Dinner

Creamed Corn with Shrimp, Feta, and Lime Recipe

Name: Creamed Corn with Shrimp, Feta, and Lime Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb raw large shrimp, peeled and deveined (about 15-20 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 corn); 1 teaspoon smoked paprika; 1 cup half-and-half; 4 oz feta cheese, divided (crumbled, preferably from a block); 2 small limes; Fresh cilantro, chopped

Bylina Carter January 22, 2026January 22, 2026

Jump to Recipe

Introduction

This Creamed Corn with Shrimp is a rich and flavorful one-pan dish that comes together in just 30 minutes. The combination of smoky spices, creamy corn, and tender shrimp makes it a comforting meal perfect for any night of the week.

The image shows a black pan filled with a creamy sauce dotted with grilled yellow corn bits as the bottom layer, topped with a layer of reddish-brown cooked shrimp scattered evenly across the pan. Lime wedges with bright green skin and light green flesh are placed on top and around the pan. Fresh green cilantro leaves and small white crumbles that look like cheese are sprinkled over the shrimp. The pan sits on a white marbled surface with additional lime wedges and a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

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)
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 and let it warm so it runs easily without sizzling or burning.
Step 2: Add the shrimp to the skillet, sprinkle with chili powder and salt. Avoid overcrowding; cook in batches if necessary. Cook the shrimp for 3-4 minutes total, flipping once or twice, until pink and cooked through. Remove the shrimp and set aside.

Step 3: In the same skillet, add butter and chopped onion. Lightly salt and cook for about 3 minutes until the onion softens, stirring occasionally.
Step 4: Add the minced garlic to the onion and cook for another 2 minutes on medium heat, stirring frequently to prevent burning.
Step 5: Stir in 1 cup of cooked corn kernels and smoked paprika. Mix well to combine.

Step 6: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and cook, stirring, until the cheese melts into the sauce.
Step 7: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and reheat gently, coating them in the sauce.
Step 8: Serve topped with the remaining ½ cup of corn kernels, lime slices, and chopped fresh cilantro. Sprinkle with extra chili powder or smoked paprika if desired.

Tips & Variations

Use fresh corn for the best sweetness and texture, but frozen corn works well in a pinch.
For a creamier texture, substitute half-and-half with heavy cream.
Try adding a pinch of cayenne pepper for extra heat.

Swap the shrimp for cooked chicken or diced potatoes for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or half-and-half to loosen the sauce if needed.