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Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta…a delicious bowl of late summer comfort food. This simple brown butter corn and parmesan polenta is creamy, perfectly buttery, and swirled with sweet corn. The shrimp is cooked in butter with spices and garlic, then finished with lemon…so flavorful and delicious! Especially when spooned over bowls of creamy polenta. A great under 30 minutes dish.
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Sometimes recipes are just a little more special. They might be more delicious, simpler to prepare, or just prettier. And while I know this shrimp might not seem oh so special or better than any other shrimp, I promise you it’s delicious.
Extra special as I love to say.
The only reason this recipe came to be is simple. My brother Red and his girlfriend, Hailey, are in town for the week. Whenever I have brothers in town I usually try to make something they love. But Red and Hails are even more fun because they’re down to try pretty much anything, and they love seafood.
I love cooking for others, so I used these two as a good excuse to make something they’d love. Since Hailey is really into shrimp I started with that, then built this quick recipe.
It’s spicy shrimp in a crazy delicious lemon butter sauce with creamy polenta.
Here are the details – start with the polenta
You need lots of corn, butter, and quick cooking polenta.
Start by cooking the butter and corn together until the butter browns and the corn begins to pop. Stir in a little milk and then the polenta.
The key here is to stir the polenta for five minutes until it gets creamy, then cover, and let it sit while you make the shrimp.
Once the polenta has been sitting for a bit, stir in lots and lots of parmesan cheese.
Now make the shrimp
It’s pan seared in butter with cajun seasonings until both sides are browned. I love to make my own homemade cajun spice mix, but if you’re in a pinch, store bought works too.
When the shrimp has crisped, add the garlic and fresh thyme. Then remove the shrimp from the heat and add the lemon juice. It takes maybe five or ten minutes from start to finish – tops.
Simple, but so much flavor from all the spices, garlic, and lemony butter pan sauce.
Finish it up
Spoon the creamy polenta into bowls, then spoon the shrimp and sauce overtop. I top with lots of fresh basil, and serve with crusty bread and a big arugula salad from the garden.
So quick and simple – so delicious.
The shrimp is definitely the star here, but it really can’t be the star without it’s supporting actor, the polenta. So be sure to make them both. Trust me, you’re going to love it!
Looking for other shrimp recipes? Here are a few ideas:
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Spicy Southern Style Shrimp with Lemon Basil Orzo
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Lastly, if you make this Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
Ingredients
Parmesan Corn Polenta
- 2 tablespoons salted butter
- 3 ears corn – kernels removed from the cob
- 2 cups milk
- 1 cup dry polenta
- 1/2 cup grated parmesan cheese
- kosher salt and black pepper
Shrimp
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1 tablespoon cajun seasoning
- 3 cloves garlic chopped
- 2 tablespoons fresh thyme leaves
- juice from 1 lemon
- 1/2 cup fresh basil, roughly chopped
Instructions
- 1. To make the polenta. In a medium pot, melt together the butter and corn. Cook 5-8 minutes, until the butter browns around the corn. Add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.2. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant. Remove from the heat, stir in the lemon juice and basil. 3. Spoon the polenta into bowls, then spoon the shrimp and sauce over the polenta. Eat and enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Great polenta recipe!
Hey Lauren,
Wonderful!! I am so glad to hear this recipe turned out for you, thanks for making it!
I made this tonight for dinner! Everyone loved it! My husband asked that it be added to our menu rotation! Win, Win! Thank you!
Hey Eileen,
I really appreciate you making this recipe and reporting back. Thrilled it turned out well!
It says 2 cups water and milk in the directions but water isn’t listed above. Is it 2 cups of each?
Hi Suzy,
Yes, that is correct. I never include water in my ingredient list:) I hope you love this dish!
I am so glad I read the comments first haha! I used the slider to drop it down to 1 serving since I’m just cooking for myself tonight. It calls for 1/3c polenta, but still says 2c water down in the directions 🤣 I suspect that would have been quite watery!
This recipe is soooo good. I only used a small pinch of pepper because my daughter does not like heat. That was the only change I made. I love this recipe sooo much . I will happily add this to my rotation . A HUGE thank you!
Hey Diego,
Fantastic!! I appreciate you making this recipe and your comment, love to hear it was enjoyed!
All I can say is PERFECTION! Followed the recipe precisely and it was fantastic! Making it for a dinner party tonite. I know our guests are going to flip! Thank you!
Hey Jayme,
Thanks a lot for making this recipe and taking the time to comment, so glad it was enjoyed!
Have the best weekend!
I made this tonight exactly as the recipe says and it was delicious and amazing. I also used her recipe for the Cajun seasoning. 100/10. I just wished I snapped a picture! The polenta with the crunch of the fresh corn and the tang of the cheese was so absolutely perfect!
Hey Michelle,
Thanks so much! I appreciate you making this recipe and taking the time to comment. So glad it was enjoyed!
Is it 2 cups water and 2 cups milk for the polenta?
Hi Kristin,
Yes, that is correct. Please let me know if you have any other questions, I hope you love this recipe!
If using frozen corn, how much should I do?
Hi Kristine,
I would say about 2 cups. Please let me know if you have any other questions!
When your husband says he wants to cook dinner & he feels like shrimp or scallops, and then says he’s going to look and see what Tieghan cooks up you know you have a winner!! Absolutely delicious! When he follows a recipe, he usually doesn’t go off script except for we had some meat church voodoo seasoning so he used that instead of your Cajun seasoning. Thank you for a day off from the kitchen and a husband who also loves your recipes!
Hey Sharon,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Can you use frozen corn???
Hi Tammy,
Totally! That would be just fine for you to use. I hope you love this recipe!
This recipe is amazing!! I first made it in 2-22 and have made it numerous times since then. A couple I made it for and gave the recipe to made in twice the following week!! Once for them and once for guests.
Thanks so much, Carol! I am so glad to hear you have been enjoying this recipe and thanks for sharing with others!
I modified, slightly, as I didn’t have fresh thyme or basil. But otherwise, followed recipe and it was delicious.
Thank you SO much Sue! I am so glad you loved this shrimp recipe! xT