Shrimp and Creamed Corn (30 Minutes, One-Pan) Recipe

Shrimp and Creamed Corn (30 Minutes, One-Pan) is the ultimate quick weeknight dinner that feels like a treat from a cozy bistro. Picture juicy, chili-dusted shrimp nestled in a lush, savory pool of creamed corn fragrant with smoky paprika, tangy feta, and bright hits of lime. Every bite bursts with flavor, and best of all, it comes together in a single skillet in half an hour—no fancy tricks, just honest ingredients and a little love. Whether you’re looking to wow guests or just want something special without a mountain of pots and pans, this dish fits the bill deliciously.

Ingredients You’ll Need

You won’t believe how much magic happens with just a handful of everyday ingredients. Each item plays its own unique role, from adding sweetness and crunch to bringing in bold spice or creamy decadence. Gather these essentials and prepare to let simple, fresh flavor shine in this Shrimp and Creamed Corn (30 Minutes, One-Pan) recipe!

• Shrimp: The star of the show; large, juicy, and quick-cooking, they soak up all the bold flavors.
• Chili powder: Lends heat and vibrant color for that irresistible kick.
• Salt: Essential for enhancing and balancing every other ingredient.
• Olive oil: Brings a fruity richness and helps the shrimp cook evenly.
• Salted butter: Adds creaminess and classic flavor depth, marrying the veggies and corn.
• Onion: A savory backbone that sweetens and softens with heat.
• Garlic: Lends aromatic bite and warmth; fresh is always best here!
• Corn: Sweet, juicy kernels (fresh or thawed) create texture and pop with every bite.
• Smoked paprika: Infuses deep, smoky undertones that make the dish feel richer.
• Half-and-half: The secret to that luscious, creamy corn base.
• Feta cheese: Salty, tangy, and creamy when melted—use a block to crumble for best results.
• Limes: Juice and wedges add irresistibly fresh, citrusy brightness.
• Fresh cilantro: Chopped over the top for color and a fresh, herbal finish.

How to Make Shrimp and Creamed Corn (30 Minutes, One-Pan)

Step 1: Prepare and Cook the Shrimp

Start by patting your shrimp dry and tossing them with chili powder and salt. Heat a large skillet over medium heat, add olive oil, and swirl it around. Cook the shrimp in a single layer (working in batches if needed) for about 3-4 minutes, flipping once or twice; you’re looking for them to turn pink and just curl into a perfect “C” shape. Once they’re done, quickly scoop them onto a plate so they stay juicy.

Step 2: Sauté Onion and Garlic

Without cleaning the skillet—because all that shrimp goodness is pure flavor gold—add the butter and chopped onion. Let it cook for around 3 minutes until the onion softens and turns translucent, then sprinkle in a little more salt. Toss in the garlic and stir for another two minutes, breathing in that amazing aroma (but don’t rush or burn it—gentle is key here).

Step 3: Add Corn and Smoked Paprika

Now bring in the corn kernels and smoky paprika, stirring everything together so the sweet corn gets cozy with the onions and garlic. This layers the base of your creamed corn with richness and that irresistible whisper of smoke.

Step 4: Create the Creamy Sauce

Pour in the half-and-half and let it come to a gentle simmer. At this point, crumble in most of the feta cheese (about 3 ounces) and stir until it melts and melds into the sauce. You’ll see everything coming together into a velvety, cheesy corn blanket that’s pure comfort.

Step 5: Combine and Finish

Squeeze half a lime right into the creamy sauce for zing, then add your cooked shrimp back into the pan. Let everything warm through for a minute so the shrimp can pick up some of that saucy deliciousness. Top with the reserved corn, extra feta, sliced limes, and a generous scatter of fresh cilantro. If you like, sprinkle on a dash more chili powder or paprika for color and extra oomph!

How to Serve Shrimp and Creamed Corn (30 Minutes, One-Pan)

Garnishes

For a table-ready presentation, I always finish Shrimp and Creamed Corn (30 Minutes, One-Pan) with a flurry of fresh cilantro, extra crumbled feta, and a few lime wedges for squeezing. A final sprinkle of smoked paprika or chili powder on top does double duty for color and flavor, making the dish look as vibrant as it tastes.

Side Dishes

This dish is hearty and satisfying on its own, but it’s even more amazing with crusty bread to mop up every drop of the savory corn sauce. Steamed rice, creamy polenta, or even a crisp green salad with a bright vinaigrette make excellent sidekicks for this skillet creation.

Creative Ways to Present

Try spooning the creamed corn onto individual plates, then nestling the shrimp on top for a restaurant-worthy look. For brunch, pile everything onto toasted sourdough or serve it in small bowls as part of a tapas spread. Or, scoop it into lettuce cups for a light, summery party app!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which rarely happens in my house), simply transfer Shrimp and Creamed Corn (30 Minutes, One-Pan) to an airtight container and refrigerate for up to two days. The flavors actually deepen overnight, making it extra tasty the next day.

Freezing

While the creamy corn sauce is best enjoyed fresh, you can freeze the dish if needed. Let it cool completely, then store it in a freezer-safe container for up to one month. Expect a slight change in texture from the sauce after reheating, but the flavors will still shine.

Reheating

To reheat, gently warm Shrimp and Creamed Corn (30 Minutes, One-Pan) in a skillet over low heat, stirring frequently. You can also microwave individual portions in short bursts, stirring between each to keep it creamy and prevent the shrimp from overcooking.

FAQs

What type of shrimp works best for Shrimp and Creamed Corn (30 Minutes, One-Pan)?

Large, raw shrimp (15–20 count per pound) are ideal for this dish. They stay plump during cooking and have the perfect texture and flavor to stand up to the rich, creamy corn.

Can I use frozen corn instead of fresh?

Absolutely! Thaw and drain frozen corn before using. While fresh-off-the-cob offers sweetness and texture, frozen corn is a fantastic and convenient swap, especially out of season.

Is there a substitute for feta cheese?

If you’re not a fan of feta, try creamy goat cheese or ricotta salata. Both will melt nicely and lend their own character; or simply use whatever creamy, tangy cheese you love!

Can I make Shrimp and Creamed Corn (30 Minutes, One-Pan) dairy free?

Yes! Substitute olive oil for butter, use your favorite plant-based cream (like cashew or coconut), and try a vegan feta or leave the cheese out altogether. The flavors will adjust, but it’ll still be delicious.

How do I know the shrimp are cooked perfectly?

Shrimp are done when they turn opaque and curl into a loose “C” shape (not a tight “O” which means overcooked!). This usually takes just a couple of minutes per side—keep a close eye for tender, juicy shrimp every time.

Final Thoughts

If you’re searching for a recipe that delivers maximum flavor with minimal fuss, Shrimp and Creamed Corn (30 Minutes, One-Pan) is your answer. I can’t wait for you to try this in your own kitchen—this bright, creamy, and utterly crave-worthy dish deserves a spot at your table!

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