Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
Introduction
This Shrimp and Creamed Corn recipe combines tender, spiced shrimp with a rich, smoky creamed corn sauce. It’s a comforting, flavorful dish that’s easy to prepare and perfect for a weeknight dinner or a special occasion.
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 (about 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided; preferably a block to crumble yourself)
- 2 small limes
- fresh cilantro
Instructions
- Step 1: Heat a large 12-inch, high-sided skillet over medium heat until hot. Add the olive oil, ensuring it coats the pan without burning or sizzling aggressively.
- Step 2: Add the shrimp to the skillet and sprinkle with chili powder and salt. Avoid overcrowding by cooking in batches if necessary. Cook for about 3-4 minutes total, flipping once or twice, until the shrimp turn pink. Remove from the skillet and set aside.
- Step 3: In the same skillet, add the butter and chopped onion. Lightly salt and cook for about 3 minutes over medium heat, stirring occasionally, until the onion softens.
- Step 4: Add the minced garlic to the skillet and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
- Step 5: Stir in 1 cup of the cooked corn kernels and the smoked paprika. Mix well.
- Step 6: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir until the cheese melts and the sauce is creamy.
- Step 7: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and gently reheat them in the sauce.
- Step 8: Serve topped with the remaining ½ cup of corn, fresh cilantro, and lime slices. Sprinkle extra chili powder or smoked paprika on top if desired.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper along with the chili powder.
- Grilling the corn before cutting it off the cob adds a lovely smoky flavor to the dish.
- Use half cream and half milk instead of half-and-half if you prefer a lighter sauce.
- Swap feta for cotija or queso fresco for a different twist on the cheese flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to prevent overcooking the shrimp, which can become rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just make sure to thoroughly thaw and drain the shrimp before cooking to ensure even cooking and to avoid excess moisture in the pan.
What can I substitute for half-and-half?
You can use a mixture of milk and cream, or whole milk alone for a lighter version. Keep in mind the sauce will be less rich without the half-and-half.
PrintShrimp and Creamed Corn Skillet with Feta and Lime Recipe
This Shrimp and Creamed Corn recipe combines tender, chili-spiced shrimp with a rich and creamy corn sauce infused with smoky paprika and tangy feta cheese. Perfect for a quick yet elegant weeknight dinner, this dish balances the sweetness of corn with bright lime and fresh cilantro accents.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Creamed Corn Sauce
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (about 2 ears grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (crumbled from a block)
Finishing Touches
- 2 small limes
- Fresh cilantro for garnish
Instructions
- Cook shrimp: Heat a large 12-inch skillet over medium heat until hot. Add olive oil, ensuring it coats the skillet but does not burn or sizzle aggressively.
- Season and sauté shrimp: Add the shrimp to the skillet in a single layer without overcrowding (cook in batches if needed). Sprinkle with chili powder and salt. Cook for 3-4 minutes, flipping once or twice until shrimp turn pink and opaque.
- Remove shrimp: Transfer cooked shrimp to a plate and set aside.
- Prepare creamed corn base: In the same skillet, add butter and chopped onions. Lightly sprinkle with salt and cook over medium heat for about 3 minutes, stirring occasionally, until onions soften.
- Add garlic: Stir in minced garlic and cook for an additional 2 minutes, stirring frequently to prevent burning.
- Add corn and smoked paprika: Mix in 1 cup of cooked corn kernels and smoked paprika. Stir to combine evenly.
- Add half-and-half and feta cheese: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir continuously until melted and sauce thickens slightly.
- Finish sauce and reheat shrimp: Squeeze juice of half a lime into the sauce, then return shrimp to the skillet. Gently reheat shrimp with the sauce without overcooking.
- Plate and garnish: Top with remaining ½ cup corn kernels, sliced limes, and chopped fresh cilantro.
- Final seasoning: Optionally sprinkle with extra chili powder or smoked paprika for additional flavor and a pop of color.
Notes
- Use fresh or grilled corn for the best flavor in the creamed corn sauce.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Adjust chili powder based on your spice preference.
- Feta cheese adds a tangy creaminess — opt for block feta and crumble yourself for best texture.
- Serve immediately for optimal freshness and flavor.
Keywords: shrimp creamed corn, creamy shrimp recipe, easy shrimp dinner, stovetop shrimp, feta corn sauce
