Shrimp and Creamed Corn with Spicy Feta Sauce Recipe

Introduction

Shrimp and creamed corn is a delightful summer dish that combines fresh seasonal ingredients with a creamy, spicy feta sauce. Inspired by Mexican street corn, this one-pan recipe takes just 30 minutes to prepare and is bursting with bold flavors.

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 grilled or boiled)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese, divided (preferably crumbled from a block)
• 2 small limes
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil; it should flow easily without sizzling or burning.
2. Step 2: Add shrimp and sprinkle with chili powder and salt. Avoid overcrowding; cook in batches if needed. Flip shrimp once or twice and cook until pink, about 3-4 minutes total. Remove shrimp from skillet.
3. Step 3: In the same skillet, add butter and chopped onion. Lightly salt and cook on medium heat for about 3 minutes, stirring occasionally, until softened.
4. Step 4: Add minced garlic and cook for an additional 2 minutes, stirring occasionally. Reduce heat if garlic begins to brown.
5. Step 5: Stir in 1 cup cooked corn kernels and smoked paprika. Mix well.
6. Step 6: Pour in half-and-half and bring to a gentle simmer. Stir in 3 oz crumbled feta cheese until melted and sauce is creamy.
7. Step 7: Squeeze juice from half a lime into the sauce. Return cooked shrimp to the skillet and reheat gently.
8. Step 8: Top with remaining ½ cup corn, sliced limes, and chopped cilantro. Sprinkle extra chili powder or paprika if desired before serving.

Tips & Variations

• For extra smokiness, use grilled corn instead of boiled corn.
• Substitute half-and-half with heavy cream for a richer sauce or milk for a lighter version.
• Add a pinch of cayenne pepper if you prefer more heat.
• Use feta crumbled by hand from a block for the best texture and flavor.
• Serve this dish over rice or with warm tortillas for a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. Avoid microwaving on high heat to maintain the sauce’s smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw it completely and pat dry before cooking to avoid excess moisture.

Is there a substitute if I don’t have feta cheese?

You can replace feta with queso fresco or goat cheese for a similar tangy flavor and creamy texture, though the taste will vary slightly.

Shrimp and Creamed Corn with Spicy Feta Sauce Recipe

---

★★★★★

4.8 from 83 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Shrimp and creamed corn is a quick and flavorful summer dish that blends fresh shrimp with a creamy, spicy feta cheese sauce inspired by Mexican street corn. This one-pan recipe takes just 30 minutes to make and is perfect for an easy and delicious main course.

---

Ingredients

Scale 1x2x3x

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 (from 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese, divided (best to crumble from a block)
• 2 small limes
• Fresh cilantro (for garnish)

---

Instructions

1. Cook shrimp: Heat a large (12-inch), high-sided skillet on medium until hot. Add olive oil; it should coat the pan without sizzling or burning. Add shrimp and sprinkle with chili powder and salt. Avoid overcrowding; cook in batches if needed. Cook shrimp flipping once or twice until pink, about 3-4 minutes total. Remove shrimp from skillet.
2. Make creamed corn: In the same skillet, add butter and chopped onion with a pinch of salt. Cook over medium heat for 3 minutes, stirring occasionally until softened. Add minced garlic and cook another 2 minutes, stirring often to prevent burning. Add cooked corn and smoked paprika; stir well. Pour in half-and-half and bring to a simmer. Add 3 oz crumbled feta and stir until melted and creamy.
3. Assembly: Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and gently reheat. Top with the remaining corn kernels, sliced lime wedges, chopped cilantro, and extra chili powder or paprika if desired. Serve warm.

Notes

• For best flavor, use fresh grilled or boiled corn.
• Do not overcrowd the pan when cooking shrimp to ensure even cooking and browning.
• Adjust chili powder to spice preference.
• Use a block of feta to crumble fresh for better texture over pre-crumbled varieties.
• This recipe cooks entirely on the stovetop and is perfect for quick weeknight dinners.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Mexican

Keywords: shrimp and corn, shrimp and creamed corn