If you are craving a dish that combines the sweet succulence of corn with the tender, savory delight of shrimp, then this Shrimp and Creamed Corn Recipe is about to become your new favorite. It’s a harmonious blend of flavors and textures, where juicy shrimp swim in a luscious, creamy corn sauce that feels like a warm hug on a plate. Perfect for weeknights or impressing guests, this dish is effortlessly elegant yet comfortingly familiar, making every bite a celebration of fresh ingredients and rich taste.
Ingredients You’ll Need
Simple ingredients come together in this Shrimp and Creamed Corn Recipe, each playing an essential role that balances flavor, texture, and color perfectly.
- 1 tablespoon olive oil: Provides a light, fruity base for sautéing the shrimp without overpowering their delicate flavor.
- 1 pound large shrimp (peeled and deveined): The star protein, offering tender, slightly sweet bites that pair beautifully with the creamy corn.
- 1 teaspoon paprika: Adds a subtle smoky depth and vibrant color to the shrimp.
- ½ teaspoon salt: Enhances every flavor, making the dish irresistibly savory.
- ½ teaspoon black pepper: Brings a gentle warmth and complexity.
- 2 tablespoons unsalted butter: Creates a rich, silky base for cooking the onions and corn, amplifying their sweetness.
- 1 small yellow onion (finely chopped): Adds sweetness and a tender bite to complement the creamy texture.
- 2 cloves garlic (minced): Infuses aromatic depth without overwhelming the other flavors.
- 4 cups fresh or frozen corn kernels: The heart of the creamed corn, offering bursts of sweetness and a satisfying bite.
- 1 cup heavy cream: Richness that thickens the sauce and makes it indulgently smooth.
- ½ cup whole milk: Lightens the cream slightly, balancing the texture for a perfect consistency.
- ¼ teaspoon cayenne pepper (optional): Adds a gentle kick for those who like a little heat.
- ¼ cup grated Parmesan cheese: Provides a savory, nutty finish to the creamy sauce.
- 2 tablespoons chopped fresh parsley (for garnish): A fresh burst of color and mild herbal brightness.
- Juice of ½ lemon: A splash of acidity to brighten and balance the richness perfectly.
How to Make Shrimp and Creamed Corn Recipe
Step 1: Sauté the Shrimp
Start by heating olive oil over medium-high heat in a large skillet. Season your shrimp with paprika, salt, and black pepper to bring out their natural flavors. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. This quick sauté ensures the shrimp remain tender and juicy. Once cooked, transfer them onto a plate and set aside to rest.
Step 2: Cook the Onion and Garlic
Using the same skillet, melt the butter over medium heat to create a rich cooking base. Add the finely chopped yellow onion and cook it gently for 3 to 4 minutes. You want the onions soft and fragrant but not browned. Next, stir in the minced garlic and cook for just 30 seconds to release its aroma without burning it, which keeps the flavors fresh and vibrant.
Step 3: Prepare the Creamed Corn Base
Add the corn kernels to your skillet and stir occasionally as they cook for 5 to 6 minutes. This step enhances the sweetness of the corn and allows it to soften just enough to create a luscious texture. Then pour in the heavy cream and whole milk, stirring well to combine everything. If you enjoy a little spice, sprinkle in the cayenne pepper here. Let the mixture simmer gently for 5 to 7 minutes until it thickens slightly, turning into a rich and velvety sauce.
Step 4: Finish with Shrimp and Parmesan
Now it’s time to stir in the Parmesan cheese, which will melt beautifully into the sauce, adding a savory, cheesy dimension. Return the cooked shrimp to the skillet and toss them gently in the creamed corn. Let everything heat through together for another 1 to 2 minutes so the flavors marry flawlessly. Finally, squeeze fresh lemon juice over the dish to brighten the creamy richness before garnishing with chopped parsley.
How to Serve Shrimp and Creamed Corn Recipe
Garnishes
A simple sprinkle of fresh parsley not only adds inviting color but also refreshes the palate. Consider a few extra twists of black pepper or a light dusting of smoked paprika to elevate the flavor and presentation. These small touches keep the dish looking as good as it tastes.
Side Dishes
This Shrimp and Creamed Corn Recipe shines on its own but pairs wonderfully with fluffy white rice, creamy grits, or warm crusty bread to soak up every drop of the delicious sauce. For a complete meal, add a crisp green salad or roasted vegetables to balance the richness.
Creative Ways to Present
Feel adventurous by serving the shrimp and creamed corn stuffed inside hollowed-out bell peppers or atop grilled polenta rounds for a charming appetizer. Individual ramekins baked briefly to create a golden top also make the presentation special for dinner parties.
Make Ahead and Storage
Storing Leftovers
After enjoying this Shrimp and Creamed Corn Recipe, store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness. The flavors tend to deepen overnight, making it equally delightful when reheated the next day.
Freezing
While the creamy texture is best enjoyed fresh, you can freeze leftover shrimp and creamed corn if necessary. Use a freezer-safe container and consume within 1 month for optimal flavor and texture. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm leftovers on the stovetop over low heat, stirring occasionally to avoid separating the cream. Adding a splash of milk can help revive the silky texture. Avoid microwaving on high as it may cause the sauce to curdle.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp can be used as long as they are fully thawed and well-drained before cooking to prevent excess moisture from affecting the dish.
Is fresh corn necessary, or can I use canned corn?
Fresh or frozen corn is preferable for their natural sweetness and texture, but canned corn can work in a pinch—just drain well and be mindful of extra salt.
Can I make this recipe dairy-free?
Yes, substitute butter with olive oil and swap the heavy cream and milk for coconut cream or a plant-based alternative to keep it creamy and delicious without dairy.
What can I substitute Parmesan cheese with?
For a similar savory kick, try pecorino romano or a mild sharp cheddar. Nutritional yeast is a great vegan option that adds a cheesy flavor.
Is this recipe spicy?
By default, it has just a gentle warmth from the black pepper and paprika. You can adjust the heat by adding or omitting the optional cayenne pepper according to your preference.
Final Thoughts
This Shrimp and Creamed Corn Recipe is a true gem that combines comfort and elegance in one skillet meal. Its rich creaminess paired with fresh, vibrant flavors makes it a pleasure to cook and savor. Give it a try, and you might just find yourself coming back to this recipe again and again because no matter the occasion, it hits the spot every single time.
Print
Shrimp and Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and creamy shrimp and creamed corn skillet featuring sautéed shrimp seasoned with paprika and a rich, buttery creamed corn base enhanced with Parmesan cheese and a hint of cayenne. Perfect for a quick and satisfying gluten-free main course.
Ingredients
Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Creamed Corn
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- ½ cup whole milk
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
Instructions
- Prepare and Sauté Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, salt, and pepper. Sauté the shrimp for 2–3 minutes per side until they turn pink and are cooked through. Transfer shrimp to a plate and set aside.
- Sauté Onion and Garlic: In the same skillet, melt the butter over medium heat. Add finely chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release the flavor.
- Cook the Corn: Add fresh or frozen corn kernels to the skillet. Cook for 5–6 minutes, stirring occasionally to evenly cook the corn and blend flavors.
- Add Cream and Seasoning: Pour in the heavy cream and whole milk. Stir in cayenne pepper if using for a slight heat. Allow the mixture to simmer for 5–7 minutes until it thickens slightly, forming the creamy base.
- Finish the Dish: Stir in grated Parmesan cheese to enrich the creamed corn. Return the cooked shrimp to the skillet and cook for an additional 1–2 minutes to warm through and combine flavors.
- Garnish and Serve: Squeeze fresh lemon juice over the dish and garnish with chopped fresh parsley before serving.
Notes
- Frozen corn can be used if fresh corn is not in season.
- For a smokier flavor, add a dash of smoked paprika along with the regular paprika.
- Serve this dish over rice, grits, or with crusty bread to make it a complete meal.
