When I first made this dish, I wasn’t trying to be fancy. I just wanted something warm, quick, and full of flavor that would make me forget about takeout for the night. Shrimp and corn are already friends, but when you bring them together with cream, garlic, and a little kick of spice, things get real cozy real fast. I like how the sweetness of the corn balances the juicy bite of shrimp. It feels a bit like summer at the table, even if the weather outside doesn’t match. This recipe fits right in with food recipes Mexican inspired. It borrows the spirit of street corn and turns it into a one-pan meal that works for busy evenings. If you’ve ever had a Mexican corn on the cob recipe dripping with creamy sauce and chili, you’ll know the vibe here. But instead of juggling cobs, you scoop it up with shrimp on your fork. Easier and less messy. I love making Mexican Recipes For Dinner that don’t feel like a production, and this one keeps things simple. Shrimp cooks fast, corn is always forgiving, and the sauce thickens in minutes. It’s one of those Mexican recipes that you’ll keep around for nights when you need a little comfort. It’s a Mexican recipe with heart, and if you’ve ever tried Mexican corn in a cup recipe from a food cart, this will feel familiar but upgraded.

1) Key Takeaways
2) Easy Shrimp with Creamed Corn Recipe
3) Ingredients for Shrimp with Creamed Corn
4) How to Make Shrimp with Creamed Corn
5) Tips for Making Shrimp with Creamed Corn
6) Making Shrimp with Creamed Corn Ahead of Time
7) Storing Leftover Shrimp with Creamed Corn
8) Try these Main Course next!
9) Shrimp with Creamed Corn
10) Nutrition

1) Key Takeaways

This recipe pairs shrimp and corn with creamy spices.
One pan dinner ready in about 30 minutes.
Flexible to use fresh or frozen corn.
Inspired by Mexican Food Recipes and street corn flavors.

2) Easy Shrimp with Creamed Corn Recipe

Shrimp with creamed corn may sound simple, but the way the flavors mix feels like a small win after a long day. I love how fast it comes together, especially when I want dinner that tastes comforting but doesn’t trap me in the kitchen all night.

The shrimp turn pink in minutes, the corn softens, and when cream and spice hit the pan, the sauce thickens with hardly any effort. It’s the kind of dish you lean on when you want something familiar but still a little special. Mexican Food Recipes often find ways to turn humble ingredients into memorable plates, and this one fits that tradition well.

When I serve it, I feel like I’ve taken a bit of street food energy and brought it into my own kitchen. Easy, warm, and perfect for weeknights when nothing feels organized but you still want a good plate of food.

3) Ingredients for Shrimp with Creamed Corn

Shrimp: Large shrimp peeled and deveined give the dish its star bite. I like them juicy, quick to cook, and able to soak in the sauce.

Olive Oil: Adds flavor and gives the shrimp a golden sear. Any neutral oil works if olive isn’t handy.

Onion: Finely chopped onion softens and brings a mild sweetness to the creamy base.

Garlic: Two cloves minced are enough to give the sauce depth without overpowering it.

Corn Kernels: Fresh in summer, frozen in winter, both keep the recipe easy. They bring sweetness that balances the spice.

Heavy Cream: Creates the thick and silky sauce. I’ve tried lighter cream, but full cream makes it shine.

Chicken Broth: Adds liquid and richness without making the sauce too heavy.

Smoked Paprika: For a warm, smoky note that makes the sauce taste layered.

Chili Powder: Just half a teaspoon for heat and color. Adjust for your own taste.

Salt and Black Pepper: To season and balance everything.

Cilantro: Fresh herbs added at the end keep it lively.

Lime Wedges: A squeeze of lime brightens each serving right before eating.

4) How to Make Shrimp with Creamed Corn

Step 1. Heat olive oil in a large skillet on medium heat. Add shrimp and cook until they turn pink, about two minutes each side. Remove and set aside.

Step 2. In the same skillet, sauté onion until it softens. Add minced garlic and cook just until fragrant.

Step 3. Stir in corn, cream, and broth. Let the mixture simmer gently until it thickens slightly, around five minutes.

Step 4. Add smoked paprika, chili powder, salt, and black pepper. Taste and adjust seasoning as needed.

Step 5. Return the shrimp to the skillet. Toss gently to coat with sauce and warm them through.

Step 6. Finish with fresh cilantro sprinkled over the top and lime wedges on the side. Serve straight from the pan.

5) Tips for Making Shrimp with Creamed Corn

Cooking shrimp too long makes them rubbery, so keep an eye on them. Two minutes per side is usually all they need.

Fresh corn is wonderful, but frozen works just as well and saves time. I keep a bag in my freezer so I can make this on short notice.

The cream thickens fast, so don’t walk away. Stir and taste as you go. The smoked paprika and chili give depth, but the real balance comes when you squeeze lime over everything just before serving.

6) Making Shrimp with Creamed Corn Ahead of Time

I often make the sauce ahead of time. The corn, onion, garlic, and cream mixture holds well in the fridge for a day or two.

When it’s time to eat, I reheat the sauce gently on the stove, then add fresh-cooked shrimp. That way, the shrimp stay tender instead of turning chewy from reheating.

If I’m planning a dinner with guests, this trick saves me from rushing around the stove. The flavor holds up, and nobody complains about waiting.

7) Storing Leftover Shrimp with Creamed Corn

Leftovers store well in an airtight container in the fridge for two days. The sauce thickens when chilled but loosens up again when warmed.

I heat it on the stove over low heat, adding a splash of broth if needed. Microwave works too, but stir halfway so the shrimp heat evenly.

I don’t recommend freezing it. Cream sauces often separate after thawing, and shrimp lose their texture. Fresh from the fridge is best.

8) Try these Main Course next!

9) Shrimp with Creamed Corn