This shrimp and creamed corn recipe is everything you want on a busy weeknight: tender shrimp swimming in a silky, feta-spiked sauce with sweet corn and a hint of chili heat. It's inspired by Mexican street corn, but way creamier. I first made this on a random Tuesday when I had leftover grilled corn from the weekend, and now it's on repeat every few weeks.
You get restaurant vibes without the fuss. Just one pan, barely any cleanup. If you love quick seafood dinners, you'll also want to try my Easy Italian Tuna Salad, or the Easy Smoky Street Corn Chicken Bowls.
Why You'll Love This shrimp and creamed corn Recipe
One pan, minimal cleanup. Everything cooks in the same skillet, so you're not juggling multiple pots.
Quick weeknight friendly. From start to finish, you're looking at 30 minutes tops.
Creamy without being heavy. The half-and-half and feta make a silky sauce that's rich but not overwhelming.
Street corn vibes. If you love elote, you'll love this. It's got that same tangy, spicy, sweet balance.
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shrimp and creamed corn Ingredients
Here's what you'll need to make this shrimp and creamed corn skillet come together.
See Recipe Card Below This Post For Ingredient Quantities
Shrimp
- Raw shrimp : Large shrimp work best here, about 15 to 20 per pound. They cook quickly and stay tender. Frozen shrimp are fine, just thaw them first.
- Chili powder : Adds a gentle warmth and a bit of color. Not spicy, just flavorful.
- Salt: Seasons the shrimp so they taste good on their own, not just from the sauce.
- Olive oil : Keeps the shrimp from sticking and helps them get a nice sear.
Creamed Corn
- Salted butter : Builds the base of the sauce and gives it a rich, silky feel.
- Chopped onion : Adds a mild sweetness and depth. Yellow or white onion both work.
- Garlic : The smell alone is worth it. Garlic makes everything better and gives the sauce a savory backbone.
- Cooked corn kernels : Fresh corn cut from 2 grilled or boiled ears is ideal. You can also use thawed frozen corn in a pinch.
- Smoked paprika: Brings a subtle smokiness that makes the dish taste like summer.
- Half-and-half : Creates the creamy base. It's lighter than heavy cream but still rich enough to coat the shrimp.
- Feta cheese: Melts into the sauce for tang and creaminess. Block feta is better than pre-crumbled, which can be dry.
Garnish & Flavor
- Lime juice : Brightens the whole dish and balances the richness of the cream and cheese.
- Fresh cilantro : Adds a fresh, herby finish. If you're not a cilantro fan, try parsley.
- Optional: extra chili powder or paprika: For sprinkling on top if you want more color or a little extra kick.
HOW TO MAKE shrimp and creamed corn
Follow these simple steps to make this one-pan shrimp and creamed corn.
- Prep the skillet: Heat a large 12-inch high-sided skillet over medium heat. Add the olive oil and let it warm up until it flows easily across the pan but doesn't smoke or sizzle aggressively.
- Cook the shrimp: Add the shrimp in a single layer and sprinkle with chili powder and salt. If your pan's crowded, cook in two batches so the shrimp sear instead of steam. Flip once or twice and cook for about 3 to 4 minutes total, until they turn pink and opaque. Pull them out and set aside.
- Soften the onion: In the same skillet, drop in the butter and chopped onion. Add a pinch of salt. Cook for 3 minutes, stirring now and then, until the onion softens and smells sweet.
- Add the garlic: Toss in the minced garlic and cook for 2 more minutes, stirring, until it smells amazing. If it starts to brown too fast, lower the heat a bit.
- Build the creamed corn base: Stir in 1 cup of the corn kernels and the smoked paprika. Pour in the half-and-half and bring everything to a gentle simmer.
- Melt the feta: Add 3 oz of the crumbled feta and stir until it melts into the sauce, making it creamy and tangy.
- Brighten with lime: Squeeze the juice of half a lime into the sauce and stir it through.
- Add the shrimp back: Return the cooked shrimp and creamed corn to the skillet and gently toss to coat them in the creamy sauce. Let them warm through for a minute or two.
- Finish and serve: Top with the remaining ½ cup of corn kernels, lime slices, and chopped cilantro. Sprinkle with extra chili powder or paprika if you like. Serve right away while it's hot.
Ingredient Substitutions
Shrimp: You can swap in scallops or even diced chicken thighs. Just adjust the cooking time so they're cooked through.
Feta cheese: Try goat cheese or cotija for a different tangy flavor. Cream cheese works too if you want something milder.
Half-and-half: Heavy cream makes it richer, or you can use whole milk for a lighter version. Coconut milk works for dairy-free, but the flavor will shift a bit.
Corn: Frozen corn is totally fine. Thaw it first and pat it dry so it doesn't water down the sauce.
EQUIPMENT FOR shrimp and creamed corn
Large 12-inch high-sided skillet: You need the space to cook the shrimp and creamed corn without crowding and to hold all the sauce.
Measuring spoons and cups: For getting the amounts right, especially with the spices and liquids.
Knife and cutting board: For chopping the onion, mincing garlic, and prepping garnishes.
Spoon or spatula: For stirring the sauce and flipping the shrimp and creamed corn.
How to Store and Reheat
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce might thicken as it sits, so loosen it with a splash of milk or cream when you reheat.
Reheating: Warm it gently in a skillet over low heat, stirring occasionally. You can also microwave it in 30-second bursts, stirring between, until heated through.
Freezing: I don't recommend freezing this one. shrimp and creamed corn can get rubbery and the creamy sauce doesn't always come back together smoothly after thawing.
Expert Tips
Don't overcook the shrimp and creamed corn: They go from perfectly tender to rubbery fast. As soon as they turn pink and opaque, pull them out.
Use block feta: Pre-crumbled feta often has anti-caking agents that make it less creamy when melted. Block feta melts smoothly.
Fresh corn is worth it: If you can get fresh ears of corn, grill or boil them first, then cut off the kernels. The flavor is so much brighter than frozen.
Adjust the spice: This shrimp and creamed corn recipe is mildly spiced. If you like heat, add a pinch of cayenne or some diced jalapeño when you cook the onion.
FAQ
What pairs with creamed corn?
Creamed corn goes beautifully with grilled or seared proteins like shrimp, chicken, or steak. It also works alongside roasted veggies, rice, or a fresh green salad. Try it with my Easy Korean Beef Bowl for a flavor-packed meal.
What's the secret to really creamy corn?
The secret is using half-and-half or cream and adding cheese like feta or cream cheese. The dairy gives it that silky texture, and the cheese adds richness and tang. Cook it gently so the sauce doesn't separate, and you'll get the creamiest corn every time.
Is creamed corn healthy to eat?
Creamed corn can be part of a balanced meal. Corn has fiber, vitamins, and minerals, and this version uses half-and-half instead of heavy cream, so it's lighter than some recipes. Pair it with lean protein like shrimp and add veggies to round out the plate.
How long can I keep creamed corn in the fridge?
Store it in an airtight container in the fridge for up to 3 days. When you reheat it, add a splash of milk or cream to loosen the sauce if it's thickened up. Evelyn always says to make extra because it tastes even better the next day.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with shrimp and creamed corn:
Spicy Shrimp with Creamy Corn
Ingredients
- 2.25 lb raw shrimp peeled and deveined large about 15-20 per pound
- 1.5 teaspoon chili powder for a smoky kick
- ⅜ teaspoon salt adjust to taste
- 3 tablespoons olive oil extra virgin for sautéing
- 3 tablespoons salted butter for creamed corn
- ¾ cup chopped onion medium finely diced
- 7 cloves garlic minced adds aroma
- 2.25 cups cooked corn kernels fresh or frozen grilled or boiled
- 1.5 teaspoon smoked paprika for depth of flavor
- 1.5 cups half-and-half for creamy sauce
- 6 oz feta cheese crumbled preferably from a block
- 3 small limes juiced for brightness
- Fresh cilantro chopped for garnish
Directions
- Preheat a large, high-sided skillet over medium heat until hot.
- Pour in olive oil, ensuring it coats the bottom evenly without smoking.
- Season shrimp with chili powder and salt, then add to the skillet without crowding.
- Cook shrimp for 3-4 minutes, flipping once or twice, until they turn opaque and pink.
- Transfer cooked shrimp to a plate and set aside.
- Add butter and chopped onion to the same skillet, sprinkle lightly with salt, and cook for 3 minutes until softened.
- Stir in minced garlic and cook for an additional 2 minutes, ensuring it doesn’t brown.
- Mix in corn kernels and smoked paprika, stirring to combine.
- Pour in half-and-half and bring the mixture to a gentle simmer.
- Stir in 3 oz crumbled feta until it melts and integrates into the sauce.
- Squeeze juice from half of the limes into the sauce, then return the shrimp to the skillet and reheat gently.
- Top with remaining corn, lime slices, and chopped cilantro. Finish with extra chili powder or paprika if desired.
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