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This one-pan shrimp and creamed corn dish combines succulent seafood with sweet, smoky corn cream for a restaurant-worthy meal that comes together in just 20 minutes. The contrast between the tender shrimp and the rich, cheesy corn sauce creates a perfect balance of flavors that will impress even the pickiest eaters.
I created this dish one summer evening when I had fresh corn from the farmers market and needed something quick but special. My family was so impressed they thought I had ordered takeout from our favorite seafood restaurant.
Ingredients
- Large raw shrimp: Peeled and deveined, forms the protein foundation of this dish with its sweet delicate flavor
- Chili powder: Adds a warm subtle heat that complements the sweetness of the corn
- Smoked paprika: Essential for the distinctive smoky depth that elevates the entire dish
- Half and half: Creates the perfect creamy texture without being too heavy like full cream
- Feta cheese: Provides tangy richness and helps thicken the sauce naturally
- Fresh corn kernels: Preferably cut from the cob for the sweetest freshest flavor
- Fresh lime juice: Brightens all the flavors and cuts through the richness
- Cilantro: Adds a fresh herbaceous finish that ties everything together
Step-by-Step Instructions
- Prepare the shrimp:
- Heat a large 12inch skillet over medium heat until properly hot then add olive oil. Season the shrimp with chili powder and salt before carefully arranging them in the pan without overcrowding. Cook for just 34 minutes total flipping once until they turn pink and opaque. Be vigilant as shrimp cook quickly and become tough when overdone. Remove from pan and set aside.
- Create the flavor base:
- In the same empty skillet add butter and chopped onions with a light sprinkle of salt. Cook for 3 minutes until the onions become translucent and start to soften around the edges. Add the minced garlic and continue cooking for 2 more minutes until fragrant but not browned. This aromatic foundation will infuse the entire dish.
- Build the creamed corn:
- Add corn kernels and smoked paprika to the onion mixture stirring to coat the corn with the spices and pan flavors. Pour in the half and half and bring to a gentle simmer watching carefully to prevent boiling over. Add most of the crumbled feta cheese reserving some for garnish and stir until the cheese melts completely into the sauce creating a velvety texture.
- Finish the dish:
- Squeeze fresh lime juice directly into the sauce adding brightness and acidity that balances the richness. Return the cooked shrimp to the pan and gently fold them into the creamed corn sauce allowing them to warm through without additional cooking. Top with reserved corn kernels more crumbled feta fresh cilantro leaves and lime wedges for serving.
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The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend insisted I add it to my seafood dishes. Now I keep multiple varieties in my pantry and use it whenever I want to add depth without additional cooking time.
Perfect Corn Selection
Fresh summer corn cut directly from the cob delivers the sweetest most intense flavor. Look for ears with bright green husks tight kernels and fresh silky tassels. When fresh corn isn't available frozen corn works surprisingly well just thaw and pat dry before using. Avoid canned corn as it lacks the necessary sweetness and texture that makes this dish special.
Make Ahead Options
While this dish is best enjoyed immediately after cooking you can prepare components ahead of time to streamline dinner. Clean and season the shrimp up to 24 hours in advance keeping them refrigerated. You can also prepare the corn cream base earlier in the day and gently reheat before adding the shrimp. Add the lime juice only at the final heating to preserve its bright flavor.
Serving Suggestions
Serve this creamy shrimp and corn as is for a light main course or pair it with crusty bread to soak up the delicious sauce. For a more substantial meal spoon it over steamed rice or buttered pasta. This dish also works beautifully alongside a simple green salad dressed with olive oil and more lime juice to echo the flavors in the main dish.
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This dish is not only visually stunning, but also deeply satisfying with its combination of sweet and savory flavors.
Frequently Asked Questions
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Just ensure it's fully thawed and patted dry before cooking to prevent excess moisture and achieve better browning. The cooking time may need to be slightly adjusted depending on the size of your shrimp.
- → What can I substitute for half-and-half?
You can substitute heavy cream for a richer result, or whole milk for a lighter version. For a dairy-free alternative, try full-fat coconut milk, which will add a subtle tropical flavor that pairs nicely with the shrimp and lime.
- → Can I use frozen corn instead of fresh?
Absolutely! While fresh corn offers the best flavor and texture, frozen corn is a convenient alternative. Thaw and drain it thoroughly before using, or add it directly to the pan and allow a little extra cooking time to evaporate excess moisture.
- → What can I serve with this dish?
This one-pan meal is satisfying on its own, but pairs beautifully with crusty bread for soaking up the sauce, a simple green salad, or steamed rice. For a low-carb option, serve it over cauliflower rice or alongside roasted vegetables.
- → How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or half-and-half if the sauce has thickened too much. Be careful not to overcook the shrimp during reheating to prevent them from becoming tough.
- → Can I add other seafood to this dish?
Yes, this versatile dish works well with other seafood additions. Try adding scallops (cooking them separately and briefly like the shrimp), lobster meat, or even chunks of firm white fish like cod or halibut that can be gently poached in the creamy sauce.