Shrimp and Creamed Corn Skillet with Feta and Lime Recipe

Introduction

This Shrimp and Creamed Corn recipe is a quick and satisfying one-pan meal that combines tender, spiced shrimp with a rich, creamy corn sauce. Ready in just 30 minutes, it’s perfect for busy weeknights when you want something flavorful and comforting without the fuss.

Ingredients

• 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
• 2 tablespoons salted butter
• ½ 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; crumbled from a block is best)
• 2 small limes
• Fresh cilantro

Instructions

1. Step 1: Heat a large 12-inch, high-sided skillet over medium heat until hot. Add the olive oil, ensuring it coats the pan without burning.
2. Step 2: Add the shrimp to the skillet, sprinkling with chili powder and salt. Cook in batches if needed to avoid overcrowding. Flip shrimp once or twice, cooking until pink and opaque, about 3-4 minutes total.
3. Step 3: Remove the cooked shrimp from the skillet and set aside.
4. Step 4: In the same skillet, melt the butter over medium heat. Add chopped onion, season lightly with salt, and cook for about 3 minutes until softened, stirring occasionally.
5. Step 5: Add minced garlic and cook for an additional 2 minutes, stirring frequently to prevent burning.
6. Step 6: Stir in 1 cup of cooked corn kernels and smoked paprika, mixing well.
7. Step 7: Pour in the half-and-half and bring the mixture to a gentle simmer.
8. Step 8: Add 3 ounces of crumbled feta cheese and cook, stirring until the cheese has melted and the sauce is creamy.
9. Step 9: Squeeze the juice of half a lime into the sauce, then return the cooked shrimp to the skillet to reheat gently.
10. Step 10: Top with the remaining ½ cup of corn kernels, lime slices, and chopped fresh cilantro.
11. Step 11: Optionally, sprinkle a little extra chili powder or smoked paprika on top for added color and flavor before serving.

Tips & Variations

• For a creamier sauce, substitute half-and-half with heavy cream or add a splash of milk if the sauce becomes too thick.
• Swap feta for goat cheese to give the dish a tangier flavor.
• Use frozen corn if fresh corn isn’t available—just thaw and drain before adding.
• Add a pinch of cayenne pepper along with chili powder for extra heat.
• Serve over rice or alongside crusty bread to make a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Adding a splash of milk or half-and-half during reheating helps maintain a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw it completely and pat dry before cooking to prevent excess water in the skillet.

What can I substitute for half-and-half?

You can use equal parts milk and cream or just heavy cream for a richer sauce. Alternatively, whole milk with a bit of butter can also work if you don’t have half-and-half on hand.