18 Savory Shrimp and Polenta Recipes Irresistible

Craving something comforting yet effortlessly elegant? Look no further than shrimp and polenta—a match made in culinary heaven! Whether you’re whipping up a quick weeknight dinner or impressing guests with seasonal flair, these 18 savory recipes promise rich flavors and creamy textures that’ll have you coming back for seconds. Ready to dive into a bowl of pure deliciousness? Let’s get cooking!

Creamy Parmesan Shrimp and Polenta

Viral food trends come and go, but this Creamy Parmesan Shrimp and Polenta? It’s here to stay. Bold flavors meet creamy comfort in under 30 minutes—let’s dive in.

Ingredients

• 1 cup polenta (I like the quick-cooking kind for busy nights)
• 4 cups water (for that perfect polenta texture)
• 1 lb shrimp, peeled and deveined (fresh or thawed works)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (for that luxurious sauce)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• Salt and pepper (to season, but we’ll be specific)
• 1/4 tsp red pepper flakes (for a subtle kick)
• 2 tbsp butter (because butter makes everything better)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Tip: A pinch of salt in the water now enhances the polenta’s flavor.
2. Whisk in 1 cup polenta, reduce heat to low, and cook for 5 minutes, stirring constantly. Tip: No lumps allowed—keep that whisk moving!
3. While polenta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add 2 tbsp butter and 3 cloves minced garlic. Cook for 1 minute until fragrant. Tip: Don’t let the garlic burn—it turns bitter fast.
5. Pour in 1 cup heavy cream and 1/4 tsp red pepper flakes. Simmer for 3 minutes until slightly thickened.
6. Stir in 1/2 cup Parmesan until melted. Return shrimp to skillet, tossing to coat. Cook for 1 more minute.
7. Serve creamy shrimp over warm polenta. Garnish with fresh parsley.

Expect a dreamy combo of creamy, cheesy polenta with juicy, garlicky shrimp. Try serving it in shallow bowls for that Instagram-worthy drizzle effect.

Spicy Cajun Shrimp and Polenta

Ready to spice up your dinner routine? This Spicy Cajun Shrimp and Polenta combo is a flavor bomb that’s as easy to make as it is to devour.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always keep the tails on for extra flavor)
• 1 cup polenta (the coarser grind gives the best texture)
• 4 cups chicken broth (homemade if you’ve got it, but boxed works in a pinch)
• 2 tbsp Cajun seasoning (make sure it’s the spicy kind—no wimpy flavors here)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity undertone)
• 1/2 cup heavy cream (because why not make it indulgent?)
• 1/4 cup grated Parmesan (the sharper, the better)
• 2 cloves garlic, minced (fresh only—none of that jarred stuff)
• Salt to taste (but honestly, with the Cajun seasoning, you might not need much)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 2 minutes.
2. Toss shrimp with Cajun seasoning until evenly coated. No shyness here—get them fully covered.
3. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side until they’re pink and slightly curled. Tip: Don’t overcrowd the pan, or you’ll steam them instead of searing.
4. Remove shrimp and set aside. Keep that flavorful oil in the pan—it’s gold for the polenta.
5. In a medium pot, bring chicken broth to a boil. Slowly whisk in polenta to avoid lumps.
6. Reduce heat to low. Stir in heavy cream and Parmesan. Cook for 15 minutes, stirring occasionally, until thick and creamy. Tip: A wooden spoon is your best friend here to prevent sticking.
7. Stir in minced garlic during the last 2 minutes of cooking for a punch of flavor.
8. Serve polenta in bowls, top with shrimp, and drizzle with any remaining skillet juices. Tip: A sprinkle of fresh parsley adds color and a fresh contrast to the spice.

Look at that—creamy, dreamy polenta meets fiery shrimp in a dish that’s all about bold flavors and textures. Try serving it with a crisp white wine to cut through the heat.

Garlic Butter Shrimp and Polenta

You’ve got to try this Garlic Butter Shrimp and Polenta—it’s a game-changer for weeknight dinners. Bold flavors, creamy texture, and it’s on your table in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like them with tails on for presentation)
• 1 cup polenta (stone-ground gives the best texture)
• 4 cups water (for a creamier polenta, swap half with whole milk)
• 4 tbsp unsalted butter (European-style butter elevates the dish)
• 3 garlic cloves, minced (fresh is key—no jarred stuff here)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I use sea salt for a cleaner flavor)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp fresh parsley, chopped (for that fresh pop of color and flavor)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup of polenta and reduce heat to low. Cook for 20 minutes, stirring every 5 minutes to prevent clumping. Tip: A wooden spoon is best for stirring—it won’t scratch your pan.
3. While the polenta cooks, melt 2 tbsp of butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, just until pink and opaque. Tip: Don’t overcrowd the shrimp—they’ll steam instead of sear.
5. Stir remaining 2 tbsp of butter and Parmesan into the cooked polenta until smooth and creamy. Season with salt to taste.
6. Divide polenta among plates, top with shrimp, and garnish with fresh parsley. Tip: A squeeze of lemon at the end brightens the whole dish.

Kick back and enjoy the creamy polenta paired with succulent, garlicky shrimp. Serve it with a crisp white wine or a simple green salad to round out the meal.

Lemon Herb Shrimp and Polenta

Unleash a burst of citrusy, herby goodness with this dish that’s as easy to make as it is to devour. Perfect for those nights when you want something fancy but fuss-free.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup polenta (not the instant kind—trust me, the texture is worth the extra stir time)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 lemon, zested and juiced (roll it before juicing to get every last drop)
• 1 tbsp fresh thyme leaves (dried works, but fresh is game-changing)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until pink and slightly golden. Remove and set aside.
3. In the same skillet, add garlic and thyme, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in chicken broth and bring to a boil. Gradually whisk in polenta, reducing heat to low. Cook for 15 minutes, stirring frequently to prevent clumping. Tip: A wooden spoon is your best friend here.
5. Stir in lemon zest and juice, then season with salt and pepper to taste. Tip: The polenta should be creamy but hold its shape.
6. Return shrimp to the skillet, tossing gently to warm through and coat in the lemony herb goodness.

You’ll love the creamy polenta against the juicy, flavorful shrimp. Serve it straight from the skillet for that rustic, shareable vibe.

Cheesy Grits-Style Shrimp and Polenta

Transform your dinner game with this creamy, dreamy dish that’s a hug in a bowl. Think cheesy, buttery polenta meets plump, garlicky shrimp—comfort food at its finest.

Ingredients

• 1 cup stone-ground grits (the heartier, the better for that perfect chew)
• 4 cups water (for boiling, but keep some extra just in case)
• 1 tsp salt (I like mine on the salty side, adjust to your liking)
• 2 cups shredded sharp cheddar (because mild is a crime here)
• 1/4 cup unsalted butter (the real deal, no substitutes)
• 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 garlic cloves, minced (more is always better)
• 1/2 tsp smoked paprika (for that subtle kick)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring water to a rolling boil in a medium saucepan over high heat. Tip: A pinch of salt in the water now saves seasoning later.
2. Whisk in grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally, until thick and creamy. Tip: Splash in more water if it gets too thick.
3. Stir in cheddar and butter until melted and smooth. Set aside but keep warm.
4. Heat olive oil in a large skillet over medium-high. Add shrimp, garlic, and smoked paprika. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Don’t overcrowd the skillet for that perfect sear.
5. Divide cheesy grits among bowls, top with shrimp, and garnish with parsley.

Unbelievably creamy meets delightfully spicy in every bite. Serve it with a side of crusty bread to sop up every last bit of cheesy goodness.

Tomato Basil Shrimp and Polenta

Never underestimate the power of a dish that combines simplicity with bold flavors. This Tomato Basil Shrimp and Polenta is your weeknight hero, ready in minutes but tasting like a slow-cooked masterpiece.

Ingredients

• 1 cup polenta (I love the coarse grind for extra texture)
• 4 cups water (always start with cold for smoother polenta)
• 1 lb shrimp, peeled and deveined (size 16-20 works best for quick cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1 pint cherry tomatoes, halved (they burst beautifully when cooked)
• 1/4 cup fresh basil, chopped (tear it for more aroma)
• Salt to taste (I use sea salt for its clean flavor)
• 1/2 tsp red pepper flakes (adjust to wake up the dish)

Instructions

1. Bring 4 cups of cold water to a boil in a medium saucepan. Tip: Stirring occasionally prevents lumps.
2. Slowly whisk in 1 cup of polenta. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes. Tip: A wooden spoon is your best friend here.
3. While polenta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp, cooking for 2 minutes per side until pink. Tip: Don’t overcrowd the pan for a perfect sear.
4. Remove shrimp, add minced garlic and cherry tomatoes to the skillet. Cook for 3 minutes until tomatoes soften.
5. Return shrimp to the skillet, toss with basil and red pepper flakes. Cook for 1 minute to combine flavors.
6. Season polenta with salt, divide among plates, top with shrimp mixture.

Fluffy polenta meets juicy shrimp in a garlicky tomato basil sauce—each bite is a harmony of textures. Serve it straight from the skillet for a rustic touch, or plate it up fancy for guests.

Smoky Chipotle Shrimp and Polenta

Just when you thought shrimp couldn’t get any better, we’re tossing it with smoky chipotle and serving it over creamy polenta. This dish? A game-changer.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for presentation)
• 2 tbsp chipotle in adobo, minced (trust me, the extra kick is worth it)
• 1 cup polenta (not instant—go for the real deal)
• 4 cups chicken stock (homemade if you’ve got it, but no stress)
• 1/2 cup heavy cream (because why not?)
• 2 tbsp unsalted butter (I always go for European-style for that rich flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• Salt to taste (I use sea salt for everything)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp in a single layer—don’t crowd them!—and cook for 2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, add chipotle in adobo and stir for 30 seconds to wake up the flavors.
4. Return shrimp to the skillet, toss to coat, and remove from heat. Tip: Letting them sit for a minute allows the flavors to marry.
5. Meanwhile, bring chicken stock to a boil in a medium saucepan. Whisk in polenta in a steady stream.
6. Reduce heat to low and cook, stirring often, for 25 minutes until polenta is creamy. Tip: A wooden spoon is your best friend here to prevent sticking.
7. Stir in heavy cream and butter until fully incorporated. Season with salt. Tip: Taste as you go—polenta can be a salt hog.
8. Divide polenta among bowls, top with shrimp, and drizzle any remaining chipotle sauce over the top.

Kick back and dig into this creamy, smoky, slightly spicy masterpiece. Perfect for a date night in or when you’re just feeling fancy on a Tuesday.

Creole-Style Shrimp and Polenta

Zesty and bold, this Creole-Style Shrimp and Polenta is your next kitchen adventure. Dive into layers of spicy, savory flavors that come together in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always keep the tails on for presentation)
• 1 cup polenta (stone-ground is my favorite for extra texture)
• 4 cups chicken stock (homemade gives the best flavor, but store-bought works in a pinch)
• 1 tbsp Creole seasoning (adjust based on your heat preference)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup heavy cream (for that luxurious polenta finish)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 cup diced onions (the sharper, the better)
• 1/2 cup diced bell peppers (I love the color pop from red and yellow)
• 2 cloves garlic, minced (freshly minced makes all the difference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp, seasoning with half the Creole seasoning, and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add onions and bell peppers, cooking until soft, about 3 minutes. Tip: Don’t rush this step—caramelization is key.
4. Stir in garlic and remaining Creole seasoning, cooking until fragrant, about 30 seconds.
5. Meanwhile, bring chicken stock to a boil in a separate pot. Gradually whisk in polenta, reducing heat to low. Cook, stirring frequently, until thickened, about 5 minutes. Tip: Constant stirring prevents lumps.
6. Remove polenta from heat; stir in butter and heavy cream until smooth and creamy.
7. Return shrimp to the skillet, tossing to combine with the vegetables and heat through, about 1 minute.
8. Serve shrimp mixture over a bed of creamy polenta. Tip: Garnish with fresh parsley for a pop of color.

Expect a creamy, comforting polenta base with a kick of spice from the shrimp. Perfect for a quick weeknight dinner that feels gourmet.

Cilantro Lime Shrimp and Polenta

Overwhelm your taste buds with this zesty Cilantro Lime Shrimp and Polenta—quick, vibrant, and packed with flavor.

Ingredients

• 1 lb shrimp, peeled and deveined (I like them tail-on for presentation)
• 1 cup polenta (instant works great for a quick fix)
• 4 cups chicken broth (homemade elevates the dish, but store-bought is fine)
• 2 limes, juiced (freshly squeezed makes all the difference)
• 1/4 cup cilantro, chopped (don’t skimp—it’s the star)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 3 cloves garlic, minced (more if you’re a garlic lover like me)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp, seasoning with salt and pepper, and sauté for 2 minutes per side until pink. Tip: Don’t overcrowd the skillet to get a nice sear.
3. Remove shrimp and set aside. In the same skillet, add garlic, sautéing for 30 seconds until fragrant.
4. Pour in chicken broth and bring to a boil. Gradually whisk in polenta, reducing heat to low. Tip: Constant whisking prevents lumps.
5. Cook polenta for 5 minutes, stirring occasionally, until thickened. Stir in lime juice and half the cilantro.
6. Return shrimp to the skillet, tossing to combine and heat through for 1 minute. Tip: A final squeeze of lime right before serving brightens the flavors.

Expect creamy polenta with a tangy kick, perfectly complementing the succulent shrimp. Serve it straight from the skillet for a rustic vibe or plate it up fancy with extra cilantro and lime wedges.

Bacon-Wrapped Shrimp and Polenta

Savory meets smoky in this dish that’s all about bold flavors and crispy textures. Wrap, sear, and serve—it’s that simple.

Ingredients

• 12 large shrimp, peeled and deveined (I like them juicy, so go for the 16/20 count)
• 6 slices of bacon, cut in half (thick-cut works best for that crunch)
• 1 cup polenta (instant is fine, but stone-ground gives a nuttier flavor)
• 4 cups water (for the polenta, because broth can overpower the shrimp)
• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 1/2 tsp salt (trust me, the bacon brings the rest)
• 1/4 tsp black pepper (freshly ground, always)
• 1 tbsp butter (unsalted, so you control the saltiness)

Instructions

1. Preheat your oven to 400°F—this ensures crispy bacon without overcooking the shrimp.
2. Wrap each shrimp with a half-slice of bacon, securing it with a toothpick. Pro tip: Stretch the bacon slightly for even cooking.
3. Heat olive oil in a skillet over medium-high. Sear the shrimp for 2 minutes per side until the bacon starts to crisp.
4. Transfer the skillet to the oven. Bake for 5 minutes—this finishes cooking the shrimp and crisps the bacon perfectly.
5. Meanwhile, bring water to a boil in a saucepan. Whisk in polenta, salt, and pepper. Reduce heat to low, stirring often for 5 minutes. Tip: A wooden spoon prevents lumps.
6. Stir in butter until the polenta is creamy. Cover and let sit for 2 minutes—it thickens just right.
7. Remove toothpicks from shrimp. Serve over polenta. Pro tip: A drizzle of hot honey takes it next level.

All about that contrast—creamy polenta, crispy bacon, tender shrimp. Try stacking them on skewers for a fun appetizer twist.

Mediterranean Shrimp and Polenta

Never settle for bland weeknight dinners when you can whip up this Mediterranean Shrimp and Polenta in under 30 minutes. Bold flavors meet creamy comfort in this dish that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 1 cup polenta (stone-ground is my favorite for extra texture)
• 4 cups water (for the polenta)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 3 cloves garlic, minced (fresh is key here)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 cup crumbled feta cheese (because everything’s better with feta)
• 1/4 cup chopped fresh parsley (for that fresh finish)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps.
2. Reduce heat to low and simmer the polenta for 20 minutes, stirring occasionally, until thick and creamy. Tip: A wooden spoon helps prevent sticking.
3. While the polenta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add shrimp to the skillet, sprinkle with smoked paprika, and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp for even cooking.
5. Season the cooked polenta with salt, then divide among plates. Top with shrimp and sprinkle with feta and parsley. Tip: Let the polenta sit for a minute to thicken up perfectly.

Kick back and enjoy the creamy polenta paired with the smoky, garlicky shrimp. The feta adds a salty punch, while the parsley brings a fresh contrast. Try serving it with a squeeze of lemon for an extra zing.

Curry Coconut Shrimp and Polenta

Kickstart your dinner with a bang—Curry Coconut Shrimp and Polenta is your ticket to a flavor-packed meal that’s as easy to make as it is to devour.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for that extra sweetness)
• 1 cup polenta (the coarse grind gives the best texture)
• 1 can (13.5 oz) coconut milk (full-fat for maximum creaminess)
• 2 tbsp curry powder (my secret? A mix of sweet and hot for depth)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 3 cups water (filtered, because why not?)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 lime, juiced (freshly squeezed, none of that bottled nonsense)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, seasoning with half the curry powder. Cook for 2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, pour in coconut milk and water, bringing to a gentle boil. Tip: Scrape up those browned bits for extra flavor.
4. Whisk in polenta, remaining curry powder, and salt. Reduce heat to low, stirring frequently for 20 minutes until thick and creamy.
5. Return shrimp to the skillet, squeezing lime juice over the top. Stir gently to combine and heat through, about 1 minute.
6. Tip: Let the polenta sit for 5 minutes off the heat before serving—it’ll thicken up perfectly.

You’ll love the creamy polenta against the juicy shrimp, with a curry kick that’s just right. Serve it in shallow bowls with a sprinkle of fresh cilantro for a pop of color.

Rosemary Garlic Shrimp and Polenta

Make your taste buds dance with this Rosemary Garlic Shrimp and Polenta—quick, flavorful, and downright addictive.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 1 cup polenta (not instant—trust me, the texture is worth it)
• 4 cups water (for the polenta)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 garlic cloves, minced (the more, the merrier)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is king)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdery stuff)
• 2 tbsp unsalted butter (because everything’s better with butter)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of polenta, reducing heat to low to avoid splatters.
3. Cook polenta for 25 minutes, stirring frequently, until thick and creamy. Tip: A wooden spoon prevents clumps better than a whisk.
4. Stir in 1/2 cup Parmesan and 2 tbsp butter until melted. Cover and set aside.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
6. Add 3 minced garlic cloves and 1 tbsp rosemary, sautéing for 30 seconds until fragrant.
7. Add 1 lb shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
8. Cook shrimp for 2-3 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet—cook in batches if needed.
9. Serve shrimp over warm polenta. Tip: A drizzle of olive oil and extra rosemary on top elevates the dish.

Buttery polenta meets garlicky, herb-kissed shrimp in every forkful. Try serving it with a crisp white wine for a meal that feels fancy but comes together in a flash.

Pesto Shrimp and Polenta

Get ready to shake up your dinner routine with this creamy polenta and pesto shrimp combo—it’s a flavor bomb that’s as easy to make as it is delicious.

Ingredients

• 1 cup polenta (I love the coarse grind for extra texture)
• 4 cups water (for the polenta)
• 1 tsp salt (trust me, it makes all the difference)
• 1 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 3 tbsp pesto (homemade or store-bought, no judgment here)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup grated Parmesan (because more cheese is always better)
• 2 cloves garlic, minced (freshly minced for that punchy flavor)
• 1/4 tsp red pepper flakes (optional, but why not?)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of polenta and 1 tsp salt, then reduce heat to low. Cook for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: A wooden spoon is your best friend here to avoid clumps.
3. While the polenta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add 1 lb shrimp to the skillet, cooking for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp—give them space to sear properly.
5. Stir in 3 tbsp pesto until the shrimp are evenly coated, then remove from heat.
6. Once the polenta is creamy and tender, stir in 1/2 cup grated Parmesan until melted and smooth. Tip: For extra creaminess, a splash of milk or cream can be stirred in at this stage.
7. Serve the polenta in bowls, topped with the pesto shrimp. Garnish with additional Parmesan and a drizzle of olive oil if desired.

Kick back and enjoy the creamy, garlicky goodness of this dish. The polenta’s smooth texture pairs perfectly with the juicy shrimp, making every bite a little taste of heaven. Try serving it with a crisp white wine to elevate the meal even further.

Blackened Shrimp and Polenta

Elevate your dinner game with this bold, flavor-packed dish that’s as easy to make as it is to devour. Blackened shrimp meets creamy polenta in a match made in culinary heaven.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always keep the tails on for presentation)
• 2 tbsp blackening seasoning (homemade or store-bought, but go for the spicy one if you can handle the heat)
• 1 cup polenta (not instant, the real deal for that perfect texture)
• 4 cups chicken stock (homemade stock is a game changer here)
• 1/2 cup heavy cream (because why not make it indulgent?)
• 2 tbsp unsalted butter (I prefer European butter for its richer flavor)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• Salt to taste (but be generous, polenta loves salt)

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil. Wait until it shimmers—that’s when you know it’s ready.
2. Toss the shrimp with the blackening seasoning until evenly coated. No shyness here; get them fully covered.
3. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until they’re beautifully blackened and cooked through. Tip: Don’t overcrowd the pan, or you’ll steam them instead of searing.
4. In a separate pot, bring the chicken stock to a boil. Slowly whisk in the polenta to avoid lumps. Tip: Constant whisking is the secret to smooth polenta.
5. Reduce the heat to low and simmer the polenta for 25 minutes, stirring frequently. It should be thick and creamy.
6. Stir in the heavy cream and butter until fully incorporated. Season with salt to taste. Tip: Let it rest for 5 minutes off the heat; it thickens perfectly.
7. Serve the creamy polenta topped with the blackened shrimp. Finish with a drizzle of olive oil for extra richness.

Fantastic textures and flavors collide in this dish—creamy, spicy, and utterly satisfying. Try serving it with a side of sautéed greens for a pop of color and freshness.

Sun-Dried Tomato Shrimp and Polenta

Whip up this Sun-Dried Tomato Shrimp and Polenta for a dish that’s as vibrant as your feed. Bold flavors meet creamy textures in under 30 minutes—yes, it’s that easy.

Ingredients

• 1 cup polenta (I swear by Bob’s Red Mill for that perfect creamy texture)
• 4 cups water (hot from the tap speeds things up)
• 1 tsp salt (don’t skimp—polenta needs it)
• 1 lb shrimp, peeled and deveined (fresh or thawed, but pat them dry!)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add more flavor)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1/4 cup fresh basil, torn (for that bright finish)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp salt.
2. Gradually whisk in 1 cup polenta. Reduce heat to low, cook for 5 minutes, stirring constantly. Tip: A wooden spoon prevents lumps.
3. Cover and let sit for 10 minutes off heat. It’ll thicken perfectly.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer—crowding steams them.
5. Cook shrimp for 2 minutes per side until pink. Remove to a plate.
6. In same skillet, add sun-dried tomatoes, 3 minced garlic cloves, and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant.
7. Return shrimp to skillet, toss to coat. Tip: A splash of pasta water loosens the sauce if needed.
8. Stir 1/4 cup torn basil into polenta. Divide among bowls, top with shrimp mixture.

Heavenly creamy polenta meets juicy shrimp with a kick. Serve with a crisp white wine or over a bed of arugula for extra greens.

Thai Chili Shrimp and Polenta

Make your taste buds dance with this Thai Chili Shrimp and Polenta—spicy, creamy, and utterly addictive. Perfect for when you crave bold flavors without the fuss.

Ingredients

– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
– 2 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
– 1 cup polenta (the quick-cooking kind saves time without sacrificing texture)
– 2 tbsp Thai chili paste (this is the star, so don’t skimp)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 garlic clove, minced (fresh is best here)
– 1/2 cup coconut milk (for that creamy dreamy finish)
– Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic, sauté for 30 seconds until fragrant—don’t let it burn!
3. Toss in shrimp, cook for 2 minutes per side until just pink.
4. Stir in Thai chili paste, coat shrimp evenly, then remove from skillet and set aside.
5. In the same skillet, bring chicken broth to a boil—this builds flavor.
6. Whisk in polenta, reduce heat to low, and cook for 5 minutes, stirring constantly to avoid lumps.
7. Fold in coconut milk, continue cooking for another 2 minutes until polenta is creamy.
8. Return shrimp to skillet, mix gently, and heat through for 1 minute.

Ready to serve? The polenta should be velvety, cradling the spicy shrimp like a dream. Try topping with fresh cilantro for a pop of color and freshness.

Roasted Red Pepper Shrimp and Polenta

Elevate your dinner game with this smoky, creamy dream—Roasted Red Pepper Shrimp and Polenta. It’s a flavor bomb that’s as easy to make as it is to devour.

Ingredients

• 1 cup polenta (the coarser grind adds a nice texture)
• 4 cups water (for the polenta, because broth is overrated here)
• 1 lb shrimp, peeled and deveined (I size up for that meaty bite)
• 2 roasted red peppers, chopped (jarred is fine, but char your own if you’re feeling fancy)
• 3 cloves garlic, minced (more is always better)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp smoked paprika (for that deep, smoky whisper)
• Salt to taste (but really, don’t skip it)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: A pinch of salt now makes all the difference.
2. Whisk in 1 cup of polenta, reduce heat to low, and cook for 25 minutes, stirring occasionally. Tip: Keep the lid on between stirs to avoid polenta volcanoes.
3. While the polenta cooks, heat 2 tbsp of olive oil in a skillet over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 30 seconds.
4. Add 1 lb of shrimp to the skillet, sprinkle with 1 tsp of smoked paprika, and cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp—give them space to breathe.
5. Stir in 2 chopped roasted red peppers and cook for another minute to warm through.
6. Season the polenta with salt to taste, then spoon onto plates. Top with the shrimp and pepper mixture.
7. Garnish with fresh parsley before serving.

Whip this up for a dish that’s creamy, smoky, and just a little bit spicy. Serve it with a crisp white wine and watch it disappear.

Conclusion

With 18 mouthwatering ways to enjoy shrimp and polenta, this roundup is your ticket to easy, flavorful meals. Whether you’re craving creamy comfort or bold flavors, there’s a dish here for every taste. Try a recipe (or two!), then let us know your favorite in the comments. Loved this list? Share it on Pinterest so fellow foodies can discover these irresistible dishes too. Happy cooking!