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Shrimp and Creamed Corn

Shrimp and Creamed Corn: A Quick and Creamy Delight

This 30-Minute Shrimp and Creamed Corn combines sweetness of fresh corn with shrimp in a creamy feta sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.5 lb large raw shrimp, peeled and deveined make sure they’re fresh for optimal flavor and texture
For Seasoning
  • 1 teaspoon chili powder adds warmth and depth; substitute with cayenne pepper for extra heat
  • ¼ teaspoon salt or to taste; use sea salt or kosher salt for a different flavor profile
For Cooking
  • 2 tablespoons olive oil used for sautéing shrimp to add healthy fats; substitute with avocado oil if preferred
  • 2 tablespoons salted butter enriches the sauce’s flavor; can be replaced with unsalted butter—adjust salt as needed
For Aroma and Texture
  • ½ cup onion, chopped use yellow onion for a milder taste or substitute with shallots
  • 5 cloves garlic, minced fresh is preferred, but garlic powder can be used in a pinch
  • 1.5 cups cooked corn kernels provides sweetness; frozen corn works as a substitute
For the Sauce
  • 1 teaspoon smoked paprika infuses a lovely smoky flavor; sweet paprika can be used for a milder option
  • 1 cup half-and-half creates a creamy base for the sauce; substitute with heavy cream for richness or milk for a lighter version
  • 4 oz feta cheese, crumbled adds creaminess and a mouthwatering tang; consider a vegan feta for a dairy-free option
For Brightness
  • 2 small limes provide acidity and freshness; fresh lime juice amplifies flavors significantly
  • fresh cilantro for garnish; brings freshness and color to your plate; optional but highly recommended

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Begin by heating a large skillet over medium heat. Add 2 tablespoons of olive oil, then place 1.5 pounds of shrimp seasoned with 1 teaspoon of chili powder and ¼ teaspoon of salt into the skillet. Sauté the shrimp for about 3-4 minutes until they turn pink and opaque, indicating they’re cooked through. Remove the shrimp from the skillet and set them aside on a plate.
  2. In the same skillet, melt 2 tablespoons of salted butter over medium heat. Once bubbling, add ½ cup of chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Stir in 5 minced garlic cloves and cook for an additional 2 minutes, taking care not to let the garlic burn.
  3. Stir in 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika into the skillet with the sautéed aromatics. Gradually pour in 1 cup of half-and-half and bring the mixture to a gentle simmer, allowing it to thicken slightly. Mix in 4 ounces of crumbled feta cheese until it melts and creates a creamy sauce.
  4. Squeeze the juice of one lime half into the creamed corn mixture. Return the cooked shrimp to the skillet, gently mixing to combine. Taste and adjust the seasoning if desired.
  5. Top the shrimp and creamed corn with the remaining corn, lime slices, and a sprinkle of fresh chopped cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Use fresh corn and shrimp for the best flavor. Avoid overcrowding the skillet when cooking shrimp; this allows for better searing.

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