This one-pan shrimp and creamed corn recipe blends smoky spices, feta, and fresh lime in a creamy skillet dinner that’s perfect for summer nights.

1½ lb large raw shrimp, peeled and deveined (15–20 count)

1 tsp chili powder

¼ tsp salt

2 Tbsp olive oil

2 Tbsp salted butter

½ cup chopped onion

5 cloves garlic, minced

1½ cups corn kernels (from 2 ears, grilled or boiled)

1 tsp smoked paprika

1 cup half-and-half

4 oz feta cheese, divided (3 oz in sauce, 1 oz for garnish)

Juice of ½ lime (about 1 Tbsp)

½ cup corn (reserved for topping)

Lime slices and chopped cilantro for garnish

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Heat olive oil in a large skillet over medium. Toss shrimp with chili powder and salt. Sear in batches, 3–4 minutes total. Remove and set aside.

In the same skillet, melt butter. Add onion with a pinch of salt. Sauté 3–4 minutes. Stir in garlic; cook 1–2 minutes.

Add 1½ cups corn and smoked paprika; stir to coat. Pour in half-and-half and bring to a simmer.

Stir in 3 oz feta and melt into sauce. Add lime juice and return shrimp to the pan to reheat gently.

Top with remaining corn, extra feta, lime slices, and cilantro. Serve hot.

Swap feta with goat cheese or cotija.

Add cayenne or hot sauce for heat.

Serve over rice or with crusty bread.

Add diced peppers or cherry tomatoes for extra veggies.