This vibrant dish pairs tender shrimp with sweet, grilled corn and a rich, smoky feta sauce for a satisfying one-pan meal. Fresh peppers, garlic, paprika, and lime enliven each bite, balancing creaminess with just the right amount of heat and tang. The dish comes together quickly in about 30 minutes, making it ideal for busy weeknights or summer gatherings. Using seasonal corn and crumbled feta intensifies the flavors, while fresh cilantro and lime provide a bright finish. Serve hot, garnished with extra paprika and cilantro for a stunning, flavorful presentation everyone will love.
Pin It
Share
Send
Print
Jump to Recipe
Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Thu, 25 Dec 2025 14:48:17 GMT
x
Now Playing
x
video of: Savory Crab And Chive Corn Muffins Recipe
Savory Crab And Chive Corn Muffins Recipe
Watch on
Video channel logo
Savory Crab And Chive Corn Muffins Recipe
A pan of shrimp and creamed corn.
Save
A pan of shrimp and creamed corn. | lilicooks.com
Shrimp and creamed corn is my favorite easy summer dinner because it combines sweet corn and plump shrimp in a creamy feta sauce with a spicy twist. Inspired by the flavors of Mexican street corn, this dish comes together in only 30 minutes and requires just one pan for a vibrant meal that feels like pure sunshine on a plate.
Why You’ll Love This Recipe
Uses only one pan so cleanup is a breeze
Ready on the table in about 30 minutes
Packed with fresh summer flavors like corn and lime
Creamy texture from feta and half and half makes it indulgent
Spicy and bright with chili powder and paprika
The first time I served this at a casual backyard dinner, it disappeared faster than I could set down the skillet. My friends still request the recipe every time corn is in season.
Ingredients
Shrimp: large raw shrimp peeled and deveined choose shrimp with firm flesh that smells fresh
Chili powder: brings heat and earthiness use your favorite blend
Salt: highlights all the flavors use sea salt for clean taste
Olive oil: helps brown the shrimp look for cold pressed oil for extra depth
Salted butter: creates the rich creamy base choose high quality or European style for flavor
Onion: finely chopped for sweetness pick yellow or white onion for best results
Garlic: minced for savory punch fresh garlic makes all the difference
Cooked corn kernels: sweet and crisp use fresh grilled or boiled corn off the cob at peak season
Smoked paprika: adds savory smokiness Spanish smoked paprika is my go to for this recipe
Half and half: yields a perfectly creamy sauce avoid lowfat varieties for best texture
Feta cheese: creamy and tangy buy a block and crumble it yourself for best freshness
Limes: provide brightness pick limes that feel heavy for their size
Fresh cilantro: for a final pop of herby flavor look for vibrant green leaves
Step-by-Step Instructions
Prepare the Shrimp:
Heat your largest high sided skillet over medium heat until you can feel warm air hovering above the surface. Pour in the olive oil and swirl so it covers the bottom of the pan. Add the shrimp to the pan in a single layer and dust with chili powder and salt. Cook for about three to four minutes flipping once or twice until the shrimp turn opaque pink. Work in batches if needed. Remove all shrimp from the pan onto a plate.
Sauté the Aromatics:
Without cleaning the skillet add the salted butter and swirl until melted. Toss in the chopped onion and a pinch of salt. Cook for about three minutes stirring every minute or so until the onions are softened and translucent not brown. Add in the garlic and cook another two minutes stirring gently and turning down the heat if you notice any browning. The goal is sweet tender onions and fragrant garlic.
Build the Creamed Corn:
Add the fresh or grilled corn kernels to the skillet along with smoked paprika. Stir well to release the corn’s sweetness and toast the spices. After one minute pour in the half and half and stir. Bring the sauce just to a simmer. Crumble about three ounces of feta cheese into the skillet and stir often until mostly melted and combined into a creamy rich sauce.
Combine and Finish:
Squeeze the juice from half a lime right into the skillet. Return all of the cooked shrimp along with any juices from the plate into the skillet and stir to coat. Let everything simmer gently for a minute or two so the shrimp warm back up and soak in the flavors.
Serve It Up:
Scatter the rest of the corn on top along with more sliced lime and a flurry of fresh chopped cilantro. Sprinkle extra chili powder or smoked paprika over the top if you like more heat. Scoop straight from the pan onto your plates and serve at once.
A dish of shrimp and creamed corn.
Save
A dish of shrimp and creamed corn. | lilicooks.com
×
×
×
You Must Know
Shrimp is packed with lean protein and minerals
Creamed corn freezes well for later meals
Easily adapts for gluten free or low carb diets
My favorite ingredient here is the smoky paprika because it brings depth without overpowering anything. This recipe instantly reminds me of summer cookouts with my sister where the sound of popping corn paired perfectly with the sizzle of shrimp on the grill.
