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Shrimp and polenta with basil in a bowl.

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.
3.48 from 21 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Deborah Rainford

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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