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