A delicious and quick Shrimp and Creamed Corn dish that combines succulent shrimp with a creamy corn base, all cooked in one pan for easy cleanup.

Scale

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 (I used 2 ears of grilled or boiled corn)

1 teaspoon smoked paprika

1 cup half-and-half

4 oz feta cheese divided

2 small limes

fresh cilantro

In a bowl, toss the shrimp with chili powder and salt. Set aside.
In a large skillet, heat olive oil and butter over medium heat. Add onion and cook until translucent.
Stir in minced garlic and cook until fragrant.
Add the corn, smoked paprika, and half-and-half to the skillet. Stir to combine and bring to a gentle simmer.
Fold in the shrimp and cook until pink and opaque, about 3-5 minutes.
Remove from heat and crumble feta cheese over the top.
Squeeze fresh lime juice over the dish and garnish with cilantro before serving.

Feel free to adjust the seasoning to your taste. This dish is best served immediately for optimal freshness.

Keywords: Shrimp and Creamed Corn, quick dinner, one-pan recipe, easy shrimp recipe