Spicy Shrimp with Creamed Corn

This vibrant shrimp and creamed corn dish brings together sweet summer corn and tender shrimp in a creamy, spicy sauce that captures the essence of Mexican street corn. After discovering this 30-minute wonder last summer, it's become my go-to recipe when fresh corn is abundant and I need an impressive yet effortless dinner option.

I first made this recipe when unexpected guests arrived, and I needed something quick yet impressive. The combination of sweet corn and succulent shrimp in that creamy feta sauce had everyone asking for the recipe before dinner was even over.

Ingredients

• Raw shrimp: Peeled and deveined. Large shrimp deliver the best texture and presentation.
• Chili powder: Provides gentle heat and earthy flavor without overwhelming.
• Olive oil: Use a good quality one for better flavor when cooking the shrimp.
• Salted butter: Creates a rich base for the corn sauce.
• Onion: Adds essential aromatics and sweetness.
• Garlic: Fresh cloves provide much more flavor than pre-minced.
• Corn kernels: Fresh corn cut from the cob gives the best sweet flavor and texture.
• Smoked paprika: Adds essential smoky depth; look for Spanish varieties.
• Half and half: Creates the perfect creamy texture without being too heavy.
• Feta cheese: Block feta that you crumble yourself has better flavor and texture.
• Fresh limes: The acidity balances the richness of the cream and cheese.
• Fresh cilantro: Adds bright herbal notes and beautiful color.

Step-by-Step Instructions

Cook the Shrimp:

Heat a large 12-inch skillet until properly hot on medium heat. Add olive oil and wait until it flows freely but doesn’t smoke. Season shrimp with chili powder and salt, then add to the hot pan without overcrowding. Cook until they turn pink and slightly curled, about 3–4 minutes total, flipping once midway. The shrimp should have a beautiful pink color with slight browning. Remove from skillet and set aside.

Create the Aromatics Base:

Add butter to the same skillet and melt completely. Add chopped onion with a pinch of salt and cook for 3 minutes until translucent and soft. The onions should become fragrant and slightly golden at the edges. Add minced garlic and continue cooking for 2 more minutes on medium heat, stirring frequently to prevent burning. The garlic should become aromatic but not browned.

Build the Creamy Corn Sauce:

Add corn kernels and smoked paprika to the onion-garlic mixture, stirring to coat everything evenly. Pour in the half and half, bringing it to a gentle simmer while stirring. Once simmering, add 3 ounces of crumbled feta cheese and stir continuously until the cheese has melted completely into a creamy sauce with small bits of feta throughout.

Finish and Assemble:

Squeeze fresh lime juice directly into the sauce, which adds brightness and cuts through the richness. Return the cooked shrimp to the pan and gently fold into the sauce to reheat. Top with remaining corn kernels for texture contrast, sprinkle with the remaining feta cheese, and garnish with chopped cilantro and lime wedges. A light dusting of additional chili powder or paprika adds a beautiful final touch.

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My family loves when I make extra corn in the summer just so we can have this dish. My daughter, who typically avoids seafood, asks for this specifically because the sweet corn and creamy sauce complement the shrimp so perfectly.

Make Ahead Options

While this dish is best enjoyed fresh, you can prep most components ahead of time. Clean and devein shrimp up to 24 hours in advance, storing in the refrigerator. Cut corn off the cob and chop all aromatics the day before, storing separately in airtight containers. With these preparations done, the dish comes together in under 15 minutes when you're ready to cook.

Perfect Pairings

This creamy shrimp and corn dish pairs beautifully with a simple green salad dressed with lime vinaigrette. For a more substantial meal, serve with crusty bread to soak up the delicious sauce or over steamed rice, which absorbs the flavors wonderfully. If you enjoy wine, a crisp Sauvignon Blanc or lightly oaked Chardonnay complements the creamy corn and seafood perfectly.

Seasonal Adaptations

In peak corn season, use fresh corn cut directly from the cob for the sweetest, most intense flavor. When fresh corn isn’t available, good quality frozen corn works surprisingly well; just thaw and pat dry before using. During winter months, add a pinch of sugar to enhance the natural sweetness that might be lacking in out-of-season corn. For added depth, roast the corn in a hot oven or char it on the grill before adding to the dish.

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Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this dish. Thaw completely and pat dry before adding to the skillet. While fresh corn offers the sweetest flavor, especially when in season, high-quality frozen corn provides convenience without significantly compromising taste.

→ What can I substitute for feta cheese?

Cotija cheese makes an excellent substitute that maintains the Mexican-inspired profile. Goat cheese offers similar creaminess with a tangier flavor. For milder options, try ricotta or queso fresco. If avoiding cheese, nutritional yeast mixed with a little extra salt can provide some of the savory notes.

→ How spicy is this dish?

As written, this dish has a mild to medium heat level from the chili powder and smoked paprika. For a milder version, reduce these spices by half. To increase heat, add a diced jalapeño with the onions or incorporate a pinch of cayenne pepper to taste.

→ Can I make this dish ahead of time?

This is best served fresh, but you can prepare components in advance. Cook the shrimp and make the creamed corn base separately, storing in the refrigerator for up to 24 hours. Reheat the corn sauce gently on low heat, adding a splash of half-and-half if needed, then add the shrimp just until warmed through to avoid overcooking.

→ What can I serve with shrimp and creamed corn?

This versatile dish pairs beautifully with crusty bread for soaking up the sauce, or serve over steamed rice or quinoa. For a complete meal with minimal additional cooking, add a simple green salad or roasted asparagus. For a heartier option, consider serving with roasted potatoes or garlic bread.

→ Is there a dairy-free alternative for the half-and-half?

Full-fat coconut milk makes an excellent dairy-free substitute, imparting a subtle sweetness that complements the corn. Unsweetened cashew or oat cream also work well. For the feta, use a dairy-free feta alternative or omit and add extra salt and a splash of lemon juice for tanginess.