If you’re looking for the perfect summer dinner, this Shrimp and Creamed Corn Skillet is it! Juicy shrimp, sweet seasonal corn, and a rich, creamy feta sauce come together in just 30 minutes. Inspired by Mexican street corn, this one-pan recipe is fresh, flavorful, and ideal for busy weeknights or casual entertaining.
Finished with lime juice, cilantro, and a sprinkle of spices, it’s as beautiful as it is delicious. Serve it straight from the skillet with rice, beans, or tortillas for a complete meal.
Why You’ll Love This Recipe
- Fresh & seasonal – highlights summer corn at its sweetest.
- Quick & easy – ready in 30 minutes, all in one pan.
- Flavor-packed – creamy feta, smoky spices, lime, and cilantro.
- Versatile – enjoy on its own or pair with rice, tortillas, or veggies.
Ingredients You’ll Need
- Shrimp – raw, large shrimp (peeled and deveined).
- Fresh corn on the cob – grilled for smoky flavor, or boiled if you prefer.
- Feta cheese – crumbled from a block for the best creaminess.
- Onion & garlic – for depth of flavor.
- Olive oil & butter – for sautéing.
- Half-and-half – or heavy cream for a richer sauce.
- Chili powder & smoked paprika – for heat and smokiness.
- Fresh lime & cilantro – bright, zesty finish.
How to Make Shrimp and Creamed Corn
- Cook the shrimp
Heat olive oil in a large skillet. Season shrimp with chili powder and salt, then sear until pink and opaque (about 3–4 minutes). Remove and set aside. - Sauté the aromatics
Melt butter in the same pan. Add chopped onion with a pinch of salt and cook until softened. Stir in garlic and cook for 1–2 minutes. - Build the corn base
Add corn kernels and smoked paprika, stirring to coat. - Make the creamy sauce
Pour in half-and-half, bring to a simmer, then stir in crumbled feta until melted and smooth. - Finish and serve
Squeeze in fresh lime juice, return the shrimp to the skillet, and warm through. Garnish with cilantro, extra corn, and lime slices. Sprinkle with more chili powder or paprika if desired.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop: Warm gently with a splash of cream or milk.
- Reheat in the microwave: Heat in 30-second bursts until warmed through.
(Not freezer-friendly due to the cream sauce.)
What to Serve with Shrimp and Creamed Corn
- Rice: Jasmine rice, or try cilantro-lime rice with black beans.
- Cauliflower rice: A lighter option that soaks up the creamy sauce.
- Quinoa: Cooked in broth for extra flavor.
- Veggies: Pair with asparagus, broccoli, bell peppers, or green beans.
More Fresh Corn Recipes to Try
- Creamy Chicken and Corn Pasta with Bacon
- Garlic Butter Chicken with Zucchini and Corn
- Corn Pasta Salad with Bacon and Creamy Pesto Dressing
- Mexican Street Corn Black Bean Chicken Bake
✨ This Shrimp and Creamed Corn recipe is a 30-minute, one-pan wonder that combines sweet, smoky, creamy, and zesty flavors in every bite. Whether you’re feeding your family or hosting friends, it’s a dish that’s sure to impress!
Shrimp and Creamed Corn Skillet
4
servings10
minutes20
minutesThis easy shrimp and creamed corn recipe is a flavor-packed summer dinner that comes together in just 30 minutes. Juicy shrimp, sweet corn, smoky paprika, and a creamy feta cheese sauce make it a one-pan meal that’s inspired by Mexican street corn—spicy, creamy, and fresh!
Ingredients
For the Shrimp
1.5 lb raw shrimp, peeled and deveined (large, about 15–20 per pound)
1 tsp chili powder
¼ tsp salt (or to taste)
2 tbsp olive oil
For the Creamed Corn
2 tbsp salted butter
½ cup onion, chopped
5 cloves garlic, minced
1 ½ cups cooked corn kernels (from about 2 grilled or boiled ears)
1 tsp smoked paprika
1 cup half-and-half
4 oz feta cheese, divided (block feta, crumbled)
2 small limes
Fresh cilantro, chopped
Directions
- Cook the Shrimp
- Heat a large 12-inch skillet over medium heat. Add olive oil.
- Season shrimp with chili powder and salt. Cook in a single layer (in batches if needed) for 3–4 minutes, flipping once, until pink and opaque.
- Remove shrimp from skillet and set aside.
- Make the Creamed Corn
- In the same skillet, melt butter. Add onion with a pinch of salt and cook 3 minutes until softened.
- Stir in garlic and cook 2 minutes more, being careful not to burn.
- Add 1 cup corn and smoked paprika; stir to combine.
- Pour in half-and-half, bring to a gentle simmer, then stir in 3 oz crumbled feta until melted and creamy.
- Assemble the Dish
- Squeeze in juice from half a lime. Return shrimp to skillet and warm through.
- Top with remaining ½ cup corn, fresh cilantro, and lime slices.
- Sprinkle with extra chili powder or paprika if desired.
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