Sauteed Shrimp, Peppers and Corn over Creamy Rice

Sauteed Shrimp, Peppers & Corn over Creamy Rice

Try Sauteed Shrimp, Peppers and Corn over Creamy Rice tonight! SHARING is always appreciated. 

Sauteed Shrimp, Peppers and Corn over Creamy Rice

We had a busy day measuring windows for our new home which is under construction. Then we went to Home Depot to scope out options for blinds. Our conclusion? The advice of a knowledegable expert is a must! What does this have to do with Sautéed Shrimp, Peppers and Corn over Creamy Rice?  Simply this. It’s so nice to have an easy meal that can be prepared in minutes after a busy day. Have you ever been in that boat? If so, this recipe is for you!

Why Not Tweak?

Even though this was a very easy recipe, I decided to change a few ingredients. One reason was because I had some fresh oregano and parsley on hand. I also felt I needed to diversify from the Mexican theme I’ve been stuck on lately. Don’t get me wrong, I love Mexican. But I do try to provide a mix of different flavors and types of dishes. While the version I created was quite delicious, I would definitely give the original version a try as well.

The original recipe calls for:

  • 2 poblano peppers vs. 1 red pepper
  • equal amounts of lime juice vs. lemon juice
  • 1/2 c. roughly chopped cilantro (tossed with rice) vs. oregano (cooked with shrimp) and parsley (tossed with rice.)

If you’re interested, here’s the link to the original Women’s Day Sauteed Shrimp, Poblanos and Corn with Creamy Rice.

You could also select other herbs and add vegetables based on your preference – zucchini, asparagus, green beans, pea pods, you name it. Just remember to cut fresh vegetables into pieces that are similar in size, so they cook in a uniform manner.

Enjoy this quick and flavorful meal the next time you have a busy day but still want something delicious and home cooked!

Sauteed Shrimp, Peppers and Corn over Creamy Rice

4 servings

Sauteed Shrimp, Peppers and Corn over Creamy Rice


  • 2 packets (8.8 oz each) Uncle Ben's Long Grain Ready Rice (or 1 c. uncooked long grain rice)
  • 1/2 c. sour cream
  • 2 tbsp. fresh lemon juice
  • 2 green onions, thinly sliced, plus additional for garnish if desired
  • 2 tbsp, chopped flat leaf parsley, plus additional for garnish if desired
  • 2 tbsp. extra-virgin olive oil
  • 1 red pepper, coarsely chopped
  • Kosher salt and pepper
  • 1 1/2 lbs. raw, peeled and deveined shrimp, thawed
  • 2 cloves minced garlic
  • 2 tbsp. chopped fresh oregano
  • 1 c. frozen corn, thawed


  • Heat the oil in a large skillet over medium heat. Add the red pepper and season with 1⁄4 tsp. each salt and pepper. Cook, stirring occasionally, until pepper begins to soften, about 5 minutes.
  • Season the shrimp with 1⁄4 tsp. each salt and pepper, add to the skillet along with garlic and oregano, cooking for 2 minutes. Add corn and cook, stirring frequently, until the shrimp are opaque throughout, about 2 minutes more. Toss with the remaining tablespoon lemon juice. Take off heat and cover to keep warm.
  • Microwave rice according to package directions. Set unopened packet aside. Combine sour cream and 2 tablespoons lemon juice and microwave for about 15-20 seconds on 50% power to gently warm. Fold rice along with scallions and parsley into rice. Season to taste with salt and pepper. Serve shrimp and vegetables over rice. Sprinkle with additional green onion or chopped herbs, if preferred.
  • Note - If you are using rice prepared on the stove top, start the cooking process before the shrimp, following the package instructions. Then prepare vegetables and shrimp so they are done when the rice is ready.


Adapted from Women's Day Sauteed Shrimp, Poblanos and Corn with Creamy rice

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