Looking for Mexican food dishes that are quick, delicious, and perfect for any occasion? This Shrimp and Creamed Corn recipe combines the natural sweetness of fresh corn with tender shrimp, bold Mexican spices, and a creamy feta sauce. Perfect as a main course or an appetizer, this one-pan wonder is a must-try for lovers of vibrant, flavorful cuisine.
Why You’ll Love This Recipe
- Quick and Convenient: Ready in just 30 minutes for busy weeknights.
- One-Pan Simplicity: Fewer dishes, more time to enjoy.
- Customizable: Pair with rice, tortillas, or veggies for endless variations.
- Rich Mexican Flavors: The blend of chili, smoked paprika, lime, and fresh corn creates a taste sensation.
- Crowd-Pleaser: Ideal for dinner parties or family meals.
Ingredients
For the Shrimp:
- 1.5 lbs raw shrimp (peeled and deveined)
- 1 tsp chili powder
- ¼ tsp salt (or to taste)
- 2 tbsp olive oil
For the Creamed Corn:
- 2 tbsp vegan or regular butter
- ½ cup onion, chopped
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (from 2 ears of fresh corn)
- 1 tsp smoked paprika
- 1 cup half-and-half (or a dairy-free alternative)
- 4 oz feta cheese, crumbled (divided)
- 2 small limes (juiced and sliced)
- Fresh cilantro, chopped
Instructions
1. Cook the Shrimp
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Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn.
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Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
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Remove shrimp from the skillet.
2. Prepare the Creamed Corn
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To the same, now empty, skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat. Do not burn. Reduce heat if needed.
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Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.
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Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook stirring until the cheese melts.
3. Assemble the Dish
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Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.
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Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.
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Sprinkle with extra chili powder or paprika if desired.
Serving Suggestions
1. Pair with Grains
- Cilantro-Lime Rice: Adds brightness and pairs well with Mexican flavors.
- Black Bean and Quinoa Salad: A hearty, protein-packed side.
2. Add Vegetables
- Roasted bell peppers, asparagus, or steamed broccoli make excellent accompaniments.
3. Serve with Bread or Tortillas
- Warm corn tortillas or crusty bread are perfect for soaking up the creamy sauce.
Storage and Reheating
Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a skillet over medium heat, adding a splash of half-and-half or milk to revive the creamy texture.
Why This Dish Stands Out Among Mexican Food Dishes
This Shrimp and Creamed Corn recipe captures the essence of Mexican food dishes with its vibrant flavors, versatility, and simplicity. Whether served as a quick family dinner or a show-stopping dish for guests, it delivers a satisfying combination of sweet, savory, and creamy goodness.
Elevate your menu with this Mexican Shrimp and Creamed Corn recipe. Fresh ingredients, bold spices, and creamy textures make it a standout choice for fans of Mexican food dishes. Try it today and experience a dish that’s as easy to make as it is to love!