Name: Shrimp and Creamed Corn Skillet with Feta and Lime Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 (from 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); 2 small limes; Fresh cilantro, for garnish

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Introduction

This Shrimp and Creamed Corn dish is a flavorful one-pan meal ready in just 30 minutes. Combining tender shrimp with rich, smoky creamed corn makes for a comforting yet vibrant dinner perfect for busy weeknights.

The image shows a black cast iron pan filled with a creamy orange sauce base, dotted with lightly charred bright yellow corn pieces. On top, there are evenly spaced, golden-brown cooked shrimp with a slightly crispy texture, each sprinkled with fresh green cilantro leaves. Several lime wedges with a juicy green color rest on the sauce, adding a fresh contrast. The pan sits on a white marbled surface with some cut lime pieces around and a small white bowl of fresh green cilantro on the side. Photo taken with an iphone --ar 4:5 --v 7

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 (preferably a block to crumble yourself)
2 small limes
Fresh cilantro, for garnish

Instructions

Step 1: Heat a large (12-inch), high-sided skillet over medium heat until hot. Add the olive oil so it coats the pan but doesn’t burn.
Step 2: Add the shrimp in a single layer, sprinkle with chili powder and salt. Avoid overcrowding; cook in batches if necessary. Flip once or twice while cooking until shrimp turn pink and opaque, about 3-4 minutes total. Remove shrimp from the skillet and set aside.
Step 3: To the empty skillet, add butter and chopped onion. Sprinkle lightly with salt and cook on medium heat for about 3 minutes, stirring occasionally, until onions soften.
Step 4: Add minced garlic to the skillet and continue cooking for 2 more minutes, stirring occasionally to prevent burning. Lower heat if needed.
Step 5: Stir in 1 cup of cooked corn kernels and smoked paprika. Mix well to combine flavors.
Step 6: Pour in the half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir continuously until the cheese melts into the sauce.
Step 7: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and reheat gently, allowing flavors to meld together.
Step 8: Serve topped with the remaining ½ cup of corn kernels, sliced limes, and chopped fresh cilantro. Sprinkle additional chili powder or smoked paprika if desired for extra heat and color.

Tips & Variations

For a creamier sauce, substitute half-and-half with heavy cream or add a splash of cream cheese.
Grill the corn for a smoky flavor before adding it to the creamed corn mixture.
Swap feta for goat cheese for a tangier taste or omit cheese for a lighter dish.
Add a pinch of cayenne pepper if you prefer more heat.
Use fresh lime juice for brightness; bottled lime juice may alter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from breaking. Avoid microwaving if possible, as it can alter the texture of the cream sauce.

How to Serve

A black pan filled with a creamy orange sauce base, layered with bright yellow grilled corn kernels scattered throughout. On top, medium-sized shrimp are cooked to a reddish-orange color with a slight char, evenly spread across the pan. Fresh green cilantro leaves are sprinkled over the shrimp and sauce, adding spots of bright green. Small white crumbles of cheese are scattered thinly over the dish, along with lime wedges placed near the edges. The pan rests on a white marbled texture surface, creating a clean contrast with the vibrant food, photo taken with an iphone --ar 4:5 --v 7

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 and pat them dry before cooking to avoid excess moisture in the pan.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the half-and-half with coconut milk or a plant-based cream, and use a dairy-free cheese alternative or omit the cheese altogether.