If you’re craving a dish that bursts with bold flavors and creamy textures that feel like a warm hug on your plate, then you absolutely must try this Shrimp with Creamed Corn and Feta Recipe. It combines tender, perfectly seasoned shrimp with a luscious creamed corn base, elevated by the tangy bite of feta cheese. Every bite delights with a harmony of smoky paprika, zesty lime, and fresh cilantro, making it a standout meal that’s surprisingly easy to whip up any night of the week.
Ingredients You’ll Need
Getting this dish on your table is all about fresh, vibrant ingredients that each bring something special to the party. From the natural sweetness of grilled corn to the salty creaminess of feta, these essentials create a perfect balance of taste and texture you’ll want to savor.
- 1.5 lb raw shrimp, peeled and deveined: Choose large shrimp for the best meaty texture and juicy bite.
- 1 teaspoon chili powder: Adds a smoky warmth without overpowering the dish.
- ¼ teaspoon salt: Enhances all the other flavors perfectly.
- 2 tablespoons olive oil: Provides a healthy, light base for cooking the shrimp.
- 2 tablespoons salted butter: Brings richness and depth to the creamed corn sauce.
- ½ cup chopped onion: Adds subtle sweetness and complexity when softened.
- 5 cloves garlic, minced: Gives a fragrant kick to every spoonful.
- 1.5 cups cooked corn kernels: Freshly grilled or boiled, they’re the star of your creamy base.
- 1 teaspoon smoked paprika: Infuses a delicate smoky flavor that perfectly complements shrimp and corn.
- 1 cup half-and-half: Creams the corn effortlessly while keeping it light and silky.
- 4 oz feta cheese, divided and crumbled: Adds tangy, salty bursts in the sauce and as a garnish.
- 2 small limes: Their juice brightens the entire dish with fresh citrus zing.
- Fresh cilantro, chopped: Offers a vibrant, herbal finish that lifts the flavors beautifully.
How to Make Shrimp with Creamed Corn and Feta Recipe
Step 1: Perfectly Sear the Shrimp
Start by heating a large skillet so it’s hot but not smoking. Drizzle in olive oil, allowing it to coat the pan easily. This step ensures your shrimp gets a nice, even cook without sticking or burning.
Step 2: Season and Cook the Shrimp
Toss the shrimp with chili powder and a pinch of salt, then cook them in the skillet for about 3 to 4 minutes. Flip occasionally until they turn pink and just firm up. Pull them out and set aside because the magic happens next in the same pan.
Step 3: Sauté Onion and Build Flavor
Drop in the butter and chopped onion to that flavorful skillet. Lightly salt and cook for roughly 3 minutes until the onions soften and become sweet and translucent—this base layer adds irresistible depth.
Step 4: Add Garlic and Sauté Gently
Next, stir in garlic. Cook slowly for about 2 minutes, careful not to let it burn. Garlic lends its aromatic essence to the sauce, making every bite shine.
Step 5: Incorporate Corn and Spices
Stir in the corn kernels and smoked paprika, allowing the flavors to meld. Then pour in the half-and-half and bring everything just to a gentle simmer, so the sauce begins to thicken enticingly.
Step 6: Melt in the Feta
Toss 3 ounces of crumbled feta into the simmering sauce, stirring until it melts smoothly, creating a creamy, tangy base that perfectly complements the sweetness of the corn.
Step 7: Brighten with Lime Juice
A splash of fresh lime juice lifts the sauce, balancing the richness while giving it a fresh, lively bite that will keep you hooked.
Step 8: Return Shrimp to the Pan
Slide the cooked shrimp back into the skillet and toss gently to warm everything through without overcooking. This brings the dish together—creamy, spicy, tangy, and packed with flavor.
Step 9: Garnish and Serve
Top the dish with remaining corn kernels, extra feta crumbles, sliced lime, fresh cilantro, and a sprinkle of chili powder or paprika for color and a touch more heat. Your Shrimp with Creamed Corn and Feta Recipe is ready to dazzle!
How to Serve Shrimp with Creamed Corn and Feta Recipe
Garnishes
A handful of chopped fresh cilantro and lime wedges do wonders to brighten and freshen the dish right before serving. The extra crumbled feta adds that delightful salty pop to contrast the creamy sauce.
Side Dishes
This recipe shines with some simple sides like steamed jasmine rice or crusty bread to soak up every bit of that rich creamed corn. Light, crisp green salads or roasted veggies can round it out with freshness and crunch.
Creative Ways to Present
For a fun twist, serve the shrimp creamed corn in individual shallow bowls or over grilled polenta cakes for a stunning presentation. You can even stuff it inside toasted pita pockets for an irresistible handheld meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp with creamed corn and feta in an airtight container and refrigerate for up to three days. The flavors actually meld nicely, making for a delicious next-day lunch or dinner.
Freezing
This dish is best enjoyed fresh or refrigerated rather than frozen, as the creaminess of the sauce and texture of the shrimp can change when frozen and thawed.
Reheating
When reheating, do so gently over low heat on the stove or in short bursts in the microwave to keep the shrimp tender and prevent the sauce from separating.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture and achieve the perfect sear.
Is grilled corn necessary, or can I use canned corn?
Fresh grilled or boiled corn offers the best flavor and texture, but in a pinch, canned corn drained well will work just fine.
Can I substitute feta cheese with another cheese?
Feta’s tang and saltiness are unique, but goat cheese or ricotta salata can also provide a lovely creamy element with a different flavor profile.
How spicy is this dish?
It has a gentle warmth from the chili powder and smoked paprika, which you can easily adjust up or down depending on your preference.
Can this recipe be made dairy-free?
Yes! Use a dairy-free butter substitute and coconut cream or a nut milk blend instead of half-and-half, and swap feta for a plant-based alternative.
Final Thoughts
If you’re looking to wow your taste buds with a meal that feels both comforting and gourmet, this Shrimp with Creamed Corn and Feta Recipe is a winner. It’s simple enough for a weeknight but special enough to serve to guests, with flavors that linger long after the last bite. Dive in, enjoy every creamy, zesty, savory morsel, and don’t be surprised if it quickly becomes one of your favorite go-to dishes!
Print
Shrimp with Creamed Corn and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Shrimp with Creamed Corn & Feta recipe features succulent shrimp cooked with a lightly spiced blend of chili powder and smoked paprika, combined with a rich, creamy corn sauce infused with garlic, onion, and tangy feta cheese. Finished with fresh lime juice and cilantro, this dish offers a perfect balance of smoky, creamy, and zesty flavors. Ideal for a quick and satisfying dinner for four.
Ingredients
Shrimp
- 1.5 lb raw shrimp, peeled and deveined (large, approximately 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
Creamed Corn & Sauce
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (grilled or boiled, from approximately 2 ears of corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided, crumbled)
- 2 small limes
- Fresh cilantro, chopped
Instructions
- Prepare the skillet: Heat a 12-inch high-sided skillet over medium heat until hot. Add the olive oil, making sure it spreads easily without sizzling or burning.
- Cook the shrimp: Add the shrimp to the hot skillet, then sprinkle with chili powder and salt. Cook for about 3-4 minutes, flipping occasionally until the shrimp turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Sauté onion: In the same skillet, add the salted butter and chopped onion. Lightly season with salt. Cook over medium heat for about 3 minutes, stirring occasionally, until the onion softens.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes, stirring often to prevent burning. Reduce heat if necessary.
- Add corn and spices: Add the cooked corn kernels and smoked paprika to the skillet, stirring to combine everything well.
- Add half-and-half and feta: Pour in the half-and-half and bring the mixture to a gentle simmer. Stir in 3 oz of the crumbled feta cheese until melted and fully incorporated into the sauce.
- Add lime juice: Squeeze the juice of half a lime into the sauce and stir well to enhance brightness and flavor.
- Reheat shrimp: Return the cooked shrimp to the skillet, gently stirring to rewarm them in the sauce without overcooking.
- Garnish and serve: Top the dish with the remaining ½ cup of corn kernels, sliced lime wedges, chopped fresh cilantro, and additional chili powder or smoked paprika if desired. Serve immediately.
Notes
- Use large, fresh shrimp for the best texture and flavor.
- Grilled corn adds a smoky depth but boiled corn works well too.
- Adjust chili powder and smoked paprika to control the spice level.
- Half-and-half can be substituted with heavy cream for a richer sauce or milk for a lighter one.
- For a gluten-free meal, ensure all ingredients and spices are certified gluten-free.
- This dish pairs nicely with steamed rice or crusty bread to soak up the creamed sauce.
