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This chimichurri butter shrimp is tossed with a sweet corn chimichurri sauce and served over a bed of creamy polenta. It uses minimal ingredients and is a quick, simple, healthy, and delicious 30 minute dinner that anyone who enjoys shrimp will love. Great for busy nights when you only have a few minutes to get dinner on the table.

overhead photo of Sweet Corn Chimichurri Butter Shrimp with Polenta

Hey, hi and happy Thursday! I hope you’re all having a great week and are starting to get excited for the weekend!

My mom just informed me that my youngest brother, Red is heading to prom on Saturday, I am so excited to see all the photos. Red’s best friend Brock, has a girlfriend named Paige. It’s Paige’s prom, and she set Red up with her girlfriend. The prom is in California, so sadly we can’t actually see Red before he heads out, but there will be photos and I can’t wait. I never went to my own prom, so I am so excited that Red is going. It’s such a fun teenage thing to do!

I’ll be sure to share photos in Sunday’s Favorite’s Post.

Anything you guys are looking forward to this weekend?

overhead photo of chimichurri shrimp

OK. Moving right along here. Let’s chat shrimp.

I’m excited to share this new easy recipe with you guys today! Not sure if you all have noticed or not, but lately I am really into southern inspired recipes. Hello to this oven fried chicken, these strawberry shortcakes, and now this yummy shrimp.

This shrimp surely isn’t a classic southern style recipe, but it’s inspired by the idea of shrimp and grits. I just did what I do, and expanded upon those flavors by getting a little creative with my sauce, and adding in lots of color and seasonal produce.

Very typical from me, I know, but this shrimp is SO GOOD.

overhead photo of Chimichurri

Shrimp is one of those foods that I don’t actually cook very often, but when I do, I always love to change-up the flavors.

I’ve been thinking a lot about chimichurri lately and new ways to use this delicious herb filled sauce. Traditionally, chimichurri is spooned over grilled meats, like steak and chicken, or served as a dipping sauce. For a while I thought I was going to do a chimichurri chicken, but that felt a little on the boring side and I never ended up making it.

I played around with a few ideas, but in the end this shrimp recipe is what had me really excited. So I decided to turn my chimichurri chicken into chimichurri shrimp. I then added a little sweet corn into the chimichurri sauce for a burst of fresh flavor and color…best idea.

Nothing crazy, but the two simple tweaks made all the difference, and as mentioned, I am very exited about the way this turned out.

drizzling side angle photo of Sweet Corn Chimichurri Butter Shrimp with Polenta

The chimichurri sauce is a mix of fresh herbs, like cilantro (you can sub in basil if you don’t like cilantro) and parsley, chilies, citrus, and sweet corn. The corn is not traditional, but when I saw it in the grocery store last week I suddenly had the idea to add it to my chimichurri sauce, so I did, and guys?

It’s a game changer.

I LOVE the sweet burst of corn in the herby sauce, it’s delicious. Plus, the pop of yellow color is visually appealing too, which you know I am all about.

The shrimp is cooked in a skillet with a touch of butter, and the chimichurri is added towards the end of cooking. Everything gets spooned over a big bowl of creamy polenta and finished with a side of extra chimichurri, because in my opinion you can’t have too much of this sauce. You could also serve this with a side of rice, but I really love the combo of creamy polenta and shrimp.

It’s so good.

close up overhead photo of Sweet Corn Chimichurri Butter Shrimp with Polenta

We’ve really been enjoying this quick recipe the last couple weeks. The days have been so much longer and brighter that after work I love getting outside for a minute and enjoying spring.

Since this recipe takes less than thirty minutes to make, it’s perfect for when you don’t want to spend too much time in the kitchen.

Plus, it’s seriously good.

Thinking you should make it for dinner tonight. Yep, seems like a good idea.

overhead photo of Sweet Corn Chimichurri Butter Shrimp with Polenta with fork in bowl

Watch the How To Video:

sweet corn chimichurri butter shrimp with polenta from Half Baked Harvest on Vimeo.

If you make this Chimichurri Shrimp and love it, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this shrimp, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Sweet Corn Chimichurri Butter Shrimp with Polenta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 520 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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  • 1. To make the chimichurri. In a medium bowl, combine the cilantro, parsley, jalapeño, garlic, red wine vinegar, olive oil, lime juice, lemon juice, and a pinch of salt. Stir in the corn.
    2. Melt the butter in a large skillet over medium high heat. Add the shrimp and season lightly with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Add a few spoonfuls of the chimichurri and cook another minute or two. Remove from the heat. 
    3. To serve, divide the polenta between bowls and top with shrimp. Spoon over the remaining chimichurri. Enjoy!


  • 1. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter until melted. Season with salt and pepper.
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overhead horizontal photo of Sweet Corn Chimichurri Butter Shrimp with Polenta

My new favorite shrimp dish. For real.

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  1. 5 stars
    Love this recipe! Next time i’m going to add some cajun style spices to the shrimp. It was also super quick to whip up together.

  2. 5 stars
    My son and I made this the other night for his celiac, vegetarian, non dairy girlfriend (made the polenta with soy milk) We added some avocados on the top as well. Fantastic recipe for anyone with issues with food. LOVED IT

  3. 5 stars
    Hi Tieghan. I made this last night for a girls’ night dinner. We all loved it and it came together so quickly. The chimimchurri with corn was so refreshing and using milk for half of the polenta liquid made for a creamy dish. I know that you are suppose to make a “tried and true” dish when entertaining, but I tend to do the opposite. It can be risky for sure, but I know that when I cook one of your recipes, it’s going to be good every time. I also, made your Sheet Pan Poblano Chicken Fajitas which was delicious and so colorful! Finally to go with a hummus appetizer, I made your pita bread. I absolutely love this! So much better than store bought and so easy, especially with a stand mixer. This was my fourth time making it and I still have some dough in the refrigerator so I can made more today. Thank you for your delicious recipes! You and Ina are my “go tos” every time!

    1. Hi Anne! That is so amazing this turned out so well for you! Thank you so much for making it! xTieghan

  4. Hi love! Is there a way to make polenta without milk and butter (non-dairy)? Can coconut milk be used, or does that not go well with polenta?

    1. HI! Coconut milk will be DELICIOUS! great idea! Just omit the butter and add a tablespoon of olive oil! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  5. We made this recipe last night and now I want to eat his AT LEAST once a week. I cannot rave about this recipe enough. Its comforting and with the right amount of bright and refreshing with the chimichurri.

  6. 5 stars
    Oh my wowness! Made this tonight. So quick and easy and the flavors melding together perfectly! Thank you for a great recipe.

  7. First time to comment, but not my first time for trying one of your recipes with success. You have an incredible talent.

    My team does not like soft polenta, so I lightly sautéed polenta cakes instead and made additional chimichurri; dinner received rave reviews.

  8. 5 stars
    Wow, this was such a hit! I had a really hard time finding polenta at any of my grocery stores. I had been looking since this was posted in May because it looked like a must try. I must have gone to at least 5 different grocery stores and a number of health food stores/bulk barn and no luck! Well, wouldn’t it be just my luck that I stumble upon it at the small health food store a block away from my house after months of searching! So excited I made this that night, and let me tell you it was WELL WORTH the long search. So light and tasty.
    I have to ask, since I haven’t cooked with polenta before. Did you make the polenta according to the package directions (mine said to add Parmesan)? I didn’t use Parmesan and followed your directions, and when I first tried the polenta wasn’t sure I would like it but with the chimichurri it was fantastic! I sent this recipe out to a coworker who promptly went home and made it as well. This was a winner for sure! Thanks Tieghan! Your blog has become my go to when asking “What’s for dinner?”!

    1. Hi!I didn’t make according to the directions, but I do usually add cheese to my polenta. delish! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan

  9. OMG! Made this last night and it is now on our weekly rotation. My boyfriend now thinks I’m a master chef, little does he know this is the EASIEST recipe.

  10. 5 stars
    Made this again last night and served on the tomatoes and basil. So addicting and it looks pretty. Thanks again for sharing.

    1. Hi! There is no need to cook the corn prior to adding it to the chimichurri. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂