This Shrimp and Polenta recipe is quick, delicious, and perfect for any dinner. It combines creamy polenta, juicy shrimp, and a sweet-spicy honey garlic sauce to create a flavorful meal in under an hour.
You'll also love my other shrimp recipes, such as shrimp tostadas, Thai shrimp curry, and garlic butter shrimp with chili.
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⭐️ Why this recipe works
- Texture Contrast: Combines creamy polenta with succulent shrimp for a delightful texture contrast.
- Flavor Balance: The honey garlic sauce adds a perfect blend of sweetness and spice.
- Enhanced Sweetness: Roasting the corn enhances its natural sweetness and adds a smoky flavor.
- Convenience: Quick-cooking polenta makes this dish fast and convenient without sacrificing flavor.
- Fresh Finish: Fresh basil provides a refreshing finish, balancing the rich and spicy elements.
🧾 Ingredients notes
- Quick-cooking polenta: Forms the creamy base of the dish.
- Water: Used to cook the polenta.
- Butter: Adds richness and smooth texture to the polenta.
- Parmesan cheese: Infuses the polenta with savory, umami flavor.
- Corn kernels: Adds sweetness and a slight crunch to the polenta.
- Large shrimp: The main protein, providing a succulent and tender bite.
- Honey: Sweetens and balances the heat.
- Chipotle paste: Adds smoky heat and depth of flavor.
- Garlic: Infuses the sauce with a pungent, savory taste.
- Lime juice: Provides acidity and freshness.
- Basil: Adds a herbaceous, aromatic note.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Honey Garlic Shrimp and Polenta recipe step-by-step
- Bring water to a boil: In a large pot, bring 5 cups of water to a boil.
- Cook the polenta: Stir in the polenta continuously and cook for about 8 minutes until thickened.
- Incorporate butter and cheese: Stir in butter and Parmesan cheese into the polenta; set aside.
- Roast the corn: Heat olive oil in a skillet, add corn kernels, and roast until golden brown, about 15 minutes.
- Prepare the shrimp: Pat the shrimp dry and keep them in the refrigerator.
- Mix the sauce: Combine honey, chipotle paste, minced garlic, and lime juice in a bowl; set aside.
- Cook the shrimp: Heat olive oil in the skillet, cook shrimp for 2 minutes per side, then add honey garlic sauce and cook for 30 seconds more.
- Assemble the dish: Stir half the roasted corn into the polenta, divide it among bowls, top with shrimp, drizzle with sauce, and garnish with remaining corn and chopped basil.
📖 Substitutions and variations
- Polenta Substitution: Use grits or mashed potatoes as an alternative base.
- Shrimp Variation: Substitute shrimp with scallops or chicken for a different protein.
- Vegetarian Option: Replace shrimp with roasted vegetables like zucchini or bell peppers.
- Spice Level: Adjust the amount of chipotle paste to control the heat.
- Cheese Swap: Use feta or goat cheese instead of Parmesan for a different flavor profile.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Perfect Polenta Texture: Continuously stir the polenta while cooking to prevent lumps and achieve a smooth consistency.
- Shrimp Freshness: Always use fresh or properly thawed shrimp for the best texture and flavor.
- Sauce Consistency: If the sauce is too thick, add a splash of water or broth to thin it out.
- Corn Roasting: For an added layer of flavor, roast the corn on a grill instead of a skillet.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled shrimp and polenta in separate airtight containers in the fridge for up to 3 days.
- Reheat: To reheat, warm the polenta in a saucepan over low heat with a splash of water or milk, stirring until smooth. Heat the shrimp in a skillet over medium heat until warmed through.
❓Recipe FAQ's
What type of shrimp should I buy?
If available, use wild-caught shrimp for the best flavor and texture. They tend to have a better flavor than farm-raised shrimp.
Can I use frozen shrimp?
Yes, but make sure to properly thaw them in the refrigerator or under cold running water before cooking to ensure even cooking and optimal texture.
How do I prevent the shrimp from being rubbery?
Avoid overcooking the shrimp; cook them just until they turn pink and opaque.
Did you make this Honey Garlic Shrimp and Polenta? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Honey Garlic Shrimp and Polenta
This Shrimp and Polenta dish is a perfect blend of creamy polenta and succulent shrimp, topped with a sweet and spicy honey garlic sauce. It’s an easy and delicious meal that can be prepared in under an hour.
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Servings: 4 servings
Ingredients
For the Polenta:
- 1 cup polenta, quick cooking
- 5 cups water
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese
- Kernels from 2 ears of corn
- 1 tablespoon olive oil
For the Shrimp:
- 20 large shrimp, peeled and deveined
For the Honey Garlic Sauce:
- ¼ cup honey
- 1 tablespoon chipotle paste
- 1 clove garlic, minced
- Juice of 1 lime
- 1 bunch basil, chopped
Instructions
Prepare the Polenta:
- Bring 5 cups of water to a boil in a large pot.
- Add the polenta, stirring continuously.
- Cook according to the package directions (approximately 8 minutes for quick-cooking polenta).
- Once thickened and cooked through, stir in the butter and Parmesan cheese. Set aside.
Prepare the Corn:
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-low heat.
- Cut the kernels off the ears of corn and add them to the skillet.
- Roast the corn, stirring occasionally, until the kernels are a deep golden brown, about 15 minutes.
- Transfer the roasted corn to a bowl and set aside.
Prepare the Shrimp:
- Pat the shrimp dry with paper towels and set them aside in the refrigerator while preparing the other components.
- Make the Honey Garlic Sauce:
- In a small bowl, mix together the honey, chipotle paste, minced garlic, and lime juice. Set aside.
Cook the Shrimp:
- In the same skillet used for the corn, heat another tablespoon of olive oil over medium heat.
- Add the shrimp and cook for about 2 minutes per side, or until the shrimp are golden and cooked through.
- Pour the honey garlic sauce into the skillet with the shrimp and cook for an additional 30 seconds to heat the sauce and allow it to thicken slightly.
Assemble the Dish:
- Stir half of the roasted corn into the polenta and divide it among four bowls.
- Place the shrimp on top of the polenta and drizzle with the remaining honey garlic sauce.
- Scatter the remaining roasted corn and chopped basil over the top.
Notes
- Polenta Texture: To make polenta creamier, add a bit more water or a splash of milk during cooking.
- Corn Variation: You can use frozen corn kernels if fresh corn is unavailable. Just make sure to thaw and drain them before roasting.
- Shrimp Substitute: Large prawns or scallops can be used as a substitute for shrimp.
- Spice Level: Adjust the amount of chipotle paste to your taste for more or less heat.
Nutrition
Calories: 534kcal | Carbohydrates: 60g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 365mg | Sodium: 1791mg | Potassium: 503mg | Fiber: 1g | Sugar: 20g | Vitamin A: 880IU | Vitamin C: 3.6mg | Calcium: 230mg | Iron: 1.4mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Stephen A. says
I haven't seen chipotle paste anywhere near me. Can I simply use chipotle peppers in adobe sauce blended together?
Thanks! Plan on making this tomorrow!
Debs says
Hey Stephan! Yes. Absolutely. That's the perfect substitute. Hope you enjoy it!