Description

This Shrimp and Creamed Corn skillet dinner is the ultimate summer-in-a-pan situation—creamy, spicy, and packed with sweet corn and seared shrimp. It’s easy, fast, and perfect for cozy nights or casual entertaining.

Ingredients

Scale

For the Shrimp:
1 lb large raw shrimp (15–20 per lb), peeled and deveined
1 tsp chili powder
½ tsp salt
1 tbsp olive oil
For the Creamed Corn:
2 cups grilled corn kernels (about 3 ears)
2 tbsp butter
½ cup finely chopped onion
3 cloves garlic, minced
½ tsp smoked paprika
½ cup half-and-half (or heavy cream)
⅓ cup feta cheese, crumbled
Juice of 1 lime
Garnish & Serving:
2 tbsp chopped fresh cilantro
Extra lime wedges
Optional: more chili powder or paprika to finish
Serve with: rice, quinoa, cauliflower rice, or grilled veggies

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Instructions

Cook the Shrimp: Pat shrimp dry and toss with chili powder and salt. Heat olive oil in a skillet over medium-high and cook shrimp 2–3 minutes per side until pink and lightly crisp. Remove and set aside.
Make the Creamed Corn: In the same skillet, melt butter. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook 30 seconds. Add corn and paprika, cooking another 2 minutes. Pour in half-and-half and bring to a simmer. Add feta and stir until melted and thickened.
Finish the Dish: Return shrimp to the skillet and toss to coat. Squeeze in lime juice and adjust seasoning. Garnish with cilantro, extra paprika, and lime wedges. Serve hot.

Notes

Use fresh grilled corn for best flavor, but frozen or canned (drained) works too. Don’t skip the lime—it brings the whole dish to life. Serve over rice or quinoa, or pair with grilled veggies for a low-carb option.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 30g
Cholesterol: 180mg