Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
This Shrimp and Creamed Corn recipe is a quick and flavorful one-pan dish combining tender, chili-spiced shrimp with a rich, creamy corn sauce enhanced by feta cheese and smoky paprika. Ready in just 30 minutes, it’s perfect for an easy weeknight dinner that delivers impressive taste with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Shrimp
- 1.5 lb raw shrimp (peeled and deveined, large – about 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt (to taste)
- 2 tablespoons olive oil
Creamed Corn Sauce
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 5 cloves garlic (minced)
- 1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided; best to crumble from a block)
Garnish
- 2 small limes
- Fresh cilantro
- Extra chili powder or smoked paprika (optional)
Instructions
- Heat the skillet: Warm a large 12-inch high-sided skillet over medium heat until hot but not smoking. Add 2 tablespoons olive oil, ensuring it coats the pan evenly without sizzling or burning.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet in a single layer. Sprinkle with 1 teaspoon chili powder and ¼ teaspoon salt. Avoid overcrowding by cooking in batches if necessary. Cook the shrimp, turning once or twice, until they turn pink and opaque, about 3-4 minutes total. Remove shrimp from the skillet and set aside.
- Prepare the creamed corn base: In the same skillet, add 2 tablespoons salted butter and ½ cup chopped onion. Lightly season with salt and cook on medium heat for about 3 minutes, stirring occasionally until the onions soften.
- Add garlic: Stir in the minced garlic cloves and cook for 2 more minutes on medium heat, stirring often to prevent burning.
- Add corn and spices: Stir in 1 cup cooked corn kernels and 1 teaspoon smoked paprika, mixing well to combine.
- Simmer with dairy: Pour in 1 cup half-and-half and bring the mixture to a gentle simmer. Once simmering, stir in 3 oz crumbled feta cheese and continue cooking while stirring until the cheese melts and the sauce thickens slightly.
- Finish the dish: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and gently reheat together for a minute or two to combine flavors without overcooking the shrimp.
- Garnish and serve: Top the dish with the remaining ½ cup corn kernels, additional lime slices, and freshly chopped cilantro. Optionally, sprinkle extra chili powder or smoked paprika over the top for added color and flavor.
Notes
- Use large shrimp for best texture and presentation.
- Grilling the corn before cutting kernels off adds a smoky flavor but boiled corn works well too.
- Cooking shrimp in batches prevents steaming and helps them sear properly.
- Adjust chili powder amount to your preferred spice level.
- For a richer sauce, substitute half-and-half with heavy cream.
- Serve with crusty bread or steamed rice to soak up the creamy sauce.
Keywords: Shrimp recipe, creamed corn, quick dinner, one-pan meal, easy seafood recipe, smoky paprika, feta cheese, summer dinner