Description
A quick and delicious shrimp and creamed corn dish that can be made in just 30 minutes using one pan.
Ingredients
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 (from 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
Instructions
- Heat a large (12-inch), high-sided skillet until hot on medium heat. Add olive oil.
- Add shrimp and sprinkle with chili powder and salt. Cook the shrimp, flipping once or twice, until pink in color, about 3-4 minutes total.
- Remove shrimp from the skillet.
- In the same skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes until softened.
- Add minced garlic and cook for 2 more minutes, stirring occasionally.
- Add 1.5 cups of cooked corn and 1 teaspoon of smoked paprika, and stir.
- Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook until the cheese melts.
- Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.
- Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.
Notes
- For best results, use a block of feta cheese that you crumble yourself.
- Adjust the seasoning according to your taste.
- This dish can be served with rice or bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Shrimp, Creamed Corn, Quick Recipe, One-Pan Meal