Shrimp and Creamed Corn Recipe
If you’re searching for a comforting dish that brings sweet, creamy, and savory all into one pan, you’ll fall in love with Shrimp and Creamed Corn. This recipe beautifully celebrates plump, juicy shrimp nestled on a bed of velvety corn, united by a rich Parmesan cream sauce and a gentle kick of garlic and spices. It’s Southern comfort meets weeknight magic, and the best part is it comes together in under 30 minutes—perfect for impressing family and friends, or simply treating yourself to something special.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of simple ingredients for this Shrimp and Creamed Corn, but don’t let the short list fool you! Each one plays a crucial role, from the butter that adds richness, to the chives that give a fresh, bright pop of color right before serving.
- Butter: Brings lusciousness to the sauté and deepens the flavor right from the start.
- Olive Oil: Helps the butter not burn and gives a fruity note to your base.
- Large Shrimp (peeled and deveined): The star of the show—quick-cooking and so satisfying!
- Garlic (minced): Provides a fragrant, savory undertone that melds with every bite.
- Smoked Paprika: Adds beautiful color and a hint of smokiness.
- Salt: Brings out all the natural flavors and ensures the right balance.
- Black Pepper: Adds a little warmth and mild heat.
- Corn Kernels (fresh or frozen and thawed): Sweet, juicy corn is the heart of the creamed corn—fresh is fantastic, but frozen works perfectly too.
- Heavy Cream: Responsible for that ultra-creamy texture we all crave.
- Whole Milk: Lightens the cream just enough to keep things balanced.
- Parmesan Cheese (grated): Adds a salty, nutty finish that ties everything together.
- Fresh Chives (plus more for garnish): A sprinkle of these brings an herby freshness and gorgeous color.
- Crushed Red Pepper Flakes (optional): For those who love a touch of gentle heat.
How to Make Shrimp and Creamed Corn
Step 1: Sauté the Shrimp
Start by heating a large skillet over medium heat, swirling in the butter and olive oil until they shimmer. Add the shrimp, garlic, smoked paprika, salt, and black pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the shrimp become pink, opaque, and irresistibly plump. Transfer the cooked shrimp out of the skillet and onto a plate—you’ll add them back into the party soon enough!
Step 2: Cook the Corn
Into the same skillet, add the corn kernels. Stir frequently as the corn warms through for about 2 to 3 minutes. This quick cook allows the kernels to pop with sweetness and soak up all those delightful garlic and paprika flavors left behind from the shrimp.
Step 3: Make the Creamed Corn Base
Lower the heat slightly and pour in the heavy cream and whole milk. Let everything simmer gently for 3 to 4 minutes, stirring often, until the sauce thickens just a bit and becomes creamy but still pourable.
Step 4: Melt in the Parmesan and Chives
Add the grated Parmesan cheese and chopped chives to the skillet, stirring until the cheese melts into the creamy corn and no lumps remain. This is the step where the creamed corn transforms into something truly dreamy!
Step 5: Return the Shrimp & Finish
Gently return the cooked shrimp to the skillet, tossing them in the creamed corn until coated and warmed through. Let them mingle for about a minute. If you like things spicy, now’s the time to sprinkle in those optional red pepper flakes. Serve warm, and enjoy the magic!
How to Serve Shrimp and Creamed Corn
Garnishes
Nothing brightens up Shrimp and Creamed Corn like a flutter of fresh chives over the top. For diners who crave a little zip, add a pinch of crushed red pepper flakes or a drizzle of citrusy lemon juice right before serving. A final dusting of extra Parmesan is always welcome for cheese lovers!
Side Dishes
This dish is rich and hearty, so sides that balance or soak up the saucy goodness work best. A pile of creamy polenta or steamed white rice is classic, but crusty bread is irresistible for mopping up every last drop of the creamed corn. If you want to go lighter, a crisp green salad offers the perfect fresh counterpoint.
Creative Ways to Present
Take your Shrimp and Creamed Corn up a level by spooning it over individual polenta cakes, or layering it in small ramekins for an appetizer-sized starter. Try serving in pretty bowls with a swirl of hot sauce for a little color pop, or even stuff into small tart shells for a playful party bite!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. The flavors keep developing, making for a delicious lunch the next day!
Freezing
Shrimp and Creamed Corn is best enjoyed fresh, as freezing may cause the creamy sauce to separate and the shrimp to lose their tender bite. If you must freeze, store in a freezer-safe container for up to one month, and be prepared for some texture changes upon reheating.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s silkiness. Stir frequently and heat until just warmed through; avoid microwaving for too long, as shrimp can become tough.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure the shrimp are fully thawed and patted dry before cooking to avoid excess moisture in your skillet. Frozen shrimp are convenient and work beautifully in this Shrimp and Creamed Corn recipe.
Is there a dairy-free way to make this recipe?
Yes, you can substitute coconut cream for the heavy cream, and use a dairy-free milk and cheese alternative. The result will have a slightly different flavor, but will still feel like a real treat.
What type Main Course
Both fresh and frozen corn kernels shine in Shrimp and Creamed Corn. If you have access to sweet summer corn, use it! If not, frozen (thawed) corn delivers excellent results any time of year.
Can I add other vegetables to the dish?
Definitely! Diced bell peppers, spinach, or chopped zucchini make wonderful additions. Just sauté them with the corn until tender before adding the cream.
What wine pairs well with Shrimp and Creamed Corn?
A lightly oaked Chardonnay or a crisp Sauvignon Blanc complements the creamy, savory notes beautifully. For those who prefer beer, try a cold wheat ale or pilsner.
Final Thoughts
If you’re ready to add a new staple to your comfort food rotation, Shrimp and Creamed Corn is destined to become a favorite. Every bite is creamy, savory, and full of sunny corn sweetness, all wrapped up with tender shrimp. Give it a try—you might be surprised how quickly it disappears from your table!
Print
Shrimp and Creamed Corn Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and easy-to-make dish that combines succulent shrimp with creamy corn, flavored with garlic, Parmesan cheese, and a hint of spice. Perfect for a quick and satisfying meal.
Ingredients
For the Shrimp:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled and deveined)
- 2 cloves garlic (minced)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamed Corn:
- 2 cups corn kernels (fresh or frozen and thawed)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives (plus more for garnish)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Shrimp: In a large skillet, heat butter and olive oil over medium heat. Add shrimp, garlic, paprika, salt, and pepper. Sauté until shrimp are pink and opaque. Set aside.
- Prepare the Creamed Corn: In the same skillet, cook corn until warmed. Add cream and milk, then simmer until slightly thickened. Stir in Parmesan and chives until creamy.
- Combine and Serve: Return shrimp to skillet, toss to coat. Cook briefly, then garnish with chives and red pepper flakes. Serve warm.
Notes
- Serve over creamy polenta, rice, or crusty bread
- Enhance with a splash of lemon juice for brightness
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 4g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 185mg
