Spicy Shrimp & Fried Corn

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5 from 17 votes

A fresh and tasty twist on classic shrimp and grits!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: corn, shrimp

Servings:

Calories: 303kcal

Author: Tricia

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.

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