Description
Shrimp and creamed corn is the perfect summer dish, showcasing fresh seasonal produce and a flavor-packed, spicy, and creamy feta cheese sauce. Inspired by Mexican street corn, this 30-minute, one-pan meal is easy, delicious, and bursting with flavor.
Ingredients
- 1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from about 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (crumble from a block for best results)
- 2 small limes
- Fresh cilantro
Instructions
1. Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil.
2. Add shrimp and season with chili powder and salt. Cook on medium heat for about 3-4 minutes, flipping once or twice, until shrimp are pink. Avoid overcrowding; cook in batches if needed.
3. Remove shrimp from the skillet and set aside.
4. In the same skillet, add butter and chopped onion with a light sprinkle of salt. Cook for 3 minutes on medium heat, stirring occasionally until softened.
5. Add minced garlic and cook for 2 more minutes, stirring occasionally. Reduce heat if necessary to avoid burning.
6. Add 1 cup of corn and smoked paprika. Stir to combine.
7. Pour in half-and-half and bring to a simmer. Add 3 oz of crumbled feta cheese and stir until melted.
8. Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the pan and reheat gently.
9. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.
10. Sprinkle with additional chili powder or paprika if desired and serve.
Notes
For best flavor, use fresh corn grilled or boiled and cut off the cob.
Crumbled block feta melts better and gives a creamier texture than pre-crumbled feta.
Do not overcook the shrimp; they turn rubbery quickly.
This dish pairs well with rice, tortillas, or crusty bread.
Nutrition
- Serving Size: 1 plate
- Calories: 455
- Sugar: 7g
- Sodium: 1.65mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 276mg