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Shrimp and Creamed Corn

Featured in Family-Favorite Main Dishes.

Shrimp and creamy corn combine for a quick and satisfying one-pan dish. Enhanced with feta cheese, lime, and smoked paprika, this meal is a bold and comforting fusion of flavors inspired by Mexican street corn. It’s ready in just 30 minutes, making it a perfect choice for a busy weekday dinner or a vibrant summer meal. Fresh cilantro and lime zest add an extra touch of brightness to this culinary delight.

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Rehan Magic House Recipes
Updated on Wed, 23 Apr 2025 15:44:55 GMT
A bowl of shrimp and corn with lime wedges on the side. Pin it
A bowl of shrimp and corn with lime wedges on the side. | magichouserecipes.com

This hearty shrimp and creamed corn dish has become my summer staple, combining the sweetness of fresh corn with succulent shrimp in a creamy, flavor-packed sauce. The Mexican street corn inspiration adds a delightful twist that elevates this simple one-pan wonder.

I first made this recipe during a particularly hot summer evening when I wanted something special without heating up the kitchen for hours. The combination was such a hit that it's now requested whenever corn is in season.

Ingredients

  • Raw shrimp: large sized for best texture and bite
  • Chili powder: adds warmth without overwhelming heat
  • Butter: creates the rich foundation for the sauce
  • Fresh corn kernels: preferably cut from the cob for sweetness
  • Smoked paprika: brings a beautiful smoky depth
  • Half and half: provides the perfect creamy base
  • Feta cheese: adds tanginess and creates a velvety texture
  • Fresh lime juice: brightens all the flavors
  • Cilantro: for a fresh herbal finish

Step-by-Step Instructions

Prepare the Shrimp:
Heat a large 12 inch skillet over medium heat until properly hot. Add olive oil and ensure it flows easily but isn't smoking. Season the shrimp with chili powder and salt then cook for about 3 4 minutes total, flipping once or twice until perfectly pink. The key is not overcrowding the pan, so work in batches if needed. Remove the cooked shrimp and set aside.
Create the Flavor Base:
In the same skillet, melt butter and add chopped onions with a light sprinkle of salt. Cook for 3 minutes until they become translucent and soft. Add minced garlic and continue cooking for 2 more minutes, stirring occasionally. This aromatic foundation is crucial for depth of flavor watch carefully to prevent burning.
Build the Creamy Sauce:
Add corn kernels and smoked paprika, stirring to coat evenly. Pour in the half and half and bring to a gentle simmer. The liquid should bubble slightly but not boil rapidly. Add most of the feta cheese, reserving some for garnish, and stir until it melts completely into a smooth, creamy sauce.
Finish and Assemble:
Squeeze fresh lime juice directly into the sauce for brightness. Return the shrimp to the pan and gently reheat everything together. This allows the flavors to mingle without overcooking the shrimp. Top with reserved corn kernels, fresh cilantro, additional lime wedges, and the remaining feta for a beautiful presentation.
A bowl of shrimp and corn. Pin it
A bowl of shrimp and corn. | magichouserecipes.com

My favorite part of this dish is how the feta slowly melts into the sauce, creating little pockets of saltiness that perfectly complement the sweet corn. I discovered this combination one summer after visiting a coastal Mexican village where corn and seafood were daily staples.

Make Ahead Options

This dish reheats beautifully making it perfect for meal prep. Store the creamed corn base separately from the shrimp if preparing more than a day ahead. When ready to serve, gently warm the corn mixture first, then add the shrimp just long enough to heat through without overcooking them. The flavors actually develop nicely overnight, making this even more delicious the next day.

Seasonal Variations

While fresh summer corn creates the best flavor, this dish can be enjoyed year round. In winter months, substitute frozen corn kernels thawed and patted dry. For a fall twist, add a small diced poblano pepper with the onions or incorporate a pinch of cinnamon with the paprika. Spring versions work beautifully with the addition of fresh peas or tender asparagus tips added during the last few minutes of cooking.

Serving Suggestions

Serve this creamy shrimp mixture over steamed rice to soak up the delicious sauce, or with warm crusty bread for dipping. For a lower carb option, a bed of cauliflower rice or zucchini noodles works perfectly. This dish pairs wonderfully with a crisp sauvignon blanc or light lager that won't overpower the delicate seafood flavors. A simple side salad with a light vinaigrette completes the meal.

Frequently Asked Questions

→ What type of shrimp should I use?

Use large raw shrimp (15-20 count per pound), peeled and deveined for the best texture and flavor.

→ Can I substitute feta cheese?

Yes, you can use cotija or goat cheese as alternatives, but feta adds a tangy creaminess that complements the dish perfectly.

→ How do I cook corn for this dish?

Grill or boil fresh corn kernels before slicing them off the cob. You can also use frozen corn, thawed and drained.

→ Can I make this dish ahead of time?

The shrimp are best cooked fresh, but the creamed corn can be prepared in advance and reheated when ready to serve.

→ What can I serve with this meal?

This dish pairs well with crusty bread, rice, or a simple green salad to complete the meal.

Shrimp and Creamed Corn

Wholesome shrimp and creamy corn skillet meal, bursting with spices and lime zest.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: American, Mexican

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ Shrimp

01 1.5 lb raw shrimp, peeled and deveined, large (15-20 count per pound)
02 1 teaspoon chili powder
03 ¼ teaspoon salt, to taste
04 2 tablespoons olive oil

→ Creamed Corn

05 2 tablespoons salted butter
06 ½ cup chopped onion
07 5 cloves garlic, minced
08 1.5 cups cooked corn kernels (from 2 ears of grilled or boiled corn)
09 1 teaspoon smoked paprika
10 1 cup half-and-half
11 4 oz feta cheese, divided and crumbled
12 2 small limes
13 Fresh cilantro

Instructions

Step 01

Heat a large 12-inch high-sided skillet over medium heat. Add olive oil until it runs easily but does not sizzle or burn. Add shrimp, sprinkle with chili powder and salt, and cook in batches if necessary to avoid overcrowding. Flip once or twice until shrimp are pink, about 3-4 minutes total. Remove shrimp from the skillet.

Step 02

Add 2 tablespoons of butter to the emptied skillet over medium heat. Stir in chopped onion, lightly sprinkle with salt, and cook for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Avoid burning by reducing heat if needed. Stir in corn and smoked paprika. Add half-and-half, bring to a simmer, then stir in 3 oz of crumbled feta cheese until melted.

Step 03

Squeeze the juice of half a lime into the sauce. Return cooked shrimp to the skillet and gently reheat. Top with the remaining corn, sliced limes, and chopped cilantro. Optionally, sprinkle with extra chili powder or paprika before serving.

Notes

  1. For optimal results, use a block of feta cheese and crumble it yourself for better texture and flavor.

Tools You'll Need

  • 12-inch high-sided skillet
  • Knife for chopping
  • Cutting board
  • Juicer or citrus press

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (feta cheese, half-and-half).
  • Contains shellfish (shrimp).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 455
  • Total Fat: 28 g
  • Total Carbohydrate: 21 g
  • Protein: 31 g