Creamy Shrimp and Corn Skillet
This creamy shrimp and corn skillet is a delightful one-pan dish that combines succulent shrimp, fresh corn, and a rich, velvety sauce, perfect for a quick weeknight dinner.
Servings: 4
Calories: 520kcal
Ingredients
Shrimp and Sauce Ingredients
- 1.5 lb large raw shrimp peeled and deveined
- 1 teaspoon paprika preferably smoked
- 1/4 teaspoon sea salt adjust to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter salted
- 1/2 cup diced onion
- 5 cloves minced garlic
- 1.5 cups corn kernels fresh, grilled or boiled
- 1 cup heavy cream
- 4 oz crumbled feta cheese divided
- 1 small lime juiced
- 1 tablespoon fresh cilantro chopped for garnish
Instructions
Preparation Steps
- In a large skillet over medium heat, warm the olive oil until it shimmers. Pat the shrimp dry and sprinkle with paprika and salt, then add to the pan in a single layer. Cook for about 3-4 minutes, turning halfway, until just pink. Remove the shrimp and set aside.
- In the same skillet, melt the butter and add the diced onion with a pinch of salt. Sauté for approximately 3 minutes until softened, then add the minced garlic and continue to cook for another 2 minutes.
- Stir in the corn and cook for 1 minute, then pour in the heavy cream and bring it to a gentle simmer. Add 3 oz of the crumbled feta cheese and stir until melted and incorporated into a creamy sauce.
- Return the cooked shrimp to the skillet and squeeze the lime juice over the mixture. Gently stir to reheat the shrimp, then top with the remaining feta and cilantro.
Notes
Serve this dish with a side of crusty bread to soak up the delicious creamy sauce.
You can make the corn and sauce ahead of time and just add the shrimp when ready to serve for a quick meal.
This recipe is an original creation inspired by classic Creamy Shrimp and Corn Skillet flavors. All ingredient ratios and instructions are independently developed.