American
Creamy Shrimp and Corn Skillet
Juicy shrimp simmer with sweet corn in a light cream sauce on the stove. Dinner lands in one skillet with rice or bread on the side.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- Shrimp cook in minutes once the sauce is ready.
- Corn adds natural sweetness without extra sugar.
- A splash of cream thickens just enough to cling.
- Leftovers reheat gently for a quick lunch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat shrimp dry and season with half the salt, pepper, and smoked paprika.
- 2
Melt butter in a large skillet over medium heat; cook onion 4 minutes until soft.
- 3
Add garlic and remaining paprika; stir 30 seconds until fragrant.
- 4
Pour in broth and corn; simmer 4 minutes, then stir in cream and remaining salt.
- 5
Nestle shrimp into the sauce and cook 3 to 4 minutes, turning once, until opaque.
- 6
Remove from heat, taste, and finish with chives.
Pro tips
- Do not overcook shrimp past opaque pink or they turn rubbery.
- Frozen corn can go straight into the pan without thawing.
- If sauce is thin, simmer uncovered 1 extra minute.
Easy substitutions
- heavy cream
- full-fat coconut milk
- chicken broth
- seafood stock
- chives
- sliced green onions
Storage and reheating
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Warm gently on the stovetop over low heat with a splash of broth; stir often.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 33 g
- Carbs
- 18 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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