This easy shrimp and creamed corn recipe is the ultimate comfort food. In just 30 minutes, you can have a rich, creamy, and savory dish on the table that tastes like it simmered for hours. It’s the perfect weeknight dinner that’s also impressive enough for company.
We combine plump, juicy shrimp with a velvety creamed corn sauce, seasoned with a touch of Cajun spice for a gentle, warming heat. It’s a classic Southern pairing that satisfies every single time.
Why You’ll Love This Easy Shrimp and Creamed Corn Recipe
- Incredibly Fast: This entire meal comes together in under 30 minutes, making it a dream for busy weeknights.
- Rich & Flavorful: Sweet corn, savory shrimp, and a creamy, spiced sauce create a perfectly balanced and deeply satisfying flavor profile.
- Simple Ingredients: You only need a handful of common ingredients to create this show-stopping dish.
- Versatile Dish: Serve it over grits, rice, pasta, or simply with a piece of crusty bread for dipping.
Ingredients You’ll Need
At its heart, this shrimp and creamed corn dish uses simple, wholesome ingredients. Here’s what you’ll need to gather.
- Shrimp: One pound of large shrimp, peeled and deveined. You can use fresh or frozen; just make sure to thaw frozen shrimp completely.
- Corn: Both creamed corn and whole kernel corn are used to create the perfect texture.
- Aromatics: Diced yellow onion and minced garlic form the savory base of our sauce.
- Heavy Cream: This is the key to an ultra-rich and creamy sauce.
- Butter: Used for sautéing the aromatics and adds a layer of richness.
- Cajun Seasoning: Provides a gentle smokiness and a hint of spice. Use your favorite store-bought brand or make your own.
- Parsley: Fresh chopped parsley adds a bright, fresh finish.
- Salt & Pepper: To taste.
How to Make Shrimp and Creamed Corn (Step-by-Step)
Making this restaurant-quality dish at home is easier than you think. Follow these simple steps for perfect results every time.
Step 1: Sauté the Aromatics
Melt the 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.
Step 2: Create the Creamed Corn Base
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the can of creamed corn, the whole kernel corn, and the Cajun seasoning. Continue to simmer, stirring occasionally, for about 5-7 minutes, allowing the sauce to thicken slightly.
Step 3: Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Stir everything together to ensure the shrimp are coated in the sauce. Cook for 3-5 minutes, or just until the shrimp are pink, opaque, and cooked through. Be careful not to overcook them!
Step 4: Finish and Serve
Remove the skillet from the heat. Stir in the fresh parsley and season with salt and pepper to your liking. Serve your delicious shrimp and creamed corn immediately.
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cook very quickly. As soon as they turn pink and curl up, they’re done. Overcooked shrimp become tough and rubbery.
- Pat Shrimp Dry: Before adding the shrimp to the pan, pat them completely dry with a paper towel. This helps them cook evenly.
- Control the Heat: Keep the sauce at a gentle simmer. Boiling it too vigorously can cause the cream to separate.
- Taste and Adjust: Cajun seasoning blends vary in salt and spice levels. Taste the sauce before serving and adjust the seasoning as needed. For another delicious and savory dish, try our Maque Choux with Sausage.
Delicious Variations to Try
While this shrimp and creamed corn is fantastic as is, you can easily customize it. For a different flavor profile, consider our Creamy Garlic Chicken recipe.
- Add Bacon: Cook a few strips of chopped bacon until crispy. Remove the bacon and crumble it, then sauté the onions in the bacon grease for extra flavor. Sprinkle the crumbled bacon over the top before serving.
- Make it Spicier: Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the Cajun seasoning.
- Include Veggies: Sauté some diced red or green bell pepper along with the onion for extra color and flavor.
- Cheesy Version: Stir in a half cup of shredded sharp cheddar or Parmesan cheese at the end for an even richer sauce.
What to Serve with Shrimp and Creamed Corn
This versatile dish pairs beautifully with a variety of sides that complement its creamy texture and savory flavor.
- Grits: Creamy cheese grits are the classic Southern pairing.
- Rice: Simple steamed white or brown rice is perfect for soaking up the sauce.
- Crusty Bread: A warm baguette or a slice of Cranberry Walnut Artisan Bread is essential for dipping.
- Pasta: Serve it over fettuccine or linguine for a Southern-style shrimp alfredo.
Storage and Reheating Instructions
If you have leftovers, they store and reheat well.
- Storage: Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Reheating: For best results, reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of cream or milk to loosen the sauce. Avoid using the microwave, as it can make the shrimp rubbery.
Frequently Asked Questions
Yes, you can substitute the canned whole kernel corn with frozen corn. Just make sure to thaw it first so it doesn’t water down the sauce. The canned creamed corn is essential for the texture and should not be substituted.
Absolutely. Frozen shrimp works great. For the best results, thaw the shrimp completely in the refrigerator overnight. Before cooking, make sure to pat them thoroughly dry with a paper towel.
To increase the heat, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or some diced jalapeño (sauté it with the onions) to the sauce along with the Cajun seasoning.
They are similar in that both are Southern dishes featuring corn and often shrimp. However, Maque Choux is typically a sautéed dish with a base of corn, bell peppers, onions, and celery (the ‘holy trinity’), and is less creamy than this recipe. This dish focuses more on a rich, cream-based sauce.
For a similar creamy texture, you can use half-and-half. For a lighter version, evaporated milk can also work, though the sauce won’t be as rich. We do not recommend using regular milk, as it may curdle and will result in a much thinner sauce.
Shrimp cook in just a few minutes. Add them to the sauce at the very end and cook just until they turn pink and opaque (about 3-5 minutes). They will continue to cook in the hot sauce after you remove the pan from the heat, so it’s best to err on the side of slightly undercooking them.
Share Your Creation!
We are sure you’ll love this simple yet elegant shrimp and creamed corn recipe. It’s a true comfort food classic that brings a taste of the South to your kitchen. If you make this dish, we’d love to see it! Share a photo on Pinterest and tag us. Happy cooking!
Shrimp and Creamed Corn Recipe
Shrimp and Creamed Corn: A 30-Minute Southern Classic
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Remove the skillet from the heat. Stir in the fresh parsley, and season with salt and pepper to taste. Serve immediately.
Notes
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.
