🍤 Shrimp and Creamed Corn
A bold one-pan dish inspired by Mexican elote.
🍽️ Description:
A modern fusion of sweet summer corn and juicy shrimp, enveloped in a smoky, creamy feta sauce. This dish packs flavor, comfort, and freshness — all in just one skillet. Ideal as a standalone dinner or served over rice, cauliflower rice, or grilled vegetables.
🧾 Ingredients:
- 1.5 lb (680g) shrimp, peeled and deveined
- 1 tsp chili powder
- ¼ tsp salt
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups corn (fresh, canned, or frozen)
- 1 tsp smoked paprika
- 1 cup half-and-half (or light cream)
- 4 oz feta cheese, crumbled
- Juice of 2 limes
- Fresh cilantro, for garnish
👩🍳 Instructions:
- Season the shrimp with chili powder and salt. Set aside.
- In a large skillet over medium heat, add olive oil and sear the shrimp for 1–2 minutes per side until pink. Remove from skillet and set aside.
- In the same pan, add butter, then sauté onions for 2–3 minutes until soft.
- Add the garlic and corn; cook for another 3–4 minutes until the corn is golden.
- Stir in smoked paprika, then pour in the half-and-half. Let it simmer for 2–3 minutes.
- Crumble in the feta cheese, stirring until the sauce becomes creamy.
- Return the shrimp to the pan, toss to coat, and squeeze in the lime juice.
- Simmer for another minute. Remove from heat and sprinkle with fresh cilantro.
- Serve immediately, optionally over rice, quinoa, or grilled zucchini slices.
📝 Notes:
- Use cotija or goat cheese if feta isn’t available.
- For a thicker sauce, let it reduce an extra few minutes or stir in 1 tsp of cornstarch dissolved in water.
- To make it dairy-free, swap the half-and-half and feta with full-fat coconut milk and vegan cheese.
💡 Tips:
- Grill the corn beforehand for an added smoky flavor.
- Don’t overcook the shrimp — they should be just pink and curled.
- Add jalapeño or a dash of hot sauce if you want extra heat.
🍽️ Servings:
- Serves 4 as a main dish
- Or 6 as a side or light entrée
🔢 Nutritional Info (Approx. per serving – serves 4):
- Calories: 375
- Protein: 32g
- Fat: 23g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
✅ Benefits:
- High in protein and healthy fats
- One-pan for easy cleanup
- Naturally gluten-free
- Great way to use seasonal corn
- Balances richness with citrusy brightness
❓ Q&A:
Q: Can I use frozen shrimp?
A: Yes! Just thaw and pat dry before cooking.
Q: Is it spicy?
A: Mildly spicy — adjust chili powder or paprika to your preference.
Q: Can this be meal-prepped?
A: Yes, it stores well in the fridge for up to 3 days. Reheat gently to avoid overcooking shrimp.
Q: What can I serve it with?
A: Try jasmine rice, cauliflower rice, tortillas, or over a bed of sautéed greens.