Why I Love This Recipe

This Creamy Street Corn Shrimp Skillet is one of those dinners that tastes like it took a lot more effort than it actually did. The shrimp cook in just a few minutes and are seasoned with smoky chili powder, garlic, and paprika, making them the perfect match for the creamy street corn sauce. Packed with sweet charred corn, jalapeños, cream cheese, cotija, and fresh lime, the sauce is rich, tangy, and has just the right amount of heat. Since everything comes together in one skillet, it’s an easy weeknight dinner that’s full of bold flavor without leaving a sink full of dishes.

Enjoying The Leftovers

Leftovers are just as delicious the next day. Serve the shrimp and creamy street corn over rice, tuck them into warm tortillas for tacos, spoon them over baked potatoes, or enjoy them with tortilla chips for a completely different meal.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so add a splash of milk or chicken broth when reheating if you’d like to loosen it back up.

Reheating

Warm everything gently in a skillet over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each, until warm.

A close up shot of creamy corn & shrimp mixture with cotija cheese and fresh cilantro on top.
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Creamy Street Corn Shrimp Skillet

This Creamy Street Corn Shrimp Skillet is an easy one-pan dinner made with juicy seasoned shrimp, charred corn, jalapeños, cotija cheese, and a rich, creamy street corn sauce. Packed with smoky, tangy flavors, it's a quick weeknight meal that's perfect served over rice or with warm tortillas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

For the shrimp
  • 1 lb raw shrimp, peeled & deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the creamy street corn sauce
  • 2 tbsp butter
  • 2 cups corn, fresh, frozen, or canned
  • 4 cloves garlic, minced
  • 2 jalapenos, finely diced
  • 1/2 cup low-fat cream cheese, softened
  • 1/3 cup crumbled cotija cheese
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • Juice of 1 lime
  • 1/3 cup milk
  • 2 tbsp chopped cilantro
To serve
  • Extra cotija cheese
  • Cilantro, freshly chopped
  • Hot sauce
  • Sliced avocado, optional
US – M

Instructions

  • Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
  • Heat a large skillet over medium-high. Cook shrimp for 1-2 minutes per side, until they are just pink and opaque. Remove from skillet and set aside.
  • In the same skillet, add butter. Sauté the corn, garlic, and jalapeño for 3-5 minutes, until the corn is slightly charred and fragrant.
  • Reduce heat to medium-low. Stir in the cream cheese until it is melted and smooth. Add cotija, lime juice, and milk. Stir until sauce is creamy. Add more milk if you’d like it a bit more saucy!
  • Let it simmer on low for a few minutes until the sauce has slightly thickened. Top with some extra cotija and a sprinkle of cilantro. Serve immediately. You can serve it as is, over rice, or cauliflower rice. Enjoy!

Equipment

mixing bowls
cutting board
saute pan
measuring cups

Nutrition Per Serving

Calories: 434kcal | Carbohydrates: 28g | Protein: 24g | Fat: 27g | Fiber: 6g