There are moments in the kitchen that transport you back in time—like the warm, sun-kissed afternoons spent with my grandmother, her laughter mixing with the aroma of her cooking. One dish that always brings back those memories is Shrimp and Creamed Corn. There’s something so comforting about the combination of sweet corn and succulent shrimp, harmonizing together in perfect rhythm. This recipe captures all that nostalgia but is also perfect for our busy lives today. Whether it’s a hectic weekday dinner or a laid-back Saturday night, this dish feels like a warm hug, ready in just 30 minutes and all in one pan. Trust me; it’ll quickly become a favorite in your home too!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it a perfect weeknight dinner.
- Minimal Cleanup: One-pan cooking means less time with dishes and more time at the table.
- Comforting Flavors: The sweet creaminess of corn paired with tender shrimp is pure goodness.
- Budget-Friendly: Using frozen shrimp and seasonal corn can make this dish friendly for your wallet.
Ingredients
Gather these fresh ingredients, and let’s get cooking!
- 1 pound shrimp, peeled and deveined (fresh or frozen—just thaw if frozen)
- 4 cups sweet corn (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced (fresh adds a punch!)
- 1/2 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Now, let’s break this down into simple steps.
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- Cook the Aromatics: In a large skillet, melt the butter over medium heat. Toss in the chopped onion and garlic, sautéing until they are soft and fragrant—about 3 minutes. Oh, the aroma will have you feeling right at home!
- Add the Corn: Add in your corn (if using frozen, no need to thaw!) and stir well. Let it cook for about 5 minutes, until everything is heated through.
- Simmer with Broth: Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a low simmer. This will create a rich and flavorful base for your dish!
- Stir in Cream: Gently mix in the heavy cream and smoked paprika, allowing it to blend beautifully into a creamy dream. You may want to taste at this point—maybe just a little… or a lot.
- Add the Shrimp: Finally, add the shrimp into the pan. Cook for another 5-7 minutes, or until the shrimp are pink and fully cooked. Make sure not to overcook them—no one likes rubbery shrimp!
- Season and Serve: Season with salt and pepper to your liking, and sprinkle with fresh parsley before serving. Dive into this deliciousness while it’s warm and creamy!
Pro Tips & Variations
Here are some fun ideas to make this dish even more exciting:
- Spice it Up: If you love heat, add a pinch of red pepper flakes or some diced jalapeños when you add the corn.
- Herbal Magic: Switch up the parsley for fresh basil or dill for a new twist.
- Swap the Seafood: If shrimp isn’t your thing, try using scallops or even chunks of firm white fish.
- Veggie Boost: Add diced bell peppers or a handful of spinach to sneak in some greens!
Serving Suggestions
This dish deserves to be savored! I love serving it with a crusty piece of bread to soak up every last bit of that creamy corn sauce. You could also serve it over a fluffy bed of rice or alongside a fresh garden salad for a light and splendid meal. Imagine sitting down with loved ones, sharing this deliciousness, laughter filling the air… Doesn’t that sound perfect?
Storage Tips
Got leftovers? No problem! Here’s how to keep your Shrimp and Creamed Corn fresh:
- Refrigerate: Store in an airtight container for up to 3 days. A quick reheat on the stovetop is best to maintain that creamy texture!
- Freeze: You can freeze it for up to a month. Just make sure to let it cool completely before placing it in a freezer-safe container.
- Reheat: When you’re ready to enjoy, thaw in the fridge overnight if frozen, and reheat gently. You might want to add a splash more cream to brighten it back up!
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain and rinse the canned corn before adding it to the pan. It might not be quite as sweet, but it will still be delicious!
What can I substitute for heavy cream?
You can use half-and-half for a lighter option or even coconut milk for a dairy-free version—just be careful with the flavors since it will change the taste slightly.
How do I know when shrimp are fully cooked?
Cooked shrimp turn a lovely pink color and curl into a C-shape. If they are gray and straight, they need a bit more time in the pan!
Can I double this recipe?
Of course! Just ensure your pan is large enough to handle all the ingredients. You may need to adjust the cooking time slightly.
Conclusion
And there you have it—simple, cozy, and downright scrumptious Shrimp and Creamed Corn ready to enjoy! I truly hope you’ll give this recipe a try and that it sparks a little bit of joy in your kitchen, just like it does in mine. I’d love to hear how you make it your own or if you try any of the variations! Share your experiences in the comments below, and let’s keep the good food vibes rolling!
Savory Shrimp Creamed Corn Quick OnePan Meal in 30 Min
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Delight in shrimp creamed corn with this quick onepan recipe Whip up a savory meal in just 30 min for a hasslefree dinner 155 chars
Ingredients
Instructions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 calories
- Sugar: 5 grams
- Fat: 20 grams
- Saturated Fat: 20 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 30 grams
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