Shrimp and Polenta is sautéed shrimp in bacon drippings, a quick whisk of creamy instant polenta, and everything drenched in a simple Cajun lemon-spiked butter. Dinner = done in 30 minutes flat. (An actual, real 30 minutes).
I make it all the time and it's one of our all-time favorite seafood recipes and you will soon see why!
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You know those nights when the hunger hits fast and your energy level is somewhere between “zombie” and “just hand me the phone”? This shrimp and polenta situation is the answer.
Creamy, cozy, Cajun-kissed, lemon-bright, and somehow ready in 30 minutes without begging the universe for strength. Also: it's gluten-free, kid-friendly, and you could serve-it-in-a-fancy-restaurant good.
What You'll Need and The Flavor Math Behind It
Bacon - Bacon makes everything better and is a flavor booster without buying another ingredient. I don't think I need to go further here.
Cajun seasoning + Old Bay - Flavor powerhouses. Use your favorite cajun blend (or make mine) and Old Bay just send this dish over the top!
Instant polenta, Cream, Parmesan, and Butter- A homemade cheesy, creamy base in minutes. It's like a pillow of love that comes together in mere minutes.
Chicken or Veggie Stock - Use what you have. Just make sure it's a good quality one. You can taste the difference.
Lemon - Brightens all the richness of this dish so it never feels heavy.
Shrimp - Cute little nuggets of protein that cook super quick and soak up all the glorious flavors of this dish.
Make It Your Own Way
You can use any fish you love in place of the shrimp. Scallops would be divine. Salmon would be delicious!
If you and yours aren't fans of seafood, chicken would also be a wonderful substitution. Treat it the same as you would the shrimp in the recipe card below, just make sure you cook it to 165°F final internal time.
You don't have to use instant polenta. You can definitely use the regular stuff. Just cook to package instructions.
Use a bed of mashed cauliflower instead of polenta to lighten it up a bit.
Add a little vino. After you cook the shrimp and remove them from the heat, deglaze the skillet with just splash of dry white wine. Make sure the alcohol has cooked off. Then add the butter, cajun seasoning, and lemon to create an even more decadent sauce.
If you have the time, make the polenta from scratch. Don't worry. I can teach you how to make ultra-creamy polenta that will knock the socks right off of your feet!
Tips and Tricks For Real Life Cooks
Don’t skip the lemon — brightens this dish and enhances all of the wonderful flavors.
Want it spicier? Add a shake of cayenne or red pepper flakes at the end. A little Louisiana hot sauce will also add kick and turn this classic Venetian dish into a Southern delight!
Slowly stream in the polenta while whisking into hot broth. Don't just dump it all at once. The "Dump It" method causes lumps. No lovely lady lumps.
Top Tip: Let's remember to keep it simple and not stress over dinner. I see you, you busy, busy parents. Good food shouldn't be complicated and shouldn't require a culinary degree. I don't cook like that and I don't develop my recipes like that. All you need is a little bacon grease and a good sense of humor.
Shrimp and Polenta With Cajun Lemon Butter Recipe
Ingredients
- 4-6 slices bacon, chopped
- 1 lb shrimp, peeled and deveined
- 1 teaspoon cajun seasoning recipe below or use your favorite
- 1 teaspoon Old Bay
- 1 bunch green onions, diced whites and greens separated
- juice of 1 lemon half for the Cajun lemon butter, half for the polenta
- 1 9.2 oz box instant polenta
- 4½ cups chicken or vegetable broth
- 1 cup parmesan, grated
- 2 tablespoon salted butter
- ½ cup heavy cream
- kosher salt and fresh ground pepper, to taste
Cajun Lemon Butter
- 2 tablespoon salted butter
- ½ teaspoon cajun seasoning
- juice of half of the lemon from above
Instructions
- Render the bacon on medium-high heat until crisp. Remove bacon from sautè pan.
- Toss the shrimp in the cajun seasoning and Old Bay. Add shrimp, whites of the green onions to the sautè pan and cook until shrimp is just done. Remove shrimp from heat.
- Bring the broth to a boil in a large pot. Slowly pour polenta into the pot, whisking to prevent any clumps. After 3 minutes, remove from the heat and stir in the butter, heavy cream, and parmesan cheese. Add the juice of the remaining half of a lemon to the polenta and stir to combine.
- To plate the shrimp and polenta, start with a base of the polenta, top with a pile of the cooked shrimp. Top with a sprinkle of the bacon and the green onion tops. Add salt and pepper, to taste.
- In the same skillet you used to cook the shrimp, melt the last 2 tablespoons of butter and stir in ½ teaspoon of Cajun seasoning and remaining lemon juice. Spoon over the plated shrimp and polenta and enjoy!
Notes
- 2 teaspoon smoked paprika
- 2 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground pepper
- ½ teaspoon dried oregano
- ½ teaspoon cayenne, optional
Nutrition
Reheat, Reuse, and Rejoice
The Shrimp and Polenta leftovers will stay good in the fridge for up to 3 days. However, this recipe is best eaten just after cooking. This recipe doesn't make a huge amount, so for our family of four, we usually demolish it.
To reheat, do so slowly. You can do it on the stovetop or in the microwave. I would suggest a splash of broth or cream to help loosen up the cold polenta. Be mindful of the shrimp. They can very easily become rubbery if reheating too quickly, so just take your time.
Don't freeze the leftovers. Please. Not that you'll have any, but this just isn't the recipe that will do well in the freezer.
You Asked, I Answered
Is this recipe gluten-free?
Yes! This recipe is 100% gluten-free. No need to substitute any ingredients for that dietary requirement!
Could I make this recipe dairy-free?
Yes! Opt for dairy-free butter and a non-dairy cream alternative like an unsweetened coconut milk to adapt this recipe to your dietary needs.
What's the difference between polenta and grits?
Polenta is made from yellow corn, giving it a slightly sweet flavor, while grits are typically made from white corn. Both can be creamy and delicious when prepared with correctly.
You can use them interchangeably, in my opinion, because they're both friggin' delicious.
Should I use fresh or frozen shrimp?
Unless you live on the coast and have access to fresh caught shrimp, I will always recommend a frozen tail-on, easy-peel, deveined shrimp. The shell protects the shrimp from freezer burn and comes off easily after they're thawed.
What could I serve with shrimp and polenta?
Because this dish is so rich and comforting, it needs little else. A simple green salad and a piece of my crusty Dutch oven no knead bread is all you need! That, and maybe a piece of my chocolate tart that will be the sweet ending to a delightful dinner!
Other Comforting and Cozy Shrimp Recipes
Lemon Shrimp Pasta - Quick, easy, one-dish and incredibly delicious! It's perfect for a weeknight dinner, but so flavorful it's fantastic as an elevated dish fit for company!
Shrimp Coconut Curry - Creamy, dreamy and perfectly comforting! In 30 minutes, a flavor bomb that everyone will dig into is ready to enjoy!
Sheet Pan Shrimp Boil - Want all the flavors of a classic shrimp boil with none of the mess?! Because who has time, amiright?! One sheet pan, in under an hour, with a beyond delicious remoulade sauce perfect for dunking!
Who's Stirring the Pot?
A lover of shrimp cooked in bacon fat...
I hope you try my Shrimp and Polenta recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
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