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Honey garlic shrimp in a bowl overhead.

Honey Garlic Shrimp With Golden Corn Polenta

Juicy honey garlic shrimp tossed with a kiss of spicy chipotle sauce is an addictive and easy dinner. Shrimp are snuggled into a bed of cheesy golden corn polenta and served with lots of fresh peppery basil. AKA The perfect summer dinner.
3.40 from 20 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 534kcal

Ingredients

For the Polenta

  • 1 cup (159 g) polenta, quick cooking
  • 5 cups (1.25 kg) water
  • 1 Tablespoon (1 Tablespoon) butter
  • ¼ cup (25 g) grated parmesan cheese
  • 2 (2) corn from two ears
  • 1 Tablespoon (1 Tablespoon) olive oil

For the Shrimp

  • 20 (20) large whole shrimp, peeled and deveined

Honey Garlic Sauce

  • ¼ cup (84.75 g) honey
  • 1 Tablespoon (1 Tablespoon) chipotle paste
  • 1 clove (1 clove) garlic, minced
  • juice of 1 lime
  • 1 (1) bunch basil, chopped

Instructions

  • Bring 5 cups of water to a boil and add the polenta. Cook according to package directions, about 8 minutes for quick cooking and 20 for regular. Once the polenta is thick and cooked through stir in the butter and the cheese. Set aside.

For the Shrimp.

  • Peel and devein the shrimp. Set aside in the fridge while you prepare everything else.
  • Mix the honey, chipotle paste, garlic and the lime juice in a small bowl.
  • In a non stick skillet heat the olive oil over a medium low heat. Cut the kernels off the ears of corn and roast in the oil until the corn is a deep golden brown about 15 minutes. Place the corn in a bowl and set aside.
  • In the same pan add a tablespoon more olive oil and add the shrimp. Cook for about 2 minutes per side, or until the shrimp are golden and cooked through. Pour the honey garlic sauce in the pan with the shrimp and cook for a further 30 seconds to heat the sauce and thicken it slightly.

To serve

  • Stir half the corn into the polenta and divide between 4 bowls. Place the shrimp on top of the polenta and drizzle with sauce. Scatter with the remaining corn and chopped basil.

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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