Easy Creamy Polenta & Shrimp Recipe

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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.

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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

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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.

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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.

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