Shrimp and Creamed Corn Skillet with Feta and Lime Recipe

Introduction

Savor the delightful combination of tender shrimp and rich creamed corn in this easy-to-make dish. The smoky paprika and feta cheese add layers of flavor, making it perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1.5 lb raw shrimp, peeled and deveined (large, about 15-20 count per pound)
• 1 teaspoon chili powder
• ¼ teaspoon salt
• 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 crumbled from a block)
• 2 small limes
• Fresh cilantro, for garnish

Instructions

1. Step 1: Toss the shrimp with chili powder, salt, and olive oil. Set aside while you prepare the creamed corn.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Step 3: Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Add the cooked corn kernels and smoked paprika, stirring to combine and warm through.
5. Step 5: Pour in the half-and-half and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
6. Step 6: Stir in half of the crumbled feta cheese, allowing it to melt into the creamed corn. Season with salt if needed.
7. Step 7: Push the creamed corn to the side of the skillet and add the seasoned shrimp. Cook the shrimp for 2-3 minutes per side, until pink and opaque.
8. Step 8: Squeeze the juice of one lime over the shrimp and creamed corn. Stir gently to combine all flavors.
9. Step 9: Transfer the dish to serving plates, sprinkle with remaining feta cheese, fresh cilantro, and a squeeze of the second lime if desired.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
• Use fresh or frozen corn kernels if fresh ears aren’t available; thaw frozen corn before cooking.
• Swap feta with cotija or queso fresco for a different cheese flavor.
• Add chopped jalapeño to the creamed corn for extra heat and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain creaminess and avoid overcooking the shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them completely and pat dry before seasoning and cooking to avoid excess moisture.

Is there a dairy-free alternative for the feta and half-and-half?

You can substitute the half-and-half with coconut milk and use a dairy-free cheese or omit the cheese altogether. Keep in mind this will change the flavor and texture slightly.

Shrimp and Creamed Corn Skillet with Feta and Lime Recipe

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★★★★★

4.7 from 74 reviews

This flavorful Shrimp and Creamed Corn recipe combines succulent, chili-spiced shrimp with a rich, smoky creamed corn made from fresh corn kernels, feta cheese, and aromatic spices. Perfect for a quick weeknight dinner or a special gathering, it balances creamy textures with bright lime and fresh cilantro for a deliciously satisfying dish.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp

• 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

Creamed Corn

• 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)

Instructions

1. Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with chili powder and salt to evenly coat. Set aside.
2. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside to keep warm.
3. Start the creamed corn base: In the same skillet, melt butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
4. Add garlic and corn: Stir in the minced garlic and cook for 1 minute until fragrant. Add the cooked corn kernels and smoked paprika, stirring well to combine and cook for another 3-4 minutes.
5. Simmer with half-and-half and feta: Pour in the half-and-half and bring the mixture to a gentle simmer. Crumble half of the feta cheese into the skillet, stirring until the cheese partially melts and the mixture thickens slightly, about 4-5 minutes.
6. Finish the dish: Return the cooked shrimp to the skillet and toss gently to combine with the creamed corn. Cook for an additional 1-2 minutes to allow flavors to meld.
7. Add lime and garnish: Squeeze the juice of the two small limes over the shrimp and creamed corn mixture. Sprinkle the remaining crumbled feta cheese and fresh cilantro on top before serving.

Notes

• Use fresh or grilled corn for the best flavor in the creamed corn.
• Adjust chili powder to taste depending on preferred spice level.
• For a creamier texture, you can add a little more half-and-half if needed.
• Serve with warm tortillas, rice, or crusty bread to complement the dish.
• Leftovers can be refrigerated for up to 2 days and gently reheated on the stove.

Keywords: shrimp creamed corn, easy shrimp recipes, creamed corn with feta, chili spiced shrimp, quick dinner recipes