Can I use pre-cooked shrimp for this recipe?

I really don't recommend it. Pre-cooked shrimp will become tough and rubbery when heated again in the butter sauce. For the best results, always start with raw shrimp. If you only have pre-cooked, add them at the very end of cooking, just long enough to warm through without further cooking.

Is there a substitute for polenta if I can't find it?

Yes, coarse ground cornmeal works as a substitute, though the texture may be slightly different. Avoid using fine cornmeal as it creates a paste-like consistency rather than the creamy yet slightly grainy texture that makes polenta special. In a real pinch, you could serve the shrimp over risotto or even mashed potatoes.

How can I tell when shrimp are perfectly cooked?

Perfectly cooked shrimp turn from translucent to opaque and form a "C" shape. If they curl into a tight "O" shape, they're overcooked. Look for pink color with some white and a slight translucence at the center of the thickest part. They should feel slightly firm but still have some give when pressed.

Can I make this dish less spicy but still flavorful?

Absolutely! Replace the cajun seasoning with a combination of paprika, garlic powder, onion powder, and just a pinch of cayenne. This gives you the flavor dimension without overwhelming heat. You can also increase the lemon and herbs to create a bright, flavorful dish that isn't spicy at all.

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta Recipe

Description

A flavorful and creamy dish combining spicy garlic lemon butter shrimp with rich Parmesan corn polenta, perfect for an indulgent dinner or a comforting main course.

Ingredients

Units Scale

Parmesan Corn Polenta

- 2 tbsp 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 tbsp extra virgin olive oil
4 tbsp salted butter
1 1/2 lb raw shrimp, peeled and deveined
1 tbsp cajun seasoning
3 cloves garlic, chopped
2 tbsp fresh thyme leaves
Juice from 1 lemon
1/2 cup fresh basil, roughly chopped

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Instructions

Make the Polenta: In a medium pot, melt together the butter and corn. Cook for 5-8 minutes, allowing the butter to brown around the corn. Add 2 cups water and the milk, bringing it to a low boil. Whisk in the polenta, stirring continuously until it becomes soft and thick, about 3-5 minutes. Stir in the parmesan and season with salt and pepper. Turn off the heat, cover the pot, and let it sit for 5 minutes.
Cook the Shrimp: In a large skillet over medium heat, heat the olive oil. Add the butter, shrimp, cajun seasoning, and a pinch of black pepper. Sear the shrimp on both sides, cooking for 2-3 minutes per side. Stir in the garlic and thyme, cooking until the garlic becomes fragrant. Remove from heat and stir in the lemon juice and fresh basil.
Assemble and Serve: Spoon the warm polenta into individual bowls, then top with the shrimp and its sauce. Serve immediately and enjoy!

Notes

For a smoother polenta, use a fine-ground polenta or run it through a blender after cooking.
Adjust the cajun seasoning based on your spice tolerance.
Fresh basil adds a bright touch — use more or less according to your taste.

Nutrition

Serving Size: 1 serving
Calories: 458
Sugar: 6g
Sodium: 650mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 28g
Cholesterol: 215mg