Shrimp and Creamed Corn (30 Minutes, One-Pan)

This shrimp and corn skillet is bright, creamy, and just the right amount of spicy — summer in a skillet! It pairs sweet, fresh corn with a tangy, creamy feta sauce and simply seasoned shrimp, inspired by Mexican street corn flavors. The best part? It all comes together in a single pan in around 30 minutes, perfect for busy nights when you want something fast but impressive.

In this post, I’m sharing everything you need to make this dish: detailed step-by-step instructions with photos, a printable recipe card at the bottom with exact measurements and timing, plus my top tips, serving ideas, and advice on how to store and reheat leftovers. You’ll prep quickly, sear shrimp fast, whip up a creamy corn sauce made with half-and-half and crumbled feta, and finish with fresh garnishes like lime, cilantro, and extra feta for that perfect touch.

Whether you’re feeding the family on a weeknight or want a smart, pretty dish for company, this shrimp and corn skillet is super flexible — serve it over rice, quinoa, or with warm corn tortillas. Feel free to swap fresh corn with frozen or canned if that’s what you’ve got. Also, if half-and-half isn’t on hand, heavy cream works beautifully. Keep reading for the full recipe and my favorite tips to nail the best texture and flavor.

Why You’ll Love This

This shrimp and corn skillet is a speedy, one-pan wonder that you can make in about half an hour — perfect for those busy nights or a relaxed summer weekend dinner. Craving another fast one-pan seafood idea? Try this shrimp orzo one-pot dinner.

Sweet corn meets a creamy, tangy feta sauce with a kick of Mexican spices, delivering layers of flavor without fuss. If you love that street-corn vibe, check out our Street Corn Chicken Rice Bowl for another take on those flavors. The shrimp add protein and a little heat, rounding out the meal beautifully.

Plus, it’s incredibly adaptable. Enjoy it over rice, quinoa, cauliflower rice, or with tortillas. You can easily dial up the spice or swap creaminess levels to suit your family’s tastes.

What You’ll Need

• 1.5 lb large raw shrimp, peeled and deveined (about 15-20 per pound)
• 1 teaspoon chili powder
• ¼ teaspoon salt, or to taste
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• ½ cup chopped onion
• 5 cloves garlic, minced
• 1.5 cups cooked corn kernels (from about 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese, divided (block feta crumbled by hand works best)
• 2 small limes
• fresh cilantro for garnish

Cooking Directions

1. Peel and devein shrimp and pat dry; remove kernels from corn cobs; crumble feta; mince garlic; chop onion; cut limes into wedges; chop cilantro.
2. Heat a large 12-inch, high-sided skillet over medium until hot and add olive oil.
3. Toss shrimp with chili powder and salt.
4. Add shrimp to the skillet in a single layer (work in batches to avoid crowding) and cook, turning once, about 3–4 minutes until pink and opaque.
5. Remove cooked shrimp from the skillet and set aside.
6. In the same skillet melt butter, add chopped onion, sprinkle with salt, and cook for about 3–4 minutes until softened.
7. Stir in minced garlic and cook 1–2 minutes, stirring, without letting it brown.
8. Stir in 1 cup corn kernels and smoked paprika and cook briefly to warm the corn and release the spices’ aroma.
9. Pour in half-and-half and bring to a gentle simmer.
10. Add 3 ounces crumbled feta and stir until the cheese melts into a creamy sauce and it thickens slightly.
11. Squeeze juice of half a lime into the sauce.

12. Return shrimp to the skillet and warm through gently on low heat for 1–2 minutes.

13. Top with the remaining ½ cup corn, lime wedges, and chopped cilantro; add extra chili powder or smoked paprika if desired.

Tips for Best Results

• Whenever possible, use fresh corn — grilling it first adds a lovely smoky flavor that elevates the whole dish. If you use frozen corn, thaw and drain it well; if canned, drain and pat dry to avoid sogginess.
• Keep a close eye on the shrimp so you don’t overcook; as in these 15-minute shrimp tacos, as soon as they turn opaque pink and firm up slightly, take them off the heat to keep them tender and juicy.
• Crumbling feta from a block rather than using pre-crumbled cheese makes for a creamier, better-melted sauce.
• If you find the sauce too thick after chilling, gently loosen it while reheating with a splash of half-and-half, milk, or even water.
• Adjust spice to taste by tweaking chili powder and smoked paprika. For more heat, add a pinch of cayenne pepper. For ideas on balancing heat with a touch of sweetness, see Spicy Shrimp with Peach Salad.
• A large, high-sided skillet (12-inch or so) works best so you can cook shrimp in one layer and fit everything comfortably together for final warming.
• Because cream-based sauces don’t freeze well, I don’t recommend freezing this shrimp and corn skillet. The sauce can separate and turn grainy when thawed.

Mix-Ins and Swaps

• Rice.  Fluffy jasmine rice or any flavored rice (like cilantro-lime and black bean rice) pairs perfectly with this creamy shrimp and corn skillet.
• Cauliflower rice.  Fresh or thawed frozen cauliflower rice soaks up the creamy sauce nicely and is a lighter alternative. Prefer veggie noodles? See how to make zucchini noodles.
• Quinoa.  Cook quinoa in chicken broth for extra flavor, then toss with garlic and fresh herbs for a great base.
• Vegetables. This dish is a great way to use whatever veggies you have on hand. Steamed, sautéed, or grilled broccoli, asparagus, bell peppers, green beans, peas, zucchini, or mushrooms all make tasty sidekicks—or go for a quick 15-minute zucchini mushroom stir-fry.

5 from 13 votes

Storage and Reheating

• Fridge. Keep leftover shrimp and creamed corn in an airtight container in the fridge for up to 4 days.
• Freezer. I don’t recommend freezing this recipe because the cream sauce doesn’t hold up well after thawing — it can break and become grainy.
• Microwave. Reheat gently in the microwave for about 1 minute, then check and warm for additional 30-second bursts if needed.
• Stovetop. Warm leftovers in a large, high-sided skillet over low-medium heat—the same gentle approach you’d use for delicate seafood in cream sauces like seared scallops with cream sauce. Add a splash of half-and-half, milk, or cream as needed to loosen the sauce and keep it creamy.

Common Questions

• Can I use frozen or canned corn? — Absolutely! Fresh corn grilled or boiled tastes best, but thawed frozen or drained canned corn work just as well. If using canned, adjust cooking time since it’s already tender.
• Can I substitute the half-and-half? — Yes! Heavy cream adds richness, while milk lightens the sauce. Play with what you have to find your favorite texture.
• Is pre-crumbled feta ok? — Pre-crumbled works in a pinch, but crumbling feta from a block melts better and gives a creamier sauce.
• How do I know when shrimp are done? — They turn pink, opaque, and feel firm but not rubbery. Usually, that takes about 3-4 minutes for large shrimp.
• Can I make this ahead? — You can prep the shrimp and creamed corn separately, then combine gently when reheating. Store in an airtight container in the fridge up to 4 days. Avoid freezing.
• How should I reheat leftovers? — Warm gently on the stovetop over medium-low heat with a splash of half-and-half or milk, stirring occasionally, or microwave in short bursts, stirring between, until hot.