Go Back
–+ servings
Shrimp and Creamed Corn

Flavor-Packed Shrimp and Creamed Corn for Quick Summer Nights

This Shrimp and Creamed Corn recipe is a delightful fusion of flavors inspired by Mexican street corn, perfect for quick summer nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.5 lb Raw Shrimp peeled and deveined; use large shrimp (15-20 count) for best texture.
  • 1 teaspoon Chili Powder adds a zesty kick; use paprika for milder flavor.
  • 0.25 teaspoon Salt to taste; enhances overall flavor.
  • 2 tablespoons Olive Oil for sautéing shrimp.
For the Creamed Corn Sauce
  • 2 tablespoons Salted Butter enriches creamed corn sauce.
  • 0.5 cup Chopped Onion brings sweetness and depth; substitute with shallots for milder taste.
  • 5 cloves Minced Garlic infuses aromatic flavor.
  • 1.5 cups Cooked Corn Kernels use fresh corn for best results.
  • 1 teaspoon Smoked Paprika enhances smoky essence.
  • 1 cup Half-and-Half creates a luxuriously creamy sauce; can use heavy cream or milk.
  • 4 oz Feta Cheese crumbled; use fresh block feta for best texture.
For Garnish
  • 2 Small Limes for zest and acidity.
  • Fresh Cilantro for garnish; adds freshness.

Equipment

  • 12-inch skillet

Method
 

Cooking Instructions
  1. Heat a 12-inch skillet over medium heat. Add olive oil and let it shimmer. Season shrimp with chili powder and salt. Cook for about 3-4 minutes until pink and opaque. Remove shrimp and set aside.
  2. In the same skillet, melt salted butter. Add chopped onion and sauté for 4 minutes until soft. Add minced garlic and sauté for 2 minutes until fragrant.
  3. Stir in cooked corn kernels and smoked paprika. Cook for about 3-4 minutes, allowing the corn to heat through.
  4. Pour half-and-half into the skillet and stir. Bring to a gentle simmer, allowing the sauce to thicken. Add crumbled feta cheese and stir until it melts into a creamy sauce.
  5. Squeeze juice from small limes into the sauce. Return shrimp to the skillet and stir to combine, reheating for 2-3 minutes. Top with remaining corn kernels and cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for the best flavor; adjust spice level according to preference.

Tried this recipe?

Let us know how it was!