18 Creamy Shrimp and Polenta Delicious Recipes

Oh, the creamy comfort of shrimp and polenta! Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, this classic combination never disappoints. We’ve gathered 18 mouthwatering recipes that transform simple ingredients into extraordinary dishes. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive into these delicious creations!

Garlic Butter Shrimp with Creamy Polenta

Dinner doesn’t get much cozier than this—whenever I’m craving something that feels both elegant and comforting, this garlic butter shrimp over creamy polenta is my go-to. I first discovered this combination during a chilly autumn evening when I wanted something quick yet impressive, and now it’s become my signature dish for last-minute dinner parties.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 4 cloves fresh garlic, minced
• 4 tablespoons rich unsalted butter
• 1 cup coarse yellow cornmeal
• 4 cups whole milk
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

1. In a heavy-bottomed saucepan, combine 4 cups whole milk and 1 teaspoon kosher salt over medium heat until small bubbles form around the edges.
2. Gradually whisk in 1 cup coarse yellow cornmeal in a steady stream to prevent lumps from forming.
3. Reduce heat to low and cook the polenta for 25 minutes, stirring every 5 minutes with a wooden spoon until thickened and creamy.
4. Remove polenta from heat and stir in 1 cup freshly grated Parmesan cheese until completely melted and incorporated.
5. While polenta cooks, pat 1 pound large wild-caught shrimp completely dry with paper towels to ensure proper searing.
6. Season shrimp evenly with ½ teaspoon freshly cracked black pepper on both sides.
7. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
8. Add 2 tablespoons rich unsalted butter to the hot skillet and swirl until melted and foamy.
9. Place shrimp in a single layer in the skillet and cook for 2 minutes until the bottoms turn pink and develop a golden crust.
10. Flip each shrimp and cook for another 1-2 minutes until opaque throughout and lightly curled.
11. Transfer cooked shrimp to a clean plate, leaving any accumulated juices in the skillet.
12. Reduce heat to medium and add remaining 2 tablespoons rich unsalted butter to the same skillet.
13. Add 4 cloves minced fresh garlic and ¼ teaspoon crushed red pepper flakes, cooking for 30 seconds until fragrant but not browned.
14. Return shrimp to the skillet along with 2 tablespoons fresh lemon juice, tossing to coat in the garlic butter sauce.
15. Remove from heat and stir in 2 tablespoons chopped fresh parsley.

What makes this dish truly special is how the creamy, cheesy polenta creates the perfect canvas for those garlicky, buttery shrimp to shine. The contrast between the smooth polenta and the slightly crisp shrimp creates a textural experience that feels both rustic and refined. For an extra touch, I sometimes serve it family-style in one large bowl with extra lemon wedges for squeezing over the top.

Spicy Cajun Shrimp and Cheesy Polenta

Just last Tuesday, I found myself craving something that would warm both my kitchen and my soul—a dish that could transform a regular weeknight into something special. That’s when I decided to whip up this Spicy Cajun Shrimp and Cheesy Polenta, a recipe that never fails to impress with its bold flavors and creamy texture. It’s become my go-to when I want to treat myself without spending hours in the kitchen.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1 cup freshly grated sharp cheddar cheese
– 4 tablespoons unsalted butter
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons Cajun seasoning blend
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1/4 cup finely chopped fresh parsley
– 1 tablespoon fresh lemon juice

Instructions

1. Pour 4 cups whole milk into a heavy-bottomed saucepan and heat over medium heat until it begins to steam, about 5 minutes.
2. Whisk in 1 cup coarse yellow cornmeal gradually to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta, stirring constantly with a wooden spoon for 20 minutes until thick and creamy.
4. Stir in 1 cup freshly grated sharp cheddar cheese and 4 tablespoons unsalted butter until fully melted and incorporated.
5. Pat 1 pound large wild-caught shrimp dry with paper towels to ensure proper searing.
6. Toss the shrimp with 2 tablespoons Cajun seasoning blend until evenly coated.
7. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Add the seasoned shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and slightly curled.
9. Stir in 3 cloves minced aromatic garlic and cook for 30 seconds until fragrant.
10. Remove skillet from heat and stir in 1/4 cup finely chopped fresh parsley and 1 tablespoon fresh lemon juice.
11. Spoon the creamy cheesy polenta into bowls and top with the spicy Cajun shrimp. Ultimately, the contrast between the velvety polenta and the zesty, garlicky shrimp creates a symphony of textures that’s both comforting and exciting. I love serving this with crusty bread to soak up every last bit of the spicy sauce, making each bite a perfect balance of heat and creaminess.

Lemon Herb Shrimp over Parmesan Polenta

Vividly golden and bursting with bright citrus notes, this Lemon Herb Shrimp over Parmesan Polenta has become my go-to weeknight dinner that feels anything but ordinary. I first whipped this up during a busy Tuesday when I needed something comforting yet elegant, and now it’s what I make whenever I want to impress with minimal effort. There’s something magical about how the creamy polenta cradles those zesty shrimp—it’s like a warm hug in a bowl.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1 cup freshly grated Parmesan cheese
– 1 lb large wild-caught shrimp, peeled and deveined
– 3 tbsp rich extra virgin olive oil
– 4 cloves aromatic garlic, minced
– 1 fresh lemon, juiced and zested
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh thyme leaves
– ½ tsp coarse sea salt
– ¼ tsp finely ground black pepper

Instructions

1. Pour 4 cups of whole milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes.
2. Whisk in 1 cup of coarse yellow cornmeal in a slow, steady stream to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta, stirring constantly with a wooden spoon for 20 minutes until thick and creamy.
4. Stir in 1 cup of freshly grated Parmesan cheese until completely melted and incorporated.
5. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Pat 1 lb of large wild-caught shrimp completely dry with paper towels to ensure a good sear.
7. Season the shrimp evenly with ½ tsp coarse sea salt and ¼ tsp finely ground black pepper.
8. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes until the bottoms turn pink and opaque.
9. Flip each shrimp and cook for another 1-2 minutes until fully opaque and firm to the touch.
10. Add 3 tablespoons of rich extra virgin olive oil to the skillet and sauté 4 cloves of minced aromatic garlic for 30 seconds until fragrant.
11. Squeeze in the juice of 1 fresh lemon and add 1 tsp of chopped fresh thyme leaves, stirring to combine.
12. Remove the skillet from heat and stir in 2 tablespoons of chopped fresh parsley and the zest from 1 fresh lemon.
13. Spoon the creamy Parmesan polenta into shallow bowls and top with the lemon herb shrimp and pan sauce.
Unbelievably creamy and citrus-forward, this dish delivers a perfect textural contrast between the velvety polenta and plump, seared shrimp. The Parmesan adds a salty depth that balances the bright lemon, while the fresh herbs provide little bursts of freshness in every bite. For an extra special presentation, I sometimes garnish with additional lemon slices and a drizzle of high-quality olive oil right at the table.

Shrimp and Grits-Style Polenta Bowls

Finally, after years of experimenting with Southern classics, I’ve landed on this brilliant twist that combines the soul of shrimp and grits with creamy polenta. My family actually prefers this version now—something about the silkier texture just wins them over every time. It’s become our go-to comfort meal for busy weeknights when we need something satisfying but don’t want to spend hours in the kitchen.

Ingredients

– 1 cup coarse stone-ground yellow cornmeal
– 4 cups whole milk
– 2 cups low-sodium chicken broth
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 slices thick-cut applewood smoked bacon, chopped
– 1 medium sweet yellow onion, finely diced
– 1 red bell pepper, seeded and diced
– 2 cloves fresh garlic, minced
– 1 cup sharp white cheddar cheese, freshly grated
– 3 tablespoons unsalted butter
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh flat-leaf parsley
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– Kosher salt and freshly ground black pepper

Instructions

1. In a heavy-bottomed pot, combine 1 cup coarse stone-ground yellow cornmeal with 4 cups whole milk and 2 cups low-sodium chicken broth, whisking constantly until smooth.
2. Bring the mixture to a gentle boil over medium heat, then immediately reduce to the lowest simmer setting.
3. Cook the polenta for 30 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking and achieve maximum creaminess.
4. While the polenta simmers, cook 4 slices thick-cut applewood smoked bacon in a large skillet over medium heat until crispy, about 8-10 minutes.
5. Transfer the cooked bacon to a paper towel-lined plate, leaving 2 tablespoons of rendered bacon fat in the skillet.
6. Add 1 medium sweet yellow onion and 1 red bell pepper to the hot bacon fat, sautéing until softened and slightly caramelized, about 6-8 minutes.
7. Stir in 2 cloves fresh garlic and cook for exactly 1 minute until fragrant but not browned.
8. Pat 1 pound large wild-caught shrimp completely dry with paper towels, then season both sides with kosher salt, freshly ground black pepper, 1 teaspoon smoked paprika, and ½ teaspoon cayenne pepper.
9. Increase the skillet heat to medium-high and cook the seasoned shrimp for 2 minutes per side until pink and opaque.
10. Remove the skillet from heat and drizzle 2 tablespoons fresh lemon juice over the shrimp mixture.
11. When the polenta has cooked for 30 minutes, remove it from heat and stir in 1 cup sharp white cheddar cheese and 3 tablespoons unsalted butter until fully melted and incorporated.
12. Season the finished polenta with kosher salt and freshly ground black pepper to your preference.
13. Divide the creamy polenta among four warm bowls, topping each with the shrimp and vegetable mixture.
14. Garnish with the reserved crispy bacon and 2 tablespoons chopped fresh flat-leaf parsley.
Something magical happens when that creamy polenta meets the smoky shrimp and bacon—the textures create this incredible contrast between silky and crispy. Seriously, the way the sharp cheddar melts into the cornmeal creates pockets of cheesy goodness that make every bite exciting. I love serving these bowls with extra lemon wedges for squeezing over the top, and sometimes I’ll add a fried egg for the ultimate brunch situation.

Creamy Polenta with Shrimp and Mushroom Ragout

One rainy Tuesday last fall, I found myself craving something deeply comforting yet elegant enough for a special weeknight dinner. There’s something magical about how creamy polenta cradles whatever deliciousness you pour over it, and this shrimp and mushroom combination has become my go-to when I want to feel fancy without spending hours in the kitchen.

Ingredients

• 1 cup coarse-ground yellow cornmeal
• 4 cups rich chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter
• 1 pound large wild-caught shrimp, peeled and deveined
• 8 ounces earthy cremini mushrooms, sliced
• 2 cloves aromatic garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons vibrant fresh parsley, chopped
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon flaky sea salt

Instructions

1. Pour chicken broth into a heavy-bottomed saucepan and bring to a gentle boil over medium-high heat.
2. Slowly whisk in coarse-ground yellow cornmeal, continuing to whisk constantly to prevent lumps from forming.
3. Reduce heat to low and simmer polenta for 25 minutes, stirring every 5 minutes with a wooden spoon until thick and creamy.
4. Stir in freshly grated Parmesan cheese and unsalted butter until fully incorporated and glossy.
5. While polenta cooks, heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add earthy cremini mushrooms and cook for 6-8 minutes until golden brown and their liquid has evaporated.
7. Stir in aromatic garlic and cook for 1 minute until fragrant but not browned.
8. Pour in dry white wine, scraping up any browned bits from the bottom of the skillet, and cook until reduced by half, about 2 minutes.
9. Add large wild-caught shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
10. Season the ragout with flaky sea salt and freshly ground black pepper, then stir in vibrant fresh parsley.
11. Divide creamy polenta among warm bowls and top generously with shrimp and mushroom ragout.

Combining textures makes this dish truly special—the silky polenta contrasts beautifully with the firm shrimp and meaty mushrooms. Consider serving it in shallow bowls to showcase the vibrant colors, and don’t be shy with an extra sprinkle of Parmesan right at the table for that perfect salty finish.

Tomato Basil Shrimp with Soft Polenta

Whenever I’m craving something that feels both comforting and elegant, this tomato basil shrimp with soft polenta is my go-to. I first discovered this combination during a summer trip to the Italian countryside, and now it’s become my signature dish for impressing dinner guests without spending hours in the kitchen. There’s something magical about how the creamy polenta soaks up all those vibrant tomato juices.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 2 tablespoons unsalted butter
– 1/2 cup freshly grated Parmesan cheese
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, minced
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup dry white wine

Instructions

1. Pour 4 cups whole milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges.
2. Gradually whisk in 1 cup coarse yellow cornmeal, stirring constantly to prevent lumps from forming.
3. Reduce heat to low and cook the polenta for 25 minutes, stirring every 3-4 minutes with a wooden spoon until thickened and creamy.
4. Stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan cheese until fully incorporated, then cover and keep warm.
5. While polenta cooks, pat 1 pound large raw shrimp completely dry with paper towels to ensure proper searing.
6. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add the dried shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.
8. Transfer cooked shrimp to a clean plate using tongs.
9. Add 3 minced garlic cloves to the same skillet and cook for 30 seconds until fragrant but not browned.
10. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom.
11. Add 1 pint halved cherry tomatoes and 1/2 teaspoon crushed red pepper flakes, cooking for 4-5 minutes until tomatoes soften and release their juices.
12. Return the cooked shrimp to the skillet along with any accumulated juices.
13. Stir in 1/4 cup chopped fresh basil leaves and cook for 1 final minute to wilt the herbs.

Now, the contrast between the creamy, cheesy polenta and the bright, saucy shrimp creates this wonderful balance that just melts in your mouth. I love serving this family-style in one big skillet with extra basil scattered over the top for a beautiful presentation that always gets compliments.

Grilled Shrimp and Rosemary Polenta

Sometimes the best meals come from combining simple, quality ingredients in unexpected ways. I discovered this grilled shrimp and rosemary polenta combination last summer when my herb garden was overflowing with fragrant rosemary, and it’s become my go-to impressive-but-easy dinner for guests. There’s something magical about how the smoky shrimp pairs with the creamy, aromatic polenta that feels both rustic and elegant at the same time.

Ingredients

– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 cup coarse-ground yellow cornmeal
– 4 cups whole milk
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter

Instructions

1. Pat the shrimp completely dry with paper towels and place in a medium bowl.
2. Drizzle the olive oil over the shrimp and toss to coat evenly.
3. Add the minced garlic, smoked paprika, sea salt, and black pepper to the shrimp, mixing until all pieces are well seasoned.
4. Thread the shrimp onto metal skewers, leaving small spaces between each shrimp for even cooking.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
6. Place the cornmeal in a heavy-bottomed saucepan over medium heat.
7. Toast the cornmeal for 2-3 minutes, stirring constantly, until it becomes fragrant and slightly golden.
8. Slowly whisk in the whole milk, ensuring no lumps form.
9. Bring the mixture to a gentle simmer, then reduce heat to low.
10. Cook the polenta for 25-30 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking.
11. Stir in the chopped rosemary and continue cooking for another 5 minutes.
12. Remove the polenta from heat and stir in the Parmesan cheese and butter until completely melted and creamy.
13. While the polenta finishes, place the shrimp skewers on the preheated grill.
14. Grill the shrimp for 2-3 minutes per side until they turn pink and develop light grill marks.
15. Remove the shrimp from the grill when they feel firm to the touch and are opaque throughout. What makes this dish truly special is the contrast between the creamy, rosemary-infused polenta and the smoky, perfectly grilled shrimp. I love serving it family-style with the polenta spread on a large platter and the shrimp arranged artfully on top, maybe with some lemon wedges for squeezing over everything. The way the Parmesan melts into the polenta creates this incredible savory depth that complements the sweet shrimp beautifully.

Shrimp Scampi with Creamy Polenta

Yesterday, I found myself craving something comforting yet elegant, and this shrimp scampi with creamy polenta instantly came to mind. There’s something magical about how the garlicky, buttery shrimp pairs with that smooth, cheesy polenta—it feels both indulgent and totally doable on a busy weeknight. I love making this when I want to impress without stressing, and it always reminds me of cozy dinners with friends.

Ingredients

• 1 cup coarse yellow cornmeal
• 4 cups whole milk
• 1 cup freshly grated Parmesan cheese
• 4 tablespoons unsalted butter
• 1 pound large wild-caught shrimp, peeled and deveined
• 4 cloves fresh garlic, thinly sliced
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons rich extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. In a heavy-bottomed saucepan, combine 1 cup coarse yellow cornmeal and 4 cups whole milk over medium heat.
2. Whisk continuously for 5 minutes until the mixture begins to thicken and no lumps remain.
3. Reduce heat to low and simmer for 25 minutes, stirring every 3-4 minutes with a wooden spoon to prevent sticking.
4. Stir in 1 cup freshly grated Parmesan cheese and 2 tablespoons unsalted butter until fully melted and incorporated.
5. Season the polenta with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then cover and keep warm.
6. Pat 1 pound large wild-caught shrimp completely dry with paper towels and season both sides with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
7. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
8. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
9. Reduce heat to medium and melt 2 tablespoons unsalted butter in the same skillet.
10. Add 4 cloves thinly sliced fresh garlic and 1 teaspoon crushed red pepper flakes, sautéing for 1 minute until fragrant but not browned.
11. Pour in ½ cup dry white wine and ¼ cup fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
12. Simmer the sauce for 3-4 minutes until reduced by half and slightly thickened.
13. Return the cooked shrimp to the skillet and toss with 2 tablespoons chopped fresh parsley until evenly coated.

Keep in mind that the creamy polenta provides the perfect base to soak up every bit of that garlicky, buttery sauce. The tender shrimp contrast beautifully with the smooth, cheesy polenta, creating a dish that feels both rustic and refined. I love serving this family-style with extra lemon wedges for squeezing over the top—it’s the kind of meal that makes everyone gather around the table a little longer.

Blackened Shrimp and Cheddar Polenta

Recently, I found myself craving something that combined creamy comfort with a serious kick of flavor—the kind of dish that makes you pause mid-bite just to appreciate it. That’s how this Blackened Shrimp and Cheddar Polenta came to be; it’s my go-to when I want to impress without spending hours in the kitchen, and honestly, it never fails to hit the spot.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1 cup sharp white cheddar cheese, freshly grated
– 4 tablespoons unsalted butter, divided
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons blackening seasoning blend
– 2 tablespoons rich extra virgin olive oil
– 2 cloves garlic, finely minced
– 1/4 cup fresh parsley, roughly chopped
– Kosher salt to taste

Instructions

1. In a heavy-bottomed saucepan, combine 1 cup coarse yellow cornmeal and 4 cups whole milk over medium heat, whisking constantly to prevent lumps.
2. Continue whisking for 15–20 minutes until the polenta thickens and pulls away from the sides of the pan; it should coat the back of a spoon.
3. Stir in 1 cup sharp white cheddar cheese and 2 tablespoons unsalted butter until fully melted and creamy, then season with kosher salt to taste.
4. Remove the polenta from heat, cover, and let it rest while you prepare the shrimp—this helps it achieve a smoother texture.
5. Pat 1 pound large raw shrimp completely dry with paper towels to ensure a proper sear.
6. Toss the dried shrimp with 2 tablespoons blackening seasoning blend until evenly coated.
7. Heat 2 tablespoons rich extra virgin olive oil in a large cast-iron skillet over high heat until it shimmers, about 2 minutes.
8. Add the seasoned shrimp in a single layer, searing for 2 minutes per side until the exteriors are deeply charred and the flesh is opaque.
9. Stir in 2 cloves finely minced garlic during the last 30 seconds of cooking to infuse the shrimp with aromatic flavor without burning.
10. Finish by swirling in the remaining 2 tablespoons unsalted butter and 1/4 cup roughly chopped fresh parsley off the heat, tossing to coat the shrimp in a glossy sauce.

Out of this world, the creamy, cheesy polenta cradles those spicy, blackened shrimp so perfectly. I love serving it straight from the skillet with a sprinkle of extra parsley for a pop of color—it’s a textural dream that balances heat and comfort in every bite.

Shrimp and Chorizo Polenta Bake

Now, I have to confess something—I used to think polenta was just fancy grits until I discovered how beautifully it soaks up flavors. This Shrimp and Chorizo Polenta Bake came about during one of those hectic weeknights when I needed something comforting but impressive enough for unexpected guests. It’s become my go-to for cozy dinners that feel special without the fuss.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1 tsp kosher salt
– 1 lb large raw shrimp, peeled and deveined
– 8 oz smoked Spanish chorizo, sliced into ¼-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 cup shredded Monterey Jack cheese
– 2 tbsp rich extra virgin olive oil
– ½ tsp smoked paprika
– ¼ cup fresh chopped parsley

Instructions

1. Preheat your oven to 375°F.
2. In a medium saucepan, combine 1 cup coarse yellow cornmeal, 4 cups whole milk, and 1 tsp kosher salt over medium heat.
3. Whisk continuously for 15–18 minutes until the polenta thickens and pulls away from the sides of the pan. Tip: Constant whisking prevents lumps and gives you a creamy base.
4. Spread the cooked polenta evenly into a greased 9×13-inch baking dish.
5. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat.
6. Add 8 oz smoked Spanish chorizo slices and cook for 3–4 minutes until lightly browned and fragrant.
7. Stir in 1 medium finely diced yellow onion and sauté for 5–6 minutes until translucent.
8. Add 3 cloves minced garlic and cook for 1 minute until aromatic.
9. Pour in 1 can fire-roasted diced tomatoes and ½ tsp smoked paprika, simmering for 4–5 minutes to meld flavors.
10. Gently fold in 1 lb raw shrimp and cook for 2–3 minutes until they turn pink and opaque. Tip: Don’t overcook the shrimp here—they’ll finish in the oven.
11. Spoon the shrimp-chorizo mixture over the polenta in the baking dish.
12. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
13. Bake at 375°F for 20–22 minutes until the cheese is bubbly and golden.
14. Remove from the oven and let rest for 5 minutes. Tip: Resting allows the layers to set for cleaner slices.
15. Garnish with ¼ cup fresh chopped parsley before serving.
This bake emerges with a creamy polenta base that cradles the spicy chorizo and tender shrimp beautifully. The smoky paprika and fire-roasted tomatoes add a depth that makes each bite irresistible. Try serving it straight from the dish with a crisp green salad to balance the richness—it’s a meal that always earns compliments.

Creamy Polenta with Shrimp and Spinach

Growing up in an Italian-American household, creamy polenta was our ultimate comfort food, but it wasn’t until I spent a summer on the Gulf Coast that I discovered how perfectly plump shrimp and vibrant spinach could transform this humble dish into something truly spectacular. I’ve since made this version my go-to weeknight dinner—it comes together faster than you’d think and always feels impressively restaurant-worthy.

Ingredients

• 1 cup coarse yellow cornmeal
• 4 cups whole milk
• 1/2 cup freshly grated Parmesan cheese
• 4 tablespoons unsalted butter
• 1 pound large wild-caught shrimp, peeled and deveined
• 4 cloves garlic, finely minced
• 5 ounces fresh baby spinach leaves
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon sea salt flakes

Instructions

1. Pour 4 cups whole milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes.
2. Gradually whisk in 1 cup coarse yellow cornmeal in a steady stream to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta, stirring constantly with a wooden spoon for 20 minutes until thickened and creamy.
4. Stir in 1/2 cup freshly grated Parmesan cheese and 4 tablespoons unsalted butter until fully melted and incorporated.
5. While polenta cooks, pat 1 pound large wild-caught shrimp completely dry with paper towels to ensure proper searing.
6. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add shrimp in a single layer and cook for 2 minutes until bottoms turn pink and opaque.
8. Flip each shrimp and cook for 1 additional minute until just cooked through.
9. Transfer shrimp to a clean plate using tongs, leaving any oil in the skillet.
10. Add 4 cloves finely minced garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
11. Add 5 ounces fresh baby spinach leaves and cook for 2 minutes, stirring constantly, until wilted.
12. Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon freshly cracked black pepper, and 1/2 teaspoon sea salt flakes over the spinach mixture.
13. Return cooked shrimp to the skillet and toss gently to combine with the spinach and seasonings.

Always serve this immediately while the polenta is still steaming hot and luxuriously creamy—the contrast with the juicy shrimp and garlicky spinach creates this incredible play of textures that makes every bite exciting. I love topping mine with an extra sprinkle of Parmesan and sometimes even a squeeze of fresh lemon if I’m feeling fancy, though honestly it’s perfect just as is.

Shrimp and Corn Polenta Casserole

Sometimes the best comfort foods are born from what’s fresh at the market and a little kitchen improvisation.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 cups sweet corn kernels (fresh or frozen)
– 1 cup shredded sharp white cheddar cheese
– 3 tablespoons unsalted butter
– 2 cloves garlic, minced
– ¼ cup chopped fresh parsley
– 1 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter.
2. In a heavy-bottomed saucepan, whisk together coarse yellow cornmeal, whole milk, heavy cream, kosher salt, and freshly ground black pepper until smooth.
3. Cook the polenta over medium heat, stirring constantly with a wooden spoon for 15-18 minutes until thickened and creamy. (Tip: Constant stirring prevents lumps from forming in your polenta.)
4. Remove polenta from heat and stir in 1 cup of shredded sharp white cheddar cheese until fully melted and incorporated.
5. Pour the cheesy polenta into your prepared baking dish, spreading it evenly across the bottom.
6. In a large skillet, melt unsalted butter over medium-high heat until foamy.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add large wild-caught shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
9. Stir in sweet corn kernels and smoked paprika, cooking for another 2 minutes until corn is heated through.
10. Arrange the shrimp and corn mixture evenly over the polenta layer in the baking dish.
11. Bake at 375°F for 20-25 minutes until bubbly around the edges and lightly golden on top. (Tip: For extra browning, broil for the final 2-3 minutes while watching carefully.)
12. Remove from oven and let rest for 5 minutes before serving. (Tip: This resting time allows the casserole to set up perfectly for clean slices.)
13. Garnish with chopped fresh parsley before serving. But what I love most is how the creamy polenta base contrasts with the juicy shrimp and sweet corn. The smoked paprika adds a subtle warmth that makes this feel both comforting and sophisticated—perfect for serving directly from the baking dish at a casual dinner party.

Bacon-Wrapped Shrimp with Gorgonzola Polenta

Huddled around my grandmother’s old cast iron skillet last Thanksgiving, I realized some of the best food memories come from combining simple, quality ingredients with a little bit of drama. This bacon-wrapped shrimp with creamy polenta has become my go-to when I want to impress dinner guests without spending all day in the kitchen—it’s restaurant-worthy but completely approachable for home cooks.

Ingredients

– 12 large wild-caught shrimp, peeled and deveined
– 6 slices thick-cut applewood smoked bacon, cut in half
– 1 cup coarse-ground yellow cornmeal
– 4 cups whole milk
– 1 cup crumbly Gorgonzola cheese
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
– 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the wild-caught shrimp completely dry with paper towels—this helps the bacon adhere better.
3. Wrap each shrimp tightly with a half-slice of thick-cut applewood smoked bacon, securing with a toothpick.
4. Arrange the bacon-wrapped shrimp in a single layer on the prepared baking sheet.
5. Bake for 12-15 minutes until the bacon is crispy and the shrimp turn opaque pink.
6. While shrimp bake, combine coarse-ground yellow cornmeal and whole milk in a heavy-bottomed saucepan.
7. Cook over medium heat, whisking constantly for 15-18 minutes until the polenta thickens and pulls away from the pan sides.
8. Stir in crumbly Gorgonzola cheese and unsalted butter until completely melted and creamy.
9. Season the polenta with kosher salt and freshly cracked black pepper.
10. Heat extra virgin olive oil in a skillet over medium-high heat for 1 minute.
11. Sear the baked shrimp for 1-2 minutes per side to crisp the bacon further.
12. Stir chopped fresh parsley into the finished polenta just before serving.
13. Spoon the creamy Gorgonzola polenta onto plates and top with bacon-wrapped shrimp.

What makes this dish truly special is the textural contrast between the crispy, salty bacon and the tender shrimp against the luxuriously creamy polenta. The funky Gorgonzola adds a sophisticated edge that balances the richness perfectly. I love serving this family-style with a simple arugula salad for a complete meal that always earns compliments.

Shrimp and Polenta Stuffed Peppers

During a recent farmers market trip, I spotted these gorgeous bell peppers that practically begged to be stuffed with something special. After experimenting with different fillings, I landed on this incredible combination of creamy polenta and succulent shrimp that has become my new go-to comfort food. There’s something so satisfying about cutting into that vibrant pepper and discovering the rich, savory filling inside.

Ingredients

• 4 large, vibrant bell peppers (any color you love)
• 1 pound fresh, plump shrimp, peeled and deveined
• 1 cup coarse yellow cornmeal
• 4 cups rich chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 medium yellow onion, finely diced
• 3 cloves aromatic garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off the bell peppers and carefully remove all seeds and membranes.
3. Place the hollowed peppers cut-side up on the prepared baking sheet.
4. Heat the olive oil in a large saucepan over medium heat until it shimmers.
5. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until golden and aromatic.
7. Pour in the chicken broth and bring to a rolling boil.
8. Slowly whisk in the cornmeal to prevent lumps from forming.
9. Reduce heat to low and simmer the polenta for 25 minutes, stirring frequently with a wooden spoon.
10. While the polenta cooks, pat the shrimp dry and chop into 1/2-inch pieces.
11. Stir the Parmesan cheese into the cooked polenta until melted and creamy.
12. Fold in the chopped shrimp, smoked paprika, black pepper, and sea salt.
13. Spoon the shrimp and polenta mixture into the prepared bell peppers, filling them generously.
14. Bake for 30-35 minutes until the peppers are tender and the filling is bubbly.
15. Sprinkle with fresh parsley and let rest for 5 minutes before serving.

Absolutely magical how the creamy polenta contrasts with the firm, sweet shrimp inside those tender pepper vessels. The smoked paprika adds a subtle warmth that makes this dish feel both comforting and elegant. I love serving these with a simple arugula salad for a complete meal that always impresses dinner guests.

Mediterranean Shrimp with Sun-Dried Tomato Polenta

Yesterday, I found myself craving something that felt both comforting and sophisticated—a dish that could transport me to a sun-drenched Mediterranean coastline without leaving my kitchen. That’s when I remembered this incredible shrimp and polenta combination that never fails to impress. There’s something magical about how the creamy polenta soaks up all those vibrant shrimp juices.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped sun-dried tomatoes in olive oil
– 1 pound large wild-caught shrimp, peeled and deveined
– 3 cloves fresh garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup dry white wine
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes

Instructions

1. Pour 4 cups whole milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges.
2. Gradually whisk in 1 cup coarse yellow cornmeal, continuing to whisk constantly to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta for 25 minutes, stirring every 5 minutes with a wooden spoon until thick and creamy.
4. Stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped sun-dried tomatoes until fully incorporated, then remove from heat.
5. Pat 1 pound large wild-caught shrimp completely dry with paper towels—this helps them sear properly instead of steaming.
6. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add the dried shrimp in a single layer and cook for 2 minutes until the bottoms turn pink and slightly crispy.
8. Flip each shrimp and cook for 1 additional minute, then transfer to a clean plate.
9. Add 3 cloves minced fresh garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
10. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom with a spatula.
11. Stir in 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes.
12. Return the shrimp to the skillet along with any accumulated juices and toss to coat in the sauce.
13. Remove from heat and stir in 2 tablespoons chopped fresh parsley. Here’s my secret: letting the shrimp rest in the sauce for 2 minutes before serving allows the flavors to meld perfectly.
14. Spoon the creamy sun-dried tomato polenta into shallow bowls and top with the Mediterranean shrimp and sauce. How the creamy polenta contrasts with the firm, juicy shrimp creates this wonderful textural dance in every bite. The sun-dried tomatoes add little bursts of sweet intensity that play beautifully against the garlicky, wine-infused sauce. For an extra touch, I sometimes garnish with additional parsley and a drizzle of that gorgeous olive oil from the sun-dried tomato jar.

Shrimp and Polenta Fritters with Spicy Aioli

Every time I make these shrimp and polenta fritters, I’m transported back to that tiny coastal café where I first tried them—the perfect balance of crispy, creamy, and spicy that had me begging for the recipe. I’ve since made them my own, usually while dancing around the kitchen to old jazz records and inevitably getting cornmeal everywhere. They’re my go-to when I want something impressive but surprisingly simple, and that spicy aioli? Let’s just say I always make extra because it disappears fast.

Ingredients

• 1 cup of creamy, pre-cooked polenta
• 1/2 pound of fresh, medium-sized shrimp, peeled and deveined
• 1/2 cup of finely grated Parmesan cheese
• 1/4 cup of all-purpose flour
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons of rich extra virgin olive oil
• 1/2 cup of high-quality mayonnaise
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• 1/4 teaspoon of finely ground sea salt
• 1/4 cup of vegetable oil for frying

Instructions

1. Pat the fresh, medium-sized shrimp completely dry with paper towels to ensure they crisp up nicely when cooked.
2. Finely chop the shrimp into small, uniform pieces using a sharp chef’s knife.
3. In a large mixing bowl, combine the chopped shrimp, 1 cup of creamy, pre-cooked polenta, 1/2 cup of finely grated Parmesan cheese, 1/4 cup of all-purpose flour, and 1 large, lightly beaten farm-fresh egg.
4. Mix all ingredients gently with a spatula until just combined, being careful not to overwork the mixture—this keeps the fritters tender.
5. Heat 1/4 cup of vegetable oil in a large skillet over medium heat until it shimmers and reaches 350°F, checking with a candy thermometer for accuracy.
6. Scoop heaping tablespoons of the fritter mixture into the hot oil, gently flattening each into a 2-inch round with the back of the spoon.
7. Fry the fritters for 3–4 minutes per side, flipping once, until they turn a deep golden brown and feel firm to the touch.
8. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil, which helps them stay crispy.
9. In a small bowl, whisk together 1/2 cup of high-quality mayonnaise, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and 1/4 teaspoon of finely ground sea salt until smooth.
10. Drizzle 2 tablespoons of rich extra virgin olive oil into the aioli while whisking continuously to emulsify and create a silky texture.

Biting into these fritters reveals a crackly exterior that gives way to a creamy, savory center, with the spicy aioli adding a tangy kick that cuts through the richness. I love serving them stacked high on a platter with extra lemon wedges for squeezing, or even tucking them into soft brioche buns for a playful twist on shrimp burgers—either way, they never last long.

Creamy Polenta with Shrimp and Asparagus

Craving something that feels both comforting and elegant? I first discovered this combination during a spring farmers market trip when the asparagus looked too vibrant to resist, and it’s become my go-to weeknight dinner that always impresses. There’s something magical about how the creamy polenta cradles those plump shrimp and crisp-tender asparagus.

Ingredients

• 1 cup coarse yellow cornmeal
• 4 cups whole milk
• 1 cup freshly grated Parmesan cheese
• 4 tablespoons unsalted butter
• 1 pound large wild-caught shrimp, peeled and deveined
• 1 bunch fresh asparagus, woody ends trimmed
• 3 cloves garlic, minced
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Pour 4 cups whole milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes.
2. Slowly whisk in 1 cup coarse yellow cornmeal, continuing to whisk constantly to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta for 25 minutes, stirring every 3-4 minutes with a wooden spoon until thickened and creamy.
4. While polenta cooks, pat 1 pound large wild-caught shrimp dry with paper towels and season with 1 teaspoon smoked paprika, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly cracked black pepper.
5. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the seasoned shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and slightly curled.
7. Transfer cooked shrimp to a clean plate and add 1 bunch fresh asparagus to the same skillet.
8. Sauté asparagus for 4-5 minutes until bright green and crisp-tender, adding 3 cloves minced garlic during the last minute of cooking.
9. Remove polenta from heat and stir in 1 cup freshly grated Parmesan cheese and 4 tablespoons unsalted butter until fully incorporated.
10. Divide creamy polenta among four warm bowls and top with sautéed shrimp and asparagus.
11. Garnish with 2 tablespoons chopped fresh parsley and serve immediately with lemon wedges for squeezing over the top.

Gloriously creamy polenta provides the perfect canvas for those garlicky shrimp and vibrant asparagus spears. The contrast between the smooth cornmeal base and the snap of fresh vegetables makes each bite exciting. I love serving this in shallow bowls with extra lemon wedges for that bright, acidic punch that cuts through the richness.

Shrimp and Polenta Breakfast Hash

Keeping breakfast interesting can be a challenge, but this shrimp and polenta hash has become my weekend go-to after discovering how well the creamy polenta pairs with juicy shrimp. I first made this by accident when I had leftover polenta and some frozen shrimp to use up—now it’s a regular request from my family. There’s something so satisfying about that crispy-edged polenta against the tender shrimp that makes ordinary mornings feel special.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups chicken broth
– 1 pound raw medium shrimp, peeled and deveined
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 1 red bell pepper, diced into ½-inch pieces
– 2 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
– 4 farm-fresh large eggs

Instructions

1. Pour 4 cups chicken broth into a medium saucepan and bring to a rolling boil over high heat.
2. Slowly whisk in 1 cup coarse yellow cornmeal, continuing to whisk constantly to prevent lumps from forming.
3. Reduce heat to low and simmer the polenta for 25 minutes, stirring every 5 minutes with a wooden spoon until thick and creamy.
4. Spread the cooked polenta evenly in a parchment-lined baking sheet and refrigerate for 45 minutes until completely firm.
5. Cut the chilled polenta into ½-inch cubes using a sharp knife.
6. Heat 1 tablespoon rich extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
7. Add the polenta cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
8. Transfer the crispy polenta to a clean plate using a slotted spoon.
9. Add remaining 1 tablespoon olive oil to the same skillet and sauté 1 finely diced yellow onion for 3 minutes until translucent.
10. Add 1 diced red bell pepper and cook for another 4 minutes until slightly softened.
11. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
12. Add 1 pound raw shrimp to the skillet in a single layer and sprinkle with 1 teaspoon smoked paprika, ½ teaspoon coarse kosher salt, and ¼ teaspoon freshly ground black pepper.
13. Cook the shrimp for 2 minutes per side until they turn pink and opaque throughout.
14. Return the crispy polenta cubes to the skillet and toss gently to combine all ingredients.
15. Create 4 small wells in the hash mixture using the back of a spoon.
16. Crack 4 farm-fresh eggs directly into the wells, being careful not to break the yolks.
17. Cover the skillet and cook for 3-4 minutes until the egg whites are set but yolks remain runny.
18. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley.

Every bite delivers the most wonderful contrast between the crispy polenta cubes and tender shrimp, with the runny egg yolks creating a luxurious sauce that ties everything together. I love serving this directly from the skillet at the table with hot sauce for those who want extra kick—it makes for such a beautiful, communal breakfast experience that feels far fancier than the effort required.

Summary

Creamy shrimp and polenta is the ultimate comfort food combination, and these 18 recipes prove just how versatile and delicious it can be. We hope you found some new favorites to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire other home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.