Description
Shrimp and Creamed Corn is a delightful one-pan dish that brings together the sweetness of fresh corn and the succulence of shrimp, all enveloped in a creamy sauce. In just 30 minutes, you can create a flavorful meal that’s perfect for weeknight dinners or summer gatherings. This recipe features a touch of spice from chili powder and smoked paprika, balanced with the rich creaminess of feta cheese. It’s not only quick to prepare but also versatile; serve it over rice, with crusty bread, or as part of a festive seafood platter. Enjoy a deliciously satisfying dish that will impress your family and friends!
Ingredients
Scale
- 1.5 lb raw shrimp (peeled and deveined)
- 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 chili powder
- 1/4 teaspoon salt (to taste)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided)
- 2 small limes
- Fresh cilantro
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, and cook the corn.
- In a skillet over medium-high heat, add olive oil and butter. Once hot, add the shrimp seasoned with chili powder and salt. Cook for about 3-4 minutes until pink and opaque, then remove from the skillet.
- In the same skillet, sauté chopped onion and minced garlic for 3-5 minutes until softened.
- Add cooked corn kernels and smoked paprika to the skillet; pour in half-and-half and simmer for about 5 minutes until slightly thickened.
- Return the shrimp to the skillet, mix in half of the crumbled feta cheese until combined.
- Serve with fresh lime juice squeezed on top and garnish with remaining feta and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 6g
- Sodium: 645mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 185mg