Go Back
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.
Course Dinner
Cuisine Mexican
Keyword Prawns, seafood, shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 534kcal
Author Debs


For the Polenta

  • 1 cup polenta quick cooking
  • 5 cups water
  • 1 Tablespoon butter
  • 1/4 cup grated parmesan cheese
  • 2 corn from two ears
  • 1 Tablespoon olive oil

For the Shrimp

  • 20 large whole shrimp peeled and deveined

Honey Garlic Sauce

  • 1/4 cup honey
  • 1 Tablespoon chipotle paste
  • 1 clove garlic minced
  • juice of 1 lime
  • 1 bunch basil chopped


  • 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.