Shrimp and Creamed Corn (Print-Friendly Format)
Juicy shrimp, creamed corn, smoky paprika, and feta meld in one-pan for a vibrant, weeknight-friendly dinner.
# Required Ingredients:
→ Shrimp
01 -
680 g raw large shrimp, peeled and deveined (approximately 15-20 per 450 g)
02 -
1 teaspoon chili powder
03 -
0.25 teaspoon salt, plus more to taste
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
120 ml chopped onion
07 -
5 cloves garlic, minced
08 -
230 g cooked corn kernels (from 2 ears grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
240 ml half-and-half
11 -
110 g feta cheese, divided, crumbled
12 -
2 small limes
13 -
fresh cilantro, to garnish
# How to Make It:
01 -
Preheat a large high-sided skillet over medium heat. Pour in olive oil until it runs easily but does not sizzle. Arrange shrimp in a single layer without overcrowding, seasoning with chili powder and salt. Sauté shrimp, flipping once or twice, until they turn pink and opaque, about 3-4 minutes in total. Transfer shrimp to a separate plate.
02 -
In the same empty skillet, melt butter over medium heat. Add chopped onion with a light sprinkle of salt and cook for 3 minutes, stirring occasionally, until softened. Incorporate minced garlic and continue cooking for 2 minutes, ensuring it does not brown.
03 -
Add 170 g of the cooked corn kernels to the skillet along with smoked paprika. Stir to combine thoroughly.
04 -
Pour in half-and-half and bring to a gentle simmer. Add 85 g of the crumbled feta cheese and stir until the cheese is fully melted, forming a creamy sauce.
05 -
Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and reheat gently in the sauce. Top with remaining 60 g corn, sliced limes, and chopped fresh cilantro. Dust with additional chili powder or paprika if desired before serving.
# Additional Information:
01 -
For optimal flavor and texture, use freshly grilled or boiled corn and crumble feta cheese by hand just before adding to the sauce.