Description
This Shrimp and Creamed Corn recipe combines succulent, seasoned shrimp with creamy, buttery corn for a rich and comforting dish that comes together quickly on the stovetop. Perfect as a main course or a hearty side, it’s a flavorful and easy meal ready in just 25 minutes.
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to taste
- Pinch of paprika
- Olive oil (for cooking shrimp)
Creamed Corn
- 4 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large skillet over medium heat. Once melted, add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Corn: Add the fresh or frozen corn kernels to the skillet and cook for 5 minutes, stirring occasionally to prevent sticking and ensuring the corn heats through evenly.
- Add Cream and Spices: Pour in the heavy cream and whole milk, then stir in the paprika, cayenne pepper if using, and salt and pepper to taste. Bring the mixture to a simmer and cook for 3-4 minutes until the cream thickens slightly and coats the corn.
- Cook Shrimp: While the corn mixture simmers, heat another skillet over medium-high heat. Add a little olive oil and place the shrimp in the skillet, cooking for 2-3 minutes per side until they turn pink and opaque. Season the shrimp with salt, pepper, and a pinch of paprika.
- Combine Shrimp and Creamed Corn: Add the cooked shrimp to the creamed corn skillet and gently stir to combine all the ingredients evenly.
- Simmer Together: Continue cooking the combined shrimp and creamed corn for an additional 2-3 minutes to heat everything through and allow the flavors to meld perfectly.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately. This dish pairs beautifully with rice, cornbread, or a light salad.
Notes
- For a spicier dish, increase the cayenne pepper to taste.
- Use fresh corn when in season for the best flavor, but frozen corn works well year-round.
- Serve with crusty bread or over creamy grits for a Southern twist.
- To make it dairy-free, substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative.
- Make sure not to overcook the shrimp to keep them tender and juicy.
