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.
Shrimp and creamed corn (30-minute, one-pan meal)
Do you love fresh corn as much as I do? It tastes so much better than canned or frozen. When it's in season, I make sure to use it a lot in my cooking, such as this Cilantro-Lime Chicken and Corn or my favorite Mexican Street Corn Pasta Salad. This recipe combines the sweetness of in-season fresh yellow corn with Mexican-style spices (chili powder and smoked paprika) and creamy feta cheese sauce. The finished dish is garnished with fresh lime slices, chopped cilantro, extra spices, and additional feta cheese. It’s a quick 30-minute, one-pan meal that’s perfect for busy weeknights and also makes a stunning presentation for special occasions. Enjoy it on its own or pair it with rice, rice and beans, or corn tortillas. And, if you're looking for the best appetizer to kick off this shrimp dinner, give my Mexican Street Corn Dip a try!
The Ingredients
- Fresh Corn on the Cob. I used 2 ears of corn and grilled them for optimal flavor. You can also use boiled or canned corn.
- Shrimp. I used large raw shrimp (peeled and deveined). 1 pound of such large shrimp equates to about 16 or 20 shrimp count.
- Feta Cheese. Opt for a block of feta cheese and crumble it yourself (vs pre-crumbled) for better melting in the sauce.
- Onion and garlic add a ton of flavor to creamed corn.
- Olive Oil is for sautéing the shrimp with spices.
- Butter is used for sauteeing onion and garlic.
- Half-and-half adds creaminess. You can also use heavy cream instead.
- Chili Powder adds heat and so much flavor to the creamed corn.
- Smoked Paprika is one of my favorite spices!
- Fresh Limes are for squeezing fresh lime juice into the sauce and garnish.
- Fresh Cilantro adds a burst of fresh flavor and helps create an appealing presentation.
How to make shrimp with creamed corn
This is the overview of the recipe instructions with step-by-step photos. The complete recipe (with the amounts of ingredients) is at the bottom of this post, in the recipe card.
1) Cook shrimp. Heat a 12-inch skillet over medium heat, add olive oil, and cook the shrimp seasoned with chili powder and salt (in batches if needed), flipping once, until pink, about 3-4 minutes. Remove shrimp from the skillet.
2) Cook onions. Add 2 tablespoons of butter and chopped onion to the same skillet, season lightly with salt, and cook until softened about 4 minutes.
3) Add minced garlic and cook for another 2 minutes.
4) Add corn. Stir in 1 cup of corn and 1 teaspoon of smoked paprika.
5) Make creamy sauce. Add half-and-half, bring to a simmer, then mix in 3 oz of crumbled feta cheese and stir until melted.
6) Assembly. Squeeze half a lime into the sauce, return the shrimp to the skillet, and reheat gently. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Add extra chili powder or paprika if desired.
Storage and reheating tips
- Fridge. Store shrimp and creamed corn in an airtight container in the refrigerator for up to 4 days.
- Freezer. I do not recommend freezing this dish because cream-based sauces lose their texture when frozen and thawed.
- Reheat in the microwave oven. Reheat gently in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of half-and-half, heavy cream, or milk to thin out the sauce.
Serving suggestions
- Rice. Cook some jasmine rice or prepare flavored rice. Be sure to check out this delicious cilantro-lime and black bean rice that will pair perfectly with shrimp and creamed corn.
- Cauliflower rice. You can use fresh or frozen (defrosted). It will absorb the flavors of the creamy corn sauce and is a great side dish to this kind of meal.
- Quinoa. Cook quinoa in chicken broth to add richness. Then toss with garlic and fresh herbs.
- Vegetables. This recipe is perfect for using up any vegetables you have in your fridge. Pair the creamy shrimp with steamed, sautéed, or grilled veggies. Great options include broccoli, asparagus, bell peppers, green beans, and peas.
More recipes with fresh corn
- Creamy Chicken and Corn Pasta with Bacon
- Sausage and Veggies Skillet with Bell Pepper, Zucchini, and Corn
- Garlic Butter Chicken with Zucchini and Corn
- Corn Pasta Salad with Bacon and Creamy Pesto Dressing
- Mexican Street Corn Black Bean Chicken Bake
Shrimp and Creamed Corn (30 Minutes, One-Pan)
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 (I used 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese divided (it's best to use a block of feta that you crumble yourself)
- 2 small limes
- fresh cilantro
Instructions
Cook shrimp
- Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
- Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
- Remove shrimp from the skillet.
Make creamed corn
- To the same, now empty, skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat. Do not burn. Reduce heat if needed.
- Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.
- Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook stirring until the cheese melts.
Assembly
- Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.
- Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.
- Sprinkle with extra chili powder or paprika if desired.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this recipe last night and it was delicious, will definitely make again.
Annette, I am so glad you tried this new recipe; thank you for your review! 🙂
Just delicious and simple.
We will add this to our Christmas Eve dinner along with the cilantro/lime rice. It will perfect with our traditional tamale dinner.
We had a bag of mini peppers so I added a few for color and texture.
Oh wow, I am so honored that this recipe will be part of your Christmas Even Dinner! ❤️❤️
I made this last night and WOW! It was so tasty! I didn't have quite enough feta or cotija cheese so I combined what I had and it was so good! Next time I am going to add some veggies as well. The flavors burst and I could taste just about all of the ingredients in each bite. Love this dish and will make it many times again!
Wow, Shari, thank you for your enthusiasm! So glad you enjoyed this dish! ❤️
Julia….I’ve bought already crumbled feta before, but how do you crumble a block? I’m assuming you don’t grate it….
I always use a block of feta and crumble it by slicing it thinly with the knife and then slicing it again across. I think a block of feta works the best in the sauce (it's creamier), but pre-crumbled should work just fine, too.