Description
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.
Ingredients
Scale
- 1.5 lb raw shrimp (peeled and deveined, large – about 15–20 count per pound)
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 5 cloves garlic (minced)
- 1.5 cups cooked corn kernels
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided)
- 2 small limes
- fresh cilantro
Instructions
- Cook shrimp: Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil. Add shrimp and sprinkle it with chili powder and salt. Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total. Remove shrimp from the skillet.
- Cook onions: To the same, now empty, skillet, add 2 tablespoons of butter and 1/2 cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened.
- Add garlic: Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat.
- Add corn: Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.
- Make creamy sauce: 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 1/2 cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze because cream-based sauces lose their texture. Reheat gently in a microwave or on the stovetop with a small amount of half-and-half, heavy cream, or milk to thin the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 455 kcal
- Sugar: 7 g
- Sodium: 1650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 276 mg
Keywords: shrimp and corn, shrimp and creamed corn, Mexican street corn shrimp