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Shrimp and Creamed Corn

Savory Shrimp and Creamed Corn: A Quick Summer Delight

This Shrimp and Creamed Corn recipe is a quick and delightful summer dish packed with flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.5 lb raw shrimp, peeled and deveined primary protein source
  • 1 teaspoon chili powder adds warmth and depth
  • 0.25 teaspoon salt to taste
  • 2 tablespoons olive oil perfect for sautéing shrimp
For the Creamy Sauce
  • 2 tablespoons salted butter adds richness
  • 0.5 cup chopped onion provides savory depth
  • 5 cloves garlic, minced essential for flavor
  • 1.5 cups cooked corn kernels about 2 ears of corn
  • 1 teaspoon smoked paprika gives a smoky flavor
  • 1 cup half-and-half creates creamy texture
  • 4 oz feta cheese, crumbled provides salty creaminess
For Finishing Touches
  • 2 small limes for acidity and garnish
  • fresh cilantro as a garnish

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add olive oil. Season shrimp with chili powder and salt, sauté for 3-4 minutes until pink and opaque. Remove and set aside.
  2. In the same skillet, melt butter over medium heat. Add onions and a sprinkle of salt, cook until softened, about 4 minutes.
  3. Stir in minced garlic, cooking for about 2 minutes until fragrant.
  4. Add cooked corn and smoked paprika, stir well, and warm through for about 3 minutes.
  5. Pour in half-and-half, stirring until it simmers. Mix in feta cheese until melted.
  6. Squeeze lime juice into the sauce, return shrimp to skillet, and heat for about 2 minutes. Garnish with remaining corn, lime slices, and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 32gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Serve warm with rice or corn tortillas, adjusting seasoning as needed. Leftovers can be stored in an airtight container for up to 2 days in the fridge.

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