Print

Shrimp and Creamed Corn Skillet with Feta and Lime Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This Shrimp and Creamed Corn recipe is a quick and flavorful one-pan meal that combines tender, spiced shrimp with a rich and creamy corn sauce infused with feta cheese and smoked paprika. Perfect for a 30-minute dinner, it balances freshness from lime and cilantro with savory and smoky notes for a delightful seafood dish.

Ingredients

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

  • 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, preferably crumbled from a block)

Garnish

  • 2 small limes
  • Fresh cilantro
  • Extra chili powder or paprika (optional, for sprinkling)

Instructions

  1. Cook Shrimp: Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil and ensure it coats the pan evenly without sizzling or burning. Add the shrimp and season with chili powder and salt. Avoid overcrowding; cook in batches if necessary. Flip the shrimp once or twice and cook until they turn pink and opaque, about 3-4 minutes in total. Remove the shrimp from the skillet and set aside.
  2. Make Creamed Corn Base: Using the same skillet, add butter and chopped onion, sprinkle lightly with salt, and cook on medium heat for about 3 minutes, stirring occasionally until the onion softens. Add the minced garlic and cook for an additional 2 minutes, stirring often and taking care not to burn the garlic; reduce heat if necessary.
  3. Combine Corn and Spices: Stir in cooked or grilled corn kernels and smoked paprika. Mix well to coat the corn with the butter, onions, and spices.
  4. Add Dairy and Melt Cheese: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of the crumbled feta cheese and stir continuously until the cheese fully melts, creating a creamy sauce.
  5. Finish Assembly: Squeeze the juice of half a lime into the sauce, then return the cooked shrimp to the skillet. Reheat gently to warm the shrimp through without overcooking.
  6. Garnish and Serve: Top the dish with remaining corn, sliced limes, and chopped fresh cilantro. Sprinkle additional chili powder or paprika on top if desired for extra flavor and presentation. Serve immediately.

Notes

  • Use fresh or frozen shrimp that are peeled and deveined for convenience.
  • Adjust chili powder amount to taste if you prefer milder or spicier shrimp.
  • If fresh corn is unavailable, frozen corn kernels can be substituted after thawing.
  • Crumbled feta cheese adds a tangy creaminess; avoid pre-crumbled feta for better melting texture.
  • This recipe cooks shrimp quickly to keep them tender; avoid overcooking to prevent toughness.
  • Leftovers can be refrigerated and reheated gently on the stovetop.

Find it online: https://recipeplenty.com/shrimp-and-creamed-corn-skillet-with-feta-and-lime-recipe/