Pin it
This creamy one-pan corn and shrimp combo blends the natural sweetness of corn with plump, juicy shrimp in a velvety, tasty sauce. It's a speedy yet stunning dinner that tastes fancy but comes together with surprising ease.
I whipped up this dish last summer during peak corn season, and my family immediately begged me to add it to our regular lineup. That magical mix of sweet kernels and tender shrimp has turned into our go-to meal when we're short on time.
Ingredients
- Shrimp: Big ones (15-20 per pound); grab fresh for the juiciest results
- Chili powder: Brings mild warmth without making things too spicy
- Olive oil: Go for the good stuff, it really makes the shrimp taste better
- Butter: Forms a tasty foundation for your creamy corn sauce
- Onion and garlic: They create the flavor backbone of this dish
- Fresh corn kernels: Cut them straight off the cob if you can for extra sweetness
- Smoked paprika: Adds a whisper of smokiness that works wonders with corn
- Half and half: Makes everything creamy but not overly heavy
- Feta cheese: Brings a tangy kick and richness; buy a block and crumble it yourself
- Fresh lime juice: Wakes up all the flavors and cuts through the richness
- Cilantro: Gives a pop of color and fresh, herby notes to top things off
Step-by-Step Instructions
Pin it
- Get the Shrimp Ready:
- Warm up a big 12-inch skillet over medium heat until it feels hot when you hover your hand above it. Pour in olive oil so it coats the pan without smoking. Sprinkle the shrimp with chili powder and salt, then lay them flat in the hot pan. Let them cook about 2 minutes till the bottoms turn pink with golden edges, then flip and cook another 1-2 minutes until fully pink all over. Don't leave them too long or they'll get tough. Move them to a plate for now.
- Start the Flavor Base:
- Using that same skillet, drop in the butter and let it melt all the way. Toss in your chopped onions with a bit of salt and cook for 3 minutes, stirring now and then until they go soft and clear. Add your minced garlic and cook 2 more minutes until you can really smell it. Keep the heat steady at medium so nothing burns.
- Make Your Creamy Corn:
- Dump the corn kernels into your onion-garlic mix and stir everything together. Dust with smoked paprika and mix so all the corn gets coated. You should hear a gentle sizzle. Pour in the half and half and let it warm up to a light simmer while stirring occasionally. It should bubble gently around the edges but not boil hard.
- Mix in the Cheese:
- Once it's simmering nicely, take about three-quarters of your feta and crumble it right into the pan. Keep stirring as the cheese starts melting into the sauce, making everything nice and creamy. The sauce will get a bit thicker but should still run easily off your spoon.
- Put It All Together:
- Squeeze fresh lime juice directly into your sauce and stir it in. Carefully add your cooked shrimp back to the pan and fold them into the creamy corn. Let everything warm up together for about a minute, making sure not to overcook those shrimp. The sauce should nicely coat everything.
Smoked paprika is honestly the magic touch in this meal. I found out how amazing it can be years back when I was trying to copy a dish from a Spanish place I loved. Now I always keep some in my kitchen for recipes like this where it adds deep flavor without needing to cook forever.
Prep Ahead Tips
Want to save even more time? Cook your shrimp and store them in the fridge in a sealed container. Make your corn mixture separately and chill it too. When you're hungry, just warm up the corn stuff first, then toss in the shrimp just long enough to heat them without making them rubbery.
Tasty Companions
This dish stands great on its own, but try it with a chunk of crusty bread to mop up all that yummy sauce. If you want something more filling, serve it over some fluffy rice or with a simple green salad dressed with olive oil and a squeeze of lime to match the flavors in your main dish.
Ingredient Swaps
No fresh corn around? Frozen kernels work just fine, just thaw and drain them before cooking. You can swap in some Greek yogurt for part of the half and half if you want something tangier with fewer calories. Need a dairy-free version? Try coconut milk instead of half and half and skip the feta, but add extra lime juice and salt to make up for the missing tang.
Pin it
This tasty dish will quickly become a family favorite, mixing big flavors with super simple cooking.
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Absolutely, frozen corn makes a good stand-in for fresh. Just make sure to thaw it fully and wipe away extra moisture before cooking. Fresh corn will give you the tastiest results in summer, but good-quality frozen corn works nicely throughout the year.
- → What can I substitute for half-and-half?
You can mix equal amounts of whole milk and heavy cream to replace half-and-half. For a thicker sauce, go with just heavy cream, or use whole milk if you want something lighter. If you need to skip dairy, try full-fat coconut milk or blended cashew cream, but know that the taste will shift somewhat.
- → How do I know when the shrimp are properly cooked?
Shrimp are done when they change from see-through gray to solid pink and curl into a loose 'C' shape. They only need about 3-4 minutes on medium heat. Watch them closely as they'll curl into a tight 'O' and turn tough if left too long, so take them off the heat once they're pink all the way through.
- → Can I make this dish ahead of time?
It tastes best fresh, but you can get a head start on prep. Make the corn base without adding the cream or cheese, and keep it away from the raw shrimp in the fridge. When you're ready to eat, warm up the corn mix, stir in the dairy items, and cook your shrimp. Put everything together right before you plan to serve it.
- → What sides pair well with this dish?
This meal goes great with a chunk of crusty bread to mop up all that creamy sauce or a basic green salad with light dressing. If you want something more filling, try it with lime-cilantro rice, baked potatoes, or some grilled veggies. A glass of cool Pinot Grigio really brings out the flavors too.
- → Can I use pre-cooked shrimp?
Raw shrimp will give you the best taste and texture, but you can use pre-cooked shrimp if you're in a hurry. Just toss them in at the very end and heat them for about a minute. Any longer and they'll get tough and rubbery.