Shrimp and Creamed Corn Recipe
If there’s ever been a dish that screams summer comfort and Southern charm, Shrimp and Creamed Corn is it. Imagine juicy, smoky shrimp nestled on velvety corn that’s both sweet and savory, with a hint of cream and a pop of fresh herbs on top. This is one of those recipes that feels impressive but is actually simple to make, and it always draws a chorus of “wow, what’s in this?” around the table. Whether you’re serving it for a weeknight dinner or a special gathering, Shrimp and Creamed Corn is guaranteed to steal the spotlight.
Ingredients You’ll Need
What makes Shrimp and Creamed Corn truly irresistible is how each ingredient plays an important role—there’s nothing fancy, just pantry staples and fresh produce working together for bold flavor and a rich, creamy texture. Here’s what you’ll need, plus a few tips to make every bite shine:
- Large shrimp: Peeled and deveined for easy eating, their natural sweetness pairs perfectly with the creamy corn.
- Olive oil: Coats the shrimp for even cooking and helps the spices stick.
- Smoked paprika: Adds a subtle smokiness and vibrant color to the shrimp.
- Garlic powder: Infuses the shrimp with a mellow, savory flavor.
- Salt and black pepper: Simple seasonings to balance and amplify all the other flavors.
- Corn kernels: Fresh or frozen both work—just make sure they’re sweet and plump for the best creamed corn.
- Unsalted butter: Gives the corn a rich, silky base and helps sauté the aromatics.
- Onion: Diced and sautéed until soft, it adds depth and a touch of sweetness.
- Garlic: Minced for a fragrant, punchy boost in the creamed corn.
- Heavy cream: The secret to that decadent, spoon-coating texture.
- Milk: Lightens up the cream just a bit so the dish doesn’t get too heavy.
- Sugar: Just a pinch to enhance the natural sweetness of the corn.
- Parmesan cheese: Melts into the corn for a savory, umami finish.
- Chopped chives or parsley: Fresh herbs for a pop of color and a little zip on top.
How to Make Shrimp and Creamed Corn
Step 1: Marinate the Shrimp
Start by tossing your shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper in a medium bowl. This quick marinade infuses the shrimp with flavor and gives them that gorgeous, golden hue once seared. While they soak in all those spices, you’ll have the perfect window to get the creamed corn started.
Step 2: Sauté the Aromatics for Creamed Corn
Melt the butter in a large skillet over medium heat, then add your diced onion. Let it cook for three to four minutes, stirring occasionally, until it’s soft and translucent. Toss in the minced garlic and let it sizzle for about 30 seconds—just enough to release its fragrance without letting it brown. This step sets the savory foundation for your Shrimp and Creamed Corn.
Step 3: Cook the Corn
Add your corn kernels to the skillet with the onions and garlic. Cook for another four to five minutes, stirring now and then so nothing sticks. The corn will become bright and tender, soaking up all those buttery, aromatic flavors. If you’re using frozen corn, make sure it’s fully thawed and patted dry for the best results.
Step 4: Make It Creamy
Reduce the heat to low and pour in the heavy cream and milk. Sprinkle in the salt, pepper, and just a touch of sugar. Let the mixture simmer gently for five to seven minutes, stirring occasionally, until it thickens slightly. Stir in the Parmesan cheese until it melts and the corn becomes irresistibly creamy. Remove from the heat and cover to keep warm while you finish the shrimp.
Step 5: Sear the Shrimp
In a separate skillet over medium-high heat, add the marinated shrimp in a single layer. Cook for two to three minutes per side until they turn pink and opaque. Don’t overcook—they should stay juicy and tender. The smoky paprika coating will caramelize just a bit, creating flavorful edges that contrast beautifully with the creamy corn base.
Step 6: Assemble and Garnish
Spoon the warm creamed corn onto plates or into shallow bowls. Top with the seared shrimp, then sprinkle with chopped chives or parsley for a burst of freshness and color. This final touch not only makes your Shrimp and Creamed Corn look extra inviting, but also adds a hint of brightness to each bite.
How to Serve Shrimp and Creamed Corn
Garnishes
A shower of chopped chives or parsley is classic, but don’t be afraid to get creative—try a sprinkle of extra Parmesan, a dash of hot sauce, or a scattering of microgreens. These little extras make Shrimp and Creamed Corn look restaurant-worthy and add new layers of flavor.
Side Dishes
This dish is a meal in itself, but it pairs beautifully with crusty bread, cornbread, or even a simple green salad. The bread is perfect for mopping up every last bit of creamed corn, while a crisp salad adds a refreshing contrast to the rich, creamy main event.
Creative Ways to Present
Serve Shrimp and Creamed Corn in small ramekins or martini glasses for a fancy appetizer, or spoon it over creamy grits for a Southern-inspired twist. You can even serve it family-style in a big, shallow platter for a casual, help-yourself vibe—everyone will want seconds!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Shrimp and Creamed Corn to an airtight container and refrigerate for up to two days. The flavors actually meld together even more overnight, making it a delicious next-day treat.
Freezing
While the shrimp are best enjoyed fresh, you can freeze the creamed corn portion for up to one month. Let it cool completely before transferring to a freezer-safe container. When you’re ready to serve, simply thaw in the refrigerator overnight and reheat gently.
Reheating
To reheat, warm the creamed corn gently in a saucepan over low heat, adding a splash of milk if needed to loosen the texture. The shrimp can be reheated briefly in a skillet or microwave, but take care not to overcook them—just heat through until hot.
FAQs
Can I use frozen shrimp for Shrimp and Creamed Corn?
Absolutely! Just make sure to thaw and pat them dry before marinating. Frozen shrimp are a great, convenient option that work perfectly in this recipe.
Is there a way to make this dish lighter?
Yes! You can swap the heavy cream for half-and-half, or even use all milk for a lighter sauce. The result will still be creamy, just a bit less rich.
What type Main Course
Fresh summer corn is unbeatable for flavor and sweetness, but high-quality frozen corn is a fantastic substitute and makes Shrimp and Creamed Corn doable year-round.
Can I add heat to the dish?
Definitely! Try adding a pinch of red pepper flakes to the shrimp marinade or a few dashes of your favorite hot sauce to the creamed corn for some gentle spice.
How do I make this gluten-free?
Great news—Shrimp and Creamed Corn is naturally gluten-free, as written! Just double-check your Parmesan and seasonings to be sure they’re gluten-free certified if needed.
Final Thoughts
If you’re craving a meal that’s both comforting and impressive, Shrimp and Creamed Corn is the answer. It’s easy enough for a weeknight but special enough to share with friends, and every bite is a celebration of simple, vibrant flavors. Give it a try—this just might become your new favorite way to enjoy shrimp and corn!
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Shrimp and Creamed Corn Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Southern-inspired main course featuring tender, seasoned shrimp served atop rich, creamy creamed corn. This skillet dish combines the sweetness of corn with savory seafood, enhanced by garlic, smoked paprika, and Parmesan cheese for a flavorful, hearty meal perfect for summer or anytime.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Creamed Corn
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 cup grated Parmesan cheese
- Chopped chives or parsley for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while you prepare the creamed corn.
- Prepare the Creamed Corn Base: Heat a large skillet over medium heat and melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Corn: Add the corn kernels to the skillet and cook for 4 to 5 minutes, stirring occasionally, allowing the corn to release its natural sweetness and slightly soften.
- Simmer the Creamed Corn: Reduce heat to low. Pour in the heavy cream and milk, then season with salt, black pepper, and sugar. Simmer gently for 5 to 7 minutes until the mixture thickens slightly and becomes creamy. Stir in the grated Parmesan cheese until melted and fully incorporated. Remove from heat and cover to keep warm.
- Cook the Shrimp: In a separate skillet over medium-high heat, cook the marinated shrimp for 2 to 3 minutes per side, until they turn pink and opaque. Avoid overcooking to maintain their tenderness.
- Assemble and Serve: Spoon the warm creamed corn onto plates or into bowls. Top with the cooked shrimp and garnish with chopped chives or parsley for a fresh, colorful finish.
Notes
- Add a dash of hot sauce or red pepper flakes if you prefer some heat in the dish.
- This recipe pairs wonderfully with cornbread or crusty bread to soak up the creamy sauce.
- For a lighter variation, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 6g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 215mg
