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
For the Shrimp:
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1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound)
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1 teaspoon chili powder
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¼ teaspoon salt, to taste
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2 tablespoons olive oil
For the Creamed Corn:
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2 tablespoons salted butter
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½ cup chopped onion
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5 cloves garlic, minced
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1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
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1 teaspoon smoked paprika
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1 cup half-and-half
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4 oz feta cheese, divided (preferably block feta, crumbled by hand)
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2 small limes
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Fresh cilantro, for garnish
Instructions
Cook the Shrimp:
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Heat a large (12-inch) high-sided skillet over medium heat. Add olive oil.
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Add shrimp and sprinkle with chili powder and salt. Cook in batches if necessary to avoid overcrowding.
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Sauté for about 3–4 minutes, flipping once or twice, until the shrimp is pink and just cooked through.
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Transfer shrimp to a plate and set aside.
Make the Creamed Corn:
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In the same skillet, melt butter over medium heat. Add onion and a pinch of salt. Cook for about 3 minutes until softened.
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Add garlic and cook for 2 more minutes, stirring frequently to avoid burning.
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Add corn and smoked paprika, stirring to combine.
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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:
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Squeeze the juice of half a lime into the sauce.
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Return cooked shrimp to the skillet and stir to coat. Heat gently until warmed through.
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Top with the remaining corn, extra lime wedges, and chopped cilantro.
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Sprinkle with more chili powder or smoked paprika if desired.
Notes
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Use fresh grilled or boiled corn for the best texture and flavor, but frozen or canned corn can work in a pinch.
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For extra spice, add a pinch of cayenne or a finely chopped jalapeño to the sauce.
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If using frozen shrimp, be sure to thaw and pat them dry thoroughly before cooking to prevent excess moisture in the pan.
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Full-fat half-and-half gives the creamiest results, but you can substitute with light cream or a mix of milk and cream.
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For a vegetarian version, omit the shrimp and stir in roasted chickpeas or sautéed mushrooms instead.