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Spicy Shrimp and 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!
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!
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.
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!
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.
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!
Spicy Shrimp & Fried Corn
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
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.
Gina
Absolutely delicious! The shrimp seasoning would also make great shrimp tacos. Tricia’s recipes are all very good!
Tricia Buice
Thank you Gina! Your comment made my day 🙂
Erica
This was delicious. First time I’ve made creamed corn from scratch. I used Tony C’s but the shrimp wasn’t spicy enough, so I am gonna use Cajun seasoning next time for a little more kick. I love recipes with fresh ingredients. I will definitely be making this again!! Thanks for sharing this recipe.
Tricia Buice
Thank you Erica! More spice is always a good idea in my book. Thanks for the feedback and for taking the time to comment.
Ellen
We really enjoyed this dish. I’d been waiting for fresh sweet corn, and it didn’t disappoint. My husband doesn’t like grits, so he won’t eat shrimp ‘n grits, but he chowed this down! Highly recommend and look forward to making it again.
Tricia Buice
Thank you Ellen! I’m so glad you gave this recipe a try. One of my favorites for sure especially when fresh sweet summer corn is in the market. Thanks for taking the time to comment.
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.
Tricia Buice
Thank you Kate! So glad you made it and enjoyed the recipe. Bravo
Meredith
Fabulous! There are not enough adjectives to describe how delicious this dish is. The recipe is a true keeper!
Tricia Buice
Thank you Meredith! I’m so glad you enjoyed it. Fresh summer corn is hard to beat!
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!! 😀
Tricia Buice
Thank you Trena! What an amazing compliment. I’m thrilled and appreciate your feedback.
Margaret
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!
Tricia Buice
Thank you for the feedback Margaret! So happy you’re enjoying this delicious dish. Thanks for taking the time to comment 🙂
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
Tricia Buice
Thanks Sheila. Hope it turns out great for you!
Louise
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.
Tricia Buice
Thanks Louise! We adore this dish and need to make it again soon. So glad to have you!
Carole W
Incredible and insanely delicious! Just got fresh sweet corn so I didn’t bother with the sugar. Immediately shared link with my friends. This one’s a keeper. Impress your friends at your next dinner party with this.
Tricia Buice
Thank you Carole! Your comment made my day 😀
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.
Tricia Buice
Thank Jean. Hope you enjoy them all!
Peachy
I made this last night and it was so good. I will definitely be putting this into my dinner rotation.
Tricia Buice
Thank you Peachy! So glad you enjoyed this tasty dish. We appreciate you taking the time to comment!
Debbie
Amazing! May never make shrimp and grits again.
Tricia Buice
Haha – love it! Thanks so much for the feedback Debbie 🙂
Julie Hill
do you precook the corn ?
Tricia Buice
Hi Julie. No need to pre-cook the corn before removing from the cob. It will cook enough in the skillet. Thanks and enjoy!
Donna Dearinger
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.
Tricia Buice
Thank you Donna! Love the idea of adding a little sausage and celery. Sounds terrific! We appreciate you taking the time to comment. Thanks a bunch 🙂
Judith Davis
Please add me to the email list..
Tricia Buice
Thanks Judith!
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.
Tricia Buice
Hi Connie – yes I would! Bet it would be delicious.
Susan
Do you think I could prep the corn a day ahead of cooking?
Tricia Buice
Yes I think you could easily do that Susan. I think that will be fine. Enjoy – we love this dish!
Patricia Dunlop
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.
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 🙂
Laurie
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!
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 🙂