Easy Shrimp Creamed Corn-30 Minute One-Pan

Craving a dish that’s rich, comforting, and incredibly quick to make? Look no further! This Easy Shrimp Creamed Corn recipe delivers on all fronts, coming together in just 30 minutes in a single pan. It’s the perfect weeknight meal solution that doesn’t compromise on flavor.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can creamed corn
• 1/2 cup milk (whole or 2%)
• 1/4 cup chicken or vegetable broth
• Pinch of cayenne pepper (optional, for a kick)
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Pat the shrimp dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
3. Reduce the heat to medium. Add the finely diced onion to the same skillet and cook for 3-5 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan.
4. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
5. Pour in the canned creamed corn, milk, chicken broth, remaining 1/4 tsp salt, 1/8 tsp black pepper, and the pinch of cayenne pepper (if using). Stir well to combine.
6. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the sauce to thicken slightly.
7. Return the cooked shrimp to the skillet and stir gently to coat with the creamed corn sauce. Cook for 1-2 minutes, just long enough to heat the shrimp through.
8. Garnish with fresh chopped parsley and serve immediately.