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Spicy Shrimp & Fried Corn

5 from 15 votes

A fresh and tasty twist on classic shrimp and grits!

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Spicy Shrimp and Fried Corn

A bowl of spicy shrimp over creamed corn

A fresh and tasty twist on classic shrimp and grits!

Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food!

This post is sponsored by Marina del Rey Foods but all opinions are my own. Thanks for supporting the brands that keep SRFD in the kitchen!

I’m thrilled to be part of the Marina del Rey Foods Team, and will be sharing other fabulous recipes featuring their products on my social media channels — so stay tuned for more delicious inspiration!

Spicy Shrimp & Fried Corn ~ A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food! www.savingdessert.com

We couldn’t be more excited to share this spicy shrimp recipe with you today featuring delicious Wild Argentine Red Shrimp.

Marina de Rey Foods is dedicated to bringing us high quality, environmentally responsible wild caught frozen seafood. These wild Argentinian shrimp are pure with no added water or chemicals. And, as you may know, wild caught seafood is a quick and healthy meal option.

High in protein, low in calories and rich in Omega-3s, wild caught seafood can help promote a healthy cardiovascular system. In addition to exceptional flavor, wild caught seafood if free from antibiotics, hormones, color, and chemicals found in farmed seafood.

Spicy Shrimp & Fried Corn ~ A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food! www.savingdessert.com

Red Argentine shrimp have great texture and an amazing sweet flavor, closer to lobster than any other shrimp we’ve tried.

I’m hooked, smitten, and inspired! Who knew shrimp could taste this good!

I’m willing to bet you’ll see more recipes featuring Marina de Rey Food’s Wild Caught Red Argentine Shrimp coming soon!

Spicy Shrimp & Fried Corn ~ A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food! www.savingdessert.com

You don’t have to go to a fancy restaurant to enjoy amazing seafood recipes like this spicy shrimp.

I got so excited telling you about our favorite shrimp that I almost forgot about our delicious recipe!

We started with my Mom’s recipe for skillet corn (creamed fresh corn) as the base and topped it with a super simple, pan sautéed spicy shrimp, tomato and green onion mixture. You know how summer corn is so sweet it tastes like it has sugar sprinkled on top? Well, it’s perfect combined with these buttery, spicy shrimp.

Spicy Shrimp & Fried Corn ~ A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food! www.savingdessert.com

Our Spicy Shrimp and Fried Corn is a nod to traditional shrimp and grits, but so much better.

Next, the shrimp is well seasoned with your favorite spicy blend, like Old Bay, or Tony Chachere’s. Personally we’re addicted to dry Sriracha Seasoning so that’s what we’ve used here.

If you haven’t picked up a jar yet, please do and try this super easy, spicy and flavorful dish. Spicy and sweet, fresh and healthy – what more could we want from an super easy recipe?!

Thanks for PINNING!

A bowl of fried Corn topped with spicy shrimp, tomatoes and onions

 

Spicy Shrimp & Fried Corn

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4
Course: Main Course
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 15 votes
A fresh and tasty twist on classic shrimp and grits!

Ingredients

For the fried corn:

  • 5 fresh ears of corn
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon sugar
  • ¾ cup milk, more or less as needed for desired consistency
  • 1 tablespoon cornstarch

For the spicy shrimp:

  • 1 pound raw shrimp peeled and deveined (thawed)
  • 2 teaspoons dry Sriracha seasoning or your favorite spicy blend such as Old Bay, Tony Chachere’s, etc.
  • ½ teaspoon paprika
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1 cup halved cherry tomatoes or grape tomatoes
  • reserved ½ cup corn kernels
  • ½ cup sliced green onions
  • 2 tablespoons fresh chopped parsley to serve

Instructions

To make the fried creamed corn:

  • Cut the corn kernels from the cobs. Reserve the corn cobs. Measure out ½ cup corn kernels and set aside. Add the remaining kernels to a food processor and pulse 6-7 times or until creamy. Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.
  • Melt butter over medium heat in large skillet.  Add corn, corn pulp, salt, pepper and sugar. Sauté for 2-3 minutes then add the milk and cornstarch. Bring the mixture to a boil, then reduce the heat to low and simmer until the corn is thick and creamy. Add more milk or cornstarch if needed for desired consistency. Remove the skillet from the heat and cover to keep warm.

For the shrimp:

  • In a small bowl, combine the Sriracha seasoning, paprika and black pepper. Place the shrimp in a medium mixing bowl and toss with the spice mixture to coat.
  • Heat a large stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter to the skillet.
  • Once the butter is melted, add the garlic and sauté for 1 minute or until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes, then turn.
  • Immediately add the tomatoes and reserved corn kernels. Cook, stirring occasionally until shrimp are done and the tomatoes begin to soften, about 2 minutes.
  • Remove from the heat and stir in the sliced green onions. Serve immediately spooned over bowls of fried corn. Garnish with chopped parsley if desired.

Recipe Notes

  • 6 cups of frozen corn may be substituted for fresh, but the texture may not be as creamy.  Thaw and drain the frozen corn before adding to the food processor.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 303kcal | Carbohydrates: 31g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 1042mg | Potassium: 657mg | Fiber: 3g | Sugar: 12g | Vitamin A: 846IU | Vitamin C: 21mg | Calcium: 157mg | Iron: 1mg

Finally, this Marina de Rey Foods Wild Caught Argentine Red Shrimp is great in just about any kind of recipe from soups to salads, casseroles and sandwiches.

We’re very fond of our Chicken, Sausage and Shrimp Gumbo, and this delicious Chili Garlic Shrimp too.

We also love our easy and delicious adaptations on classic recipes for Shrimp Scampi with Asparagus and Tomatoes and Shrimp Piccata over Zoodles.

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112 Comments

  1. Kate

    This was so so so good! I never leave a comment, but I HAD to. The creamed corn was delicious and the whole combination together was awesome. I used blackened seasoning for the shrimp, oil, garlic and a squeeze of lime juice, along with the tomatoes and reserved corn like the recipe said.

    Reply

  3. Trena

    OMG. This was DELICIOUS!! A little work with the corn, but my husband said this dish is in the top few of anything I’ve ever made! Thank You! Will definitely be making again!! 😀

    Reply

  4. Margaret

    5 stars
    I have made the Spicy Shrimp and Fried Corn three times now. It is just fabulous! Fresh corn is in season here and it’s a great way to use it. Thanks so much for the recipe!

    Reply

  5. Sheila Evans

    I’m going to make the spicy shrimp tomorrow but I’m going to use chicken my husband doesn’t like shrimp. So I will let you know what I thought about it

    Reply

  6. Louise

    5 stars
    The Spicy Shrimp with Fried Corn was FABULOUS! Shrimp & Grits have been a favorite of mine for years. I liked this better! Thank you, and I will definitely check out more of your recipes.

    Reply

  7. Jean Johnson

    Read cobbler & pie as well as pie crusts recipes. Love the black berry recipes. Trying these soon. Looking forward to enjoying these deserts.

    Reply

  11. Donna Dearinger

    5 stars
    OMG This recipe is off the charts great! So flavorful. I used fresh corn. Next time I’ll add a little chopped andouille sausage and celery. It will be a favorite here and at the next potluck.

    Reply

  13. Connie

    I’m curious if you would recommend Gochujang paste in place of the of dry Sriracha? This recipe looks great & I’m going to try it.

    Reply

  15. Patricia Dunlop

    5 stars
    Tried this recipe……love corn, love shrimp and love good quality cherry or grape tomatoes. The next time, I would make the corn “risotto style” a la Donna Nordin of Cafe Terra Cotta fame. She made this corn as an appetizer. There is no rice in it but fresh corn, 2 different kinds of cheese, cream and chicken stock, reduced down until the consistency is correct. The crispness of the corn and the texture of the shrimp and tomatoes are heavenly together.
    Love the blog and looking forward to trying many more recipes.

    Reply

    • Tricia Buice

      The risotto style corn sounds fantastic. Cheese is always a great idea and I know this spicy shrimp would be great on top! Thank you so much for trying our recipe! You rock 🙂

      Reply

    • Laurie

      5 stars
      I usually don’t leave reviews, but this dish was absolutely amazing! Fresh corn, tomatoes from our garden, added some bell pepper and I could’ve eaten it all! Can’t wait to make again and maybe add some asparagus to help get more veggies in my meal. Thanks for such a delicious recipe!

      Reply

      • Tricia Buice

        Thank you so much Laurie! We appreciate you taking the time to comment and for trying the recipe. I love that you added bell pepper and agree, asparagus would be terrific. Thank you 🙂

        Reply

  20. Monica

    You knocked it out of the ballpark with this, Tricia. It looks so incredibly mouthwatering! We just got back from eating some amazing food in Charleston and I thought this was shrimp & grits at first. : ) It really looks better than a restaurant dish!

    Reply

  25. Rae

    This dish sounds absolutely divine. I don’t usually buy frozen shrimp, but it sounds like this is a brand/varietal I should try just based on the flavors you described.

    Reply

    • Tricia Buice

      Thanks Rae – sometimes the shrimp that’s available in the seafood case has been previously frozen, then thawed. This way you can thaw what you want, when you want it and avoid shrimp that has been laying around in the case for a day or two 🙂 This is a delicious shrimp and terrific tested recipe. Hope you enjoy!

      Reply

  26. Susan

    I’ve only purchased wild caught shrimp for several years now. I haven’t seen this brand available here but I’ll have to look! What a delicious and beautiful dish, Tricia!

    Reply

  45. Robyn

    I’ve got to have shrimp for lunch now. Thank goodness I have a big supply of Marina del Rey in my freezer, lol. This shrimp just makes me so darn happy!
    Simply a gorgeous, delicious recipe, Tricia. You outdid yourself and that’s not an easy thing to do!

    Reply

  50. sue | theviewfromgreatisland

    I’m literally salivating right now…I love your creative riff on classic shrimp and grits, the corn base sounds so good and the spicy shrimp rub is genius! We love Marina Del Rey here, I buy it all the time, so I’m set to recreate this meal. Love the video too 🙂

    Reply

  52. Monica | Nourish & Fete

    This sounds and looks like an amazing dinner – beautiful pictures! And I agree with you on the wonders of high-quality frozen shrimp. I have to go a pretty out of the way grocery store to buy good “fresh” (read: defrosted) shrimp where I live, so having a bag in my freezer is a terrific way to be sure I can produce a yummy dinner like this on short notice. 🙂 Pinned this one to try soon!

    Reply

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