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–+ servings
Shrimp and Creamed Corn

Shrimp and Creamed Corn: A Creamy Summer Delight!

A delicious Shrimp and Creamed Corn recipe featuring sweet corn and tender shrimp, perfect for summer nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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, large shrimp (15-20 count) recommended
For the Sauce
  • 1 teaspoon Chili Powder can be swapped with paprika for a milder flavor
  • 0.25 teaspoon Salt to taste
  • 2 tablespoons Olive Oil can be substituted with vegetable oil
  • 2 tablespoons Salted Butter can consider unsalted with extra salt
  • 0.5 cup Onion chopped, yellow or white onions are great choices
  • 5 cloves Garlic minced
For the Corn Base
  • 1.5 cups Cooked Corn Kernels fresh is preferred, but canned or frozen will work
  • 1 teaspoon Smoked Paprika regular paprika can be used if preferred
  • 1 cup Half-and-Half heavy cream can be a richer substitute
  • 4 oz Feta Cheese crumbled, using block feta ensures better melting
For Garnishing
  • 2 small Lime fresh juice adds zest
  • Fresh Cilantro for garnish, optional

Equipment

  • 12-inch skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a 12-inch skillet over medium heat and add 2 tablespoons of olive oil. Season 1.5 pounds of shrimp with chili powder and salt, then cook shrimp for 3-4 minutes until pink and opaque. Remove and set aside.
  2. In the same skillet, melt 2 tablespoons of salted butter, then add chopped onion and sauté for about 3 minutes until softened. Stir in minced garlic and cook for an additional 2 minutes.
  3. Stir in cooked corn kernels and smoked paprika. Heat through for 2-3 minutes until corn is bright and slightly golden.
  4. Pour in half-and-half, bring to a simmer for 3-4 minutes. Add crumbled feta cheese, stirring until melted and creamy.
  5. Squeeze the juice of 2 limes into the sauce and return cooked shrimp, stirring to coat. Reheat on low for about 2 minutes.
  6. Garnish with remaining corn, lime slices, and cilantro. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Ensure shrimp are cooked just until pink and opaque to avoid rubberiness. Use fresh corn for best flavor. Adjust chili powder for desired spice level. Garnish with fresh cilantro and lime for brightness.

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