This Shrimp and Polenta recipe is a comforting, elegant meal that comes together in under 30 minutes. Creamy polenta acts as a soft bed for juicy, garlicky shrimp and a bright pan sauce. It’s a simple yet impressive dish perfect for any night of the week.
Why You’ll Love This Shrimp and Polenta
- Versatile & impressive: Equally perfect for a quick family dinner or a special occasion.
- Foolproof polenta: Easy method for creamy, lump-free results every time.
- Quick & satisfying: Restaurant-quality meal ready faster than takeout.
- Great leftovers: Firm polenta can be sliced and pan-fried for a new texture.
Ingredients & Tools
For the Polenta:
- 1 cup coarse-ground polenta (not instant)
- 4 cups water or vegetable broth
- 1 tsp fine sea salt
- 2 tbsp unsalted butter
- ½ cup freshly grated Parmesan cheese
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon (juice and zest)
- 2 tbsp olive oil
- ¼ cup dry white wine (or substitute with broth)
- 2 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional, for heat)
- To taste: salt and black pepper
Tools: A medium saucepan, a large skillet, a whisk, and a microplane or zester.
Notes: Using a good, coarse-ground polenta makes all the difference in texture—it gives you that classic creamy-yet-hearty bite. And for the shrimp, the fresher the better; I like to pat them dry so they get a nice sear in the pan.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Can I use instant polenta? You can, but the texture won’t be as creamy or flavorful. Coarse polenta gives you that wonderful, rustic mouthfeel and holds the sauce beautifully.
- What’s the best way to zest a lemon? Use a microplane—it gives you fine, fluffy zest without the bitter white pith. You’ll get so much more aroma and flavor that way.
- Do I have to use wine? Not at all! You can swap it for an equal amount of chicken or vegetable broth. The wine just adds a lovely depth and helps lift any browned bits from the pan.
- How do I prevent lumpy polenta? The trick is to whisk constantly when you first add the polenta to the liquid. After that, a low, steady simmer and occasional stirring will keep it smooth.
- Can I use frozen shrimp? Absolutely—just make sure to thaw them completely in the fridge overnight, then pat them very dry with paper towels before cooking.
How to Make Shrimp and Polenta
Step 1: Start the polenta. In a medium saucepan, bring the water or broth to a boil over high heat. Add the salt, then slowly pour in the polenta in a thin, steady stream while whisking constantly. This initial whisking is crucial to prevent lumps from forming. Once it’s all incorporated, reduce the heat to low—you should see just a few lazy bubbles.
Step 2: Cook the polenta. Let it simmer gently for about 20–25 minutes, stirring every 4–5 minutes with a wooden spoon. You’ll notice it thicken and become creamy. If it seems too thick, you can add a splash more hot water or broth. It’s done when the grains are tender and the mixture is smooth.
Step 3: Finish the polenta. Turn off the heat and stir in the butter and grated Parmesan until everything is melted and beautifully incorporated. Taste and adjust seasoning if needed. Cover the pot to keep it warm while you cook the shrimp.
Step 4: Prepare the shrimp. Pat the shrimp thoroughly dry with paper towels—this is the secret to getting a good sear instead of steaming them. Season them generously on both sides with salt and black pepper.
Step 5: Cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer—don’t crowd the pan. Cook for about 1–2 minutes per side, until they turn pink and opaque. You’ll see the edges get a little golden—that’s flavor! Remove the shrimp to a plate.
Step 6: Make the pan sauce. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant—be careful not to burn the garlic. Pour in the white wine, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
Step 7: Finish the sauce. Return the shrimp to the skillet, along with any accumulated juices. Add the lemon juice and half of the lemon zest, and toss everything to coat. The sauce should look glossy and lightly coat the back of a spoon. Stir in the fresh parsley.
Step 8: Assemble and serve. Spoon a generous portion of the creamy polenta into shallow bowls. Top with the shrimp and pan sauce, making sure to get all that lovely liquid over the polenta. Garnish with the remaining lemon zest and an extra sprinkle of parsley.
Storage & Freshness Guide
- Fridge: Store shrimp and polenta separately in airtight containers for up to 2 days.
- Freezer: Freeze polenta in a sealed container for up to 3 months; shrimp is best enjoyed fresh.
- Reviving: Reheat polenta gently with a splash of water or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette cut through the richness of the polenta perfectly.
- Roasted asparagus or broccolini — Their slight char and earthy flavor add a wonderful textural contrast to the creamy dish.
- Garlic bread or focaccia — For mopping up every last bit of that delicious pan sauce—you won’t want to waste a drop.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the shrimp, creating a harmonious pairing.
- A light Italian lager — The effervescence cleanses the palate between bites of the rich, creamy polenta.
- Sparkling water with lemon — A non-alcoholic option that still feels festive and helps balance the meal.
Something Sweet
- Lemon sorbet — It’s refreshing and light, continuing the citrus theme without feeling too heavy after the meal.
- Panna cotta with a berry compote — The creamy, silky texture is a lovely echo of the polenta, but in dessert form.
- Almond biscotti — Their crunch and subtle nuttiness are perfect for dipping into a post-dinner espresso.
Top Mistakes to Avoid
- Overcooking the shrimp. They cook incredibly fast and become rubbery if left in the pan too long. As soon
Shrimp And Polenta
Make this easy Shrimp and Polenta recipe in just 30 minutes for a creamy, elegant dinner. Perfect for busy weeknights or date night. Get the recipe now!
Ingredients
For the Polenta:
-
1 cup coarse-ground polenta (not instant)
-
4 cups water or vegetable broth
-
1 tsp fine sea salt
-
2 tbsp unsalted butter
-
½ cup freshly grated Parmesan cheese
For the Shrimp:
-
1 lb large raw shrimp (peeled and deveined)
-
3 cloves garlic (minced)
-
1 lemon (juice and zest)
-
2 tbsp olive oil
-
¼ cup dry white wine (or substitute with broth)
-
2 tbsp fresh parsley (chopped)
-
½ tsp red pepper flakes (optional, for heat)
-
salt and black pepper (to taste)
Instructions
-
Start the polenta. In a medium saucepan, bring the water or broth to a boil over high heat. Add the salt, then slowly pour in the polenta in a thin, steady stream while whisking constantly. This initial whisking is crucial to prevent lumps from forming. Once it’s all incorporated, reduce the heat to low—you should see just a few lazy bubbles.01
-
Cook the polenta. Let it simmer gently for about 20–25 minutes, stirring every 4–5 minutes with a wooden spoon. You’ll notice it thicken and become creamy. If it seems too thick, you can add a splash more hot water or broth. It’s done when the grains are tender and the mixture is smooth.02
-
Finish the polenta. Turn off the heat and stir in the butter and grated Parmesan until everything is melted and beautifully incorporated. Taste and adjust seasoning if needed. Cover the pot to keep it warm while you cook the shrimp.03
-
Prepare the shrimp. Pat the shrimp thoroughly dry with paper towels—this is the secret to getting a good sear instead of steaming them. Season them generously on both sides with salt and black pepper.04
-
Cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer—don’t crowd the pan. Cook for about 1–2 minutes per side, until they turn pink and opaque. You’ll see the edges get a little golden—that’s flavor! Remove the shrimp to a plate.05
-
Make the pan sauce. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant—be careful not to burn the garlic. Pour in the white wine, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.06
-
Finish the sauce. Return the shrimp to the skillet, along with any accumulated juices. Add the lemon juice and half of the lemon zest, and toss everything to coat. The sauce should look glossy and lightly coat the back of a spoon. Stir in the fresh parsley.07
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Assemble and serve. Spoon a generous portion of the creamy polenta into shallow bowls. Top with the shrimp and pan sauce, making sure to get all that lovely liquid over the polenta. Garnish with the remaining lemon zest and an extra sprinkle of parsley.08
