Easy Shrimp and Creamed Corn
Easy shrimp and creamed corn delivers creamy texture and bold flavor. This recipe solves the problem of getting dinner on the table fast. After making this many times, I know the trick to perfect consistency. Creamy and rich, this dish satisfies cravings. Try our Creamy White Chicken Lasagna Soup for another hearty option. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy White Chicken Lasagna Soup and Crispy Fried Chicken Sandwich.
Why This Easy Shrimp and Creamed Corn Is Pure Comfort
- Creamy texture
- Fast and easy
- Delicious flavor
- Perfect for any meal
What You'll Need for Easy Shrimp and Creamed Corn
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 pound large shrimp, peeled and deveined
- 1 can (15 oz) whole kernel corn, drained
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Garlic powder
- Salt
- Pepper
- Optional: Chopped parsley
- Optional: Crusty bread
- Optional: Shredded cheddar cheese
📝 Ingredient Notes
- Shrimp: Use deveined shrimp for best texture.
- Corn: Drain well to avoid watery sauce.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Measuring cups — Ensures accurate ingredient portions → See on Amazon
How to Make Easy Shrimp and Creamed Corn
- Step 1: In a large skillet over medium heat, melt the butter.
- Step 2: Add the flour and stir for 1 minute to create a roux.
- Step 3: Whisk in the heavy cream and bring to a simmer.
- Step 4: Add the corn, shrimp, and garlic powder. Cook until the shrimp are pink and cooked through.
- Step 5: Season with salt and pepper. Serve warm.
Cook's Tips for Perfect Easy Shrimp and Creamed Corn
- Cooking method: Use a non-stick pan to avoid sticking and ensure even cooking.
- Common mistake and fix: If the sauce is too thin, simmer longer to reduce. If too thick, add a bit more cream.
- Flavor boost: Add a splash of lemon juice for a bright, fresh finish.
- Storage: Store leftover in an airtight container in the fridge for up to 3 days.
Storing & Reheating Easy Shrimp and Creamed Corn
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dish up to a day in advance and reheat before serving.
Freezing Easy Shrimp and Creamed Corn
Freeze in a sealed bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a covered oven at 350°F (175°C) for 15–20 minutes. Microwave: Reheat in 30-second increments until warmed through.
Recipe Notes
- Chef tip: Use fresh shrimp for the best flavor and texture.
- Best substitution: Replace corn with green peas if desired.
- Make-ahead: This dish can be made ahead and reheated without losing quality.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the sauce is too thin, simmer longer to reduce. If too thick, add a bit more cream.
Want to level up this recipe?
High-quality butter — Enhances flavor and richness → Check price on Amazon
Easy Shrimp and Creamed Corn
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 can (15 oz) whole kernel corn, drained
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Seasonings
- Garlic powder
- Salt
- Pepper
Optional Toppings
- Chopped parsley
- Crusty bread
- Shredded cheddar cheese
Instructions
- Step 1: In a large skillet over medium heat, melt the butter.
- Step 2: Add the flour and stir for 1 minute to create a roux.
- Step 3: Whisk in the heavy cream and bring to a simmer.
- Step 4: Add the corn, shrimp, and garlic powder. Cook until the shrimp are pink and cooked through.
- Step 5: Season with salt and pepper. Serve warm.
Notes
- Chef tip: Use fresh shrimp for the best flavor and texture.
- Best substitution: Replace corn with green peas if desired.
- Make-ahead: This dish can be made ahead and reheated without losing quality.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the sauce is too thin, simmer longer to reduce. If too thick, add a bit more cream.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Oven reheat: Reheat in a covered oven at 350°F (175°C) for 15–20 minutes.
- Microwave reheat: Reheat in 30-second increments until warmed through.
- Make ahead: Prepare the dish up to a day in advance and reheat before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 18g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Shrimp and Creamed Corn FAQs
Yes, you can prepare the dish up to a day in advance and reheat before serving.
If the sauce is too thin, simmer longer to reduce. If too thick, add a bit more cream.
Yes, freeze in a sealed bag for up to 2 months.
You can substitute shrimp with chicken or use more corn for a vegetarian version.
Yes, this dish works well as a cozy winter meal or a fresh summer side.
A Warm Final Note
I can’t wait for you to try Easy Shrimp and Creamed Corn and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
