One-Pan Shrimp Creamed Corn

This hearty Shrimp and Creamed Corn dish has become my summertime secret weapon when I want to impress without spending hours in the kitchen. The combination of succulent shrimp and sweet corn in a creamy, tangy feta sauce creates a restaurant-quality meal that's surprisingly easy to pull together.

I first made this dish during a last-minute dinner party when my original plans fell through. My guests were so impressed they thought I had been cooking all day rather than scrambling for 30 minutes with what I had on hand.

Ingredients

• Raw shrimp: Large size preferred as they remain juicy and don’t overcook as easily
• Chili powder: Adds warmth without overwhelming heat; use fresh for best flavor
• Olive oil: A good quality one enhances the natural sweetness of the shrimp
• Salted butter: Creates a rich foundation for the sauce; French or European-style butter adds extra richness
• Onion: Provides essential aromatic base; choose sweet varieties for summer recipes
• Garlic: Fresh cloves only for proper depth of flavor; pre-minced lacks the aromatic oils
• Fresh corn kernels: Ideally cut from the cob after grilling for smoky sweetness
• Smoked paprika: Brings subtle smokiness that complements the grilled corn beautifully
• Half and half: Creates silky texture without being too heavy like full cream would be
• Feta cheese: Block style crumbled yourself has better moisture and texture than pre-crumbled
• Fresh limes: Their acidity cuts through the richness; essential for balance
• Cilantro: Adds bright herbaceous notes that tie everything together

Step-by-Step Instructions

Prepare The Shrimp:

Heat your large skillet until properly hot before adding oil. This prevents sticking and ensures proper searing. Add olive oil and watch for it to flow easily across the pan surface without smoking. Arrange shrimp in a single layer giving them space to properly sear rather than steam. Sprinkle with chili powder and salt while they cook to ensure even seasoning distribution. Cook just until they turn pink and opaque, about 2 minutes per side. Overcooked shrimp become rubbery so remove them as soon as they turn pink throughout.

Create The Aromatic Base:

Using the same unwashed skillet, melt butter and add chopped onions. The brown bits from the shrimp will incorporate into your sauce, adding depth. Cook onions until translucent and softened, about 3 minutes, stirring occasionally to prevent burning. Add garlic only after onions have softened to prevent bitter burnt garlic flavor. The kitchen should fill with a fragrant aroma at this point.

Develop The Corn Sauce:

Add corn kernels and smoked paprika to the aromatic base, stirring to coat everything evenly. The corn should sizzle slightly as it hits the hot pan. Pour in half and half, bringing it to a gentle simmer not a rolling boil, which could cause curdling. Add most of the feta cheese, saving some for garnish, and stir continuously until it melts into a creamy sauce. The sauce should coat the back of a spoon when ready.

Final Assembly:

Squeeze fresh lime juice directly into the sauce, stirring to incorporate its brightness. Return the cooked shrimp to the pan, gently folding them into the sauce to avoid breaking them. Allow everything to warm through for about 1 minute. Top with reserved corn kernels, crumbled feta, cilantro leaves, and lime wedges. The contrast of temperatures and textures makes each bite interesting.

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You Must Know

• This dish contains approximately 455 calories per serving, making it suitable for a satisfying main course
• The entire meal provides 31g of protein, primarily from the shrimp and feta
• The combination of corn and lime delivers essential vitamins A and C
• The smoked paprika is truly the unsung hero of this recipe. I discovered its transformative power years ago when a Spanish friend insisted I try the real pimentón de la Vera. The difference between basic paprika and true smoked Spanish paprika is remarkable, especially in creamy dishes like this one.

Storage And Reheating

This dish is best enjoyed immediately after cooking but can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, use gentle heat in a covered skillet, adding a splash of water or half and half to revive the sauce. Microwaving tends to overcook the shrimp, making them tough, so stovetop reheating is preferable. The feta may separate slightly upon reheating, but gently stirring will help recombine the sauce.

Perfect Pairings

Serve this creamy shrimp and corn over steamed white rice to soak up the delicious sauce. For a lower carb option, cauliflower rice works beautifully. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast to the rich, creamy dish. For wine, crusty bread for sauce sopping is practically mandatory with this dish, especially a rustic sourdough.

Seasonal Variations

Summer is ideal for this dish when fresh corn is at its peak, but frozen corn can work in winter months; just thaw and pat dry before using. For early fall, try adding roasted poblano peppers for subtle heat and complexity. Spring brings wonderful tender herbs; try adding fresh basil or dill instead of cilantro. Winter version can incorporate root vegetables like parsnips, which add sweetness and body to the sauce.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well! Just make sure to thaw them completely and pat dry before cooking to ensure they sear properly rather than steam. Frozen shrimp is often pre-peeled and deveined, which saves preparation time.

→ What can I substitute for half-and-half?

You can substitute equal parts whole milk and heavy cream to make your own half-and-half. For a lighter version, use whole milk alone (though the sauce will be thinner), or for a dairy-free option, unsweetened coconut cream provides similar richness.

→ Can I use canned or frozen corn instead of fresh?

Absolutely! While fresh corn offers the best flavor, especially when grilled, both frozen and canned corn work well in this dish. If using canned corn, drain and rinse it first to remove excess sodium. Frozen corn should be thawed and patted dry.

→ What can I substitute for feta cheese?

Cotija cheese would be an authentic choice for the Mexican-inspired flavors. Goat cheese can provide similar tanginess, while cream cheese will add richness without the tang. For a different flavor profile, try grated Parmesan or crumbled queso fresco.

→ What sides pair well with this dish?

This shrimp and corn dish pairs beautifully with crusty bread for dipping in the sauce, a simple green salad, or roasted vegetables. For a heartier meal, serve over rice, quinoa, or pasta. Sliced avocado makes a perfect accompaniment to complement the Mexican-inspired flavors.

→ How spicy is this dish?

As written, the dish has a mild to medium heat from the chili powder and smoked paprika. You can easily adjust the spice level by reducing these ingredients for less heat, or adding a minced jalapeño or a dash of cayenne pepper for more intensity.