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    Home » Recipes » Easy Main Dish Recipes

    Sep 12, 2019 · Modified: Jul 10, 2024 by Andrea· This post may contain affiliate links · 13 Comments

    Grilled Shrimp With Coconut Creamed Corn

    Jump to Recipe

    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 with coconut creamed corn on blue plate. Garnished with grilled zucchini and fresh lime.

    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.

    Jump to:
    • About the Key Ingredients
    • How to Make Coconut Creamed Corn
    • Cooking the Shrimp
    • More Summer Grilling Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Seeds and pith being cut from jalapeno peppers.

    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.

    Pureed corn in wood bowl.

    Step 1 - Puree about ⅓ of the corn in a blender and set aside.

    Mixed vegetables in a cast iron skillet.

    Step 2 - Sauté shallots, garlic, jalapeño pepper, red pepper and whole corn kernels for 1-2 minutes.

    coconut creamed corn in a cast iron skillet.

    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.

    Grilled shrimp with coconut creamed corn on blue plate garnished with lime and zucchini.

    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

    • grilled salmon fillets on a white plate with a side of sauce.
      Simple Grilled Salmon with Spice Rub
    • grilled vegetable salad on an oval platter with feta cheese and extra vinaigrette on the side.
      The Best Grilled Vegetable Salad Recipe
    • Cooked chicken kabobs on a board with dipping sauce, lime wedges, and fresh cilantro.
      Chicken Kabobs with Margarita Marinade
    • bbq chicken thighs on a white plate with extra sauce on the side.
      Grilled Chicken Thighs - Bone-in with BBQ Sauce

    📖 Recipe

    Grilled shrimp with coconut creamed corn on blue plate garnished with lime and zucchini.

    Grilled Shrimp with Coconut Creamed Corn

    Grilled Shrimp with Coconut Creamed Corn is so quick and easy you can make it any night of the week! Mexican flavours kick everything up a notch and the creamed corn is to die for.
    4.88 from 8 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4
    Calories: 491kcal
    Author: Andrea Mut
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    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

    1. Shrimp can be cooked in a grill pan or frying pan. Oil the pan with 2 teaspoon oil before frying. 
    2. Creamed corn can be made up to 3 days in advance and reheated.
    3. Extra coconut milk can be frozen for later use. 
    Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian. 

    Nutrition

    Serving: 1serving | Calories: 491kcal | Carbohydrates: 65g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 1943mg | Potassium: 251mg | Fiber: 9g | Sugar: 11g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Comments

      4.88 from 8 votes (2 ratings without comment)

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    1. Lindsey Barclay says

      July 08, 2024 at 7:16 pm

      5 stars
      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!

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    2. Jen C says

      September 16, 2022 at 6:46 pm

      5 stars
      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!

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      • Andrea says

        September 17, 2022 at 7:25 am

        I'm so happy you all enjoyed it!

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    3. Leah says

      March 05, 2022 at 7:06 pm

      5 stars
      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!

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      • Andrea says

        March 06, 2022 at 6:53 am

        Hi Leah!
        So happy you enjoyed it! Yes the creamed corn is especially good when made with fresh, in season corn. 😄👌

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    4. Cathy Jackson says

      August 24, 2021 at 8:26 am

      5 stars
      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.

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      • Andrea says

        August 24, 2021 at 11:13 am

        I'm so happy you enjoyed it! Thanks so much for the comment!!

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    5. Deb says

      July 10, 2020 at 10:40 pm

      Wow Love it
      Really enjoying your recipes; your making my life easier😀, Thank you again

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      • Andrea says

        July 13, 2020 at 10:04 am

        Thanks Deb! So happy to hear that!!!

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    6. A says

      April 22, 2020 at 11:25 am

      4 stars
      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.

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      • Andrea says

        April 22, 2020 at 2:57 pm

        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!

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      • A says

        May 10, 2020 at 11:45 am

        5 stars
        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

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        • Andrea says

          May 10, 2020 at 3:34 pm

          Aww thanks! You rock for trying my recipes and leaving such nice comments !

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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