Grilled Shrimp with Coconut Creamed Corn is so quick and easy you can make it any night of the week! Mexican-inspired flavors kick everything up a notch and the creamed corn is to die for. Add some of your favorite grilled veggies and you will be a rock star!
Grilled shrimp is a classic choice, but have you ever thought about pairing it with creamed corn? How about coconut creamed corn? Probably not—until now. This dish was inspired by a recent dinner with my in-laws. My father-in-law ordered a fish dish served on a bed of creamed corn. Although it was an Italian dish with different ingredients, I knew I had to create my own version.
If creamed corn doesn't appeal to you try this shrimp recipe with Shaved Asparagus Salad, Raw Zucchini Salad with Feta or Summer Succotash.
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About the Key Ingredients
Shrimp - Look for shrimp that are 16/20 count per pound, often labeled as "extra-large" or "jumbo" shrimp. If your shrimp are frozen, defrost and peel them. I always keep the shells in a bag in the freezer for a future fish stalk but that's up to you.
Corn - Fresh or frozen corn can be used for this recipe. Thaw frozen corn before preparing the recipe.
Jalapenos - Jalapeño peppers come in varying degrees of heat. Adjust the amount to your liking. Remove the pith and seeds by cutting them in half and then into quarters lengthwise. Then run a paring knife under to remove. Cut long strips and cut those into a small dice.
Coconut Milk - Heavy cream can be used in place of coconut milk. If you decide to use a lighter cream such as half and half, don't boil the mixture after adding or it may split.
How to Make Coconut Creamed Corn
This versatile creamed corn is a great side for many meals, including Thanksgiving dinner, and you can easily adjust the ingredients to match your main dish. You can use cream instead of coconut milk, and to thicken it, puree some of the corn kernels—about one-third for a textured dish or more for a smoother consistency. This recipe follows the traditional Southern method, using pureed corn instead of starch for thickening.
If you are using fresh corn refer to my recipe for Creamy Corn Salad for instructions on how to remove the kernels from the cob.
Step 1 - Puree about ⅓ of the corn in a blender and set aside.
Step 2 - Sauté shallots, garlic, jalapeño pepper, red pepper and whole corn kernels for 1-2 minutes.
Step 3 - Add the pureed corn, coconut milk, sugar, salt and pepper. Continue stirring for about 3 minutes or until thickened and creamy. If it starts to dry out add more coconut milk.
Step 4 - Remove from heat and add fresh lemon juice and cilantro. Taste and adjust seasonings.
Cooking the Shrimp
Get your grill nice and hot. If you don't want to use a BBQ you can easily cook them in a grill pan or simply sauté in a frying pan. Grill pans are great when you want some nice charred marks and don't want to cook with too much oil. This is the one I have and I love it! Pre-Seasoned Square Grill Pan . Place the shrimp on the hot grill or pan and cook for 4-6 minutes flipping half way through cooking.
Garnish with some extra cilantro and fresh lime wedges and serve with some grilled zucchini if desired. That's it! Now you're ready to eat!
More Summer Grilling Recipes
📖 Recipe
Grilled Shrimp with Coconut Creamed Corn
Ingredients
The shrimp
- 20 extra large shrimp, defrosted if frozen, and peeled
- 1 ½ teaspoon chili powder
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 tablespoon olive or vegetable oil
The creamed corn
- 4 cups corn, fresh or frozen
- 1 tablespoon olive or vegetable oil
- 1 large shallot, peeled and finely diced
- 1 large clove garlic, minced
- 2 jalapeño peppers, seeded and finely diced
- ½ red pepper, finely diced
- ½ - 1 cup coconut milk or cream
- 1 ½ teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 lime, juiced
- ¼ cup cilantro, chopped
Instructions
Prepare the shrimp
- Place shrimp in a bowl and toss with chili powder, cayenne, salt and oil. Cover and refrigerate while you make the corn or up to one hour.20 extra large shrimp, defrosted if frozen, and peeled, 1 ½ teaspoon chili powder, ¼ teaspoon cayenne, 1 tablespoon olive or vegetable oil, ½ teaspoon salt
for the corn
- If using fresh corn, remove the kernels from the cobs and place in bowl. If frozen measure out frozen corn and let thaw.4 cups corn, fresh or frozen
- Place about ⅓ of the corn into a blender and puree until smooth. Set aside.
- Heat the oil in a saute pan to medium-high. Add the finely diced shallot and saute until it starts to soften. Add the garlic, finely diced jalapeño pepper, red pepper and corn kernels. Continue to saute and stir for 1-2 minutes.1 tablespoon olive or vegetable oil, 1 large shallot, peeled and finely diced, 1 large clove garlic, minced, 2 jalapeño peppers, seeded and finely diced, ½ red pepper, finely diced
- Add the pureed corn, coconut milk, sugar, salt and pepper. Continue stirring for about 3 minutes or until thickened and creamy. If it starts to dry out add more coconut milk.½ - 1 cup coconut milk or cream, 1 ½ teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, freshly ground
- Remove from heat and stir in lime juice and chopped cilantro, reserve some cilantro for garnish if desired. Taste and adjust salt and pepper as needed. Set aside, covered, while you make the shrimp.1 lime, juiced, ¼ cup cilantro, chopped
Grill the shrimp
- Heat your grill to high. Place shrimp on grill and cook for 4-5 minutes, turning half way through, until cooked.
- Warm creamed corn, if necessary, and serve with shrimp and your favourite grilled vegetables, if desired.
Notes
- Shrimp can be cooked in a grill pan or frying pan. Oil the pan with 2 teaspoon oil before frying.
- Creamed corn can be made up to 3 days in advance and reheated.
- Extra coconut milk can be frozen for later use.
Lindsey Barclay says
We just had this shrimp with cream corn tonight and it was delicious! I would absolutely make it again. It was the perfect amount for 3 of us. I didn't puree any of the corn, just left it all as corn kernels. I served it with your roast broccoli salad recipe which was also really good!
Jen C says
This recipe is delicious! My teen daughter and a friend helped me - very quick to come together. Everyone loved it. Added spinach to the bowl when serving - a la Gina Livy. Another hit Andrea! Thank you for feeding my family!
Andrea says
I'm so happy you all enjoyed it!
Leah says
Outstanding! Absolutely loved it!! Will definitely be adding this to our rotation. Might add a little chopped spinach at the end to get in the leafy greens. This will also be an awesome summer dish when entertaining!
Andrea says
Hi Leah!
So happy you enjoyed it! Yes the creamed corn is especially good when made with fresh, in season corn. 😄👌
Cathy Jackson says
Awesome. One of the best recipes I have made in a long time. Every part of this meal was delicious. Definitely one of my families repeat meals. I’d give it a five plus rating if that was possible. Yum yum yum.
Andrea says
I'm so happy you enjoyed it! Thanks so much for the comment!!
Deb says
Wow Love it
Really enjoying your recipes; your making my life easier😀, Thank you again
Andrea says
Thanks Deb! So happy to hear that!!!
A says
Fabulous recipe!! Whole family loved it!!! Would’ve given a 5 except for below...
Only problem - prep time took much longer then stated so give yourself increased prep time. As well, the garlic was forgotten in the instructions so I had to go back, sauté it separately, then add to my finished mixture.
Andrea says
Thanks so much for the feedback! I went right away to make the adjustments/corrections on the recipe. I appreciate you letting me know of the mistakes. Prep time will be different for everyone so I try to provide an average time but I did add 10 more minutes on to the time as per your suggestion. Happy you liked the dish!
A says
Thanks for listening and making the changes. This is fabulous!!! I would give 10stars if I could!!! My whole family loves it!! Thank you Andrea for making me a rock star🤗 A
Andrea says
Aww thanks! You rock for trying my recipes and leaving such nice comments !