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This quick one-skillet seafood and sweet corn combo pairs juicy shrimp with a creamy, smoky corn sauce for a fancy-looking meal that takes just 20 minutes. The mix of soft shrimp and rich, cheesy corn creates a tasty balance that'll win over anyone at your table.
I whipped this up one summer night when I had some fresh corn from the local market and wanted something quick but special. My family was so blown away they thought I'd grabbed takeout from our go-to seafood spot.
What You'll Need
- Big raw shrimp: Peeled and cleaned, they bring a sweet delicate taste as the main protein
- Chili powder: Brings a gentle warmth that works nicely with the corn's sweetness
- Smoked paprika: Crucial for that smoky background that makes the whole dish pop
- Half and half: Makes everything silky without going overboard like heavy cream would
- Feta cheese: Adds a zesty kick and naturally helps the sauce get thicker
- Fresh corn off the cob: Fresh-cut kernels give you the sweetest, most authentic flavor
- Fresh lime: Wakes up all the flavors and balances out the richness
- Cilantro: Gives a fresh herby finish that pulls everything together
How To Make It
- Get the shrimp ready:
- Warm up a big 12inch pan over medium heat until it's nice and hot, then pour in olive oil. Sprinkle the shrimp with chili powder and salt, then place them carefully in the pan without crowding. They'll need about 34 minutes total, turning once, until they turn pink. Watch them closely since they cook fast and get rubbery if left too long. Take them out and set them aside.
- Start the flavor base:
- Using that same empty pan, drop in butter and diced onions with a pinch of salt. Let them cook about 3 minutes until they're see-through and getting soft. Toss in the chopped garlic and cook 2 more minutes until it smells good but isn't brown. This mix will give flavor to everything else.
- Make the corn sauce:
- Dump the corn kernels and smoked paprika into the onion mix, stirring so the corn gets coated with all the flavors. Pour the half and half in and let it bubble gently, keeping an eye on it so it doesn't boil over. Add most of the crumbled feta, saving some for topping, and stir until it melts completely into a smooth sauce.
- Put it all together:
- Squeeze fresh lime right into the sauce to brighten everything up. Put the cooked shrimp back in the pan and mix them gently into the corn sauce just enough to warm them without cooking more. Top with extra corn kernels, the leftover feta, some cilantro leaves, and lime wedges for squeezing.
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Smoked paprika is really the magic ingredient here. I found out how amazing it is years back when a friend from Spain made me add it to my seafood cooking. Now I keep different kinds in my kitchen and throw it in whenever I want big flavor without spending hours cooking.
Picking The Best Corn
Corn cut right off the cob gives you the sweetest, most intense taste. Go for ears with bright green husks, tight kernels and fresh silky strings. When you can't get fresh corn, frozen works pretty well just thaw it and dry it before using. Skip the canned stuff it's just not sweet or crunchy enough to make this dish work.
Do Parts Ahead Of Time
Though this tastes best right after cooking, you can prep some things earlier to make dinner faster. Clean and season your shrimp up to a day ahead and keep them in the fridge. You can also make the corn cream base earlier in the day and warm it up before adding the shrimp. Just save the lime juice for the very end so it keeps its bright kick.
What To Eat With It
Enjoy this creamy shrimp and corn by itself for a light dinner or grab some crusty bread to mop up all that yummy sauce. For a bigger meal, pour it over some rice or buttered noodles. It also goes really well with a simple green salad dressed with olive oil and more lime to match the flavors in the main dish.
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This dish doesn't just look amazing, it's also totally satisfying with its mix of sweet and savory flavors.
Frequently Asked Questions
- → Can I cook this with frozen shrimp?
Definitely! Thaw the shrimp completely and pat them dry first to avoid extra water in the pan, which could affect browning. You might need to slightly adjust the cooking time based on shrimp size.
- → What can I use instead of half-and-half?
Heavy cream works for a richer sauce, or you can go lighter with whole milk. If you'd prefer no dairy, try full-fat coconut milk—it adds a hint of tropical flavor that works well with the shrimp and lime.
- → Is frozen corn okay to use?
Of course! Fresh corn has the best flavor and crunch, but frozen is handy. Thaw and drain it well first, or throw it straight in the pan and let it cook longer to evaporate any extra liquid.
- → What sides go well with this meal?
On its own, this one-pan meal is filling, but it also pairs nicely with some crusty bread, steamed rice, a green salad, or even roasted veggies. Want to skip the carbs? Serve it with cauliflower rice!
- → How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or milk to loosen the sauce if needed. Be careful not to overcook the shrimp again so they stay tender.
- → Can I mix in other types of seafood?
Sure thing! Toss in scallops (cook briefly like shrimp), chunks of lobster meat, or firm fish like cod or halibut. Just be mindful of cook times to keep everything tender.