Ingredients
Scale
- 1 pound large shrimp (16/20 count), peeled and deveined
- 1½ cups cooked chicken breast, diced (or shredded grilled chicken)
- 3 cups fresh corn kernels (from about 3–4 medium ears of corn)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (optional, for richer flavor)
- 1 cup heavy cream (or coconut milk for a lighter, dairy-free option)
Spices and Seasonings
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional, for heat)
For Garnish
- 2 tablespoons fresh parsley or cilantro, chopped
- Lime wedges, for serving
Prep Tips
- Shrimp: Rinse under cold water and pat dry. Remove shells and veins.
- Corn: If using fresh, cut kernels from cob using a sharp knife. Frozen corn also works; thaw before using.
- Chicken: Use rotisserie or pre-cooked grilled chicken for convenience. Dice into small, bite-sized pieces.
- Cream: Heavy cream adds richness, but half-and-half or coconut milk can lighten the dish.
Instructions
- Season the Shrimp
- In a medium bowl, toss shrimp with:
- ½ tsp smoked paprika
- ¼ tsp chili powder
- Pinch of salt and black pepper
- Set aside to marinate for 10 minutes.
- In a medium bowl, toss shrimp with:
- Sauté Onion and Garlic
- Heat olive oil and butter in a large skillet over medium heat.
- Add diced onion and sauté for about 4–5 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Shrimp
- Push the onions to one side of the skillet or temporarily transfer to a bowl.
- Add shrimp in a single layer.
- Cook 2–3 minutes per side, or until the shrimp turns pink and curls slightly.
- Remove shrimp from skillet and set aside on a clean plate.
- Add Corn Kernels
- In the same skillet, add corn and sauté for 4–5 minutes.
- Stir occasionally to allow light browning and sweetness to develop.
- Deglaze and Add Cream
- Lower heat to medium-low.
- Pour in heavy cream (or coconut milk), scraping the bottom of the skillet to lift flavor bits.
- Simmer gently for 3–4 minutes until slightly thickened.
- Stir in Chicken
- Add diced cooked chicken to the creamy corn mixture.
- Stir well and heat through for 2–3 minutes.
- Return Shrimp to Pan
- Add shrimp back into the skillet.
- Let everything heat together for another minute, allowing the shrimp to soak in the creamy sauce.
- Season to Taste
- Add more salt or pepper if needed.
- Sprinkle a pinch of cayenne pepper if you’d like extra heat.
- Finish and Garnish
- Turn off the heat.
- Sprinkle chopped fresh parsley or cilantro over the top.
- Serve immediately with lime wedges on the side.
Notes
- Don’t overcook shrimp – They cook quickly and become rubbery if left too long. Remove from heat as soon as they’re pink and curled.
- Use pre-cooked chicken – Saves time and reduces stress. Grilled or rotisserie chicken works great.
- Try frozen corn if needed – Fresh corn adds sweetness and texture, but frozen corn can be just as tasty when sautéed properly.
- Keep heat controlled – Simmering too high may curdle the cream or dry out proteins. Medium-low heat is ideal for building the sauce.
- Taste as you go – Creamy dishes benefit from layered seasoning. Salt and spice adjustments at the end help balance the richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes