Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
Introduction
This Shrimp and Creamed Corn recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Tender shrimp are paired with a rich, smoky creamed corn sauce, enhanced by feta cheese and fresh lime for a delightful twist.
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; crumbled from a block)
- 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 — it should flow easily but not sizzle or burn.
- Step 2: Add the shrimp to the skillet and sprinkle with chili powder and salt. Avoid overcrowding; cook in batches if needed. Cook shrimp for about 3-4 minutes total, flipping once or twice, until pink and opaque.
- Step 3: Remove the cooked shrimp from the skillet and set aside.
- Step 4: In the same skillet, add butter and chopped onion. Lightly salt and cook for about 3 minutes over medium heat, stirring occasionally, until softened.
- Step 5: Add minced garlic and cook for 2 more minutes on medium heat, stirring occasionally. Be careful not to burn the garlic; lower heat if necessary.
- Step 6: Stir in 1 cup of the cooked corn kernels and smoked paprika.
- Step 7: Pour in the half-and-half and bring it to a gentle simmer. Add 3 oz of crumbled feta cheese and stir until the cheese has melted into the sauce.
- Step 8: Squeeze juice from half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and heat through gently.
- Step 9: Top with the remaining ½ cup of corn kernels, sliced limes, and fresh chopped cilantro. Sprinkle with extra chili powder or smoked paprika if desired before serving.
Tips & Variations
- Use fresh corn when in season for the best sweetness. Frozen corn can be substituted if fresh isn’t available.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- Swap half-and-half for heavy cream for a richer sauce or milk for a lighter option.
- Try substituting feta with goat cheese for a creamier texture and tangy flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Adding a splash of half-and-half or water can help maintain the sauce’s creaminess when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used but make sure to thaw and pat them dry before cooking to avoid excess moisture and to help them sear properly.
What can I serve with shrimp and creamed corn?
This dish pairs well with crusty bread, steamed rice, or a light green salad for a balanced meal.
Print
Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Shrimp and Creamed Corn recipe is a quick and flavorful one-pan dish perfect for a weeknight dinner. Tender shrimp are seasoned and sautéed, then combined with a creamy corn mixture enriched with feta cheese and smoky spices. Ready in just 30 minutes, this comforting meal combines fresh lime and cilantro for a bright finish.
Ingredients
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
- 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, crumbled from a block)
Garnish and Finish
- 2 small limes
- Fresh cilantro (to taste)
- Extra chili powder or smoked paprika (optional, for garnish)
Instructions
- Cook shrimp: Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil, ensuring it coats the pan but does not burn or sizzle aggressively. Add the shrimp in batches if necessary to avoid overcrowding, and sprinkle with chili powder and salt. Cook the shrimp, flipping once or twice, until they turn pink and are cooked through, about 3-4 minutes total. Remove shrimp from the skillet and set aside.
- Make creamed corn: Using the same skillet, add butter and chopped onion. Lightly sprinkle with salt and cook on medium heat, stirring occasionally for about 3 minutes until the onions soften. Add minced garlic and continue cooking for another 2 minutes, stirring to prevent burning. Add cooked corn kernels and smoked paprika, stirring to combine evenly.
- Add dairy and simmer: Pour in the half-and-half and bring the mixture to a gentle simmer. Stir in 3 oz of crumbled feta cheese until it melts into the sauce, creating a creamy texture.
- Assemble the dish: Squeeze juice from half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet, stirring gently to reheat without overcooking.
- Garnish and serve: Top the dish with the remaining ½ cup corn kernels, sliced lime halves, and freshly chopped cilantro. Optionally, sprinkle extra chili powder or smoked paprika for an added kick before serving.
Notes
- Cooking shrimp in batches prevents overcrowding and ensures even cooking.
- Using fresh grilled or boiled corn adds a sweeter, smoky flavor to the creamed corn.
- Adjust the amount of chili powder to your preferred spice level.
- To make the dish gluten-free, ensure all ingredients, including spices, are certified gluten-free.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: shrimp creamed corn, one-pan shrimp recipe, quick seafood dinner, creamy corn and shrimp, stovetop shrimp recipe
