Shrimp & Creamed Corn
A creamy and savory one-pan dish featuring tender shrimp in buttery creamed corn, perfect for quick and satisfying weeknight dinners.
Equipment
- 1 large skillet
- 1 stove medium heat
Ingredients
- 1 lb shrimp peeled and deveined
- 2 –3 tbsp butter or olive oil
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 3 cups corn kernels fresh or frozen
- ½ cup heavy cream or coconut milk
- ¼ cup grated Parmesan or sharp cheddar optional
- Salt and freshly ground black pepper to taste
- Pinch of paprika or cayenne optional
- Chopped parsley or green onions optional garnish
Instructions
- Heat butter or oil in a large skillet over medium heat and cook the onion until soft, about 3–4 minutes.
- Add minced garlic and cook for 1 minute more, stirring frequently.
- Add shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side, then remove and set aside.
- In the same skillet, add the corn kernels and cook until warmed through and slightly tender.
- Pour in heavy cream and stir to combine, then simmer for 3–5 minutes until slightly thickened.
- Stir in Parmesan or cheddar cheese if using, then season with salt, pepper, and optional paprika or cayenne.
- Return shrimp to the pan and gently stir to coat with the creamed corn mixture.
- Serve warm, garnished with chopped parsley or green onions.
Notes
- Use half-and-half or evaporated milk for a lighter cream sauce.
- Grill corn first for a smoky sweetness.
- Add hot sauce or chili flakes for extra heat.
- Pair with a fresh salad or lemon wedges to brighten flavors.