Shrimp with Creamed Corn

This vibrant shrimp and creamed corn dish combines tender seafood with sweet corn in a creamy, flavorful sauce that's ready in under 30 minutes. The contrast of succulent shrimp against the luxurious corn base creates a dish that feels both comforting and sophisticated.

I first made this on a summer evening when I had fresh corn from the farmers market and needed something quick but special. It's become my go-to impressive dish when I want to treat myself or friends to something that tastes like it took hours but comes together in minutes.

Ingredients

• Raw shrimp: Peeled and deveined; provides the protein backbone of this dish. Look for large 15 to 20 count per pound for best texture and presentation.
• Chili powder: Adds gentle warming heat without overwhelming the delicate flavors.
• Salted butter: Creates a rich base for the sauce that olive oil alone cannot match.
• Onion and garlic: Form the aromatic base that deepens the flavor profile of the sauce.
• Fresh corn kernels: Offer sweet pops of texture; use fresh summer corn when possible for the sweetest flavor.
• Smoked paprika: Brings a subtle smokiness that elevates the entire dish beyond a basic cream sauce.
• Half and half: Provides richness without the heaviness of full cream, letting the other flavors shine.
• Feta cheese: Adds tanginess and complexity, melting partially into the sauce while maintaining some texture.
• Fresh lime juice: Cuts through the richness and brightens the entire dish; essential for balance.
• Cilantro: Adds fresh herbal notes and visual appeal; choose bright green bunches with no wilting.

Step-by-Step Instructions

Prepare the shrimp:

Heat a large high-sided skillet over medium heat until properly hot, then add olive oil. The oil should flow freely in the pan but not smoke or sizzle wildly. Season the shrimp with chili powder and salt before adding to the hot pan, being careful not to overcrowd, which would cause steaming instead of proper searing. Cook until the shrimp turn pink and opaque, approximately 2 minutes per side for a total of 3 to 4 minutes. The shrimp should have a slight curve but not curl into tight circles, which indicates overcooking. Remove from pan and set aside.

Create the aromatic base:

In the same skillet, now empty and still hot, add butter and chopped onions with a light sprinkle of salt. The residual flavors from cooking the shrimp will infuse the onions as they soften for about 3 minutes. Add minced garlic and continue cooking for 2 more minutes, stirring occasionally to prevent burning. The mixture should become fragrant and just barely starting to turn golden at the edges. Watch carefully and reduce heat if browning too quickly.

Build the creamed corn sauce:

Add corn kernels and smoked paprika, stirring to coat everything evenly. The paprika will bloom in the hot fat, releasing its aromatic compounds. Pour in the half and half, bringing it just to a simmer (not a full boil, which could cause curdling). Add 3 ounces of the crumbled feta cheese, stirring gently until it begins to melt into the sauce, creating a creamy texture with small pockets of cheese still visible.

Finish and assemble:

Squeeze fresh lime juice directly into the sauce, tasting and adjusting if needed. Return the cooked shrimp to the pan, gently folding to coat with the sauce and heat through without further cooking the shrimp. Top with the reserved corn kernels for texture contrast, fresh cilantro for brightness and color, and additional lime wedges for serving. The final dish should look vibrant with the pink shrimp nestled in the creamy sauce dotted with bright green herbs.

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You Must Know

• This dish is naturally gluten-free, making it perfect for guests with dietary restrictions.
• The entire meal comes together in one pan for easy cleanup.
• Leftovers reheat beautifully for lunch the next day, just gently warm to avoid overcooking the shrimp.

The smoked paprika is truly the secret ingredient here. I discovered its transformative power years ago when my Spanish neighbor brought some back from her hometown. The depth it adds to this simple dish is remarkable, turning everyday ingredients into something that tastes much more complex than the sum of its parts.

Make Ahead Options

This dish is best made fresh, but you can prepare components ahead of time to make dinner assembly lightning fast. Clean and season the shrimp up to 24 hours in advance, keeping them refrigerated in an airtight container. The corn can be cut from the cob and stored separately. When ready to cook, simply follow the instructions for a fresh meal in minutes.

Perfect Pairings

This creamy shrimp dish pairs beautifully with crusty sourdough bread for soaking up the delicious sauce. For a more substantial meal, serve over steamed rice or alongside a simple green salad dressed with olive oil and lemon juice. The brightness of the greens complements the richness of the dish, creating a balanced plate.

Seasonal Variations

In summer, use fresh corn cut straight from the cob, preferably grilled first for a subtle smoky sweetness. During other seasons, high-quality frozen corn makes an excellent substitute. In fall, try adding a small diced red bell pepper to the onion mixture for color and sweetness. Winter versions can incorporate a pinch of cayenne for extra warmth.

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp can be used. Just make sure they are fully thawed, peeled, and deveined before cooking.

→ What can I substitute for feta cheese?

You can substitute feta with goat cheese, ricotta, or even cream cheese for a similar creamy texture and taste.

→ Can I use canned corn instead of fresh?

Yes, canned corn works as a substitute. Just make sure to drain and rinse it before adding to the skillet.

→ How do I adjust the spice level?

To make it spicier, increase the chili powder or add a pinch of cayenne. To make it milder, reduce the chili powder and omit any extra paprika.

→ Is this dish suitable for meal prep?

Yes, this dish can be made ahead of time. Store it in an airtight container in the refrigerator and reheat gently over low heat to maintain the creamy texture.