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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
This recipe was so delicious and easy to make. Makes a lot of polenta/corn but it is very good the next day, reheated with bacon, a fried egg on top and a few bacon drippings. Love many of your recipes- they have gotten me through a long period of in-home cooking nightly while my 21 year old grandson is staying with us. And I am an experienced home cook and NEVER watch cooking shows either!
Hey Susan,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Great recipe! We made it tonight and it was fabulous. I’m kind of obsessed with shrimp and grits, but we’ve never made it ourselves. I made the Cajun spice mixture and the polenta/grits and my sweetie made the shrimp. We agreed this dinner was one of the best we’ve had in a while and that’s saying a lot because my husband has been cooking off the charts since the start of lockdown. The arugula salad was a good call–we dressed it with “very garlicky vinaigrette” and toasted garlic chips. We’ll probably make some variations but we actually stuck with the recipe as is to see and it’s a GREAT recipe. We used our fresh lemon thyme and purple basil from the garden…total Saturday night dinner!
Hey Laurita,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
Incredibly easy to make and absolutely delicious. It’s on my go to list. I used Old Bay seasoning and a little extra Meyer lemon juice.
Hey Julia,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
Hey Tieghan,
My only regret with judging this recipe is that I couldn’t rate it more then 5 stars. It was that good but I love this combination its really perfect!! I literally could live on seafood compared to chicken or beef. The flavors were spot on perfection just delicious. I made it the same day you shared it, I was that excited. No pressure but as I always tell you most of the recipes I make come from you. I always look at other blogs to see what’s out there its hard to beat yours. Your photography always captures me as well. If I am on the fence about making something and I see a great pic that does it!! Across the board your recipes are intriguing and creative. Without a doubt you know how to elevate a recipe to the next level. One thing I love is a challenge as well. Many recipes I see online lend no imagination there boring to put it bluntly. Keep doing what you do best making and sharing great food. Simply put I love it!!!
Hey Mike,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
I used Cajun pepper instead of Cajun seasoning and by passed the pinch of seasoning. This was really a special dinner, something different. Made it for a friend’s birthday who I am trying to impress. A little spicy but still delicious. The polenta was amazing. I used a tin of corn kernals.
Hey there,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
Comfort food! 1 family member has a dairy sensitivity here, so used a premade tube of polenta cooked with 1c of vegetable broth and 2T coconut oil, for about 10 min. Loved how the corn on the cob was integrated. Shrimp (large red Argentinian from Trader Joe’s) was superb! Keep creating, Tieghan!
Hey Mary Ann,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
This recipe is amazing!!!! Thank you! Thank you! Thank you!
Hey Sharon,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
2 cups water AND 2 cups milk?
Hey Maureen,
Yes, that is correct! I hope you love the recipe, please let me know if you give it a try! xTieghan
This is WONDERFUL!!! My husband now calls it his favorite shrimp recipe of all time! The flavors are wonderful, as are the different textures. THANK you for this perfect recipe – thought I might try with chicken chunks and even tofu at some point.
Hey Margie,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
This was yummy. My Bob grits/polenta were definitely more grits and my shrimp didn’t char but the dish was fabulous
Hey Stephanie,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
I made this tonight … DELICIOUS!!!
I do have a question though, if I change the serving size to 2, does the 2-cups of water in the polenta get reduced to .67 cups the same as the milk? Also, I found it a bit challenging to get the salt level up to a good level in the polenta – I started with a pinch and just kept adding & adding & adding. A basic guideline amount for the salt & pepper would have been helpful to me. Thanks!
Hey Debbie,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Yes, you would also need to reduce the water. Have a great weekend:) xTieghan
WOW!! This was amazing! So simple and quick! I’m still eating it as I type this- trying to savor every last bite. 🙂 Thank you!
Hey Sharon,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Would cheese corn mashed potatoes work?
Hey Shilo,
Totally! I hope you love this recipe, please let me know if you give it a try! xTieghan
How much water as recipe calls for 2 cups milk. Is it 2 cups water and 2 cups milk? Please indicate ratio. Thanks
Hey Marie,
Yes, the recipe calls for 2 cups of water and 2 cups of milk. I hope you love the dish, please let me know if you give it a try! xTieghan
Wow this was delicious! Saw the recipe today, grabbed the ingredients after work and I’m so glad I did! I’ve never made polenta before so it prob could’ve been a bit creamier, but after pouring some of the sauce from the shrimps over top, it was perfect!
Hey there,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Can I substitute grits for polenta.
Hey Anita,
Yes, grits would also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan