Easy One-Pan Shrimp Creamed Corn

Craving a dish that’s both comforting and incredibly quick to make? This Easy One-Pan Shrimp Creamed Corn is your new weeknight hero! In under 30 minutes, you’ll have a creamy, flavorful meal with succulent shrimp and sweet corn, all cooked in a single pan for effortless cleanup. Get ready to add this simple yet satisfying recipe to your regular rotation!

Ingredients

• 1 lb large shrimp, raw, peeled, deveined, tails on or off
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt (for shrimp)
• 1/8 tsp black pepper (for shrimp)
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 (15 oz) cans creamed corn
• 1/4 cup milk or half-and-half (optional, for desired consistency)
• Salt and freshly ground black pepper to taste (for corn)
• 2 tbsp fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Heat a large (10-12 inch) skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
3. Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the two cans of creamed corn into the skillet. Stir well. If you prefer a thinner consistency, stir in the milk or half-and-half now. Bring the mixture to a gentle simmer, stirring occasionally, for 3-5 minutes, allowing it to heat through and thicken slightly. Season with salt and freshly ground black pepper to taste.
5. Return the cooked shrimp to the skillet with the creamed corn. Stir gently to combine and heat through for another minute, just until the shrimp are warm.
6. Remove from heat. Garnish with fresh chopped parsley, if using, and serve immediately. This dish pairs wonderfully with a side of crusty bread or a simple green salad.