Imagine plump, juicy shrimp swimming in a velvety, golden creamed corn sauce—sweet, savory, and irresistibly rich. Shrimp and Creamed Corn is a decadent yet easy-to-make dish that blends succulent seafood with the comforting sweetness of corn in a luscious cream-based sauce.
Perfect for weeknight dinners, holiday feasts, or elegant dinner parties, this dish strikes the perfect balance between indulgence and simplicity. In this guide, we’ll explore:
- Why this dish is a must-try
- Step-by-step instructions (including a quick 30-minute version)
- Ingredient swaps for dietary preferences
- Expert tips for the best texture and flavor
- Serving suggestions and pairing ideas
Why You’ll Love This Recipe
1. Perfect Harmony of Flavors & Textures
- Sweet corn balances the briny, buttery shrimp.
- Creamy sauce (with a touch of garlic and herbs) ties everything together.
2. Quick Yet Impressive
- Ready in 30 minutes or less—faster than takeout!
- Looks and tastes gourmet with minimal effort.
3. Versatile & Adaptable
- Swap shrimp for scallops, chicken, or mushrooms.
- Make it gluten-free or dairy-free with simple tweaks.
Shrimp and Creamed Corn Recipe (Serves 4)
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled & deveined (tails on or off)
- 2 tbsp butter (or olive oil)
- 3 garlic cloves, minced
- ½ tsp smoked paprika (optional, for depth)
- Salt & black pepper to taste
For the Creamed Corn:
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream (or half-and-half for lighter texture)
- ½ cup chicken or vegetable broth
- 2 tbsp butter
- 1 small onion, finely diced
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- ½ tsp thyme (fresh or dried)
- ¼ tsp cayenne pepper (optional, for heat)
- Salt & pepper to taste
For Garnish:
- Fresh parsley or chives, chopped
- Grated Parmesan cheese (optional)
- Lemon wedges
Step-by-Step Instructions
1. Cook the Shrimp
- Pat shrimp dry and season with salt, pepper, and smoked paprika.
- In a large skillet, melt 1 tbsp butter over medium-high heat.
- Add shrimp and cook 1-2 minutes per side until pink. Remove and set aside.
2. Make the Creamed Corn Base
- In the same skillet, melt remaining butter.
- Sauté onion until soft (~3 mins), then add garlic and cook 30 seconds.
- Sprinkle flour and stir to make a roux (1 min).
3. Simmer the Sauce
- Pour in broth, then cream, stirring constantly.
- Add corn, thyme, cayenne, salt, and pepper. Simmer 5-7 mins until thickened.
4. Combine & Finish
- Return shrimp to the skillet and toss in the sauce.
- Cook 1-2 mins just to heat through.
5. Garnish & Serve
- Sprinkle with parsley and Parmesan.
- Serve hot with crusty bread, rice, or mashed potatoes.
Expert Tips for the Best Results
✔ Use fresh corn in summer for peak sweetness (or frozen for convenience).
✔ Don’t overcook shrimp—they turn rubbery if left too long in the sauce.
✔ Deglaze the pan with a splash of white wine for extra flavor.
Variations to Try
1. Spicy Cajun Style
- Swap paprika for Cajun seasoning and add diced bell peppers.
2. Bacon & Cheese Upgrade
- Top with crispy bacon bits and cheddar cheese.
3. Vegan Version
- Use coconut cream, vegan butter, and king oyster mushrooms instead of shrimp.
Serving Suggestions
- Over pasta (fettuccine or linguine)
- With garlic bread for dipping
- Alongside a crisp salad (arugula or Caesar)
The History of Creamed Corn
A Southern U.S. staple since the 19th century, creamed corn was traditionally made by scraping milk from corn cobs. Today, it’s a comfort food classic—elevated here with seafood sophistication!
Make-Ahead & Storage Tips
- Store leftovers in an airtight container for 2-3 days.
- Reheat gently on the stove with a splash of cream to revive sauciness.
Final Thoughts
This Shrimp and Creamed Corn is a restaurant-worthy dish you can whip up anytime. Creamy, sweet, and packed with flavor, it’s sure to become a favorite.