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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 dinner.
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
Servings: 6
Calories Per Serving: 434 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
Made this for my dad’s birthday and it went over amazingly! Soooo tasty!
Hi Danielle,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
Made this tonight and it was FABULOUS!!! Like restaurant worthy good! And so easy. My family loved it! Thanks so much for sharing!
Hi Beth,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
Simply delicious….a winner and can be prepared fairly quickly for late notice company.
Hi Vicky,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
I made this tonight and it was perfection. Will probably dream about it until I make it again.
Hi Jill,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
What size serving bowls? I didn’t see serving size so I can gauge the bowl. Making for dinner party
Hi Desi,
Sorry, I don’t know the exact size of my serving bowls, just use what feels right for you. I hope you love the recipe:) xx
Just made for the first time and it’s delicious!!!
Hi Ashley,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Delish!! Love the spice and the corn added to the polenta!! ??☺️
Hi Tammie,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
This was great! Definitely going to be a new staple!
Hi Ashley,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Another winner! Quick, easy and the family loved it! Definitely making again!
Hi there,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
We really enjoyed this recipe! We will make this again.
Hi Gina,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
I am planning on making this tonight, however, I couldn’t find polenta but I have corn meal. Will this work as well?
Hi Jonna,
Sure, that should work well for you! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx
Delicious! Lick the plate good. Love the crunch of corn in the polenta.
Hi Kaylee,
Perfect!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
As a TX native this was delicious and easy. (Think shrimp and grits, but polenta sounds fancy – grits are white corn, polenta is yellow corn.)
My local grocer in CA only sells tube polenta so I cubed and added 1 cup chicken broth then added canned corn, butter and copious amounts of parm.
I used extra large peeled and deviened raw shrimp
For the shrimp I seasoned with Essence of Emeril ,Tony’s and NM hot red pepper.
Hey Andrea,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Excellent flavors and made with the listed homemade recipe for Cajun seasoning. Used Trader Joe’s precooked/tubed polenta, and the whole recipe came together in <20 minutes.
Hi Clare,
Perfect!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xT
I have a silly question, first time making, so I cook the corn first ? SEND HELP 🙂
Hi there,
No need to cook the corn first:) I hope you love this dish! xx
This was another winner – haven’t had polenta in a while. Flavors were wonderful.
Hi Janet,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I am planning to make this recipe (spicy garlic lemon butter shrimp w/parmesan corn polenta) tonight. It sounds so yummy!! So many of your recipes have been a big hit, at my house!
I’m a bit confused by the recipe….
It doesn’t mention water, in the ingredients list, but in the instructions it says 2 cups.
Do I use 2 cups of water “and” 2 cups of milk for the polenta?
Thanks so much for helping me out 🙂
Yes, I am wondering this same thing about the water!
Hi Whitney,
You are going to follow the recipe as written and use 2 cups of water and 2 cups of milk:)
Hi Sharon,
You will want to use both 2 cups of water and 2 cups of milk. The water is never listed as an ingredient as it is not something that needs to be purchased. Please let me know if you give the recipe a try, I hope you love it! xx
I had this same question!! I was going to assume it was just 2 cups milk and the water was a mistake!! Lol. So glad I came to the comments to find the answer!!!
Hi Wendy,
The water is not a mistake:) You will want to use 2 cups of water and 2 cups of milk as stated in the recipe. Please let me know if you have any other questions! xx