swap half-and-half with equal parts milk and cream if needed
For a vegetarian version, omit shrimp and double the corn or add sautéed veggies like zucchini
Wipe out the pan after cooking shrimp to avoid any burnt bits affecting the sauce
Add heat with cayenne, jalapeños, or chili flakes
Delicious served over rice, polenta, or with crusty bread
Shrimp and Creamed Corn (30 Minutes, One-Pan)
- Total Time: 30 minutes
Description
Shrimp and creamed corn is the perfect summer dish, showcasing fresh seasonal produce and a flavor-packed, spicy, and creamy feta cheese sauce. Inspired by Mexican street corn, this 30-minute, one-pan meal is easy, delicious, and bursting with flavor.
Ingredients
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 (from 2 grilled or boiled ears)
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese, divided (preferably block feta, crumbled yourself)
2 small limes
Fresh cilantro, chopped
Instructions
Cook Shrimp
Heat a large (12-inch) high-sided skillet on medium heat. Add olive oil.
Add shrimp and sprinkle with chili powder and salt. Avoid overcrowding — cook in batches if needed.
Sauté the shrimp for 3–4 minutes, flipping once, until pink and cooked through. Remove shrimp from the pan.
Make Creamed Corn
In the same skillet, melt butter and sauté chopped onion with a pinch of salt for 3 minutes.
Add minced garlic and cook for 2 more minutes, stirring occasionally.
Add corn and smoked paprika. Stir to combine.
Pour in half-and-half and bring to a gentle simmer.
Stir in 3 oz of crumbled feta cheese and cook until melted into a creamy sauce.
Assemble
Squeeze the juice of half a lime into the sauce.
Return the cooked shrimp to the skillet and heat through gently.
Top with remaining corn, sliced limes, and fresh cilantro.
Sprinkle with extra chili powder or paprika if desired. Serve warm.
Notes
Large shrimp are ideal, but medium shrimp work fine with a shorter cook time
Block feta is creamier and melts better than pre-crumbled
Use grilled corn for added smoky flavor
Swap half-and-half with equal parts milk and cream if needed
For a vegetarian version, omit shrimp and double the corn or add sautéed veggies like zucchini
Wipe out the pan after cooking shrimp to avoid any burnt bits affecting the sauce
Add heat with cayenne, jalapeños, or chili flakes
Delicious served over rice, polenta, or with crusty bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 455
- Protein: 31g
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking to prevent excess moistureCan I make this dairy-free?
Yes, substitute the butter and half-and-half with plant-based alternatives, and use a dairy-free cheese or omit it altogetherWhat can I use instead of feta?
Goat cheese or cotija can be great alternatives with a similar tangy flavorHow do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stoveCan I make this ahead?
The creamed corn can be made ahead and stored in the fridge. Add the shrimp fresh just before serving