Shrimp and Creamed Corn: A Creamy Summer Celebration

Shrimp and Creamed Corn is a delightful dish that combines fresh summer flavors with a creamy sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1.5 lb raw shrimp, peeled and deveined the main protein source that pairs perfectly with the creamy sauce.

For the Seasoning

1 teaspoon chili powder adds heat and spice, adjust according to your taste preference.
¼ teaspoon salt to taste, enhances flavor, can be substituted with low-sodium options.

For Cooking

2 tablespoons olive oil ideal for cooking shrimp, can also use avocado oil or melted butter.
2 tablespoons salted butter adds creaminess and richness; substitute with unsalted butter or margarine if desired.

For the Base

½ cup onion, chopped provides sweetness and depth of flavor, shallots work as a great alternative.
5 cloves garlic, minced adds aromatic flavor; garlic powder can be used as a substitute, adjust quantity to your taste.
1.5 cups cooked corn kernels offers sweetness and texture, frozen or canned corn (drained) is a good off-season substitute.

For the Creamy Sauce

1 teaspoon smoked paprika contributes a smoky flavor profile, while regular paprika works in a pinch.
1 cup half-and-half creates a rich and creamy sauce; heavy cream can be used for extra richness.
4 oz feta cheese, crumbled adds creaminess and tang, or consider goat cheese or ricotta as a substitute.

For Freshness

2 small limes, juiced provides acidity and freshness; lemon juice can also be a refreshing alternative.
fresh cilantro for garnish, adds brightness and color.

Equipment

Skillet

Method

Step‑by‑Step Instructions

Begin by preheating a medium-high skillet over medium heat. Add 2 tablespoons of olive oil and let it heat for about 1 minute. Then, add 1.5 lbs of raw, peeled, and deveined shrimp seasoned with 1 teaspoon of chili powder and ¼ teaspoon of salt. Sauté the shrimp for 3-4 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, reduce the heat slightly and add 2 tablespoons of salted butter along with ½ cup of chopped onions. Sauté for about 3 minutes until the onions become translucent. Then add 5 cloves of minced garlic and continue to cook for an additional 2 minutes.
Next, stir in 1.5 cups of cooked corn kernels and sprinkle in 1 teaspoon of smoked paprika. Mix everything thoroughly for about 2–3 minutes.
Pour 1 cup of half-and-half into the skillet, bringing the mixture to a gentle simmer. Stir in 4 oz of crumbled feta cheese and allow it to simmer for about 3-5 minutes.
Once your creamy sauce has thickened, squeeze the juice of half a lime into the mixture. Gently return the cooked shrimp to the skillet, stirring to coat them in the sauce for another 2-3 minutes.
Finish off your Shrimp and Creamed Corn by topping with the remaining corn kernels, lime slices, and a sprinkle of fresh chopped cilantro.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Ensure to adjust seasonings to taste and consider using fresh ingredients for the best results.

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