There’s something incredibly comforting about a bowl of creamy polenta topped with garlicky, lemon-kissed shrimp.
This dish brings together rich textures and bright flavors, making it perfect for cozy nights or elegant dinners.
Why You’ll Love This Recipe
The baked polenta is creamy, smooth, and fuss-free.
Shrimp are cooked quickly with garlic, white wine, and lemon for bold flavor.
It’s an elegant yet approachable recipe, great for entertaining or weeknight meals.
The entire dish comes together with simple, fresh ingredients.
What You’ll Need (Ingredient Highlights)
Fine and medium cornmeal create a creamy yet slightly textured polenta.
Butter or ghee enriches the polenta and shrimp sauce.
Olive oil and garlic form the savory base for the shrimp.
White wine adds depth and acidity to the sauce.
Red pepper flakes bring gentle heat and balance.
Fresh lemon juice brightens the shrimp with citrus notes.
Flat-leaf parsley adds freshness and color.
Pro Tips Before You Start
Use a mix of fine and medium cornmeal for the best polenta texture.
Bake the polenta instead of stovetop cooking for minimal effort.
Choose wild shrimp for superior flavor and texture.
Don’t overcook shrimp; they should be just pink and firm.
Warm serving bowls before plating to keep everything hot.
How to Make Polenta Shrimp
Step 1 – Bake the polenta
Whisk cornmeal, water, and salt in a Dutch oven.
Cover and bake at 350°F for 50 minutes.
Step 2 – Finish the polenta
Stir vigorously, then whisk in butter or ghee until creamy. Keep warm.
Step 3 – Start the shrimp base
Heat olive oil with garlic and red pepper flakes on low until fragrant.
Step 4 – Build the sauce
Raise heat, add white wine, water, and salt.
Simmer until reduced by half.
Step 5 – Cook the shrimp
Add shrimp in a single layer.
Cook 2 minutes, flip, and cook 1 minute more.
Step 6 – Add finishing touches
Stir in lemon juice, parsley, and butter. Swirl to finish the sauce.
Step 7 – Serve
Spoon polenta into bowls, top with shrimp and sauce. Garnish with parsley.
What to Serve Them With
Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Serve alongside roasted vegetables or a fresh green salad.
Add crusty bread to soak up the flavorful shrimp sauce.
Variations / Substitutions
Use vegetable broth instead of water for the polenta base.
Swap shrimp for scallops or clams for a seafood twist.
Make it dairy-free with olive oil instead of butter or ghee.
Add grated Parmesan to the polenta for richer flavor.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat polenta with a splash of water or broth to restore creaminess.
Shrimp are best enjoyed fresh but can be gently reheated once.
FAQs
Can I make the polenta ahead of time?
Yes, you can bake and reheat with added liquid to keep it creamy.
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Do I need wine for the sauce?
You can substitute chicken or vegetable broth.
Can I make it spicier?
Increase the red pepper flakes or add a dash of hot sauce.
What type of cornmeal works best?
A mix of fine and medium grind gives both creaminess and texture.
Can I use instant polenta?
Yes, but the texture won’t be as rich as baked polenta.
How do I prevent shrimp from overcooking?
Cook until just pink and firm, usually 2–3 minutes per side.
Can I add cheese to the polenta?
Absolutely, Parmesan or Pecorino adds great flavor.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
What’s the best way to reheat leftovers?
Reheat polenta on the stove with broth; warm shrimp gently to avoid rubbery texture.
Final Thoughts
Polenta with shrimp is a dish that feels both rustic and elegant.
The creamy polenta balances beautifully with the garlicky shrimp, creating a meal that’s hearty, flavorful, and memorable.
