Shrimp and Creamed Corn Feta (Print)

Succulent shrimp paired with creamy corn, feta, and lime for a flavorful, quick one-pan summer dish.

# Ingredients:

→ Shrimp

01 - 680 g large raw shrimp, peeled and deveined (approximately 15–20 count per 450 g)
02 - 5 ml chili powder
03 - 1.25 ml salt, or to taste
04 - 30 ml olive oil

→ Creamed Corn

05 - 30 g salted butter
06 - 80 g onion, finely chopped
07 - 5 cloves garlic, minced
08 - 240 g cooked corn kernels (from about 2 ears of grilled or boiled corn), divided use
09 - 5 ml smoked paprika
10 - 240 ml half-and-half
11 - 115 g feta cheese, crumbled and divided
12 - 2 small limes
13 - Fresh cilantro, chopped (for garnish)
14 - Additional chili powder or smoked paprika, for garnish (optional)

# Steps:

01 - Heat a large (30 cm), high-sided skillet over medium heat. Add olive oil and let it run easily without smoking. Arrange the shrimp in a single layer without overcrowding; cook in batches if necessary. Sprinkle with chili powder and salt. Cook for 3–4 minutes, turning once or twice, until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
02 - In the same skillet, melt butter over medium heat. Add chopped onion with a light sprinkle of salt and cook for 3 minutes, stirring occasionally, until softened. Incorporate the minced garlic and continue cooking for 2 minutes, taking care not to let the garlic brown.
03 - Add 120 g of the cooked corn and smoked paprika to the skillet. Stir to combine, then pour in the half-and-half. Bring to a gentle simmer, then mix in 85 g of crumbled feta cheese. Stir constantly until the cheese is fully melted and the sauce is creamy.
04 - Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and reheat gently, stirring to coat them evenly in the sauce. Top with the remaining 120 g cooked corn, additional lime wedges, and chopped cilantro. Garnish with extra chili powder or paprika, if desired. Serve immediately.

# Notes:

01 - Grilling the corn before removing the kernels will enhance the smokiness of the dish.

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