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Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta…a delicious bowl of late summer comfort food. This simple brown butter corn and parmesan polenta is creamy, perfectly buttery, and swirled with sweet corn. The shrimp is cooked in butter with spices and garlic, then finished with lemon…so flavorful and delicious! Especially when spooned over bowls of creamy polenta. A great under 30 minutes dish.
Sometimes recipes are just a little more special. They might be more delicious, simpler to prepare, or just prettier. And while I know this shrimp might not seem oh so special or better than any other shrimp, I promise you it’s delicious.
Extra special as I love to say.
The only reason this recipe came to be is simple. My brother Red and his girlfriend, Hailey, are in town for the week. Whenever I have brothers in town I usually try to make something they love. But Red and Hails are even more fun because they’re down to try pretty much anything, and they love seafood.
I love cooking for others, so I used these two as a good excuse to make something they’d love. Since Hailey is really into shrimp I started with that, then built this quick recipe.
It’s spicy shrimp in a crazy delicious lemon butter sauce with creamy polenta.
Here are the details – start with the polenta
You need lots of corn, butter, and quick cooking polenta.
Start by cooking the butter and corn together until the butter browns and the corn begins to pop. Stir in a little milk and then the polenta.
The key here is to stir the polenta for five minutes until it gets creamy, then cover, and let it sit while you make the shrimp.
Once the polenta has been sitting for a bit, stir in lots and lots of parmesan cheese.
Now make the shrimp
It’s pan seared in butter with cajun seasonings until both sides are browned. I love to make my own homemade cajun spice mix, but if you’re in a pinch, store bought works too.
When the shrimp has crisped, add the garlic and fresh thyme. Then remove the shrimp from the heat and add the lemon juice. It takes maybe five or ten minutes from start to finish – tops.
Simple, but so much flavor from all the spices, garlic, and lemony butter pan sauce.
Finish it up
Spoon the creamy polenta into bowls, then spoon the shrimp and sauce overtop. I top with lots of fresh basil, and serve with crusty bread and a big arugula salad from the garden.
So quick and simple – so delicious.
The shrimp is definitely the star here, but it really can’t be the star without it’s supporting actor, the polenta. So be sure to make them both. Trust me, you’re going to love it!
Looking for other shrimp recipes? Here are a few ideas:
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Spicy Southern Style Shrimp with Lemon Basil Orzo
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Lastly, if you make this Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
Servings: 6
Calories Per Serving: 434 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Parmesan Corn Polenta
- 2 tablespoons salted butter
- 3 ears corn – kernels removed from the cob
- 2 cups milk
- 1 cup dry polenta
- 1/2 cup grated parmesan cheese
- kosher salt and black pepper
Shrimp
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1 tablespoon cajun seasoning
- 3 cloves garlic chopped
- 2 tablespoons fresh thyme leaves
- juice from 1 lemon
- 1/2 cup fresh basil, roughly chopped
Instructions
- 1. To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.2. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil. 3. Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
This post was originally published on August 11, 2021
Any suggestions for a shrimp substitute? A particular type of fish? Someone in our family is allergic, but this recipe looks too good to pass up!
You could substitute the shrimp for salmon, or any fish that doesn’t have a strong, fishy flavor. This will let the flavors of the seasoning, the corn, and polenta shine. I wouldn’t want the flavor of the fish to overpower the rest of the flavors.
I would think chicken. The seasonings used in the recipe should work well. Just cut in small pieces about the size of shrimp.
Hey Jenni,
I think scallops would also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
It usually takes me a long time to make polenta. And lots of stirring. Is “quick cooking polenta” different than regular polenta?
Hey Sally,
Yes, there are lots of different variations of polenta that you can buy. I hope you love this recipe, please let me know if you give it a try! xTieghan
So great! Like eating in a 5 star restaurant!!
Hey Laura,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Loved this!!!! Adapted for 2 peeps, used 6 jumbo shrimp and 4 grouper cheeks. Probably could’ve cut polenta in half. Dont forget to add “water” to your list of ingredients (a little confusing as it, but I figured it out). Also added some of the cajun spice to the polenta. Served with arugula salad. Another fabulous dish! A keeper!
Hey Bev,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Am i adding 2 cups of milk and 2 cups of water?
Hey Karen,
Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan
Definitely was Delicious ?
Hey there,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
How can you alter to use not dry polenta?
Grits
Yes. Grits.
Hey Maggie,
You could use instant polenta, I would just follow the package instructions for cooking. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Instant or quick-cooking Grits. Just did it tonight. Works great.
Water is not listed in the ingredient list yet 2 cups are added before the milk. Just want to be sure I need 2 cups of water AND 2 cups of milk before I make the recipe. 🙂 Thanks!
I was thinking 4 cups of liquid seems like a lot for 1 cup of polenta?
Hey Tonya,
Yes, that is correct, water is not typically included as an ingredient. I hope you love the dish, please let me know if you give it a try! xTieghan
What kind of milk do you recommend?
Hey Patty,
I like to use whole milk, but any milk you enjoy will work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
What is the difference between dry polenta and grits?
Hey Nancy,
Polenta is made with yellow corn and grits are made with white corn, typically grits are smoother and finer than polenta. I hope you love this dish, please let me know if you give it a try! xTieghan
One you can easily find in your local grocery story (probably) (grits) and one you cannot. I just had an experience with this tonight, so I’m all over the internet bringing the good news. Shrimp and grits… who knew?! 😉 Great recipe.
Oops! Just found your Cajun spice mix recipe. Thanks!
I would prefer not to purchase Cajun seasoning. By chance, do you have a recipe?
Hey Kate,
Yes, the cajun seasoning recipe is also listed above:) I hope you love this dish, please let me know if you have any other questions! xTieghan
Looks amazing. Quick question. The directions say to add 2 cups of “water” and the “milk”, however, water is not listed in the ingredients. Do we only need the milk to make the polenta and if so how many cups … just the 2?
Hey Shashi,
Water is not typically included as an “ingredient”. You will want to follow the recipe as is and use 2 cups of water and milk. I hope the dish turns out amazing for you, please let me know if you give it a try! xTieghan
This looks amazing. My friend doesn’t like shrimp so I think I’ll try scallops. I can’t wait!
Thanks!! Let me know if you give the recipe a try:) xTieghan
I was about to ask if I could swap out riced cauliflower for the polenta when I realized that this is basically very similar to the shrimp and “grits” I make with – you guessed it – riced cauliflower.
I hope you love the recipe Dee! xTieghan
Am I understanding this correctly that you remove the corn from the cob raw?
Hey Sarah,
Yes, that is correct:) The corn will cook in the dish. I hope you love this recipe, please let me know if you have any other questions! xTieghan