Shrimp and Creamed Corn

Name: Shrimp and Creamed Corn
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Cuisine: American
Ingredients: 5 pounds big raw shrimp, shells removed and cleaned (roughly 15 to 20 shrimp per pound); 1 teaspoon chili powder; 1/4 teaspoon salt, or add more to your liking; 1 teaspoon smoked paprika; 2 tablespoons olive oil; 2 tablespoons salted butter; 1/2 cup diced onion; 5 cloves garlic, finely chopped; 5 cups cooked corn kernels (cut from about 2 ears of grilled or boiled corn); 1 cup half-and-half; 4 ounces feta cheese, broken into crumbles and split into two portions; 2 small limes

Recipe by Sam Rivera · Updated December 2025

Seafood & Fish

There's something deeply comforting about a dish that comes together in one pan, especially when it's packed with plump shrimp and sweet, creamy corn. This Shrimp and Creamed Corn recipe is a weeknight hero-quick enough for busy evenings but elegant enough for weekend gatherings. The velvety sauce, kissed with smoked paprika and feta, strikes the perfect balance between rich and bright, while the lime at the end adds a tangy finish that keeps every bite exciting. It's the kind of dish that makes you want to linger at the table, savoring each spoonful.

What Makes This Recipe Special

The sauce starts with a base of butter and olive oil, creating a luxurious foundation that's richer than butter alone but still light enough to let the corn shine.
Half-and-half is used instead of heavy cream, giving the sauce a silky texture without overwhelming richness, making it feel lighter yet still indulgent.
Feta is split into two additions-first melted into the sauce for tangy depth, then sprinkled on top for a salty crunch that contrasts beautifully with the tender shrimp.
The shrimp are seasoned upfront with chili powder and smoked paprika, infusing them with flavor before they even hit the pan, so every bite is packed with warmth.

⏱ 60 mins

American

Servings 6

Ingredients

5 poundsbig raw shrimp, shells removed and cleaned (roughly 15 to 20 shrimp per pound)

1 teaspoonchili powder

1/4 teaspoonsalt, or add more to your liking

1 teaspoonsmoked paprika

2 tablespoonsolive oil

2 tablespoonssalted butter

1/2 cupdiced onion

5 clovesgarlic, finely chopped

5 cupscooked corn kernels (cut from about 2 ears of grilled or boiled corn)

1 cuphalf-and-half

4 ouncesfeta cheese, broken into crumbles and split into two portions

2 smalllimes

Nutrition

350 caloriesCalories

Per serving · Values are estimates

Instructions

Mix the shrimp with salt, chili powder, and smoked paprika. Make sure they're all covered evenly. Put them aside for now.

Warm up the butter and olive oil in a big skillet on medium heat. Throw in the diced onion and let it cook for 2 to 3 minutes until it gets soft, stirring now and then. Add the chopped garlic and let it cook for another minute until you can really smell it.

Toss the cooked corn into your skillet and stir everything together. Let it cook for 3 to 4 minutes so the flavors can mix well.

Pour in your half-and-half and add half of your crumbled feta. Let everything bubble gently for 7 to 10 minutes, stirring once in a while. The sauce will get a bit thicker.

Add your seasoned shrimp to the pan. Cook them for 7 to 8 minutes, flipping them once halfway through. They're done when they turn pink and aren't see-through anymore.

Take the pan off the heat. Sprinkle the rest of your feta on top and squeeze lime juice all over. Taste it and add more salt if you need to.

Essential Tips

Use fresh corn

For the best flavor, use corn cooked within 2 hours of removing it from the cob. If using frozen corn, thaw and drain it well to avoid a watery sauce. Fresh corn adds a natural sweetness that frozen or canned versions can't match.

Don't overcook the shrimp

Shrimp cook quickly-7 to 8 minutes total is plenty. Pull them off the heat as soon as they turn pink and opaque to avoid rubbery texture. Overcooking is the most common mistake here, so keep an eye on them!

Stir the sauce gently

Let the half-and-half simmer gently to avoid curdling, and stir occasionally rather than constantly. This builds a velvety sauce without breaking it. If it looks too thick, splash in a tablespoon of water or broth.

Toast your spices

Before adding the shrimp, toast the smoked paprika and chili powder in the skillet for 30 seconds to bloom their flavors. This step makes a noticeable difference in the depth of the dish.

Squeeze lime at the end

The lime juice brightens the entire dish, cutting through the richness of the feta and half-and-half. Add it right before serving so the flavors stay fresh and vibrant.

Smart Swaps & Variations

Spicy Kick Add 1/2 teaspoon of cayenne pepper or a diced jalapeño with the onions for a fiery twist. The heat will complement the sweetness of the corn beautifully.

Herb Infusion Stir in 2 tablespoons of fresh cilantro or basil at the end for a pop of color and freshness. Avoid overcooking the herbs to keep their flavor bright.

Dairy-Free Swap the half-and-half for full-fat coconut milk and use vegan feta or omit it entirely. The coconut milk adds richness while keeping the dish dairy-free.

Low-Carb Replace the half-and-half with unsweetened almond milk thickened with 2 teaspoons of cornstarch. The texture will be lighter, but the flavor remains true.

What to Serve With This

Garlic bread or crusty baguette slices to soak up the creamy sauce.
A simple arugula salad tossed with lemon vinaigrette and shaved Parmesan for contrast.
Grilled zucchini or asparagus spears for a light, vegetable-forward side.
Chilled rosé or a crisp white wine like Sauvignon Blanc to complement the sweet and tangy flavors.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken slightly, so add a splash of water or broth when reheating to restore its creamy texture.

Reheating

Gently reheat in a skillet over low heat, stirring frequently to prevent scorching. Avoid using the microwave, as it can make the shrimp rubbery and the sauce grainy. Add a pat of butter if the sauce needs extra richness.

Expert Chef Tips

For an extra layer of flavor, deglaze the skillet with 1/4 cup of dry white wine after sautéing the onions and before adding the corn. This adds acidity and depth to the sauce.
If the corn isn't sweet enough, caramelize the onions for 5-7 minutes until golden before adding the garlic. Their sweetness will balance the dish naturally.
Use shrimp with the tails on for presentation, or remove them for easier eating. If using frozen shrimp, thaw them in cold water and pat dry thoroughly to avoid excess moisture in the pan.

Equipment You’ll Need

Large heavy-bottomed skillet or deep sauté pan
Chef's knife and cutting board
Wooden spoon or silicone spatula
Microplane or fine grater for lime zest (optional)

Nutritional Benefits

One serving provides approximately 350 calories, with a balance of protein from shrimp and healthy fats from olive oil and half-and-half.
Shrimp are low in calories but high in protein and omega-3 fatty acids, which support heart health.
The dish includes calcium from feta and vitamin C from lime juice, contributing to immune support and bone health.
Using olive oil instead of butter adds heart-healthy monounsaturated fats to the dish, which can help reduce LDL cholesterol when part of a balanced diet.

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Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes, but thaw and drain it well first to remove excess liquid. Frozen corn works in a pinch, though fresh corn will give the best texture and sweetness. If using canned corn, rinse it thoroughly to remove any tinny taste.

What's the best way to tell when shrimp are cooked?

Shrimp are done when they turn pink and opaque, with an internal temperature of 145°F (63°C). Overcooked shrimp will become tough and rubbery, so pull them off the heat as soon as they're done. The flesh should also pull away slightly from the tail.

Can I make this dish ahead of time?

Yes, but assemble and refrigerate the sauce and shrimp separately. Reheat the sauce gently in a skillet, then add the shrimp and cook just until heated through. Adding pre-cooked shrimp to warm sauce will overcook them.

What's the best type of shrimp to use?

Large shrimp (15-20 per pound) are ideal for this dish. They hold up well to cooking and provide a satisfying bite. Wild-caught or sustainably farmed shrimp are great choices for flavor and texture.

Can I substitute another cheese for feta?

Yes, but feta's tangy saltiness is key. Cotija or goat cheese can work in a pinch, but avoid melting cheeses like cheddar, as they'll make the sauce greasy. If using goat cheese, add it at the end to prevent curdling.

How do I keep the sauce from breaking?

To prevent the sauce from separating, avoid boiling it vigorously. Keep the heat at a gentle simmer and stir occasionally. If it starts to separate, whisk in a tablespoon of cold water or a splash of half-and-half to bring it back together.

Can I use heavy cream instead of half-and-half?

Yes, but the sauce will be richer and denser. Half-and-half strikes a balance between richness and lightness, while heavy cream can overwhelm the dish. If using heavy cream, reduce the cooking time slightly to avoid over-thickening.

What's the best way to grill or boil the corn for this recipe?

For grilled corn, husk the ears, brush with oil, and grill over medium heat for 10-12 minutes, turning occasionally. For boiled corn, simmer in salted water for 5-7 minutes until tender. Cool before cutting the kernels to avoid steaming the corn.