Shrimp and Creamed Corn Skillet (Printable Recipe)
# What You'll Need:
→ Shrimp
01 -
1.5 lb large raw shrimp, peeled and deveined (15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt, to taste
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
½ cup chopped onion
07 -
5 cloves garlic, minced
08 -
1.5 cups cooked corn kernels (approximately 2 ears of grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, divided (preferably block feta, crumbled)
12 -
2 small limes
13 -
Fresh cilantro, chopped
# Step-by-Step Guide:
01 -
Heat a large (12-inch), high-sided skillet until hot on medium heat. Add olive oil - it should flow easily but not sizzle or burn.
02 -
Add shrimp and sprinkle with chili powder and salt. Do not overcrowd (cook in 2 batches if necessary). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
03 -
Remove shrimp from the skillet and set aside.
04 -
In the same skillet, add butter and chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Reduce heat if needed to prevent burning.
05 -
Add 1 cup of corn kernels and smoked paprika, stirring to combine.
06 -
Pour in half-and-half and bring to a simmer. Add 3 oz of crumbled feta cheese, and stir until the cheese melts completely.
07 -
Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and gently reheat.
08 -
Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.
# Additional Info:
01 -
This dish is inspired by Mexican street corn, combining fresh summer corn with succulent shrimp.
02 -
For best results, use block feta cheese and crumble it yourself rather than pre-crumbled feta.
03 -
Grilled corn adds a smoky flavor that complements the smoked paprika.