Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta Recipe
This Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta is a flavorful and comforting dish combining tender, Cajun-seasoned shrimp sautéed in garlic and lemon butter with creamy, cheesy polenta made from fresh corn kernels. Ready in just 25 minutes, it’s a perfect weeknight dinner that’s both rich and refreshing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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, to taste
Spicy Garlic Lemon Butter 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
- Prepare the Polenta: In a medium pot, melt together the butter and corn kernels. Cook for 5-8 minutes, stirring occasionally, until the butter browns slightly and coats the corn. Add 2 cups of water and 2 cups of milk to the pot and bring the mixture to a low boil. Gradually whisk in the dry polenta, stirring continuously until it thickens and becomes soft, about 3-5 minutes. Stir in the grated parmesan cheese and season with kosher salt and black pepper to taste. Turn off the heat, cover the pot, and let the polenta sit for 5 minutes to thicken further.
- Cook the Shrimp: While the polenta is resting, heat the olive oil in a large skillet over medium heat. Add the butter to the skillet and melt it. Once melted, add the peeled and deveined shrimp, sprinkle with Cajun seasoning and a generous pinch of black pepper. Cook the shrimp for about 2-3 minutes per side until they are seared and opaque. Stir in the chopped garlic and fresh thyme leaves, cooking until the garlic is fragrant, approximately 1 minute.
- Finish the Shrimp: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped basil leaves to the shrimp mixture and toss gently to combine all the flavors.
- Serve: Spoon the creamy parmesan corn polenta into individual bowls. Top with the spicy garlic lemon butter shrimp along with the pan sauce. Serve immediately and enjoy a delicious, balanced meal.
Notes
- You can substitute fresh corn kernels with frozen corn if fresh is unavailable, but fresh corn adds a sweeter, more vibrant flavor.
- Adjust the amount of Cajun seasoning to control the heat level of the shrimp.
- For a dairy-free version, substitute butter with olive oil and use a non-dairy milk and cheese alternative in the polenta.
- Serve with a side of steamed vegetables or a green salad for a well-rounded meal.
- Leftover polenta can be refrigerated and later sliced and fried for a crispy dish.
