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Soo, hey!! Who’s ready for Monday!

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

I have been sitting at my desk now for a good twenty minutes, just kind of staring at my screen, wracking my brain for just how to start this Cajun Garlic Lemon Butter Shrimp post. I’ve said this before, but the first line of every single post is typically the hardest for me to write. I just need a starting point and from there I can usually keep going.

WATCH THE HOW-TO VIDEO:

After twenty minutes of coming up with nothing catchy, I figured I’d just start with the truth. My brain is full of thoughts right now, but no good starting lines, so we’ll just randomly dive right into things!

Cool. 🙂

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvestCajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

If you guys follow me on Snapchat or Instagram then you know I started to shoot the recipes for the cookbook this weekend. I’m only shooting a handful of recipes this week, I just need to make sure I get to use all the killer summer tomatoes and peaches that are currently taking over my local farm stand before they disappear for the season. The rest of the shots will happen in September. Here’s the thing, I have been stockpiling new props for “cookbook shoots only” for the last six months. For a while, I was actually being good and not using them, but then I got tired of using the same props over and over, and well, the inevitable happened, I broke into the sacred “cookbook only” props and started using them for blog photo shoots and other projects.

NOOO…  like why did I have to do that?

Now I am scrambling to find new props that you guys have never seen before. No joke, I have all my family members searching high and low for dishes and surfaces. My phone is constantly buzzing with new photos of this and that. This all started with my brother Brendan and his girlfriend Lyndsie. They live in Portland, which is the land of awesome pottery and vintage packed flea markets. I asked them if they would be willing to shop around for me and they jumped at the chance. I mean, this is Brendan’s and Lyndsie’s thing. Soo for the last week they have been all over the place looking for new items for me to shoot with. They even made the drive up to Seattle to roam around there for two days. They found some goods, but trust me, I am picky, and prop shopping is not the easiest task… they did good though!

On Saturday I was texting with Kai (my younger brother who is closest to me in age), he mentioned that he and Cait (his girlfriend) were going to World Market…oh man, he should have never told me that. For some reason when he said it like a light went off in my head, “oh my gosh, he’s in LA, they can totally find me some awesome stuff”. After that he basically had no choice other than to help me out and shop till they dropped. Poor Kai, Cait’s a pro shopper, but Kai? Well, he’s just a really, really good sport.

I couldn’t believe they spent all day looking, like that’s not an easy thing to do, and they sent me a gazillion photos. They didn’t end up getting all that much, because like I said, I am really picky when it comes to dishes, but their efforts where super impressive, and what they did find was cool.

Soo really what I am trying to say is that my family members are awesome and I love that they will always have my back… one of the bonuses of being part of a large family. 🙂

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

And that was my weekend in a nut shell. Many other things happened, but all in all it was busy, and good.

What did you guys do???

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

OkOK. Let’s talk about this big bowl of comfort right here.

We are sadly nearing the end of August. Asher starts school tomorrow. For me this means slowly introducing more comfort foods, while still retaining their summery vibe. So guys, say hello to the bestest shrimp piled over the creamiest, most perfect cheesy corn polenta.

Honestly, this is what late summer dinner perfection looks like.

The shrimp is possibly the simplest thing ever, it’s also so fast to make. PLUS, it is totally delish! But then, how could anything covered in cajun seasoning, garlic, lemon and butter not be insanely amazing!?!

Most of the time when I make shrimp, I pair it with one of three carbs, rice, pasta or polenta. Since I really wanted to include some summer corn in this recipe I knew I had no choice other than creamy, buttery polenta.

I mean, DUH.

The polenta is a must… A MUST. You spoon the saucy shrimp over top and it’s just beyond perfect. Spicy, buttery, slightly cheesy, creamy… and filled with summer corn and fresh basil.

Yes please!

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 578 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Caramelized Corn Polenta

  • 4 tablespoons butter
  • 3 ears sweet corn, kernels removed from the cob
  • 1 1/2 cups milk
  • 1 cup dry polenta
  • 2 tablespoons butter
  • 1/2 cup grated parmesan cheese
  • salt and pepper

Cajun Lemon Butter Shrimp

Instructions

Caramelized Corn Polenta

  • Add the butter to a large skillet set over medium-high heat. Add the corn and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized.
  • Bring 1 1/2 cups water and 1 1/2 cups milk to a low boil in a medium size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the parmesan cheese and corn, season with salt and pepper to taste.
  • Heat a large skillet over medium heat and add the butter. Add the shrimp, cajun seasoning and a large pinch of pepper. Cook until pink, about 2-3 minutes per side. Stir in the garlic and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn a LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the basil and lemon juice. If needed, season to taste with salt.
  • Serve the shrimp over the polenta, spooning any sauce left in the pan over the shrimp. EAT!
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Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

Monday Dinner = Done and DONE ?

PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?

Cajun Garlic Lemon Butter Shrimp with Caramelized Corn Polenta | halfbakedharvest.com @hbharvest

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Comments

  1. 5 stars
    This is one of the best dinners I’ve made in a long time. I served it alongside some green beans, summer squash, and blistered cherry tomatoes, and it was a dream! I guess I bought instant polenta though, so the 15-20 minute cooktime was more like 1 minute to thicken. No matter, everything was AMAZING! Thank you again for another outstanding recipe!

  2. “Bring 1 1/2 cups water and 1 1/2 cups milk” Yet in the polenta recipe list it doesn’t list the water. Just checking to see which is correct
    Thanks

    1. Hey Karen, You need both 1 1/2 cups water and 1 1/2 cups coconut milk (3 cups total). Sorry if that is confusing. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. Hi Tieghan – hope this finds you well! I have an emotional allergy with seafood – including shrimp – would chicken work as a replacement in this recipe? I have your cookbook – and really wanted to try the Lemon Garlic Butter Shrimp with chicken – and then fell upon this recipe post which is similar…. Would you say that for your fish/shrimp recipes chicken could be a swap?
    Thank you so much for all your hard work – your innovation has no bounds! 🙂

    1. Hi Barbara! I am sure chicken would be delicious! I would just use boneless skinless chicken tenders or breast that have been cut into 1-2 inch chunks and season the same way as directed for the shrimp. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. I use butter, so sorry for the confusion. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. What Cajun and creole seasoning did y’all use? I used 1 T of Tony chatchere’s and it was inedible (too salty).

    1. I Always find Tony’s too salty as well. I like to just use cajun seasoning. Let me know if you have questions. Thank you!

  5. Made this last night, and the flavor is fantastic! We didn’t have polenta, so I ended up serving it all over brown rice. But the cajun shrimp + corn (and I added carmelized onions) + basil + lemon + butter combo was really good! Husband doesn’t normally love shrimp, but he raved about this one. Thanks!

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  7. Looks so yummy … I’m trying to think of a good substitute for the shrimp, like if I wanted to make it vegetarian? Or maybe some beef short ribs?!

    1. Hi! I used chickpeas for veggies and yes, beef short ribs would be amazing! Let me know if you gave questions. Thank you! 🙂

  8. Is there a good substitute for butter? I’m lactose intolerant but I’d love to try out the delicious caramelized corn polenta!

  9. Helle from Montréal, in Québec, Canada!

    I’ve just tried your recipe. Marvellous! But I have to tell you there is some mistake in your recipe (olive oil instead of butter, for example).

    Thank you for your wonderful website. I’ll buy your book for sure!

    Marie-Michèle

  10. Recipe looks great! But if you don’t have anything to say in your post, then don’t say anything… Reading through your intro was painful, and a waste of time.

    1. Thank you so much Laurie, but I usually just say what is on my mind for my posts.. which at the time, that was. Anyway, I am so happy you are enjoying this recipe, Thank you!!

  11. Beautiful as always! I hear you about prop shopping. I am always on the hunt. I even scavenged a piece of wall that my neighbors were throwing out. Gorgeous surface but I felt awfully silly making my husband carry it down the street?

    1. HAHA! Gotta do what you got to do! I mean I love using different things as props, so I am with ya. If it was cool, I would get it too! But thank you so much Jenna!

  12. I made this for dinner tonight!!! AMAZING! In the list of ingredients of the lemon butter shrimp, you put 4 TB of butter..then in instructions you stated olive oil?? I used 2 TB of each! HA! It was so delicious..as are your other recipes! I will definitely be voting for you! ? Cindy