Spicy Corn and Shrimp Recipe

Creole Corn and Shrim

I told my husband I was going to add some spice to our marriage and he was so excited.  Since he loves food almost as much as he loves me I don’t think he was too disappointed when I pointed out I was talking about spicy corn and shrimp. And, because I am trying to use up all the fresh frozen corn in my freezer and shrimp were on sale at the market this week. Ta da! This is what we got. Actually, I got so busy cooking this past Sunday I realized that I forgot to eat half of my dinner. At 9:30 I was laying in bed wondering why I was so hungry when it dawned on me that the other half of my dinner was still in the toaster oven. Such is life.


  • 1 quart bag of corn
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 tsp chopped garlic
  • 1 can of black beans, drained & rinsed.
  • 1 lime
  • fresh cilantro
  • salt and pepper to taste


  1. In a gallon sized Ziploc bag add all marinating ingredients, seal the bag and mix very well.
  2. Add shrimp and mix to coat all shrimp.
  3. Refrigerate for at least one hour.
  4. In a large frying pan add corn, chopped peppers,  black beans and garlic.
  5. Add a touch of olive oil and sauté until veggies are cooked but still crisp.
  6. Add shrimp and marinade and cook until shrimp are warmed.
  7. Serve with chopped cilantro and lime wedges.
  8. This can be eaten hot or cold.


This is also great to fill tacos.  If you find it becomes too watery simply stir well and drain.  I let this sit overnight and then stirred it well and drained it for a cold side salad with my lunch the next day.

Serves about 10 people.

Prep time is 30 minutes.

Cooking time is about 10 minutes.

*** This was VERY spicy.  Adjust according to taste.***



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  1. […] #8 – Spicy Corn and Shrimp From KookyCarolsKitchenConcoctions.com […]

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