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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.
Simple, quick, beyond fabulous. Truly spectacular
(I used frozen corn)
I’m sending it to everyone I know that likes Cajun
Hey Megan,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
Such an impressive and tasty dish! No one would know how ridiculously quick and easy it is to make!
Hey Djienne,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Delicious, flavorful and filling! Another winner. Your homemade Cajun seasoning is so easy to make. Thank you!
Hey JoAnn,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
I’ve made this a few times, sorry for the late review. Flavorful and hearty. Takes me back to when I lived down south. A new spin on Shrimp&Grits. Pretty quick and easy too! I’ve also used scallops in place of the shrimp and also delish
Hey Jackie,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
This looks soooooo good. I want to make it this week, but our stores don’t have fresh corn anymore! Would you recommend frozen, canned, or omission? Thanks!
Hey Erin,
I would use frozen corn for this recipe. Please let me know if you have any other questions, I hope it turns out well for you! xT
Tried with 2 cups of frozen corn – didn’t bother defrosting, just cooked the corn a bit longer and it was AMAZING. Thanks for such a great recipe!
Hey Erin,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
SOOOO GOOOOOOD. Your recipes never disappoint 🙂
Hey Kayla,
Thank you so much for your kind message and making this dish, I love to hear that it was enjoyed:) xx
This was simply outstanding. Easily one of my favorite meals of yours that I’ve ever made and I have made a lot of them! Your recipes are always good, but this is exceptional. Thank you so much for all that you do.
Hi Mandy,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This was so tasty!!!!! Made it for my family tonight and everyone loved it.
Hi Ashley,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
My Bob’s Red Mill polenta calls for. 30 min cooking time. Does this recipe use instant polenta?
Hi Carol,
I did not use instant polenta, you should be able to follow the recipe as written. Please let me know if you have any other questions! xx
So delicious! I added the zest from the lemon, some red pepper slivers and halved cherry tomatoes. A little water to make it saucy and chopped cilantro instead of basil. Served over spaghetti noodles with bread and yum!
Hey Jackie,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! xx
So delish!! We made this for a themed date night between my partner and I for our two person book club. 🙂 We discussed Where the Crawdads sing, ate the deliciousness, then watched the new movie. We paired this with homemade hush puppies and Southern Succotash.
Hi Amanda,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Love that you have a 2 person book club!
Fantastic!!! Easy to make and extremely flavorful … we especially enjoyed the fresh corn in the polenta!!
Hey Steph,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
My cousin, Elaine, made this and it was amazing! She doubled the recipe and good thing, we couldn’t get enough!
Hey Amy,
Love to hear this!! So glad the recipe was enjoyed, thanks for sharing! xxT
Just made it exactly as you wrote (with a little extra parm because we love it 🙂 and it was so delicious. This is a really special recipe – so simple but oh so flavorful!
Hi Jenny,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
I have made this twice now and both times I have added corn starch to thicken the polenta. What am I doing wrong?? I love this recipe and I will continue to work with it, but wasn’t sure if I was missing something. Should I add less water? Seems like a lot of liquid with the water and milk?.
Hi Kimberly,
Thanks for trying the recipe! What kind of polenta are you using? Is it dry? That could be the issue! xx
I may not be. What I have used comes in a roll for lack of a better word.
Sounds like it is pre-cooked polenta. You want to use dry polenta from a box:)
Two cups of water and two cups of milk? That seems like a lot for the polenta
Hey Jackie,
Yes, that is correct, just make sure you are using dry polenta:) Please let me know if you have any other questions! xx
I just made this. It is fabulous!! Made just like stated and it’s perfect.
Hey Leslie,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)