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

Guess what? I’ve got this killer recipe for Creamy Parmesan Shrimp and Polenta that’s gonna blow your mind. It’s the kind of dish that makes you feel fancy without having to put in all that fancy effort, you know?

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Cook the polenta: Slowly whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, for about 20 minutes until thickened.
3. Add the good stuff: Stir in 1/2 cup Parmesan cheese and 2 tbsp butter until melted and creamy. Cover and set aside.
4. Heat the oil: In a large skillet, heat 2 tbsp olive oil over medium-high heat.
5. Sauté the shrimp: Add 1 lb shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
6. Cook the garlic: In the same skillet, add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
7. Make it creamy: Pour in 1/2 cup heavy cream, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 2 minutes until slightly thickened.
8. Combine everything: Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute.
9. Garnish and serve: Sprinkle with 1 tbsp fresh parsley and serve over the warm polenta.

The polenta is so creamy and comforting, with just the right amount of Parmesan kick, while the shrimp are juicy and packed with a little heat from the red pepper flakes. Try serving this with a crisp white wine and some crusty bread to soak up all that delicious sauce.

Spicy Cajun Shrimp and Polenta

Alright, let’s dive into making this Spicy Cajun Shrimp and Polenta that’s going to knock your socks off. It’s the kind of dish that brings a little heat, a lot of comfort, and is surprisingly easy to whip up, even on a weeknight.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup polenta
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Prep the shrimp: Toss the shrimp with Cajun seasoning until evenly coated. Let it sit for 10 minutes to absorb the flavors.
2. Cook the polenta: In a medium saucepan, bring chicken broth to a boil. Gradually whisk in polenta, reduce heat to low, and cook for 15 minutes, stirring occasionally to prevent lumps.
3. Enrich the polenta: Stir in heavy cream, Parmesan cheese, and butter until smooth and creamy. Season with salt to taste.
4. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
5. Serve immediately: Spoon creamy polenta onto plates and top with spicy Cajun shrimp. Garnish with extra Parmesan if desired.

The creamy polenta is the perfect canvas for the spicy, garlicky shrimp, creating a dish that’s rich, comforting, and packed with flavor. Try serving it with a side of steamed greens to balance the heat, or go all out and top it with a fried egg for breakfast the next day.

Garlic Butter Shrimp and Polenta

Let me tell you about this Garlic Butter Shrimp and Polenta dish that’s about to become your weeknight hero. It’s creamy, it’s garlicky, and it’s got that fancy-but-easy vibe we all love.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Cook the polenta: Gradually whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, for about 20 minutes until thick and creamy.
3. Prep the shrimp: While the polenta cooks, pat the shrimp dry with paper towels to ensure they sear nicely.
4. Sauté the garlic: In a large skillet over medium heat, melt 3 tbsp butter. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
5. Cook the shrimp: Add the shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque. Stir in 1 tbsp lemon juice and remove from heat.
6. Finish the polenta: Off the heat, stir 1/2 cup grated Parmesan into the polenta until melted and smooth.
7. Serve: Spoon the polenta into bowls, top with shrimp, and garnish with 2 tbsp chopped parsley.

The polenta is luxuriously creamy with a slight bite from the Parmesan, while the shrimp are juicy and packed with garlic butter goodness. Try serving it with a crisp white wine to cut through the richness.

Lemon Herb Shrimp and Polenta

Kick off your culinary adventure with this Lemon Herb Shrimp and Polenta dish that’s as easy to make as it is delicious. Perfect for those nights when you want something fancy without the fuss, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Instructions

1. Prep the polenta: In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta and reduce heat to low. Cook for 15 minutes, stirring occasionally, until thickened.
2. Season the polenta: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cover and set aside.
3. Cook the shrimp: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant. Add 1 lb shrimp and cook for 2-3 minutes per side until pink.
4. Add the lemon herb mix: Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, 1/4 cup fresh parsley, and 1/4 cup fresh basil. Cook for another minute until herbs are wilted.
5. Serve: Spoon the polenta onto plates and top with the lemon herb shrimp. Garnish with additional herbs if desired.

The creamy polenta pairs beautifully with the bright, zesty shrimp, creating a dish that’s both comforting and refreshing. Try serving it with a side of roasted vegetables for a complete meal that’s sure to impress.

Cheesy Grits-Style Shrimp and Polenta

Ready to dive into a dish that’s like a warm hug for your taste buds? Let’s talk about making Cheesy Grits-Style Shrimp and Polenta, a creamy, dreamy meal that’s perfect for when you’re craving something comforting but still a little fancy.

Ingredients

• 1 cup polenta (not instant)
• 4 cups water
• 1 tsp salt
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Whisk in polenta: Gradually whisk in 1 cup of polenta and 1 tsp salt, reducing the heat to low to maintain a gentle simmer.
3. Stir frequently: Cook for 25-30 minutes, stirring every 5 minutes to prevent sticking, until the polenta is thick and creamy.
4. Add cheese and butter: Remove from heat and stir in 1 cup shredded cheddar cheese and 2 tbsp butter until fully melted and combined.
5. Cook shrimp: In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add 1 lb shrimp, 2 cloves minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
6. Garnish and serve: Spoon the cheesy polenta into bowls, top with the spicy shrimp, and sprinkle with 1/4 cup chopped fresh parsley.

The polenta is luxuriously creamy with a sharp cheddar kick, while the shrimp bring a smoky, spicy contrast that’s just irresistible. Try serving it with a squeeze of lemon for a bright finish that cuts through the richness.

Tomato Basil Shrimp and Polenta

So, you’re staring at your fridge, wondering what to whip up that’s both fancy and foolproof, right? Let me introduce you to this Tomato Basil Shrimp and Polenta dish that’s about to become your weeknight hero.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: A pinch of salt in the water makes the polenta taste better from the inside out.
2. Cook the polenta: Slowly whisk in 1 cup of polenta, reduce heat to low, and cook for 15 minutes, stirring occasionally, until thick. Tip: Keep stirring to avoid lumps for that creamy dreamy texture.
3. Sauté the shrimp: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb shrimp and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of searing them.
4. Add the flavors: To the same skillet, add 2 cloves minced garlic, 1 cup halved cherry tomatoes, 1/2 tsp red pepper flakes, and cook for 2 minutes until fragrant.
5. Combine and serve: Stir in 1/4 cup chopped basil, then spoon the shrimp mixture over the polenta. Sprinkle with 1/2 cup grated Parmesan cheese. The polenta’s creaminess with the juicy shrimp and burst tomatoes is a match made in heaven. Try serving it with a crisp white wine to cut through the richness.

Smoky Chipotle Shrimp and Polenta

You know those meals that feel like a warm hug but with a spicy kick? That’s exactly what this Smoky Chipotle Shrimp and Polenta is all about. It’s creamy, it’s smoky, and it’s got just the right amount of heat to make your taste buds dance.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Cook the polenta: Gradually whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, for about 25 minutes or until thickened.
3. Season the shrimp: While the polenta cooks, toss 1 lb shrimp with 2 tbsp olive oil, minced chipotle peppers, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cumin.
4. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
5. Finish the polenta: Stir in 1/4 cup heavy cream, 2 tbsp butter, and 1/4 cup grated Parmesan cheese into the polenta until smooth and creamy.
6. Serve: Spoon the creamy polenta onto plates and top with the smoky chipotle shrimp. Garnish with extra Parmesan if desired.

The polenta is luxuriously creamy, making the perfect bed for the smoky, slightly spicy shrimp. Try serving it with a crisp green salad to balance the richness, or go all out and drizzle with a bit more adobo sauce for an extra kick.

Creole-Style Shrimp and Polenta

So, you’re staring at your fridge, wondering how to jazz up dinner without turning it into a whole production, right? Let me introduce you to Creole-Style Shrimp and Polenta—a dish that’s all about big flavors with minimal fuss, perfect for when you want to feel fancy but keep it simple.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup polenta
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp thyme
• Salt and pepper to taste
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Prep the polenta: In a medium saucepan, bring chicken broth to a boil. Gradually whisk in polenta, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until thick.
2. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until soft, about 5 minutes. Stir in garlic and cook for another minute.
3. Add the tomatoes and spices: Mix in diced tomatoes, paprika, cayenne, and thyme. Let it simmer for 10 minutes to blend the flavors.
4. Cook the shrimp: Add shrimp to the skillet, cooking until they’re pink and opaque, about 3-4 minutes per side. Season with salt and pepper.
5. Finish the polenta: Off the heat, stir butter and Parmesan into the polenta until creamy.
6. Serve it up: Spoon polenta onto plates, top with the shrimp mixture, and dig in while it’s hot.

The polenta’s creamy texture is the perfect canvas for the spicy, saucy shrimp. Try serving it with a sprinkle of extra Parmesan or a side of crusty bread to soak up all that delicious sauce.

Cilantro Lime Shrimp and Polenta

Now, let me tell you about this Cilantro Lime Shrimp and Polenta dish that’s about to become your weeknight hero. It’s like a little vacation on a plate, with zesty lime, fresh cilantro, and creamy polenta coming together in a way that’ll make you forget you’re eating dinner at home.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup polenta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Prep the polenta: In a medium saucepan, bring the chicken broth to a boil over high heat. Gradually whisk in the polenta, reduce heat to low, and simmer for 15 minutes, stirring occasionally, until thickened.
2. Season the shrimp: While the polenta cooks, toss the shrimp with olive oil, garlic, lime juice, lime zest, salt, black pepper, and red pepper flakes in a bowl. Let it marinate for 5 minutes.
3. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
4. Finish the polenta: Stir the chopped cilantro into the cooked polenta. Taste and adjust seasoning if necessary.
5. Serve: Spoon the polenta onto plates and top with the shrimp. Garnish with extra cilantro and lime wedges if desired.

The polenta is creamy and comforting, while the shrimp packs a punch with its bright, spicy flavors. Try serving it with a crisp white wine to really bring out the lime and cilantro.

Bacon-Wrapped Shrimp and Polenta

Let me tell you about this dish that’s about to become your next favorite thing to make when you want to impress but don’t want to spend all day in the kitchen. Bacon-Wrapped Shrimp and Polenta is the kind of meal that looks fancy but is secretly easy, and it’s packed with flavors that’ll make your taste buds do a little happy dance.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 slices bacon
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels. This helps the bacon stick better and ensures everything gets crispy.
2. Season the shrimp: In a small bowl, mix the smoked paprika and garlic powder. Sprinkle this over the shrimp and toss to coat evenly.
3. Wrap the shrimp: Cut each bacon slice in half. Wrap each shrimp with a half-slice of bacon, securing it with a toothpick if necessary.
4. Cook the polenta: Bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta, reduce heat to low, and cook for 15 minutes, stirring occasionally. Stir in the Parmesan, butter, salt, and pepper.
5. Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add the bacon-wrapped shrimp and cook for 3-4 minutes per side, until the bacon is crispy and the shrimp is pink and opaque.
6. Serve: Spoon the polenta onto plates and top with the bacon-wrapped shrimp. Drizzle any leftover skillet juices over the top for extra flavor.

The creamy, cheesy polenta is the perfect base for the smoky, crispy shrimp. Try serving this with a simple arugula salad to cut through the richness, or squeeze a little lemon over the top for a bright finish.

Mediterranean Shrimp and Polenta

Dive into this Mediterranean Shrimp and Polenta dish that’s as easy to make as it is delicious, perfect for when you’re craving something fancy but don’t want to spend all night in the kitchen.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced

Instructions

1. Boil water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Add polenta: Slowly whisk in 1 cup of polenta and 1 tsp salt, reducing the heat to low to avoid splatters.
3. Simmer polenta: Cook for 15 minutes, stirring occasionally, until the polenta is thick and creamy. Tip: If it gets too thick, add a little more water.
4. Cook shrimp: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb shrimp, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Finish shrimp: Remove from heat and stir in 1/4 cup chopped fresh parsley and the juice of 1 lemon.
6. Serve: Spoon the creamy polenta onto plates and top with the shrimp mixture. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

The polenta is wonderfully creamy, making the perfect bed for the spicy, garlicky shrimp. Serve it with a crisp white wine and some crusty bread to soak up all the delicious juices.

Curry Coconut Shrimp and Polenta

First off, let me tell you, this Curry Coconut Shrimp and Polenta is the kind of dish that makes you wanna do a little happy dance in your kitchen. It’s creamy, it’s spicy, and it’s got that coconutty goodness that just hugs your soul.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup polenta
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1/4 cup chopped cilantro

Instructions

1. Prep the polenta: In a medium saucepan, bring the chicken broth and 1 cup of water to a boil over high heat. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 15 minutes or until thickened.
2. Season the shrimp: While the polenta cooks, toss the shrimp with curry powder, salt, and black pepper in a bowl until evenly coated.
3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from skillet and set aside.
4. Make the sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the coconut milk, stirring to combine with the garlic. Let it simmer for 2 minutes to thicken slightly.
5. Combine everything: Return the shrimp to the skillet, tossing to coat in the coconut sauce. Stir in the butter until melted.
6. Serve: Spoon the creamy polenta onto plates, top with the curry coconut shrimp, and garnish with chopped cilantro.

The polenta is like a cozy bed for the shrimp, all smothered in that rich, aromatic coconut curry sauce. Try serving it with a squeeze of lime for an extra zing that cuts through the creaminess perfectly.

Rosemary Garlic Shrimp and Polenta

Okay, so you’re staring at your fridge, wondering what to make that’s fancy enough to impress but easy enough to not ruin your night. Let me introduce you to Rosemary Garlic Shrimp and Polenta – it’s like a cozy hug in a bowl, but make it gourmet.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup polenta
• 4 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prep the polenta: In a medium saucepan, bring chicken broth to a boil over high heat. Gradually whisk in polenta, reduce heat to low, and simmer for 15 minutes, stirring occasionally to prevent sticking.
2. Enrich the polenta: Remove from heat and stir in butter and Parmesan cheese until fully incorporated. Season with salt and pepper to taste. Cover and set aside to keep warm.
3. Season the shrimp: In a bowl, toss shrimp with minced garlic, rosemary, olive oil, salt, and pepper until evenly coated.
4. Cook the shrimp: Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, or until shrimp are pink and opaque.
5. Serve immediately: Spoon warm polenta onto plates and top with the rosemary garlic shrimp. Garnish with extra rosemary if desired.

The polenta is creamy and comforting, with a rich cheesy flavor that pairs perfectly with the fragrant, garlicky shrimp. Try serving it with a squeeze of lemon for a bright finish, or over a bed of arugula for a peppery crunch.

Pesto Shrimp and Polenta

Wow, have I got a treat for you today! Imagine creamy polenta meets juicy shrimp, all brought together with a vibrant pesto that’ll make your taste buds dance. It’s the kind of dish that looks fancy but is secretly easy to whip up on a busy weeknight.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 cup pesto
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Cook the polenta: Gradually whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low, stirring frequently for about 20 minutes until thick and creamy.
3. Prep the shrimp: While the polenta cooks, toss 1 lb shrimp with 2 tbsp olive oil and 1/4 tsp black pepper.
4. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
5. Mix in pesto: Remove skillet from heat and stir in 1/2 cup pesto until shrimp are evenly coated.
6. Finish the polenta: Off the heat, stir 1/2 cup grated Parmesan into the polenta until melted and smooth.
7. Serve: Spoon polenta into bowls, top with pesto shrimp, and drizzle with a little extra pesto if you’re feeling fancy.

The polenta is luxuriously creamy with a subtle corn flavor that pairs perfectly with the garlicky, herbaceous shrimp. Try serving it with a crisp white wine and a simple green salad for a meal that feels like a vacation in every bite.

Blackened Shrimp and Polenta

Trust me, nothing says ‘I can cook but also like to keep it real’ quite like blackened shrimp perched on a creamy bed of polenta. It’s the kind of dish that looks fancy but is secretly easy to whip up, perfect for those nights when you want to impress without the stress.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp blackening seasoning
• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

Instructions

1. Prep the shrimp: In a bowl, toss the shrimp with olive oil and blackening seasoning until evenly coated. Let them sit for 10 minutes to soak up all those spicy flavors.
2. Cook the polenta: Bring water to a boil in a medium saucepan. Gradually whisk in the polenta and salt. Reduce heat to low and simmer, stirring frequently, for about 20 minutes or until thickened. Tip: Constant stirring is the secret to smooth, lump-free polenta.
3. Finish the polenta: Stir in butter and Parmesan cheese until melted and creamy. Cover and set aside to keep warm.
4. Blacken the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they’re nicely blackened and opaque. Tip: Don’t overcrowd the skillet, or you’ll steam the shrimp instead of searing them.
5. Serve it up: Spoon the creamy polenta onto plates and top with the blackened shrimp. A little extra sprinkle of Parmesan never hurt anybody.

The shrimp pack a punch with their spicy crust, while the polenta is all about that smooth, buttery comfort. Try serving it with a crisp green salad to cut through the richness, or go all out and drizzle with a bit of hot honey for a sweet heat situation.

Sun-Dried Tomato Shrimp and Polenta

Man, have I got a treat for you today! Imagine this: plump, juicy shrimp nestled on a creamy bed of polenta, all jazzed up with the bold flavors of sun-dried tomatoes. It’s like a hug in a bowl, and I’m here to walk you through making it.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Cook the polenta: Gradually whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, for about 20 minutes until thick and creamy.
3. Sauté the shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, sun-dried tomatoes, minced garlic, and red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Finish the polenta: Stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil into the cooked polenta until well combined.
5. Serve: Spoon the creamy polenta into bowls and top with the shrimp and sun-dried tomato mixture. Garnish with extra basil if desired.

The polenta is so creamy it practically melts in your mouth, while the shrimp bring a nice bite and a kick from the red pepper flakes. Try serving this with a crisp white wine for an extra touch of elegance.

Thai Chili Shrimp and Polenta

Alright, let’s dive into making this Thai Chili Shrimp and Polenta that’s gonna knock your socks off with its bold flavors and creamy texture. It’s the kind of dish that makes you feel like a gourmet chef without having to fuss over complicated techniques.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup polenta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp Thai chili paste
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt to taste
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Prep the polenta: In a medium saucepan, bring the chicken broth to a boil over high heat. Gradually whisk in the polenta, reduce heat to low, and simmer for 15 minutes, stirring occasionally to prevent clumping.
2. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. Make the sauce: In the same skillet, add garlic, Thai chili paste, soy sauce, honey, and red pepper flakes. Cook for 1 minute until fragrant. Return the shrimp to the skillet and toss to coat in the sauce.
4. Finish the polenta: Stir butter and Parmesan cheese into the cooked polenta until smooth and creamy. Season with salt to taste.
5. Serve: Spoon the polenta onto plates and top with the Thai chili shrimp. Garnish with additional red pepper flakes if desired.

The creamy polenta is the perfect canvas for the spicy, sweet shrimp, creating a dish that’s both comforting and exciting. Try serving it with a crisp green salad to balance the richness, or go all out and drizzle with a little extra chili paste for those who love the heat.

Roasted Red Pepper Shrimp and Polenta

So, you’re staring at your fridge, wondering how to turn that bag of shrimp and a lonely red pepper into something that doesn’t scream ‘I gave up,’ right? Let me introduce you to your new best friend: Roasted Red Pepper Shrimp and Polenta. It’s like a hug in a bowl, but fancier.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1 large red pepper, sliced
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• Fresh parsley, chopped for garnish

Instructions

1. Boil water: In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Cook polenta: Slowly whisk in 1 cup of polenta and 1 tsp salt. Reduce heat to low, stirring frequently for about 20 minutes until thick and creamy.
3. Roast pepper: While polenta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced red pepper and cook for 5-7 minutes until softened and slightly charred.
4. Sauté shrimp: In the same skillet, add another 1 tbsp olive oil. Toss in shrimp, minced garlic, smoked paprika, and red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Finish with lemon: Drizzle 1 tbsp lemon juice over the shrimp and toss to combine.
6. Serve: Spoon creamy polenta into bowls, top with shrimp and roasted peppers, and garnish with fresh parsley.

The polenta is your creamy, comforting base, while the shrimp bring a smoky, slightly spicy kick. Try serving it with a crisp white wine, because why not treat yourself?

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!