Get ready to fall in love with a Southern-inspired classic: Shrimp and Creamed Corn. This dish is everything comfort food should be—luscious, sweet, savory, and speckled with just enough smoky warmth to keep you coming back for seconds. Plump, golden-seared shrimp nestle into a bed of velvety corn, all elegantly balanced by a creamy base and a fresh lemon kick. Whether you’re cooking for family or treating yourself to a weeknight feast, Shrimp and Creamed Corn is an easy, memorable main course guaranteed to brighten your table.
Ingredients You’ll Need
The magic of Shrimp and Creamed Corn lies in simple, well-chosen ingredients that layer flavor and texture in every bite. Each one plays its part—bringing sweetness, creaminess, or a pop of color—so don’t be tempted to skip a thing!
- Shrimp: Large, peeled and deveined shrimp provide juicy tenderness and soak up every last bit of flavor.
- Olive Oil: For quick, even cooking and a subtle fruity flavor that sets the stage for the shrimp.
- Butter: Adds silky richness and helps caramelize the onions beautifully.
- Yellow Onion: Diced small, it gently sweetens the base and brings gorgeous aroma.
- Garlic: Just two cloves give a savory depth—watch the fragrance bloom as it hits the pan!
- Corn Kernels: Fresh or frozen, corn turns creamy and sweet, making the ultimate companion for shrimp.
- Heavy Cream: Delivers that decadent, luscious texture you crave from creamed corn.
- Whole Milk: Lightens the cream just enough, so the dish feels hearty but not overly rich.
- Parmesan Cheese: Grated for a final flourish of salty umami and extra creaminess.
- Smoked Paprika: Lends sweet, smoky depth that makes the flavors truly pop.
- Salt and Black Pepper: The classic finishers that season the entire dish perfectly.
- Fresh Parsley: Optional, but it adds a bright, fresh aroma and lovely color at the end.
- Lemon Juice: A final squeeze lifts all the flavors and brings balance to the creaminess.
How to Make Shrimp and Creamed Corn
Step 1: Sauté the Shrimp
Start by heating olive oil in a big skillet over medium heat. Toss your shrimp with salt, pepper, and smoked paprika, then lay them in the sizzling oil. Cook for just 2 to 3 minutes per side—until they turn that signature pink and opaque. Remove the shrimp to a plate while you make the creamy corn magic in the same pan.
Step 2: Build the Creamed Corn Base
In your still-hot skillet, melt the butter. Toss in the diced onion and sauté for about 3 to 4 minutes, stirring now and then. The onion should soften and turn translucent, not brown. Add in the minced garlic, letting it become fragrant and golden for about 30 seconds.
Step 3: Add and Cream the Corn
Tip the corn kernels into the skillet and cook for 4 to 5 minutes, stirring occasionally until they’re slightly golden and juicy. Then, pour in the heavy cream and milk. Let it all simmer gently for 5 to 6 minutes, allowing the mixture to thicken and become irresistibly creamy.
Step 4: Enrich with Parmesan and Seasonings
Scatter in the grated Parmesan cheese and stir until everything is melted together. Season to taste with extra salt and freshly ground black pepper at this point—don’t be shy about tasting!
Step 5: Finish and Combine
Return the cooked shrimp to the skillet, gently folding them into the creamed corn so they’re nicely coated in all that luxurious sauce. Squeeze over the juice of half a lemon and, if you like, shower with fresh parsley. Serve hot and savor every spoonful.
How to Serve Shrimp and Creamed Corn
Garnishes
For a simple flourish, sprinkle the top with extra chopped parsley or even a dash more smoked paprika. A few lemon wedges on the side let everyone add a bright squeeze as they eat. If you have it, a little finely sliced green onion can add extra color and zing.
Side Dishes
Shrimp and Creamed Corn is stunning over a mound of fluffy rice, creamy grits, or with hunks of toasty crusty bread to mop up the sauce. If you’re craving something lighter, pair it with a crisp green salad or steamed asparagus.
Creative Ways to Present
Want to impress? Serve Shrimp and Creamed Corn in shallow bowls as a chic starter. Or, for a fun twist, pile it on top of toasted baguette rounds for appetizer-sized bites at your next gathering. You can even serve it family-style from a cast-iron skillet at the table—it looks rustic and irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to two days; the flavor gets even cozier overnight!
Freezing
While you can freeze Shrimp and Creamed Corn, the creamy texture may change slightly when thawed. If you do freeze, use a freezer-safe container and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently in a skillet over low heat, adding a splash of milk if the sauce is too thick. Stir often and heat just until everything is piping hot—this keeps the shrimp tender.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw and pat them dry before cooking, so they sear nicely and don’t water down your sauce.
What type Main Course
Sweet fresh corn, when in season, gives unbeatable flavor, but frozen corn is a fantastic and convenient substitute that works beautifully year-round.
Can I substitute half-and-half for the heavy cream?
Yes, half-and-half will lighten the dish a bit while still giving you plenty of creaminess. It’s an easy swap that keeps the texture luscious.
Is this dish gluten-free?
Yes, every ingredient in Shrimp and Creamed Corn is naturally gluten-free, which makes it a great option for those avoiding wheat!
How spicy is the finished dish?
It’s mild by default, with sweet and smoky notes from the paprika. If you want a kick, toss in a pinch of red pepper flakes or cayenne to taste.
Final Thoughts
There’s nothing quite like the unbeatable coziness of Shrimp and Creamed Corn. With its creamy, rich corn base and perfectly cooked shrimp, it’s sure to win a place among your favorite recipes. Gather your ingredients, invite someone you love, and let this Southern classic bring pure comfort to your table.
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: Southern-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of shrimp and creamed corn with this easy-to-make recipe. Succulent shrimp cooked to perfection, nestled in a creamy corn mixture with a hint of smokiness and tanginess, creating a harmonious dish that is sure to please your taste buds.
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Juice of 1/2 lemon
For the Creamed Corn:
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 4 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the Shrimp: Heat olive oil in a skillet, season shrimp, cook for 2–3 minutes per side, then set aside.
- Prepare the Creamed Corn: Sauté onion in butter, add garlic, corn, cook, pour in cream and milk, simmer, add Parmesan, season, return shrimp, stir gently, add lemon juice, and parsley.
Notes
- Serve over rice, grits, or with crusty bread.
- Substitute heavy cream with half-and-half for a lighter version.
- For extra heat, add cayenne or red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 7g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
