Bright, brimming with flavor, and irresistibly creamy, this Shrimp and Creamed Corn recipe is just the kind of Southern-inspired dish that makes any dinner feel special but easy enough for a weeknight. Plump shrimp rest on a bed of velvety sweet corn, laced with a touch of Parmesan and kissed with a hint of spice—each bite is pure comfort and sunshine. From the satisfying contrast of textures to the golden color on your plate, Shrimp and Creamed Corn will win over seafood lovers and corn enthusiasts alike. Gather your ingredients and let’s bring a taste of Southern charm straight to your table!
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a long shopping list to make Shrimp and Creamed Corn—just a handful of fresh, quality ingredients that each play a starring role. Every component here brings something special, whether it’s flavor, texture, or that gorgeous pop of color the dish is so known for.
- Shrimp: Large, peeled and deveined for best bite and easy eating; fresh or frozen both work well.
- Olive Oil: Adds richness to the shrimp marinade and keeps them juicy while cooking.
- Paprika: Lends warm, smoky depth and a subtle glow to the shrimp.
- Salt: Essential for enhancing the natural sweetness of both shrimp and corn.
- Black Pepper: Classic seasoning that adds a touch of boldness and balance.
- Cayenne Pepper (Optional): For heat-lovers—a pinch wakes up all the flavors with gentle spice.
- Unsalted Butter: Gives the creamed corn a luxurious texture and rich, buttery flavor.
- Onion: Finely diced for a savory-sweet base that subtly perfumes the entire dish.
- Garlic: Minced for mellow depth and that unmistakable warmth.
- Corn Kernels: Fresh or frozen; they provide the backbone of sweet, juicy crunch and golden color.
- Heavy Cream: The secret to a super-creamy, dreamy corn sauce.
- Whole Milk: Lightens the creamed corn without sacrificing richness.
- Sugar: Just a touch brings out the corn’s natural sweetness without overpowering the other flavors.
- Parmesan Cheese (Optional): Adds a touch of saltiness and nutty umami, melting right into the creamy sauce.
- Fresh Parsley or Chives: For bright, fresh flavor and a beautiful green finish.
How to Make Shrimp and Creamed Corn
Step 1: Season the Shrimp
Begin by giving your shrimp a massage with olive oil, paprika, salt, black pepper, and a dash of cayenne if you like a little zing. Toss thoroughly in a bowl so they soak up every bit of that savory spice. Set them aside while you start on the corn, and they’ll be ready for their skillet debut.
Step 2: Sauté the Onion and Garlic
Melt the butter in a large skillet over medium heat and add the diced onion. Stir and let it sweat gently for about 3 to 4 minutes until it turns soft and translucent. Drop in the minced garlic and let it cook for just 30 seconds—it should be aromatic without turning brown.
Step 3: Cook the Corn
Stir in those golden corn kernels and let them sizzle with the onion and garlic for about 5 minutes. Keep stirring now and then; you want the corn to warm through, lose any raw chill, and start to take on the flavors in the pan.
Step 4: Make It Creamy
Pour in the heavy cream and milk, followed by sugar and a pinch of salt. Let everything simmer for 5 to 7 minutes—the sauce will gently thicken and the kitchen will smell amazing. If you like things ultra-creamy, now’s the time to stir in Parmesan cheese and maybe even blend a portion for an extra silky texture.
Step 5: Cook the Shrimp
While the creamed corn simmers, heat another skillet over medium-high. Add the shrimp in a single layer and let them sear undisturbed for 2 to 3 minutes on each side. They’ll turn pink, curl up, and get those delicious caramelized edges we all love.
Step 6: Assemble and Serve
To finish, spoon the warm creamed corn onto plates or a big serving platter and arrange the cooked shrimp right on top. Sprinkle everything with fresh parsley or chives for that finishing pop of flavor and color. Your Shrimp and Creamed Corn masterpiece is ready—dig in while it’s hot!
How to Serve Shrimp and Creamed Corn
Garnishes
A shower of chopped fresh parsley or chives goes a long way, not just for looks but for a burst of herbal freshness. If you’re feeling fancy, a little extra grated Parmesan or a squeeze of lemon juice will make your Shrimp and Creamed Corn really sing.
Side Dishes
This dish shines on its own, but you can serve it over a bed of rice, fluffy grits, or even buttered noodles for a heartier meal. A crisp green salad or some skillet cornbread on the side keeps things light and rounds out your Southern-inspired spread.
Creative Ways to Present
You can turn Shrimp and Creamed Corn into appetizers by spooning portions into small ramekins or serving atop crispy crostini. For a family-style meal, pile it into a large shallow bowl and let everyone help themselves. Don’t be afraid to scatter a few crumbles of crispy bacon or a dash of smoky paprika on top for extra flair.
Make Ahead and Storage
Storing Leftovers
If you have any Shrimp and Creamed Corn left (lucky you!), store it in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and corn separate if possible to maintain their best texture.
Freezing
While the creamed corn can freeze well for up to 2 months, the shrimp may become a bit rubbery after freezing and thawing. For best results, freeze the corn sauce by itself and add freshly cooked shrimp when you’re ready to eat.
Reheating
Gently reheat the creamed corn on the stovetop over low heat, adding a splash of milk if needed to loosen it up. Warm the shrimp briefly in a skillet or microwave—just until hot, to avoid overcooking. Then assemble as usual for a dish nearly as good as the first time!
FAQs
Can I use frozen shrimp for Shrimp and Creamed Corn?
Absolutely! Frozen shrimp work beautifully in this recipe. Just make sure to thaw them completely and pat them dry before seasoning and cooking, so they sear rather than steam.
Can I make this dish dairy-free?
You sure can. Swap the butter for a dairy-free alternative and replace the cream and milk with coconut milk or a plain, unsweetened nut milk. The result is still creamy and delicious, just with a subtle twist in flavor.
What’s the best way to get super-creamy creamed corn?
For the creamiest texture, blend a portion (about half) of the cooked corn mixture with an immersion blender, then stir it back into the skillet. This makes your Shrimp and Creamed Corn extra luxe while keeping some kernels whole for texture.
How spicy does the cayenne make the dish?
The cayenne offers gentle heat that won’t overwhelm, especially spread across a whole skillet of corn and shrimp. Feel free to adjust the amount up or down, or skip it entirely for a milder flavor.
Are there any other add-ins I should try?
Why not! Crispy bacon bits, diced sweet bell peppers, or a handful of cherry tomatoes add fantastic extra color and flavor to Shrimp and Creamed Corn. A squeeze of fresh lemon over the top is always a win.
Final Thoughts
If you’ve been craving a dish that captures the essence of Southern comfort and bright, summery flavor, Shrimp and Creamed Corn is calling your name. This recipe comes together effortlessly and never fails to impress, so don’t wait—treat yourself and your loved ones to a big, generous helping. Here’s to good food and great company!
Print
Shrimp and Creamed Corn Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory delight of succulent shrimp atop a bed of rich and creamy corn, a Southern-inspired dish perfect for a cozy dinner.
Ingredients
For the Shrimp:
- 1 lb large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the Creamed Corn:
- 1 tablespoon unsalted butter
- 1/2 small onion (finely diced)
- 2 cloves garlic (minced)
- 3 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons grated Parmesan cheese (optional)
- Chopped fresh parsley or chives for garnish
Instructions
- Prepare the Shrimp: Toss shrimp with olive oil, paprika, salt, pepper, and cayenne. Set aside.
- Cook the Creamed Corn: Sauté onion in butter until soft. Add garlic and corn, cook for 5 minutes. Add cream, milk, sugar, and salt. Simmer until creamy. Stir in Parmesan.
- Cook the Shrimp: Sear shrimp in a skillet until pink and cooked through.
- Serve: Spoon creamed corn onto plates, top with shrimp, and garnish with parsley or chives.
Notes
- You can blend part of the corn mixture for a smoother texture.
- Add crispy bacon or a squeeze of lemon for extra flavor.
- Serve over rice or grits for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 5g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 175mg
