Creamy, comforting, and bursting with bold Southern flavors, this Easy Creamy Polenta & Shrimp recipe is the definition of weeknight luxury. A bed of soft, cheesy polenta cradles juicy shrimp cooked in a smoky, garlic-laced sauce. The combination is not only satisfying but also surprisingly simple to prepare.
Whether you’re craving a cozy dinner at home or aiming to impress guests with minimal effort, this dish has your back. It’s a celebration of texture and flavor—buttery cornmeal porridge meets succulent seafood in a spicy-savory embrace. Even better, it’s ready in under 30 minutes.
Ingredients for this Easy Creamy Polenta & Shrimp Recipe
For the Creamy Polenta:
- 1 cup cornmeal (coarse or medium ground)
- 4 cups water (or use 2 cups milk + 2 cups water for richer flavor)
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tablespoons chopped parsley (for garnish)
- Juice of half a lemon
Step 1: Prepare the Polenta
In a medium saucepan, bring water (and milk, if using) and salt to a gentle boil. Slowly whisk in the cornmeal in a steady stream to avoid clumps. Reduce heat to low and continue whisking until the mixture thickens.
Step 2: Simmer Until Creamy
Cover the pot partially and let it simmer for about 20-25 minutes, stirring occasionally to prevent sticking. Once the polenta has thickened and softened, stir in the butter and Parmesan cheese until fully melted and smooth. Keep warm.
Step 3: Sauté the Shrimp
While the polenta simmers, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the shrimp, paprika, cayenne, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque.
Step 4: Finish with Lemon and Parsley
Squeeze lemon juice over the shrimp and toss with chopped parsley. Remove from heat.
Step 5: Serve
Spoon creamy polenta into bowls and top with the shrimp and pan sauce. Garnish with extra parsley if desired.
Frequently Asked Questions
What kind of cornmeal should I use?
Go for coarse or medium ground cornmeal for the best texture. Instant polenta can be used if you’re short on time but adjust the cooking time accordingly.
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking to prevent excess water in the skillet.
Is there a dairy-free version?
Yes. Substitute the butter with olive oil and use a plant-based cheese or nutritional yeast instead of Parmesan. Use plant milk or stick with water for the polenta base.
What can I serve with this dish?
It pairs beautifully with a fresh green salad or sautéed greens like spinach or kale. A crisp white wine also complements it well.
Can I make this ahead?
You can make the polenta a few hours in advance and keep it warm in a slow cooker on low. Cook the shrimp just before serving for best texture.
What if I don’t like shrimp?
Try it with scallops, grilled chicken, or even mushrooms for a vegetarian twist. The creamy polenta works with many toppings.
Leave a Reply