Shrimp and Polenta With Cajun Lemon Butter is an elevated comfort meal that comes together in under 30 minutes. If you're a fan of soul-warming food, then the thought of shrimp sautéed in bacon drippings, seasoned with a robust blend of Cajun and Old Bay spices, nestled onto a bed of creamy, cheese-infused polenta will have you drooling. Promise.
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Try my Skillet Chicken Enchiladas, Shrimp and Okra Gumbo, or my Sheet Pan Shrimp Fajitas!
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My shrimp and polenta is the ultimate comfort food combination that comes together in no time! When I say no time, I mean this recipe will be ready for serving in less than 30 minutes. No kidding.
First, we will start with bacon. Rendering the bacon provides us with the perfect cooking base for the shrimp. Perfectly seasoned shrimp is sautéed in those lovely bacon drippings. Shrimp cooks in a matter of minutes. Once that is done, we will move on the polenta. The instant polenta that I use cooks in 3 minutes. It will take you longer to plate this than to cook it.
Shrimp and polenta is such a fantastic versatile dish and can easily be adapted to suit your taste and dietary preferences. Whether you make it dairy-free, lower-carb, or stick to the rich, creamy original, this recipe is a surefire way to bring comfort and joy to your table and those hungry bellies!
What You'll Need
Bacon, Shrimp, Cajun Seasoning, and Old Bay - Shrimp tossed in flavorful seasonings, and then cooked in rendered bacon. I'm gonna have this turned into a candle. The smell in incredible.
Instant Polenta - This cuts down on the cook time of this recipe significantly. I keep a few boxes of this around at all times.
Chicken Broth or Vegetable Broth - I've said it once and I'll say it again. The broth you use will make a massive difference in the flavor of the final product. I use a chicken bone broth that I make at home in the Instant Pot. It's incredible, adds a bump of protein, and saves me a ton of money.
Lemon - Don't leave this out. Lemon juice is an acid. Acid enhances the flavors of food. It will make the shrimp taste more like shrimp and the polenta will come alive. Don't use stuff in a bottle. Buy fresh lemons and use them. It makes a difference.
Butter, Parmesan Cheese, Heavy Cream - Do I even need to explain why these things need to go in here? I think not. Vive la Heavy Cream!
Flavors Of The South By Way Of Venice
Shrimp and Polenta is a classic recipe straight from the lagoons of Venice. Is this anywhere close to my hood? Nope. But, are we still gonna make it and make it absolutely delicious? Yeehaw, good buddy!
Because shrimp take mere minutes to cook and we are using an instant polenta, this wonderful recipe comes together in no time! It's a 30 minute meal that feels fancy and is so comforting you'll keep it on rotation! Here's a few details.
For the shrimp, it's all about that bacon—take the time to render it and unlock an incredible flavor that complements the shrimp beautifully. Once the bacon is crisped, remove it from the pan. Throw in the white tops of the green onion and the seasoned shrimp. Sautè just a few minutes until the shrimp is just cooked through. Don't overcook your shrimp. They'll turn to rubber. No one needs that.
After cooking the shrimp to perfection, finish it with a generous squeeze of lemon! Lemon brightens and enhances those wonderful flavors.
Once the polenta done, remove from the heat and stir in the butter, heavy cream, and parmesan cheese for a truly indulgent experience. Another squeeze of lemon just gilds the lily. You can't believe what a difference it will make.
To plate the shrimp and polenta, start with a base of the creamy, cheesy polenta, top with a pile of the perfectly cooked Cajun shrimp. Top with a sprinkle of the bacon and the green onion tops. If you're feeling extra, another squeeze of lemon. Enjoy!
Frequently Asked Questions
Is this recipe gluten-free?
Yes! This recipe is 100% gluten-free. No need to substitute any ingredients for that dietary requirement!
Could I make this recipe dairy-free?
Yes! Opt for dairy-free butter and a non-dairy cream alternative to adapt this recipe to your dietary needs.
What's the difference between polenta and grits?
Polenta is made from yellow corn, giving it a slightly sweet flavor, while grits are typically made from white corn. Both can be creamy and delicious when prepared with care.
You can use them interchangeably, in my opinion.
What could I serve alongside this recipe?
This dish pairs wonderfully with a crisp, green salad or steamed vegetables to balance out the richness. For a heartier meal, consider adding a slice of crusty bread to sop up the delightful juices.
Also, try these awesome recipes to serve with the Shrimp and Polenta.
No Knead Bread
Sour Cream Biscuits
Classic Wedge Salad
Grilled Caesar Salad
Simple Green Salad
A lower carb substitution ideas for polenta?
Mashed Cauliflower is the answer! If you want something a little lower-carb, serving the Shrimp and Polenta with mashed cauliflower instead will give you an amazing result.
Storage and Reheating Instructions
The Shrimp and Polenta leftovers will stay good in the fridge for up to 3 days. However, this recipe is best eaten just after cooking. This recipe doesn't make a huge amount, so for our family of four, we usually demolish it.
However, if you do need to reheat, do so slowly. You can do it on the stovetop or in the microwave. I would suggest a splash of broth or cream to help loosen up the cold polenta. Be mindful of the shrimp. They can very easily become rubbery, so just take your time.
Recipe
Shrimp and Polenta Recipe
Ingredients
- 4-6 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1 teaspoon cajun seasoning recipe below or use your favorite
- 1 teaspoon Old Bay
- 1 bunch green onions, diced whites and greens separated
- juice of 1 lemon half for the shrimp, half for the polenta
- 1 9.2 oz box instant polenta
- 4½ cups chicken or vegetable broth
- 1 cup parmesan, grated
- 2 tablespoon salted butter
- ½ cup heavy cream
- kosher salt and fresh ground pepper, to taste
Instructions
- Render the bacon on medium-high heat until crisp. Remove bacon from sautè pan.
- Toss the shrimp in the cajun seasoning and Old Bay. Add shrimp, whites of the green onions to the sautè pan and cook until shrimp is just done. Remove shrimp from heat. Squeeze juice of half a lemon on top and set aside
- Bring the broth to a boil in a large pot. Slowly pour polenta into the pot, whisking to prevent any clumps. After 3 minutes, remove from the heat and stir in the butter, heavy cream, and parmesan cheese. Add the juice of the remaining half of a lemon to the polenta and stir to combine.
- To plate the shrimp and polenta, start with a base of the polenta, top with a pile of the cooked shrimp. Top with a sprinkle of the bacon and the green onion tops. Add salt and pepper, to taste. If you're feeling extra, another squeeze of lemon. Enjoy!
Notes
- 2 teaspoon smoked paprika
- 2 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground pepper
- ½ teaspoon dried oregano
- ½ teaspoon cayenne, optional
Nutrition
If you guys make this Shrimp and Polenta Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I'm only human.
Thank You!
I am so incredibly happy that you are here! I hope you try my Shrimp and Polenta recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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