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

Scale

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

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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.