If you’re looking for a quick, one-pan dinner that’s bursting with fresh flavor, this Shrimp and Creamed Corn recipe is it! Sweet summer corn, smoky spices, and a creamy feta sauce come together with juicy shrimp for a dish that feels both comforting and vibrant. Inspired by the flavors of Mexican street corn (elote), this recipe is ready in just 30 minutes, making it perfect for busy weeknights or casual entertaining.
The best part? It all cooks in a single skillet, so cleanup is a breeze. With a garnish of lime, cilantro, and crumbled feta, this meal is as beautiful as it is delicious.
Why You’ll Love This Recipe
✨ Quick & Easy: Done in just 30 minutes, start to finish.
✨ One-Pan Wonder: Minimal cleanup with maximum flavor.
✨ Seasonal & Fresh: Showcases sweet corn at its best.
✨ Inspired by Elote: Smoky, tangy, creamy, and just a little spicy.
✨ Versatile: Serve it with rice, tortillas, or on its own.
Ingredients
For the Shrimp:
- 1.5 lbs raw shrimp (peeled, deveined, large – about 15–20 per lb)
- 1 teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- 2 tablespoons olive oil
For the Creamed Corn:
- 2 tablespoons salted butter
- ½ cup onion, chopped
- 5 cloves garlic, minced
- 1.5 cups corn kernels (about 2 grilled/boiled cobs, or canned/drained)
- 1 teaspoon smoked paprika
- 1 cup half-and-half (or heavy cream for richness)
- 4 oz feta cheese, divided (best to crumble a block yourself)
- 2 small limes (juice + slices for garnish)
- Fresh cilantro, chopped, for garnish
Step-by-Step Instructions
1. Cook the Shrimp
Heat a large skillet (12-inch) over medium heat. Add olive oil, then shrimp seasoned with chili powder and salt. Cook for 3–4 minutes, flipping once, until pink and opaque. Remove from the skillet and set aside.
2. Cook the Aromatics
In the same skillet, melt butter. Add chopped onion with a pinch of salt, cooking until soft (about 3 minutes). Stir in garlic and cook for 2 more minutes, being careful not to burn.
3. Build the Corn Base
Add 1 cup of corn and smoked paprika. Stir well to coat the kernels in the buttery onion mixture.
4. Make the Creamy Sauce
Pour in the half-and-half and bring to a gentle simmer. Stir in 3 oz of crumbled feta and cook until melted and creamy.
5. Combine & Finish
Squeeze half a lime into the sauce, then return the shrimp to the skillet. Stir gently to coat and heat through.
Top with the remaining ½ cup of corn, extra feta, lime slices, fresh cilantro, and a sprinkle of chili powder or smoked paprika if you like more heat.
Serving Ideas
This dish is hearty on its own, but pairs beautifully with:
- Rice or Rice & Beans – soak up all that creamy sauce.
- Quinoa – cooked in chicken broth for extra flavor.
- Cauliflower Rice – a light, low-carb option.
- Grilled Vegetables – asparagus, bell peppers, or zucchini work perfectly.
- Corn Tortillas – scoop up shrimp and creamy corn for a Mexican-inspired taco twist.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat (Stovetop): Warm gently on low heat with a splash of half-and-half or milk.
- Reheat (Microwave): Heat in 30-second intervals, stirring in between.
- Freezer: Not recommended (cream sauces don’t thaw well).
Recipe Notes & Tips
- Use Fresh Corn if Possible: Grilled corn gives this dish a smoky depth.
- Canned Works in a Pinch: Just be sure to drain well.
- Don’t Overcook the Shrimp: Pull them off the heat once pink and firm.
- Adjust Spice Level: Add more chili powder, smoked paprika, or a pinch of cayenne for extra heat.
- Feta Substitute: Cotija cheese also works beautifully.
Nutrition (Per Serving)
- Calories: ~455
- Protein: 31g
- Carbs: 21g
- Fat: 28g
- Fiber: 3g
- Sugar: 7g
Final Thoughts
This Shrimp and Creamed Corn is the ultimate summer skillet recipe—fresh, creamy, smoky, and tangy all at once. It’s a versatile dish you can dress up for a dinner party or enjoy on a busy weeknight with minimal effort. Once you try it, it’s bound to become a warm-weather favorite.