Shrimp and Creamed Corn (30 Minutes, One-Pan)

Shrimp and Creamed Corn (topped with crumbled feta cheese, lime slices, and chopped cilantro) - in a cast iron skillet.

Shrimp and Creamed Corn (30 Minutes, One-Pan)

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.

Course Main Course

Cuisine American, Mexican

Keyword shrimp and corn, shrimp and creamed corn

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 455kcal

Author Julia

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

US Customary - Metric

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