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A close-up overhead view of the finished shrimp and creamed corn dish in a dark, rustic bowl, showing the creamy texture and plump shrimp.

Shrimp and Creamed Corn: A 30-Minute Southern Classic

This quick and easy Shrimp and Creamed Corn recipe delivers a rich, creamy, and savory Southern-style meal in just 30 minutes. It's the perfect combination of sweet corn, plump shrimp, and a hint of Cajun spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 1 cup Yellow Onion finely diced
  • 3 cloves Garlic minced
  • 1 cup Heavy Cream
  • 1 can (14.75 oz) Creamed Corn
  • 1 can (15 oz) Whole Kernel Corn drained
  • 1 tsp Cajun Seasoning or to taste
  • 1 lb Large Shrimp peeled and deveined
  • 1/4 cup Fresh Parsley chopped
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Melt butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer. Stir in the creamed corn, whole kernel corn, and Cajun seasoning. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Add the shrimp to the skillet and stir to coat. Cook for 3-5 minutes, just until the shrimp are pink, opaque, and cooked through.
  4. Remove the skillet from the heat. Stir in the fresh parsley, and season with salt and pepper to taste. Serve immediately.

Notes

Don't Overcook the Shrimp: Remove from heat as soon as they turn pink and opaque.
Customize the Spice: Add a pinch of cayenne pepper or a dash of hot sauce for more heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.