Name: One-Pan Shrimp Creamed Corn Quick Dinner Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lb raw shrimp (peeled and deveined, large - about 15-20 count per pound); 1 teaspoon chili powder; 1/4 teaspoon salt (to taste); 2 tablespoons olive oil; 2 tablespoons salted butter; 1/2 cup chopped onion; 5 cloves garlic (minced); 1.5 cups cooked corn kernels; 1 teaspoon smoked paprika; 1 cup half-and-half; 4 oz feta cheese (divided); 2 small limes; fresh cilantro

Shrimp and Creamed Corn (30 Minutes, One-Pan) is a weeknight warrior, a culinary superhero that swoops in to save your evening with minimal fuss and maximum flavor. If you’re anything like me, the thought of a long cooking process after a busy day can be utterly draining. That’s where this dish shines. It’s a celebration of comfort food elevated, a harmonious marriage of succulent shrimp and the sweet, velvety embrace of creamy corn, all brought together in a single pan. People absolutely adore it because it delivers on so many levels: it’s incredibly satisfying, bursting with vibrant flavors, and best of all, astonishingly quick to make. What truly makes this Shrimp and Creamed Corn (30 Minutes, One-Pan) a standout is its ability to transform humble ingredients into something truly special. The slight char on the shrimp, kissed by the heat, against the luscious, slightly sweet corn, creates a symphony on your palate that will have you reaching for seconds before you even realize it. Get ready to discover your new go-to meal!

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
1/2 cup chopped onion
5 cloves garlic (minced)
1.5 cups cooked corn kernels ((I used 2 ears of grilled or boiled corn))
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese (divided (it’s best to use a block of feta that you crum extractble yourself))
2 small limes
Fresh cilantro (for garnish)

Sautéed Shrimp and Creamed Corn

Phase 1: Preparing the Base

Begin extract by preparing your shrimp. Ensure they are fully peeled and deveined. For this recipe, we’re using large shrimp, which should be about 15-20 pieces per pound. This size ensures a substantial bite without being too overwhelming in the dish. Pat the shrimp thoroughly dry with paper towels. This is a crucial step for achieving a nice sear on the shrimp, preventing them from steaming rather than browning. Once dry, toss the shrimp in a bowl with the chili powder, ¼ teaspoon of salt, and a pinch of black pepper (if desired). Make sure each shrimp is evenly coated with the spices. Set this aside while you start building the creamy corn base.
In a large skillet or frying pan, heat the 2 tablespoons of olive oil and 2 tablespoons of salted butter over medium heat. Once the butter has melted and is starting to foam, add the ½ cup of chopped onion to the skillet. Cook the onion, stirring occasionally, until it becomes softened and translucent, which usually takes about 5-7 minutes. You’re looking for the onions to release their sweetness and create a lovely aromatic foundation for the dish. Avoid browning them too much at this stage.
Next, add the 5 minced cloves of garlic to the skillet with the softened onions. Sauté for another 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor. Stir the garlic and onions together to ensure even cooking and to release their full aroma. The scent at this point should be wonderfully inviting.
Now it’s time to add the corn. Stir in the 1.5 cups of cooked corn kernels. If you’re using fresh corn, grilling or boiling it beforehand adds a fantastic depth of flavor. Cook the corn with the onion and garlic mixture for about 3-5 minutes, stirring frequently. This allows the corn to heat through and absorb some of the buttery, garlicky flavors from the pan. Sprinkle in the 1 teaspoon of smoked paprika at this stage. The smoked paprika will add a beautiful smoky depth and a subtle reddish hue to the corn mixture. Stir well to distribute the paprika evenly.

Phase 2: Creating the Creamy Corn and Cooking the Shrimp

Pour the 1 cup of half-and-half into the skillet with the corn mixture. Bring the mixture to a gentle simmer, stirring continuously. Allow it to simmer for about 5-7 minutes, or until the sauce has thickened slightly to a creamy consistency. You’ll notice it coats the back of a spoon nicely. This is where the magic happens, transforming the corn into a luscious, creamy base. Season with an additional pinch of salt if needed, remembering that the feta cheese will also add saltiness.
While the corn sauce is simmering and thickening, push the corn mixture to one side of the skillet, creating a space for the shrimp. Add the seasoned shrimp in a single layer into the cleared space. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque and are just cooked through. It’s important not to overcook the shrimp, as they can become tough and rubbery. The residual heat in the pan will continue to cook them slightly even after you remove them from the heat.
Once the shrimp are perfectly cooked, gently stir them into the creamy corn rum extractce. Crumble about half of the 4 oz of feta cheese (reserving the rest for topping) directly into the skillet. Stir gently until the feta cheese is mostly melted and integrated into the sauce, adding a delightful tangy creaminess and salty notes. The goal is to have the feta partially melted, providing pockets of cheesy goodness.
Squeeze the juice of one of the small limes over the entire dish. Stir gently to combine. The lime juice brightens all the flavors and cuts through the richness of the cream and butter. Taste the dish and adjust seasoning if necessary, adding more salt or a bit more lime juice if you prefer.

Phase 3: Finishing and Serving

Serve the shrimp and creamed corn immediately. Divide the mixture among plates or bowls.
Garnish generously withrum extracte remaining crumbled feta cheese. The fresh, cool feta contrasts beautifully with the warm, creamy corn.
Finely chop fresh cilantro and sprinkle it over the top of each serving. Cilantro adds a burst of fresh, herbaceous flavor that complements the richness of the dish perfectly.
Cut the second lime into wedges and serve alongside the dish. Guests can add an extra squeeze of lime juice at the table to their preference. This dish is fantastic on its own or served with crusty bread for soaking up all the delicious sauce.

Conclusion:

And there you have it – a delicious and incredibly satisfying Shrimp and Creamed Corn (30 Minutes, One-Pan) ready in no time! This recipe is a true weeknight warrior, proving that flavorful, comforting meals don’t need to be complicated or time-consuming. The creamy, sweet corn perfectly complements the succulent shrimp, creating a harmonious blend of textures and tastes that will have everyone asking for seconds. I hope you enjoy making and devouring this delightful dish as much as I do!

For serving, I highly recommend pairing your Shrimp and Creamed Corn (30 Minutes, One-Pan) with some crusty bread to soak up every last bit of that luscious sauce, or a simple side salad for a touch of freshness. You can also serve it over rice or pasta for an even heartier meal. Don’t be afraid to get creative with variations! Consider adding a pinch of red pepper flakes for a little heat, some chopped fresh herbs like chives or parsley for extra brightness, or even some sautéed mushrooms or spinach for added nutrients and flavor.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp are a great option and often more convenient. Ensure you thaw them completely before using. You can thaw them in the refrigerator overnight or place them in a colander under cold running water for a few minutes.

What kind of corn is best for this Shrimp and Creamed Corn?

While fresh corn cut off the cob provides the best texture and sweetness, canned or frozen corn kernels work wonderfully as well. If using canned, drain them well. For a truly “creamed” corn experience, you can blend half of the corn kernels with a little of the liquid from the can (or a splash of milk/cream) before adding it to the pan.

Can I make this recipe ahead of time?

This Shrimp and Creamed Corn (30 Minutes, One-Pan) is best enjoyed fresh, as the shrimp can become a little tough if overcooked or reheated. However, you can prepare the corn mixture ahead of time and then quickly sauté the shrimp and combine them just before serving.