Description
This creamy shrimp and corn skillet dish combines tender, chili-spiced shrimp with a smoky, cheesy creamed corn base. Ready in just 30 minutes, it is made in one pan and features a luscious sauce of half-and-half and feta cheese, brightened with fresh lime juice and cilantro. Perfect for a quick, flavorful dinner with a touch of smoky spice and fresh zest.
Ingredients
Scale
Shrimp
- 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
Creamed Corn
- 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)
Garnish & Finish
- 2 small limes
- Fresh cilantro, chopped
Instructions
- Cook shrimp: Heat a large 12-inch high-sided skillet on medium until hot. Add 2 tablespoons olive oil, letting it coat the pan without burning. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Sprinkle shrimp with 1 teaspoon chili powder and ¼ teaspoon salt. Cook for about 3-4 minutes total, flipping once or twice, until shrimp turn pink and opaque. Remove shrimp and set aside.
- Prepare creamed corn base: In the same skillet, add 2 tablespoons butter and chopped onion. Season lightly with salt and cook on medium heat for about 3 minutes, stirring occasionally, until onions soften. Add minced garlic and cook for another 2 minutes, stirring often and reducing heat if needed to prevent burning.
- Add corn and spices: Stir in 1 cup cooked corn kernels and 1 teaspoon smoked paprika. Mix well to combine flavors.
- Make cream sauce: Pour in 1 cup half-and-half and bring the mixture to a gentle simmer. Add 3 oz crumbled feta cheese and stir frequently until the cheese melts into a smooth, creamy sauce.
- Finish and assemble: Squeeze juice from half a lime into the sauce. Return the cooked shrimp to the skillet and gently reheat together with the creamed corn mixture. Once warmed through, remove from heat.
- Serve: Top the dish with remaining ½ cup corn kernels, lime slices, and freshly chopped cilantro. Optionally, sprinkle extra chili powder or smoked paprika for added spice and color.
Notes
- Do not overcrowd the pan when cooking shrimp to ensure proper searing and even cooking.
- Use fresh, high-quality feta cheese for best melting and flavor.
- Adjust chili powder quantity to taste for milder or spicier results.
- This dish can be made with fresh grilled corn for smoky flavor or boiled corn for convenience.
- Leftovers reheat well on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamed corn, shrimp skillet, one-pan dinner, creamy corn recipe, smoked paprika, quick seafood recipe, lime cilantro garnish
