The smell of grilled corn takes me straight to late summer cookouts, when the sun lingers and meals are simple. This shrimp and creamed corn recipe feels like one of those late summer moments—easy, warm, and full of flavor. And when the skillet hits the table, it’s a quiet little celebration of fresh corn, juicy shrimp, and creamy goodness with a kick of lime.
Table of Contents
Why You’ll Love This Recipe
- Fast and fuss-free: 30 minutes from fridge to table
- One skillet: Fewer dishes, more joy
- Creamy, smoky, and fresh: A perfect flavor combo
- Family-friendly: Mild spice and rich texture make it a hit for all ages
- Inspired by street corn: Zesty lime, feta, and grilled corn vibes
Ingredients for Shrimp and Creamed Corn
Shrimp
Look for large raw shrimp (15–20 count per pound), peeled and deveined. They cook fast and stay tender. If using frozen, thaw fully and pat dry.
Corn
Fresh grilled or boiled corn works best. You’ll need about 1.5 cups, which is roughly two ears. Frozen or canned works too in a pinch, just drain well.
Feta Cheese
Go with block feta and crumble it yourself. It melts more smoothly than pre-crumbled versions.
Spices
Chili powder adds gentle heat. Smoked paprika brings that campfire depth—don’t skip it.
Cream
Half-and-half creates a nice creamy texture without being too heavy. Heavy cream is a fine substitute if that’s what you have on hand.
Aromatics & Garnish
Butter, onion, and garlic start the flavor base. Lime juice lifts the richness, and fresh cilantro finishes it all off with brightness.
Step-by-Step Instructions
Step 1: Cook the Shrimp
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp and sprinkle with chili powder and salt.
Cook for 3–4 minutes, flipping halfway, until just pink.
Transfer to a plate and set aside.
Step 2: Build the Creamy Base
In the same pan, melt 2 tablespoons of butter.
Add the chopped onion and cook 3–4 minutes until soft and translucent.
Add the garlic and cook for 2 more minutes, stirring often.
Stir in 1 cup of the corn and the smoked paprika.
Step 3: Make the Sauce
Pour in 1 cup of half-and-half and bring to a simmer.
Stir in 3 oz of crumbled feta.
Let it melt, then squeeze in juice from half a lime to brighten the sauce.
Step 4: Bring It All Together
Return the shrimp to the pan.
Stir gently to coat everything in the sauce.
Let it heat through for about 2 minutes.
Top with the remaining corn, lime slices, chopped cilantro, and a sprinkle of chili powder if you like a little extra kick.
Storage and Reheating Tips
- Best when served fresh
- Store leftovers in the fridge for up to 4 days
- Reheat gently on the stovetop with a splash of cream or milk
- Microwave in 1-minute bursts, stirring halfway through
- Not freezer-friendly—the sauce can break
Serving Suggestions
Pair it with:
- Jasmine rice or cilantro-lime black bean rice
- Quinoa with herbs
- Cauliflower rice for a lighter option
- Roasted veggies like broccoli, asparagus, or bell peppers
You can even serve it taco-style with warm tortillas. If you love this flavor combo, try my grilled shrimp tacos with creamy Mexican corn next.
Shrimp and Creamed Corn Recipe Card
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Shrimp and Creamed Corn: Easy, Amazing Dinner
- Total Time: 30 minutes
- Yield: 4 servings
Description
This shrimp and creamed corn recipe is a quick, one-pan meal packed with smoky chili shrimp, creamy feta sauce, and sweet corn. It’s ready in 30 minutes and perfect for a cozy summer dinner.
Ingredients
1.5 lb large raw shrimp, peeled and deveined (15–20 count/lb)
1 teaspoon chili powder
¼ teaspoon salt (optional)
2 tablespoons olive oil
2 tablespoons salted butter
½ cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (from 2 ears)
1 teaspoon smoked paprika
1 cup half-and-half (or heavy cream)
4 oz feta cheese, crumbled (preferably from a block)
2 small limes
Fresh cilantro (for garnish)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add shrimp, sprinkle with chili powder and salt, and cook 3–4 minutes until pink. Remove shrimp and set aside.
2. In the same skillet, melt butter and sauté chopped onion for 3–4 minutes until softened.
3. Add garlic and cook for 2 more minutes, stirring frequently.
4. Stir in 1 cup of corn and smoked paprika, cooking until heated through.
5. Pour in half-and-half and bring to a simmer. Stir in 3 oz of feta cheese and let it melt.
6. Squeeze in juice from half a lime and stir well.
7. Return the shrimp to the skillet, gently tossing to coat. Heat for 1–2 more minutes.
8. Top with remaining ½ cup corn, lime slices, fresh cilantro, and an extra sprinkle of chili powder if desired.
Notes
Best served fresh but can be refrigerated for up to 4 days.
Not recommended for freezing due to the creamy sauce.
To reheat, use microwave (1–1.5 min) or stovetop with a splash of milk or cream.
Pairs well with jasmine rice, cilantro-lime rice, or roasted veggies like bell peppers and asparagus.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 455
- Sugar: 7g
- Sodium: 1.65mg
- Fat: 28g
- Saturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 276mg
More Such Recipes
If you love summer corn recipes like this one, here are more to try:
Frequently Asked Questions
Do corn and shrimp go together?
Yes! Corn’s natural sweetness pairs beautifully with the smoky, juicy flavor of shrimp. It’s a classic summer combo.
What pairs well with creamed corn?
It goes well with grilled meats, shrimp, rice, and even tacos. Try serving it with veggies like roasted peppers or broccoli for a balanced plate.
What to do with canned creamed corn?
You can use it here in a pinch. Just adjust the cream and feta slightly since canned creamed corn is often thicker and saltier.
What do you put in creamed corn?
This version includes butter, garlic, onion, half-and-half, feta, fresh corn, and spices. The result is creamy, flavorful, and just a bit zesty.
Final Thoughts
This shrimp and creamed corn recipe is a reminder that dinner doesn’t have to be complicated to feel special. With one pan, fresh corn, and a little lime, you’ve got a meal that feels like summer in a bowl.
Whether you’re looking for a fast weeknight option or a bright dish to serve with friends, this one’s worth keeping in your back pocket. Want more delicious ideas? Follow along on Pinterest or check out new creations on Facebook.