If you are craving a dish that bursts with sweet, creamy goodness and tender seafood, then this Shrimp and Creamed Corn Recipe is exactly what you need on your table tonight. It’s a beautifully balanced dish where succulent shrimp meets rich, velvety creamed corn infused with a touch of smoky paprika and parmesan. Perfect for weeknights or a casual dinner party, this recipe turns simple ingredients into a flavorful celebration of summer’s best flavors, wrapped up in a comforting, easy-to-make skillet meal you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Shrimp and Creamed Corn Recipe lies in its straightforward, quality ingredients. Each component adds a layer of texture, brightness, or depth—from the sweetness of fresh corn to the gentle heat from cayenne, and the creamy tang of parmesan that rounds it all out.
- 1 lb large shrimp, peeled and deveined: The star protein, offering tender, juicy bites to complement the creamy corn.
- 4 ears fresh corn or 3 cups frozen corn, thawed: Sweetness and texture form the heart of the creamed corn base.
- 1 tablespoon unsalted butter: Adds richness and depth of flavor to the dish.
- 1 tablespoon olive oil: Helps to sauté the shrimp and vegetables with a subtle fruity undertone.
- 1 small yellow onion, finely chopped: Provides a mild, savory foundation flavor.
- 2 cloves garlic, minced: Brings aromatic warmth and complexity.
- 1/2 cup heavy cream: Ensures the corn mixture is luxuriously smooth and indulgent.
- 1/2 cup whole milk: Lightens the cream for a silky texture without heaviness.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty, and salty dimension.
- 1/4 teaspoon smoked paprika: Introduces a subtle smoky note that elevates the flavor profile.
- 1/4 teaspoon cayenne pepper (optional): A touch of heat for those who enjoy a little kick.
- Salt and black pepper to taste: Essential to balance and enhance all the flavors.
- 1 tablespoon fresh lemon juice: Brightens the shrimp with a fresh, zesty touch.
- 2 tablespoons chopped fresh chives or parsley (for garnish): Adds a pop of color and fresh herbal flavor to finish the dish.
How to Make Shrimp and Creamed Corn Recipe
Step 1: Sauté the Aromatics and Corn
Start by warming butter and olive oil in a large skillet over medium heat. Add the finely chopped onion, cooking it gently for 3 to 4 minutes until it softens and releases its sweetness. Stir in the garlic and let it cook for just about 30 seconds until fragrant. Next, add the corn kernels, stirring occasionally, and cook for 5 to 6 minutes until the kernels are tender and slightly caramelized. This step builds the flavorful foundation for your creamed corn.
Step 2: Prepare the Creamy Corn Base
Pour in the heavy cream and whole milk, then lower the heat to a gentle simmer. Let the mixture cook for about 4 to 5 minutes so it thickens just enough to coat the back of a spoon. Stir in grated Parmesan cheese, smoked paprika, and cayenne pepper if you’re using it, along with salt and black pepper. Allow the creamed corn to simmer for another 2 minutes to meld all those incredible flavors together.
Step 3: Cook the Shrimp
While your creamed corn is thickening, heat a drizzle of olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and black pepper, then add them to the pan. Cook the shrimp for 2 to 3 minutes on each side until they turn pink, opaque, and delightfully juicy. Finish by tossing the shrimp with fresh lemon juice, which adds a bright, citrusy lift that perfectly balances the richness of the creamy corn.
Step 4: Assemble and Garnish
Spoon the luscious creamed corn onto individual plates or a serving platter. Nestle the cooked shrimp on top, and sprinkle with fresh chives or parsley to bring a vibrant green freshness and a lovely visual contrast to the dish. Now your Shrimp and Creamed Corn Recipe is ready to enjoy.
How to Serve Shrimp and Creamed Corn Recipe
Garnishes
Fresh herbs like chopped chives or parsley are wonderful for a light, herbal note and a burst of color. For extra texture and flavor, crispy bacon bits or a sprinkle of smoked paprika on top add an irresistible crunch and smoky aroma, bringing a restaurant-quality feel to your dinner plate.
Side Dishes
This dish pairs beautifully with a simple green salad dressed in lemon vinaigrette or a crisp slaw to balance the creaminess. For something heartier, crusty bread or buttery garlic rolls work perfectly to scoop up the creamed corn and shrimp sauce. A side of roasted vegetables can also add an earthy counterpoint to brighten the meal.
Creative Ways to Present
For entertaining, try serving the creamed corn in individual ramekins with a skewer of grilled shrimp perched on top. Alternatively, nestle the Shrimp and Creamed Corn Recipe into warm tortillas or on crostini for a crowd-pleasing appetizer. The sweet and creamy mixture also makes a fantastic topping for baked potatoes or grilled polenta slices.
Make Ahead and Storage
Storing Leftovers
You can store leftover shrimp and creamed corn in an airtight container in the refrigerator for up to 2 days. Because shrimp cooks quickly and can become rubbery if overcooked during reheating, it’s best to consume leftovers promptly for optimal texture and flavor.
Freezing
While creamed corn freezes okay, shrimp’s delicate texture can suffer in the freezer, becoming tough or watery upon thawing. If you must freeze, separate the shrimp from the creamed corn and freeze the corn mixture on its own for up to 1 month. Thaw in the refrigerator and reheat gently. Add freshly cooked shrimp when ready to serve for best results.
Reheating
Warm leftover creamed corn slowly over low heat on the stove or in the microwave, stirring occasionally to prevent scorching. For the shrimp, a quick sauté or gentle warming in the microwave for just a few seconds is enough to keep it tender. Adding a splash of milk or cream can help restore the sauce’s creamy consistency during reheating.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works well as long as you thaw them completely and pat them dry before cooking. This helps the shrimp sear properly and prevents excess moisture from diluting the sauce.
Is fresh corn necessary or can I use canned corn?
Fresh corn provides the best texture and sweetness, but frozen corn is a great substitute when fresh is out of season. Canned corn tends to be softer and less sweet, so it’s better to stick with fresh or frozen for the best flavor and texture in your Shrimp and Creamed Corn Recipe.
Can I make this recipe dairy-free?
Yes, you can swap the heavy cream and milk for coconut milk or a plant-based cream alternative. Just be mindful that the flavor will shift slightly, and you may want to reduce the smoked paprika or add extra seasoning to balance it out.
What if I don’t like spicy food? Should I omit the cayenne?
Definitely! The cayenne pepper is optional, and the recipe is delicious without it. If you want just a hint of warmth, start with a tiny pinch and adjust to your taste. Otherwise, leave it out altogether for a mild but flavorful dish.
Can this recipe be doubled for a larger group?
Yes, doubling the recipe works well. Just be sure to use a large enough skillet or cook the shrimp in batches to avoid overcrowding and ensure even cooking. It’s a fantastic recipe for feeding a crowd with minimal extra effort.
Final Thoughts
This Shrimp and Creamed Corn Recipe is one of those wonderfully simple yet impressive dishes that can quickly become a favorite. The way the sweetness of the corn and the creaminess of the sauce pair with perfectly cooked shrimp is pure magic. I hope you give this recipe a try soon—it’s a guaranteed crowd-pleaser that brings warmth and comfort with every bite, no matter the occasion.
Print
Shrimp and Creamed Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Shrimp and Creamed Corn recipe combines succulent sautéed shrimp with rich, creamy corn infused with Parmesan and spices. Perfect for a flavorful American main course, it’s quick to prepare on the stovetop and ideal for a satisfying summer dinner.
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
Creamed Corn
- 4 ears fresh corn, kernels cut from cob (or 3 cups frozen corn, thawed)
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Prepare the Aromatics: Heat the butter and olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, then stir in the minced garlic and cook for an additional 30 seconds, releasing their aroma.
- Cook the Corn: Add the fresh or thawed corn kernels to the skillet. Continue cooking for 5–6 minutes, stirring occasionally, until the corn becomes tender and begins to caramelize slightly.
- Create the Creamed Sauce: Pour in the heavy cream and whole milk, reduce the heat to low, and let the mixture simmer gently for 4–5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
- Season and Finish the Creamed Corn: Stir in the grated Parmesan cheese, smoked paprika, cayenne pepper (if using), salt, and black pepper. Let it simmer for 2 more minutes to meld the flavors and thicken to a creamy consistency.
- Cook the Shrimp: In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp, seasoning with salt and black pepper. Cook the shrimp for 2–3 minutes per side until pink, opaque, and cooked through.
- Add Lemon Juice to Shrimp: Once cooked, add fresh lemon juice to the shrimp and stir gently to coat, enhancing their brightness.
- Serve: Spoon the creamed corn onto plates or a serving platter. Top with the cooked shrimp, and garnish with chopped fresh chives or parsley before serving to add freshness and color.
Notes
- Frozen corn can be used if fresh corn is unavailable, just be sure to thaw it properly.
- For a smoky flavor, grill the corn before cutting the kernels off the cob.
- Adding crispy bacon on top of the dish provides extra texture and savory flavor.
