Shrimp and Corn Chowder is a comforting delight to savor.
This Creamy Shrimp with Corn and Feta is a one-skillet wonder, featuring juicy, chili-spiced shrimp nestled in a rich, smoky creamed corn sauce with a bright hint of lime and crumbles of tangy feta. It’s the perfect blend of savory, creamy, and fresh, making it a standout meal for any night of the week!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Sautéing, Skillet
- Cuisine: American, Fusion
Ingredients
For the Shrimp:
1.5 lb raw large shrimp, peeled and deveined (about 15–20 count per pound)
1 teaspoon chili powder
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
For the Creamed Corn:
2 tablespoons salted butter
1/2 cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (from about 2 ears)
1 teaspoon smoked paprika
1 cup half-and-half, or heavy cream
4 oz feta cheese, divided and crumbled
For Garnishing:
2 small limes
Fresh cilantro, chopped
Instructions
Heat a large high-sided skillet over medium heat. Add the olive oil.
Place the shrimp in a single layer in the skillet. Season with chili powder and salt. Cook the shrimp, flipping once or twice, until pink and cooked through, about 3–4 minutes total. Remove the shrimp from the skillet and set aside.
In the same skillet, add the butter and chopped onion. Lightly salt and sauté over medium heat for about 3 minutes until softened.
Add the minced garlic and cook for another 2 minutes, stirring occasionally to avoid burning.
Stir in 1 cup of the cooked corn and smoked paprika. Mix well.
Pour in the half-and-half and bring to a gentle simmer. Stir in 3 oz of the crumbled feta cheese until it melts and the sauce becomes creamy.
Squeeze the juice of half a lime into the sauce for brightness.
Return the cooked shrimp to the skillet and gently toss to coat in the sauce.
Top with the remaining 1/2 cup of corn, lime slices, and chopped cilantro.
Sprinkle with extra chili powder or smoked paprika if you like more heat.
Serve immediately and enjoy!
Notes
Use fresh grilled corn when in season for the best flavor, but frozen corn works great too.
You can substitute goat cheese for feta for a different tangy twist.
If you prefer a thicker sauce, use heavy cream instead of half-and-half.
Serve this dish with crusty bread, rice, or over a bed of sautéed greens for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to maintain the creamy texture.