Name: Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb raw shrimp (peeled and deveined); 1 teaspoon chili powder; ¼ teaspoon salt (to taste); 1 teaspoon smoked paprika; 1.5 cups cooked corn kernels; 1 cup half-and-half; ½ cup chopped onion; 5 cloves garlic (minced); 2 tablespoons olive oil; 2 tablespoons salted butter; 4 oz feta cheese (crumbled); 2 small limes; Fresh cilantro (for garnish)

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Introduction

This Shrimp and Creamed Corn recipe is a quick, flavorful one-pan meal perfect for busy weeknights. Succulent shrimp meet creamy corn in a rich, tangy sauce accented with feta and fresh lime. Ready in just 30 minutes, it’s a delightful dish that’s simple to prepare and sure to impress.

A white bowl is filled with a creamy corn dish that has small yellow corn kernels mixed with a thick sauce, topped with about ten grilled shrimp that have a light brown char on them. The shrimp sit mostly on the center area of the bowl, sprinkled with small green cilantro leaves and tiny bits of reddish seasoning. Two fresh lime wedges with bright green skin rest on the side of the bowl. The bowl sits on a textured rust-colored cloth, placed on a white marbled surface. A bunch of fresh green cilantro is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb raw shrimp (peeled and deveined)
1 cup half-and-half
1.5 cups cooked corn kernels
2 tablespoons olive oil
2 tablespoons salted butter
½ cup chopped onion
5 cloves garlic (minced)
4 oz feta cheese (crumbled)
1 teaspoon chili powder
¼ teaspoon salt (to taste)
1 teaspoon smoked paprika
2 small limes
Fresh cilantro

Instructions

Step 1: Season the shrimp with chili powder and salt; set aside.
Step 2: In a large skillet over medium heat, melt the olive oil and butter. Sauté the chopped onion until translucent, then add the minced garlic and cook until fragrant.
Step 3: Stir in the cooked corn and smoked paprika, heating through for about 3-4 minutes.
Step 4: Increase the heat to medium-high, add the seasoned shrimp, and cook until pink and opaque, about 3-4 minutes.
Step 5: Pour in the half-and-half and simmer gently for 2-3 minutes until the sauce slightly thickens.
Step 6: Crumble in half the feta cheese and squeeze lime juice over the mixture. Garnish with fresh cilantro before serving.

Tips & Variations

Use fresh corn on the cob if available; blanch and cut off kernels for a sweeter flavor.
Swap half-and-half for coconut milk to add a subtle tropical twist and make it dairy-free.
For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
Garnish with extra feta or a sprinkle of smoked paprika for more depth and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the shrimp. Adding a splash of half-and-half or water while reheating can help loosen the sauce.

How to Serve

A close-up of a black skillet filled with creamy shrimp and corn mixture sitting on a wooden board over a white marbled surface, the dish has an orange-yellow creamy base with small corn kernels spread throughout, topped with several cooked shrimp that are pinkish-orange with light grill marks, scattered chopped green herbs, and a small bunch of fresh cilantro in the center, in front of the skillet are two pieces of green lime, one cut in half and the other in a wedge, a glass with ice and a light drink is blurred in the background, along with blurred green leafy herbs; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before seasoning to ensure they cook evenly and don’t release excess water.

What can I serve with shrimp and creamed corn?

This dish pairs well with steamed rice, crusty bread, or a simple green salad for a complete and balanced meal.