Shrimp and Creamed Corn: a Southern comfort food classic that’s surprisingly easy to make and guaranteed to disappear fast! Have you ever tasted a dish that instantly transports you back to a warm summer evening, filled with laughter and the aroma of delicious food? This recipe does exactly that. It’s a creamy, savory, and slightly sweet symphony of flavors that will tantalize your taste buds.
Creamed corn, in its simplest form, has been a staple in American cuisine since colonial times, often made with freshly harvested corn and simple ingredients. Adding succulent shrimp elevates it to a truly special dish, particularly popular in the South. This combination speaks to the region’s resourcefulness and love for fresh, local ingredients.
People adore shrimp and creamed corn for its incredible taste and satisfying texture. The sweetness of the corn perfectly complements the savory shrimp, creating a balanced and delightful experience. Plus, it’s incredibly versatile! Serve it as a main course, a side dish, or even as an appetizer. The creamy texture is comforting and satisfying, making it a perfect dish for any occasion. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this shrimp and creamed corn recipe is sure to be a hit. Let’s get cooking!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon sugar, or to taste
- 2 (15-ounce) cans creamed corn
- 2 tablespoons chopped fresh parsley, for garnish
- Hot sauce, for serving (optional)
Preparing the Shrimp:
- First, let’s get our shrimp ready. Make sure your shrimp is peeled and deveined. I like to rinse them under cold water and pat them dry with paper towels. This helps them brown nicely when we cook them.
- In a medium bowl, toss the shrimp with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Make sure the shrimp are evenly coated with the spices. This is where we build our flavor, so don’t be shy!
Cooking the Shrimp:
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp in a single layer. Be careful not to overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches.
- Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Don’t overcook them, or they will become rubbery. Remove the shrimp from the skillet and set aside. We’ll add them back in later.
Making the Creamed Corn:
- Now, let’s move on to the creamed corn. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. We want the onion to be translucent and fragrant.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will become bitter.
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This will create a roux, which will help thicken the creamed corn.
- Slowly whisk in the milk and heavy cream, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth and creamy.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Season with salt, pepper, and sugar to taste. I like to start with 1/4 teaspoon of each and then adjust as needed. Remember, you can always add more, but you can’t take it away!
- Stir in the creamed corn and cook for another 5-7 minutes, or until heated through. We want the corn to be nice and warm and the flavors to meld together.
Combining Shrimp and Creamed Corn:
- Gently fold the cooked shrimp into the creamed corn. Be careful not to overmix, or the shrimp will break apart.
- Cook for another 1-2 minutes, or until the shrimp is heated through. We just want to make sure everything is nice and warm before serving.
Serving:
- Spoon the shrimp and creamed corn into bowls.
- Garnish with chopped fresh parsley. This adds a pop of color and freshness to the dish.
- Serve immediately. I like to serve it with a side of hot sauce for those who like a little kick.
Tips and Variations:
Spice it up!
If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the creamed corn. You can also use a spicier seasoning blend for the shrimp.
Add some veggies!
Feel free to add other vegetables to the creamed corn, such as diced bell peppers, celery, or jalapenos. Just sauté them along with the onion and garlic.
Use fresh corn!
If you have fresh corn on hand, you can use that instead of canned creamed corn. Just cut the kernels off the cob and cook them in the cream sauce until tender.
Make it cheesy!
Add a handful of shredded cheddar cheese or Parmesan cheese to the creamed corn for a cheesy twist. Stir until the cheese is melted and smooth.
Serve it over rice or grits!
For a heartier meal, serve the shrimp and creamed corn over rice or grits. This is a great way to stretch the dish and make it more filling.
Make it ahead of time!
You can make the creamed corn ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the shrimp.
Use different types of shrimp!
Feel free to use different sizes or types of shrimp, depending on your preference. Just adjust the cooking time accordingly.
Add bacon!
Everything is better with bacon! Cook some bacon until crispy, then crumble it over the shrimp and creamed corn for a smoky flavor.
Make it dairy-free!
To make this dish dairy-free, use plant-based milk and cream. You can also use olive oil instead of butter.
Add herbs!
Experiment with different herbs, such as thyme, rosemary, or chives. Just add them to the creamed corn along with the parsley.
Make it a casserole!
Pour the shrimp and creamed corn into a baking dish, top with breadcrumbs or cheese, and bake until bubbly and golden brown for a comforting casserole.
Use different types of corn!
Try using different varieties of corn, such as white corn or sweet corn, for a unique flavor.
Add mushrooms!
Sauté some sliced mushrooms along with the onion and garlic for an earthy flavor.
Make it gluten-free!
To make this dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.
Add lemon juice!
A squeeze of fresh lemon juice can brighten up the flavors of the dish.
Use different types of onions!
Experiment with different types of onions, such as red onions or shallots, for a different flavor profile.
Add sun-dried tomatoes!
Chopped sun-dried tomatoes can add a burst of flavor and color to the dish.
Make it vegan!
To make this dish vegan, use plant-based shrimp and dairy-free milk and cream. You can also use olive oil instead of butter.
Add spinach!
Stir in some fresh spinach at the end for added nutrients and color.
Use different types of garlic!
Try using roasted garlic or garlic confit for a richer, more mellow garlic flavor.
Add artichoke hearts!
Chopped artichoke hearts can add a tangy and slightly sweet flavor to the dish.
Make it in a slow cooker!
You can make the creamed corn in a slow cooker. Just combine all the ingredients (except the shrimp) in the slow cooker and cook on low for 4-6 hours. Then, add the cooked shrimp and heat through before serving.
Add peas!
Stir in some frozen peas at the end for added sweetness and color.
Use different types of peppers!
Experiment with different types of peppers, such as poblano peppers or Anaheim peppers, for a different level of heat.
Add olives!
Chopped olives can add a salty and briny flavor to the dish.
Make it in an Instant Pot!
You can make the creamed corn in an Instant Pot. Just combine all the ingredients (except the shrimp) in the Instant Pot and cook on high pressure for 5 minutes, followed by a natural pressure release. Then, add the cooked shrimp and heat through before serving.
Add capers!
Capers can add a salty and tangy flavor to the
Conclusion:
So, there you have it! This shrimp and creamed corn recipe is truly a must-try, and I’m not just saying that. The combination of sweet, creamy corn and succulent shrimp is simply divine. It’s a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. The ease of preparation makes it even more appealing – you can have this on the table in under 30 minutes, which is a huge win in my book!
But what really sets this recipe apart is its versatility. Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the creamed corn. If you’re a fan of smoky flavors, try grilling the corn on the cob before cutting off the kernels. The char will add a wonderful depth of flavor to the dish.
Looking for serving suggestions? This shrimp and creamed corn is fantastic on its own as a light meal. However, it also pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette would provide a refreshing contrast to the richness of the corn. Alternatively, you could serve it alongside some crusty bread for soaking up all that delicious sauce. For a more substantial meal, consider adding a side of roasted asparagus or grilled zucchini.
And don’t be afraid to get creative with the presentation! Serve it in individual ramekins for an elegant touch, or pile it high on a platter for a more rustic feel. Garnish with fresh herbs like parsley or chives for a pop of color and flavor. A squeeze of lemon juice right before serving can also brighten up the dish and add a touch of acidity.
If you’re looking to make it even more special, consider adding some crumbled bacon or pancetta to the creamed corn. The salty, savory flavor of the bacon will complement the sweetness of the corn perfectly. You could also add some sautéed mushrooms for an earthy note.
For those who are dairy-free or vegan, you can easily adapt this recipe by using plant-based butter and cream. There are many excellent dairy-free alternatives available these days that will work just as well. You can also substitute the shrimp with tofu or tempeh for a vegan version. Just be sure to season the tofu or tempeh well to give it plenty of flavor.
I truly believe that this shrimp and creamed corn recipe is a winner. It’s easy, delicious, and adaptable to your own preferences. I’m so excited for you to try it and experience the magic for yourself.
So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please don’t hesitate to share your experience with me. I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. Share your creations on social media and tag me! Let’s spread the love for this amazing dish together. Happy cooking!
Shrimp and Creamed Corn: A Delicious & Easy Recipe
Creamy and comforting shrimp and creamed corn, perfect for a quick and satisfying meal. Tender shrimp are simmered in a rich, homemade creamed corn sauce, creating a flavorful dish that's ready in under an hour.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon sugar, or to taste
- 2 (15-ounce) cans creamed corn
- 2 tablespoons chopped fresh parsley, for garnish
- Hot sauce, for serving (optional)
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- In a medium bowl, toss the shrimp with olive oil, salt, pepper, paprika, garlic powder, and onion powder until evenly coated.
- Heat a large skillet over medium-high heat.
- Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the milk and heavy cream, making sure to break up any lumps of flour.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Season with salt, pepper, and sugar to taste.
- Stir in the creamed corn and cook for another 5-7 minutes, or until heated through.
- Gently fold the cooked shrimp into the creamed corn.
- Cook for another 1-2 minutes, or until the shrimp is heated through.
- Spoon the shrimp and creamed corn into bowls.
- Garnish with chopped fresh parsley.
- Serve immediately with hot sauce, if desired.
Notes
- Don’t overcook the shrimp, or they will become rubbery.
- Be careful not to burn the garlic, or it will become bitter.
- Adjust the seasonings to your liking.
- For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the creamed corn.
- Feel free to add other vegetables to the creamed corn, such as diced bell peppers, celery, or jalapenos.
- If you have fresh corn on hand, you can use that instead of canned creamed corn. Just cut the kernels off the cob and cook them in the cream sauce until tender.
- Add a handful of shredded cheddar cheese or Parmesan cheese to the creamed corn for a cheesy twist. Stir until the cheese is melted and smooth.
- For a heartier meal, serve the shrimp and creamed corn over rice or grits.
- You can make the creamed corn ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the shrimp.
- Feel free to use different sizes or types of shrimp, depending on your preference. Just adjust the cooking time accordingly.
- Cook some bacon until crispy, then crumble it over the shrimp and creamed corn for a smoky flavor.
- To make this dish dairy-free, use plant-based milk and cream. You can also use olive oil instead of butter.
- Experiment with different herbs, such as thyme, rosemary, or chives. Just add them to the creamed corn along with the parsley.
- Pour the shrimp and creamed corn into a baking dish, top with breadcrumbs or cheese, and bake until bubbly and golden brown for a comforting casserole.
- Try using different varieties of corn, such as white corn or sweet corn, for a unique flavor.
- Sauté some sliced mushrooms along with the onion and garlic for an earthy flavor.
- To make this dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- A squeeze of fresh lemon juice can brighten up the flavors of the dish.
- Experiment with different types of onions, such as red onions or shallots, for a different flavor profile.
- Chopped sun-dried tomatoes can add a burst of flavor and color to the dish.
- To make this dish vegan, use plant-based shrimp and dairy-free milk and cream. You can also use olive oil instead of butter.
- Stir in some fresh spinach at the end for added nutrients and color.
- Try using roasted garlic or garlic confit for a richer, more mellow garlic flavor.
- Chopped artichoke hearts can add a tangy and slightly sweet flavor to the dish.
- You can make the creamed corn in a slow cooker. Just combine all the ingredients (except the shrimp) in the slow cooker and cook on low for 4-6 hours. Then, add the cooked shrimp and heat through before serving.
- Stir in some frozen peas at the end for added sweetness and color.
- Experiment with different types of peppers, such as poblano peppers or Anaheim peppers, for a different level of heat.
- Chopped olives can add a salty and briny flavor to the dish.
- You can make the creamed corn in an Instant Pot. Just combine all the ingredients (except the shrimp) in the Instant Pot and cook on high pressure for 5 minutes, followed by a natural pressure release. Then, add the cooked shrimp and heat through before serving.
- Capers can add a salty and tangy flavor to the dish.
