Shrimp and Creamed Corn (30 Minutes One-Pan)

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Shrimp:

• 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

For the Creamed Corn:

• 2 tablespoons salted butter
• ½ cup chopped onion
• 5 cloves garlic, minced
• 1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese, divided (preferably block feta, crumbled by hand)
• 2 small limes
• Fresh cilantro, for garnish

Instructions

Cook the Shrimp:

1. Heat a large (12-inch) high-sided skillet over medium heat. Add olive oil.
2. Add shrimp and sprinkle with chili powder and salt. Cook in batches if necessary to avoid overcrowding.
3. Sauté for about 3–4 minutes, flipping once or twice, until the shrimp is pink and just cooked through.
4. Transfer shrimp to a plate and set aside.

Make the Creamed Corn:

1. In the same skillet, melt butter over medium heat. Add onion and a pinch of salt. Cook for about 3 minutes until softened.
2. Add garlic and cook for 2 more minutes, stirring frequently to avoid burning.
3. Add corn and smoked paprika, stirring to combine.
4. Pour in half-and-half, bring to a gentle simmer, then stir in 3 oz of crumbled feta. Cook until the cheese melts and the sauce is creamy.

Assemble the Dish:

1. Squeeze the juice of half a lime into the sauce.
2. Return cooked shrimp to the skillet and stir to coat. Heat gently until warmed through.
3. Top with the remaining corn, extra lime wedges, and chopped cilantro.
4. Sprinkle with more chili powder or smoked paprika if desired.

Notes

• Use fresh grilled or boiled corn for the best texture and flavor, but frozen or canned corn can work in a pinch.
• For extra spice, add a pinch of cayenne or a finely chopped jalapeño to the sauce.
• If using frozen shrimp, be sure to thaw and pat them dry thoroughly before cooking to prevent excess moisture in the pan.
• Full-fat half-and-half gives the creamiest results, but you can substitute with light cream or a mix of milk and cream.
• For a vegetarian version, omit the shrimp and stir in roasted chickpeas or sautéed mushrooms instead.

Nutrition (Per Serving):
Calories: 455 | Carbohydrates: 21g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 276mg
Sodium: 1650mg | Fiber: 3g | Sugar: 7g | Calcium: 325mg | Iron: 1mg | Vitamin C: 14mg | Vitamin A: 1255 IU

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