Description
A quick and flavorful one-pan recipe combining succulent chili-spiced shrimp with creamy, smoky creamed corn, enhanced by tangy lime and savory feta cheese. Ready in just 30 minutes, this dish brings a delightful mix of textures and zesty freshness perfect for a satisfying weeknight dinner.
Ingredients
Shrimp
- 1.5 lb raw shrimp (peeled and deveined, large - about 15-20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt (to taste)
- 2 tablespoons olive oil
Creamed Corn
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic (minced)
- 1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided; crumbled, preferably from a block)
Finishing Touches
- 2 small limes
- Fresh cilantro, chopped
- Extra chili powder or smoked paprika (optional, for garnish)
Instructions
- Preheat and Prepare Skillet: Heat a large (12-inch), high-sided skillet over medium heat until hot but not smoking. Add 2 tablespoons of olive oil, allowing it to coat the surface without sizzling or burning.
- Cook Shrimp: Season the shrimp with 1 teaspoon chili powder and ¼ teaspoon salt. Place them in the skillet in a single layer without overcrowding (cook in batches if necessary). Cook for 3 to 4 minutes, flipping once or twice, until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté Onions and Garlic: To the same skillet, add 2 tablespoons salted butter and ½ cup chopped onion. Lightly sprinkle with salt and cook over medium heat for about 3 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional 2 minutes, stirring frequently, taking care not to burn the garlic.
- Add Corn and Paprika: Stir in 1 cup of cooked corn kernels and 1 teaspoon smoked paprika. Mix well to combine the flavors.
- Create Creamed Corn Sauce: Pour in 1 cup half-and-half and bring the mixture to a gentle simmer. Add 3 oz of crumbled feta cheese and stir until the cheese melts and the sauce thickens slightly.
- Finish with Lime and Shrimp: Squeeze the juice of half a lime into the creamed corn sauce. Return the cooked shrimp to the skillet and gently reheat for a couple of minutes, ensuring everything is warm and well combined.
- Plate and Garnish: Serve topped with the remaining ½ cup corn kernels, slices of lime, and chopped fresh cilantro. Optionally, sprinkle extra chili powder or smoked paprika for added color and flavor.
Notes
- For best flavor, use fresh corn, either grilled or boiled, but frozen corn can be substituted.
- Adjust chili powder to taste for mild or extra heat.
- Make sure not to overcrowd the pan when cooking shrimp to ensure even cooking and proper sear.
- Use block feta cheese crumbled by hand for better texture and flavor than pre-crumbled.
- Serve immediately to enjoy the creamy texture and fresh flavors.
