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This hearty Shrimp and Creamed Corn dish combines fresh seafood with sweet corn in a creamy, spicy sauce inspired by Mexican street corn flavors. The entire meal comes together in just 30 minutes using one pan, making it perfect for busy weeknights when you want something impressive without the fuss.
The first time I made this for my family during a hot summer evening, there was complete silence at the dinner table followed by everyone asking for seconds. Now it's our go-to recipe whenever fresh corn is in season or when we need a quick but special dinner.
Ingredients
- Raw shrimp: peeled and deveined; large shrimp cook quickly and provide a substantial texture that stands up well to the creamy sauce
- Chili powder: adds a warm heat that complements the sweetness of the corn without overwhelming
- Olive oil: use a good quality oil since it contributes to the flavor base of the dish
- Salted butter: creates richness and helps develop flavor in the aromatics
- Chopped onion: provides a sweet foundation for the sauce. Choose sweet varieties like Vidalia for best results
- Garlic (minced): fresh garlic is essential here as it infuses the sauce with aromatic depth
- Corn kernels: fresh corn cut from the cob offers the best flavor and texture especially when grilled beforehand
- Smoked paprika: adds a distinctive smoky flavor that elevates the entire dish to another level
- Half and half: creates the perfect creamy texture without being too heavy like cream or too thin like milk
- Feta cheese: provides tanginess and salt. Block feta that you crumble yourself has better flavor and melts more beautifully
- Limes: the acidity cuts through the richness and brightens all the flavors
- Fresh cilantro: adds a fresh herbal note that ties the Mexican-inspired flavors together
Step-by-Step Instructions
- Prepare the Skillet:
- Heat your large 12-inch skillet over medium heat until it feels hot when you hold your hand a few inches above the surface. Add olive oil and watch carefully, the oil should move fluidly across the pan but shouldn't smoke or sizzle aggressively. This ensures the shrimp will sear properly without burning.
- Cook the Shrimp:
- Add your shrimp to the hot oil in a single layer, giving each piece enough space to cook evenly. Sprinkle evenly with chili powder and salt. Allow the shrimp to cook undisturbed for about 2 minutes until the bottom side turns pink and slightly golden. Flip each piece and cook for another 1-2 minutes until completely pink and just opaque throughout. Be careful not to overcook as shrimp can become rubbery quickly. Remove the shrimp to a plate and set aside.
- Create the Flavor Base:
- In the same skillet without cleaning it, add the butter and let it melt completely. Add your finely chopped onions with a light sprinkle of salt and cook for a full 3 minutes, stirring occasionally. The onions should become translucent and soft but not browned. Add the minced garlic and continue cooking for 2 more minutes, stirring frequently to prevent burning. If the mixture starts to brown too quickly, lower your heat slightly.
- Build the Creamed Corn:
- Add your corn kernels to the softened aromatics, stirring to coat them in the buttery mixture. Sprinkle the smoked paprika evenly over everything and stir to distribute the spice throughout. Cook for about 1 minute to allow the corn to warm through and the paprika to bloom in the fat, releasing its aromatic oils.
- Create the Sauce:
- Pour in the half and half and bring the mixture to a gentle simmer, not a rolling boil. Once small bubbles appear around the edges, add 3 ounces of your crumbled feta cheese. Stir constantly as the cheese melts into the sauce, creating a creamy, slightly tangy base. The sauce should coat the back of a spoon when it reaches the proper consistency.
- Finish the Dish:
- Squeeze half a lime directly into the sauce, stirring to incorporate the bright acidity. Return the cooked shrimp to the skillet, gently folding them into the sauce to coat evenly. Allow everything to heat through for about 1-2 minutes on low heat.
- Garnish and Serve:
- Top the finished dish with the remaining corn kernels for texture contrast. Arrange lime wedges around the edges of the pan, and scatter fresh chopped cilantro generously over the top. For extra color and heat, dust lightly with additional chili powder or paprika just before bringing to the table.
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The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend suggested adding it to my corn dishes. The smoky depth it brings reminds me of outdoor cookouts but requires none of the work of actually grilling the ingredients yourself.
Make-Ahead Options
This dish reheats beautifully if you need to prepare it in advance. Cook everything as directed but stop before adding the final garnishes. Cool completely then refrigerate in an airtight container for up to 2 days. When ready to serve, reheat gently over medium-low heat, adding a splash of half and half if the sauce has thickened too much. Add the fresh garnishes just before serving for the brightest flavor and appearance.
Ingredient Substitutions
If shrimp isn't available or you have dietary restrictions, this recipe works wonderfully with chunks of firm white fish like cod or even with pan-seared scallops. Vegetarians can substitute the shrimp with grilled king oyster mushrooms sliced into coins, which have a surprisingly similar texture.
For a dairy-free version, replace the half and half with full-fat coconut milk and omit the feta, replacing it with a tablespoon of nutritional yeast and an extra squeeze of lime for tanginess. The flavor profile will shift slightly but still maintains the creamy richness that makes this dish special.
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Serving Suggestions
While this shrimp and creamed corn stands beautifully on its own, it also pairs wonderfully with simple sides. Serve it over fluffy white rice, which soaks up the flavorful sauce, or alongside crusty bread for dipping. For a lower carb option, try it over cauliflower rice or alongside a simple green salad dressed with lime vinaigrette to echo the citrus notes in the main dish.
For entertaining, consider serving this in individual gratin dishes topped with a little extra feta and broiled for a minute until golden and bubbling. This presentation elevates the dish to special occasion status with minimal extra effort.
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely and pat dry before cooking to avoid excess water in the skillet.
- → Can I substitute feta cheese?
Yes, you can use queso fresco, goat cheese, or cream cheese for a similar creamy texture with a slightly different flavor profile.
- → What type of corn is best for this dish?
Grilled or boiled fresh corn works best, but canned or frozen corn can also be used for convenience. Adjust seasoning to taste.
- → Can I make this dish ahead of time?
The dish is best served fresh, but you can prepare the creamed corn sauce in advance. Reheat gently and add freshly cooked shrimp before serving.
- → How can I make this spicier?
Add more chili powder, smoked paprika, or even diced jalapeños to the creamed corn for an extra kick of heat.