Spicy Shrimp and Creamy Corn Rice
There are a few major selling points to this recipe, like it is super quick to make and tastes ridiculously delicious and is gluten free. But my favorite aspect is the sweet and velvety corn rice. Every time you take a bite, you get a scoop of that spicy creaminess – it is SO good. And adding the jalapeño to give it that wonderful spark, is essential. It really corresponds well with the spicy shrimp.
Incredibly important, is to make sure you don’t over cook your shrimp. Once they start to curl inwards and get opaque at the sides, it is time to flip. the second side should only take a minute to cook. Of course the best way to do it is to use a meat thermometer. Internal temperature of shrimp needs to be 145 degrees F.
One of my favorite parts of cooking, is garnishing the meal at the end with something green. It symbolizes a completed mission and adding that little extra finishing touch to your dish shows you care about what you’re serving.
Spicy Shrimp with Creamy Corn Rice
Ingredients
For the Shrimp:
- 1.25 lbs wild shrimp, peeled + deveined
- 3 tbs olive oil
- 3/4 tsp salt
- 3/4 tsp chili powder
- 3/4 tsp dried oregano
- 3/4 tsp paprika
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
Creamy Rice:
- 4 tbs butter
- 1 onion, diced
- 1 jalapeno, fine chop
- 5 cloves garlic, minced
- 3 cups corn
- 1.5 cups basmati rice
- 3 cups vegetable broth
- 1.5 cups heavy whipping cream
Instructions
Shrimp:
- Place shrimp in a bowl and add the oil and season with all the seasonings. Toss to coat all.
- Heat a large deep skillet on medium high and add the shrimp. Cook for 2 minutes per side, turning once. Transfer to a plate and keep warm
Rice:
- To the same pan, melt the butter and then add the onion and jalapeño. Cook for 4 minutes. Add the garlic and cook for 30 seconds.
- Add the corn and cook for another 30 seconds. Season with salt and pepper to taste. Add the rice and cook for 1 minute.
- Finally add the broth and cream and mix to combine. Heat on LOW to simmer, COVER THE PAN and cook for about 10-12 minutes or until rice is cooked and absorbed most of the liquid. Stir occasionally. Add more liquid if your rice is still uncooked and continue to cook if needed.
- Plate with your shrimp and top with chives or parsley.
Notes
Nutrition
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Absolutely delish! I used one cup of coconut milk instead of heavy cream. I don’t think there is anything missing. So yummy!
This was amazing! Cooked rice about 20 minutes. Very flavorful! Will definitely make again! Thanks for sharing!
Hello! My pleasure to share with you and thank you for the feedback!!
Wonderful dish to serve anytime of the year. Though, substituted amazing grilled scallops. Très bon!!!!
Absolutely my favorite with some juicy scallops!
I made this and it was delicious! I never know what to do with shrimp other than stir fry and this recipe is a keeper. Super easy and tasty. I’ll be making again!
Hi Caro, Love reading that! So happy you enjoyed the dish!
Can you use canned corn for this? & also, do you cook rice first then add?
Hello! I believe canned corn is fine for this, just drain it and dry it. Also, no the rice goes in uncooked and cooks in the heavy cream and broth. Enjoy!
Saw your tiktok and decided to give it a try. Loved it! Will add some more Jalepano next time for extra spice though. 🌶😊
Thanks for commenting and rating the dish! I’m very happy you enjoyed 🙂
Delicious!!!! I don’t like spicy so I omitted the jalapeño. However, I never seen my significant other enjoy a dish as much as this one. Will definitely cook this recipe again. 5 stars. Also, the shrimp was the best part.
Hi Markita, I’m SO happy you and your partner liked this dish as much as I did! Cheers!
I converted this to an Instant Pot recipe by doing all of the rice steps in the IP using the saute feature then hitting the “rice” button for pressure cooking after adding all the liquids and doing a quick release when it was done. I cooked the shrimp up in my cast iron skillet while the rice cooked then mixed them in when the rice was done. It was so creamy, delicious, and super easy! Husband loved it, will definitely make again.
Hey Cassie! I love that option with the IP. Thanks so much for sharing that with everyone! I need to unbox the IP I bought 2 years ago lol. Glad you and your hubs loved it too! 🙂
IF I Dont Have Heavy whipping cream will milk and butter work ?
Yes.. that definitely works too! Enjoy!
Did you use frozen or canned corn?
Hi I either use frozen or fresh. 🙂
This meal was flavorful & delicious!
So happy you found it delicious 🙂
If I want to make this dairy-free, could I sub whipping cream with full fat coconut milk?
That is exactly what I would do! Enjoy!
Delicious and so easy. I doubled the jalapeno, and my rice took about 15 minutes. Can’t wait to try out more of your recipes.
So happy the recipe was to your liking! Enjoy and thank you for your feedback!!
Made it tonight except I didn’t have shrimp so I did chicken instead. Turned out wonderful. Just enough heat and the corn gave it a nice pop. Can’t wait to make it again with shrimp next time!
Yessss, sounds delicious! I am doing a variation of this dish myself with chicken! Stay tuned 🙂
I don’t know what’s messed up about this but the rice wouldn’t cook at all. Definitely did NOT look like her picture in the slightest. Shrimp came out great. The rest, nope.
Happy you enjoyed the shrimp. Different types of rice cook at different times. Brown rice takes over 30 minutes to cook. Always follow package instructions.
This was fabulous! Mine had to simmer for about 25 minutes to thicken, but my measurements could have been different, cooking temp. Etc. I’ll be making this again:)
Happy you enjoyed! All rice is build differently. Always follow package instructions/times. Cheers!