Shrimp and Creamed Corn Feta

Shrimp and creamed corn is the perfect summer dish when you are craving something creamy vibrant and quick to prepare This recipe captures the sweetness of corn paired with juicy shrimp all in a one pan meal that comes together in just thirty minutes The feta cheese and smoky spices are a nod to Mexican street corn turning a classic combo into a tangy crowd pleaser

The first time I made this I was blown away at how much the feta added a creamy briny kick to simple corn I honestly thought my family would miss the heavy cream but no one noticed they just asked for seconds

Ingredients

• Raw shrimp: large size is best they become juicy and tender when quickly cooked Seek out fresh local shrimp if available for the best flavor
• Chili powder: for a subtle heat and earthy background Try to use a fresh batch for stronger flavor
• Salt: keeps the flavors balanced Use kosher or flaky salt for even seasoning
• Olive oil: helps brown the shrimp and rounds out the dish A fruity olive oil is a treat here
• Salted butter: makes the corn extra rich and gives classic creamed corn flavor Choose a high quality European style butter for extra creaminess
• Onion: adds sweetness and depth to the base Yellow or sweet onion works best
• Garlic: five cloves really amps up flavor Fresh garlic is key not jarred
• Cooked corn kernels: the star of the dish You can boil grill or even use high quality frozen corn For the sweetest flavor cut it fresh from the cob
• Smoked paprika: for that irresistible warm smoky layer Opt for Spanish pimenton if you can find it
• Half and half: delivers a creamy texture without being too heavy Whole milk can also work
• Feta cheese: creates the sauce’s signature tang A block of feta you crumble yourself will have the best taste and texture
• Limes: bring bright acidity and balance the richness Look for limes that are heavy for their size
• Fresh cilantro: wakes up the whole dish and adds a pop of color Pick vibrant green leaves without wilt

Step-by-Step Instructions

Prepare the Shrimp:

Pat shrimp dry and toss with chili powder and salt This helps every bite taste bold and seasoned

Heat Olive Oil:

Warm olive oil in a large high sided skillet over medium heat It should shimmer and move easily but not smoke or burn

Cook the Shrimp:

Add shrimp in a single layer and cook until they turn pink about three to four minutes flipping once or twice for even color Avoid overcrowding so each shrimp browns instead of steams Remove shrimp and set aside

Sauté Onion and Garlic:

To the same skillet add butter and chopped onion Sprinkle with a pinch of salt Cook on medium heat stirring often for about three minutes until onion softens Then add minced garlic and stir just until fragrant about two minutes watching closely so it does not burn

Mix in Corn and Paprika:

Add cooked corn and smoked paprika Stir well to coat all the vegetables with the butter and spices Corn should start to take on a golden hue

Make the Creamy Feta Sauce:

Pour in half and half and bring the mixture to a gentle simmer Crumble in most of the feta cheese Stir until the cheese melts and the sauce turns creamy and thick

Finish the Dish:

Squeeze in half a lime to add brightness Return the cooked shrimp and any juices to the pan Stir gently to reheat

Add Final Toppings:

Scatter remaining corn limes and chopped cilantro on top of the dish Sprinkle with extra chili powder or smoked paprika if you like a punchier flavor

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Corn is my favorite part here Nothing beats grabbing fresh sweet corn from the market grilling it for a touch of smoke then folding it into the creamy sauce My kids always ask if there will be leftovers and it rarely lasts long enough

Storage Tips

Spoon leftovers into an airtight container and refrigerate They will keep for up to three days For best results reheat gently on the stove adding a splash of half and half to restore creaminess Shrimp can get rubbery if overcooked so warm just until heated through

Ingredient Substitutions

No feta Try creamy goat cheese or cotija Instead of half and half you can use whole milk with a splash of cream or a plant based alternative for a lighter version If fresh corn is not available use thawed frozen corn

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Serving Suggestions

Spoon over steamed rice or creamy polenta to soak up every drop For a spicy kick add hot sauce on the side This also makes a fantastic taco filling piled into warm tortillas with shredded cabbage and avocado

Cultural Notes

Inspired by Mexican street corn the combination of sweet smoky and tangy flavors works perfectly with shrimp While creamed corn is a classic American comfort food the lime feta and cilantro twist keeps things bright and modern

Recipe FAQs

→ What type of shrimp should I use?

Large, raw, peeled, and deveined shrimp work best. Aim for about 15-20 shrimp per pound for ideal texture and quick cooking.

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be used when fresh corn isn't available. Grilling adds extra flavor if possible.

→ What role does feta cheese play?

Feta cheese creates the creamy sauce, adding a tangy flavor that pairs perfectly with the sweetness of corn.

→ How spicy is this dish?

The level of spice comes from chili powder and smoked paprika, making it flavorful but not overly hot. Adjust to taste if needed.

→ Can this be made ahead of time?

It's best enjoyed fresh, but leftovers can be refrigerated up to two days. Gently reheat to maintain creamy texture.

→ What sides work well with this meal?

Serve with rice, crusty bread, or a simple green salad to complete your plate.