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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.
This was amazing!!! The only thing I couldn’t figure out was how to make the shrimp crispy! The liquid that came from cooking the shrimp down made my shrimp kind of “steam” rather than get crispy! Any suggestions?? I used frozen shrimp (defrosted) maybe using fresh would be better…?
Hi Claire,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! I would try using a cast iron skillet if you didn’t, that should help! ☘️Tieghan
This is absolutely amazing! Quick and simple.
Hey Anitra,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
This was amazing! My boyfriend was a bit unsure about this one but after 1 bite, he exclaimed “wow this is INTENSE, but in a really good way!”
The only thing I did differently is added some halved cherry tomatoes for a bit more texture/pop and because I’m always trying to sneak more veggies in. I was inspired by a few other HBH shrimp and polenta dishes I found, and I’m glad I did!
We’ll definitely be making this one again 🙂
Hi Courtney,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Can you use frozen corn instead of fresh, if so how much?
Hey Patty,
Sure! I would use 1-2 cups. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Holy guacamole! This recipe is hands down delicious! It’s my first time making it. The flavors burst in different layers and I agree with the other reviewers—restaurant quality recipe.
Hey Celeste,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Crushed it with this recipe. True southern comfort. As others stated in their comments, it’s beyond restaurant grade. Sauce adds real depth of flavor to the dish. Highly recommend! Thanks, Tieghan.
Hey Randy,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Not going to lie I had some doubt while mixing the flavors together but tasted sooo good! Like eating at a restaurant at my own house! Thanks Tieghan!
Hi Sarah,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Recipe looks great. Can I used canned sweet corn instead?
Hi Franky,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I really liked the shrimp. I didn’t have the full amount of shrimp on hand, so I didn’t use all of the Cajun seasoning, but I loved the lemon with the other spices. It made for such a bright taste. I did think the polenta needed something more. I added more salt, but I wondered if you had a suggestion for a different seasoning.
Hey Donna,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Did you add the parmesan to the polenta? Usually that adds the flavor to me, I would hate for the polenta to be too overpowering. Happy Holidays! xTieghan
Making this for my family tonight and was thinking of just doing salt and pepper on the shrimp (kids won’t eat cajun seasoning). Any reason why you think that’s a bad idea?
Hey Jeanne,
Nope, that will be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
This was incredible! Very easy to follow instructions like all your recipes I’ve tried so far and will definitely make again!
Hi Sharene,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
This was awesome! Just as good as what I had at a restaurant in SC. Will definitely make it again. Thanks!
Hi Donna,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Is it 2 cups water and 2 cups milk? Or a total of 2 cups ? Making tonight for dinner!
Hey Marianne,
It’s 2 cups of water and 2 cups of milk. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
It would be helpful to update the recipe to include the 2 cups of water in the ingredient list.
Hi Gina,
Water is never listed as an “ingredient”:) xTieghan
May I ask why? I had the same question as these readers re: water and/or milk. Would be helpful to just add it in the ingredients for clarity. Making this tonight!
It’s just not something that needs to be under the ingredient list to purchase:) You will use both water and milk as the instructions call for. I hope you love the recipe!
Delicious flavors but would double the sauce for the shrimp! Very easy to make!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
This was delicious!! I used grits instead of polenta (just because I had them on hand) and they worked out well. I already can’t wait to make this again!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Hey, this was great – thanks for another terrific recipe!
Hey Sherry! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan