Spicy Shrimp Creamed Corn

This hearty shrimp and creamed corn dish has become my summer go-to when I want to impress without spending hours in the kitchen. The combination of succulent shrimp and sweet corn smothered in a creamy, tangy feta sauce creates a stunning meal that feels like vacation on a plate.

I first made this dish during a particularly hot summer evening when I wanted something special but couldn't bear the thought of a complicated meal. Now it's requested whenever friends come over for casual dinner parties as they always scrape the pan clean.

Ingredients

• Raw shrimp large size about 15-20 count per pound. Look for plump shrimp with translucent shells and no ammonia smell. Freshness matters tremendously here.
• Chili powder adds a gentle warmth without overwhelming heat. Choose a good quality blend for best results.
• Olive oil use a decent everyday olive oil rather than your most expensive bottle since we're cooking with it.
• Salted butter provides richness and helps create the foundation of our sauce. The slight saltiness enhances the corn's sweetness.
• Chopped onion use a sweet variety like Vidalia if available for a more delicate flavor profile.
• Garlic minced fresh creates an aromatic base. Always opt for fresh over jarred for brighter flavor.
• Corn kernels preferably fresh off the cob during summer months. Grilled corn adds a wonderful smoky dimension.
• Smoked paprika brings depth and complexity. Spanish varieties offer the richest flavor.
• Half and half creates the perfect creamy texture without being too heavy like full cream would be.
• Feta cheese buy a block and crumble yourself rather than pre-crumbled for better texture and flavor.
• Fresh limes their brightness cuts through the richness perfectly. Roll them firmly before juicing to extract more juice.
• Cilantro adds a fresh herbaceous note that ties everything together. Look for bunches with perky leaves.

Step-by-Step Instructions

Prepare the Shrimp

Heat your large skillet over medium heat until you can feel warmth hovering above the surface. Add olive oil and watch for it to spread easily across the pan surface without smoking. Arrange shrimp in a single layer allowing space between each piece. Sprinkle evenly with chili powder and salt. Cook for about 2 minutes until the bottom side turns pink and slightly golden then flip each piece. Cook another 1-2 minutes until fully pink and opaque. The shrimp should gently curl into a C shape when perfectly done. Remove to a clean plate to prevent overcooking.

Create the Aromatics Base

To the empty pan add butter and watch it melt completely before adding your chopped onions. Sprinkle with a pinch of salt to help them release moisture and cook for a full 3 minutes stirring occasionally. The onions should become translucent but not brown. Add the minced garlic and continue cooking for 2 more minutes watching carefully to prevent burning. The kitchen should fill with a mouthwatering aroma at this point.

Develop the Corn Sauce

Add the corn kernels and smoked paprika to the pan stirring to coat everything in the aromatic butter mixture. Allow the corn to heat through for about 1 minute which helps release its natural sweetness. Pour in the half and half stirring constantly as it comes to a gentle simmer. You should see tiny bubbles around the edge but not a rolling boil. Add 3 ounces of the crumbled feta and stir continuously until it melts into the sauce creating a slightly thickened creamy texture with little pockets of cheese.

Finish the Dish

Squeeze fresh lime juice directly into the sauce and stir to incorporate this brightness. Return the cooked shrimp to the pan and fold gently to coat with the creamy corn sauce. Allow everything to heat through for about 1 minute. The sauce should coat the back of a spoon but still flow easily. Top with remaining corn kernels for texture contrast and arrange lime slices around the edges. Sprinkle generously with fresh cilantro just before serving to maintain its vibrant color and flavor.

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My absolute favorite moment with this dish was watching my seafood-hesitant niece take her first reluctant bite only to exclaim "This is what summer should taste like!" before helping herself to seconds. That corn sauce has a way of converting even the most stubborn palates.

Make Ahead Options

This shrimp and creamed corn dish works wonderfully as a partially prepped meal. You can prepare the corn sauce up to a day ahead and refrigerate it in an airtight container. When ready to serve simply reheat the sauce gently in your pan adding a splash more half and half if needed to reach the desired consistency. Cook the shrimp fresh just before serving for best texture and flavor. This approach makes the recipe perfect for entertaining when you want to minimize last minute cooking stress.

Perfect Pairings

The creamy richness of this dish calls for something bright and acidic to balance the palate. A chilled Sauvignon Blanc or crisp Albariño wine complements the flavors beautifully. For a complete meal serve with a simple arugula salad dressed with lemon vinaigrette or warm crusty bread for soaking up every last bit of the delicious sauce. During summer months consider adding a side of sliced heirloom tomatoes with flaky salt to round out the seasonal experience.

Customization Ideas

This versatile recipe welcomes thoughtful adaptations based on dietary needs or ingredient availability. For a dairy free version substitute coconut milk for the half and half and omit the feta replacing it with a tablespoon of nutritional yeast for cheesy flavor. Spice lovers can add a diced jalapeño with the garlic or incorporate a dash of cayenne pepper. For a heartier meal fold in cooked orzo pasta or serve over creamy polenta. The basic technique remains the same while allowing for personal creativity.

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Common Questions Answered

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this recipe. Thaw and drain it before adding to the skillet. While fresh corn offers a slight textural advantage, high-quality frozen corn will still deliver excellent results, making this dish accessible year-round.

→ What can I substitute for feta cheese?

If you don't have feta, you can substitute with goat cheese for a similar tangy creaminess, or use cotija cheese for a more authentic Mexican street corn flavor. Cream cheese with a splash of lemon juice can work in a pinch, though the flavor profile will be milder.

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook very quickly and are done when they turn from translucent gray to opaque pink and curl into a loose 'C' shape. If they curl into a tight 'O' shape, they're overcooked. For this recipe, 3-4 minutes total cooking time is usually perfect for large shrimp.

→ Can I make this dish ahead of time?

The creamed corn component can be made up to 2 days ahead and refrigerated. When ready to serve, gently reheat the corn mixture and cook fresh shrimp to add at the last minute. Seafood dishes generally taste best when the shrimp is freshly cooked rather than reheated.

→ What sides pair well with this dish?

This shrimp and creamed corn is quite filling on its own, but pairs beautifully with a simple green salad, crusty bread for soaking up the sauce, or a side of roasted vegetables. For a heartier meal, consider serving over rice or with warm flour tortillas.

→ How spicy is this dish and can I adjust the heat level?

As written, this dish has a mild to medium heat level from the chili powder and smoked paprika. To increase spiciness, add a minced jalapeño with the garlic or include a pinch of cayenne pepper. For a milder version, reduce the chili powder by half and use sweet paprika instead of smoked.