Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and full of flavor. The sweetness of the corn pairs perfectly with the savory richness of the shrimp, while the cream and Parmesan bring everything together in a silky, comforting sauce. It’s also a quick meal that looks impressive enough for guests but is easy enough for a casual dinner. I especially love how versatile it is — I can serve it on its own, over rice or grits, or with crusty bread to soak up every drop of that creamy sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (450g) shrimp, peeled and deveined
2 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups corn kernels (fresh or frozen)
1 cup heavy cream (or half-and-half for lighter version)
1/4 cup grated Parmesan cheese
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste
2 tbsp chopped fresh parsley or chives
Juice of 1/2 lemon

Directions

1. I start by cooking the shrimp. In a large skillet over medium heat, I melt 1 tablespoon of butter and add the shrimp. I season them with salt and pepper and cook for about 2 minutes per side, just until they turn pink and opaque. I remove them from the skillet and set them aside.

2. In the same skillet, I add the remaining tablespoon of butter and sauté the onion until translucent, about 3 minutes. Then I add the garlic and cook for about 30 seconds until fragrant.

3. I stir in the corn kernels and cook for 3–4 minutes, letting them get a little golden to develop more flavor.

4. I pour in the heavy cream, stir well, and let the mixture simmer for 3–5 minutes until slightly thickened. Then I stir in the Parmesan cheese and smoked paprika (if using), seasoning with salt and pepper to taste.

5. I return the cooked shrimp to the skillet and toss everything together so the shrimp are coated in the creamy corn sauce. I cook for another 1–2 minutes until the shrimp are heated through.

6. Finally, I squeeze in the lemon juice and sprinkle the dish with fresh parsley or chives before serving.

Servings and Timing

This recipe makes about 4 servings and takes roughly 25 minutes total — 10 minutes of prep and 15 minutes of cooking.

Variations

I like to add a pinch of cayenne pepper or red pepper flakes for a bit of heat. Sometimes, I swap the Parmesan for sharp cheddar or Gruyère to give it a different flavor. When I’m in the mood for something richer, I stir in a spoonful of cream cheese. For a Southern twist, I serve it over creamy grits or mashed potatoes. If I want to make it lighter, I use half-and-half instead of heavy cream and add extra herbs for freshness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the shrimp and creamed corn gently in a skillet over low heat, adding a splash of cream or milk to bring back the creamy consistency. I avoid reheating it too long or at high heat to keep the shrimp from becoming rubbery.

FAQs

Can I use frozen shrimp?

Yes, I can use frozen shrimp — I just make sure to thaw them completely and pat them dry before cooking.

Can I make this dish ahead of time?

I prefer to make it fresh since shrimp cook quickly, but I can prepare the creamed corn ahead and add the shrimp just before serving.

What can I serve with shrimp and creamed corn?

I like serving it with rice, grits, mashed potatoes, or crusty bread to soak up the creamy sauce.

Can I use canned corn?

Yes, canned corn works in a pinch. I drain it well before using to avoid excess liquid.

How do I make it spicier?

I add a pinch of cayenne or some red pepper flakes while cooking the corn for a subtle kick.

Can I use other seafood instead of shrimp?

Definitely. Scallops or chunks of crab meat also work wonderfully with the creamy corn base.

How can I make it dairy-free?

I use coconut cream instead of heavy cream and skip the cheese for a dairy-free option that’s still rich and flavorful.

What if the sauce is too thick?

I add a bit more cream or a splash of milk until it reaches the consistency I like.

What if the sauce is too thin?

I let it simmer uncovered for a few minutes to reduce and thicken naturally.

Can I add vegetables to this dish?

Yes, I sometimes mix in spinach, roasted red peppers, or diced zucchini for extra color and texture.

Conclusion

This Shrimp and Creamed Corn recipe is one of my favorite quick comfort meals. I love how the creamy corn sauce and juicy shrimp come together in perfect harmony, creating a dish that feels indulgent yet effortless. Whether I serve it as a main course or a side, it always delivers the cozy, flavorful satisfaction I crave.