Shrimp and Creamed Corn (Print Version)
Succulent shrimp with Mexican-inspired creamed corn, feta cheese and fresh lime in one delicious skillet meal.
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (approximately 15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt, to taste
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
½ cup chopped onion
07 -
5 cloves garlic, minced
08 -
1.5 cups cooked corn kernels (from 2 ears of grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, divided and crumbled (recommend using a block of feta)
12 -
2 small limes
13 -
Fresh cilantro, chopped
# Steps to Follow:
01 -
Heat a large 12-inch high-sided skillet on medium heat until hot. Add olive oil and ensure it runs easily but does not sizzle or burn. Add shrimp and sprinkle with chili powder and salt. Do not overcrowd the skillet (cook in 2 batches if necessary). Cook shrimp, flipping once or twice, until pink, about 3-4 minutes total. Remove shrimp from the skillet.
02 -
Using the same skillet, add butter and chopped onion. Lightly sprinkle with salt and cook for 3 minutes on medium heat, stirring occasionally until softened. Add minced garlic and cook for 2 minutes on medium heat, stirring occasionally. Avoid burning by reducing heat if needed. Add corn kernels, smoked paprika, and stir. Pour in half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese. Cook, stirring, until the cheese melts.
03 -
Squeeze the juice of half a lime into the sauce. Add the cooked shrimp back into the skillet and reheat gently. Garnish with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Optionally, sprinkle with extra chili powder or paprika before serving.
# Additional Notes:
01 -
This dish is inspired by Mexican street corn, resulting in a spicy, creamy, and flavor-packed meal.