Summer evenings are made for meals that feel special. This Shrimp with Creamed Corn brings the garden to your table. It is light, fresh, and incredibly satisfying for the whole family.
You can have this dinner ready in just about 30 minutes. It is the perfect way to use up that sweet summer corn. Your kitchen will smell like a coastal retreat in no time.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for any summer night. It feels like a fancy restaurant meal but uses simple ingredients. You will love how the creamy corn balances the tangy feta perfectly.
It is also a great choice for a quick date night. You spend less time cooking and more time enjoying your evening. Even beginner cooks can master this one-pan style meal with ease.
Simple Method
Making this dish is very straightforward and stress-free. You will prepare the corn base first so the flavors can mingle. Then, you quickly sear the shrimp to golden perfection.
Using fresh corn milk makes the sauce naturally thick and rich. You do not need any complicated flour thickeners here. Just a few simple steps lead to a gourmet result.
Ingredients You’ll Need
These ingredients are mostly fresh produce and pantry staples. Fresh corn is the star of the show during the summer months.
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh corn kernels
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1/2 cup shallots, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh chives, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Directions
- Using a knife, scrape the kernels off the corn cobs into a bowl, then scrape the cobs with the back of the knife to release the corn milk.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add shallots and cook until translucent, approximately 3 minutes.
- Add the corn kernels and corn milk to the skillet. Season with salt and pepper. Cook for 5-7 minutes until corn is tender.
- Stir in the heavy cream and simmer for 5 minutes until the mixture thickens to a creamy consistency.
- While corn is simmering, pat shrimp dry with paper towels and season with smoked paprika, salt, and pepper.
- In a separate skillet, heat olive oil and the remaining 2 tablespoons of butter over medium-high heat. Add garlic and cook for 30 seconds.
- Add shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.
- Divide the creamed corn into four shallow bowls. Top each with equal portions of the seared shrimp.
- Garnish each serving with crumbled feta cheese and fresh chives before serving.
Best Ways to Enjoy It
Serve this dish warm in shallow bowls for the best experience. I love pairing it with a thick slice of crusty bread. It is perfect for soaking up every drop of that creamy sauce.
A simple side salad with a lemon vinaigrette adds a nice crunch. For a date night, pour a glass of chilled white wine. It makes the whole meal feel extra special and romantic.
Storage & Reheating
If you have leftovers, keep them in an airtight container. They will stay fresh in the fridge for up to two days. Reheat the corn and shrimp gently on the stovetop.
Avoid using the microwave for the shrimp if you can. It can make them a bit rubbery. A quick warm-up in a skillet keeps everything tender and delicious.
Tips for Best Results
- Always pat your shrimp dry before seasoning for the best sear.
- Do not skip scraping the corn cobs for that sweet milk.
- Use a heavy-bottomed skillet to prevent the cream from scorching.
- Swap the chives for fresh basil for a different summer twist.
- For a budget-friendly option, use frozen corn when fresh is not available.
- Add a pinch of cayenne pepper if you like a little heat.
- Double the recipe if you are hosting a summer garden party.
Easy Flavor Ideas
- Try goat cheese instead of feta for an even creamier finish.
- Add diced jalapeños with the shallots for a spicy kick.
- Use lime juice and cilantro for a bright, zesty variation.
- Swap the shrimp for seared scallops for a luxury date night.
Common Questions
Can I use frozen corn?
Yes, you can definitely use frozen corn kernels. Just thaw them first and skip the cob scraping step. It will still be delicious and creamy.
How do I know the shrimp is done?
Shrimp cooks very quickly, usually in about four minutes total. Look for them to turn pink and form a C-shape. They should be opaque and firm to the touch.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. It relies on the corn milk and cream for thickness. Always check your spice labels just to be sure.
I hope this fresh Shrimp with Creamed Corn brings a little sunshine to your table. It is one of my favorite ways to celebrate the season with family. Happy cooking!
— Lidia
Shrimp with Creamed Corn & Feta
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh corn kernels
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup crumbled feta cheese
- 2 cloves garlic , minced
- 1/2 cup shallots , finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh chives, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Using a knife, scrape the kernels off the corn cobs into a bowl, then scrape the cobs with the back of the knife to release the corn milk.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add shallots and cook until translucent, approximately 3 minutes.
- Add the corn kernels and corn milk to the skillet. Season with salt and pepper. Cook for 5-7 minutes until corn is tender.
- Stir in the heavy cream and simmer for 5 minutes until the mixture thickens to a creamy consistency.
- While corn is simmering, pat shrimp dry with paper towels and season with smoked paprika, salt, and pepper.
- In a separate skillet, heat olive oil and the remaining 2 tablespoons of butter over medium-high heat. Add garlic and cook for 30 seconds.
- Add shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.
- Divide the creamed corn into four shallow bowls. Top each with equal portions of the seared shrimp.
- Garnish each serving with crumbled feta cheese and fresh chives before serving.
