One-Pan Shrimp Creamed Corn

This zesty shrimp and creamed corn dish has revolutionized my weeknight dinner routine with its perfect balance of sweet corn and succulent seafood. The creamy sauce with tangy feta creates a luxurious meal that tastes like it took hours, not minutes.

I first made this dish when I needed to impress my inlaws but had limited time. Now they request it whenever they visit, and my father in law who claimed to dislike seafood helps himself to seconds every time.

Ingredients

• Raw shrimp: Large size for maximum tenderness and flavor, choose deveined to save prep time
• Chili powder: Adds gentle warmth without overwhelming heat
• Butter: Creates the foundation for the luxurious sauce
• Onion and garlic: Form an aromatic base that elevates the sweetness of corn
• Corn kernels: Fresh off the cob provide the best texture and flavor, but frozen works in a pinch
• Smoked paprika: Gives a subtle smoky depth that complements the sweetness
• Half and half: Creates richness without being too heavy like cream
• Feta cheese: Adds tanginess and creaminess, use block feta for best texture
• Fresh lime: Brightens everything and balances the richness
• Cilantro: Adds fresh herbaceous notes and visual appeal

Step-by-Step Instructions

Prepare the Shrimp:

Heat your largest skillet over medium heat until properly hot before adding olive oil. The oil should flow easily but not smoke. Add shrimp in a single layer with space between each piece to ensure proper browning rather than steaming. Sprinkle with chili powder and salt directly in the pan to evenly distribute flavor. Cook just until pink and opaque, about 3 to 4 minutes total, flipping once or twice for even cooking. Remove promptly to avoid overcooking which would result in tough, rubbery shrimp.

Create the Flavor Base:

Using the same unwashed skillet, add butter and chopped onions with a light sprinkle of salt. The salt helps draw moisture from the onions, allowing them to soften properly. Cook for a full 3 minutes, stirring occasionally, until translucent and fragrant. Add minced garlic and continue cooking for 2 more minutes, watching carefully to prevent burning which would introduce bitterness. Reduce heat if your stove runs hot.

Build the Creamed Corn Sauce:

Add corn kernels and smoked paprika, stirring to coat everything in the aromatic butter mixture. Pour in half and half and bring to a gentle simmer, not a full boil. Add most of the feta cheese, reserving some for garnish, and stir continuously until it melts into the sauce creating creamy richness. The sauce should coat the back of a spoon but still flow.

Finishing Touches:

Squeeze fresh lime juice directly into the sauce, stirring to incorporate its brightness throughout. Return the cooked shrimp to the pan, gently folding to coat with sauce without breaking the shrimp. Allow everything to warm through for about 1 minute. Top with reserved corn kernels, fresh cilantro leaves, and crumbled feta. Serve immediately with lime wedges for additional brightness.

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You Must Know

• This dish contains approximately 25g of protein per serving
• The entire meal comes together in under 30 minutes including prep
• Leftovers make an amazing brunch served over toasted sourdough

The smoked paprika is truly the secret ingredient here. I discovered its transformative power years ago when my Spanish neighbor brought me a tin from her hometown. The smoky depth it adds to the sweet corn creates a complexity that makes people wonder what your secret is.

Make Ahead Options

You can prepare the components separately up to a day in advance. Cook the shrimp and refrigerate, then make the creamed corn base without adding the feta. When ready to serve, simply reheat the corn base on low heat, add the feta and cooked shrimp, then finish with fresh garnishes. The flavors actually deepen overnight, making this an excellent prep ahead option for entertaining.

Perfect Substitutions

This recipe welcomes many adaptations based on what you have available. Chicken works beautifully instead of shrimp, just cut into bite sized pieces and cook until no longer pink inside. For a vegetarian version, substitute mushrooms, particularly portobello or king oyster varieties, for their meaty texture. Dairy free alternatives include coconut milk and dairy free feta or a cashew cream with nutritional yeast for cheesy flavor.

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Serving Suggestions

While perfect on its own, this dish becomes a complete meal when served over steamed rice or crusty bread to soak up the flavorful sauce. For a low carb option, serve over cauliflower rice or alongside a simple green salad dressed with olive oil and lime juice. When entertaining, I often serve this in individual shallow bowls topped with extra feta and a drizzle of good olive oil for an elegant presentation.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well in this dish. Thaw and drain it thoroughly before adding to the skillet. While fresh corn offers the best flavor, especially when grilled first, quality frozen corn makes a convenient substitute when fresh isn't available.

→ What can I substitute for half-and-half?

You can substitute half-and-half with equal parts heavy cream and milk, or use full-fat coconut milk for a dairy-free alternative. Just note that coconut milk will add a slight coconut flavor to the dish.

→ Is it possible to make this dish ahead of time?

While best served fresh, you can prepare the components separately. Cook the shrimp and make the creamed corn base up to a day ahead, then reheat gently and combine just before serving. Be careful not to overcook the shrimp when reheating.

→ What's the best type of shrimp to use?

Large shrimp (15-20 count per pound) work best as they're substantial enough not to overcook quickly. Always look for raw, peeled, and deveined shrimp to save prep time. Wild-caught shrimp typically offer better flavor than farm-raised varieties.

→ What can I serve with this shrimp and corn dish?

This dish pairs beautifully with crusty bread for soaking up the creamy sauce, a simple green salad, or roasted vegetables. For a heartier meal, serve it over rice, quinoa, or pasta. A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors nicely.

→ How can I make this dish spicier?

To increase the heat, add a diced jalapeño or serrano pepper when cooking the onions, include a pinch of cayenne pepper with the chili powder, or add a few dashes of your favorite hot sauce to the finished dish. Red pepper flakes also work well sprinkled on top.