Grilled Shrimp with Polenta
Indulge in the perfect pairing of tender, smoky shrimp and velvety, Parmesan-infused polenta with this Grilled Shrimp with Polenta recipe. Succulent shrimp, marinated in a zesty blend of olive oil, garlic, lemon juice, and smoked paprika, are expertly grilled to perfection, delivering a delightful charred flavor. The creamy polenta, made with a comforting mix of milk, butter, and Parmesan cheese, provides the ultimate backdrop for the shrimp's bold, citrusy notes. Ready in just 45 minutes, this dish is an elegant yet approachable choice for weeknight dinners or entertaining guests. Garnished with fresh parsley and a sprinkle of Parmesan, it’s a restaurant-worthy meal that feels effortlessly luxurious. Perfect for fans of Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cornmeal (polenta)
- 3 cups Water
- 1 cup Milk
- 2 tablespoons Butter
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large bowl, combine shrimp, olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Toss well to coat the shrimp evenly. Cover and refrigerate for at least 15 minutes to marinate.
While the shrimp is marinating, prepare the polenta. In a medium saucepan, bring water and milk to a light boil over medium heat. Gradually whisk in the cornmeal to avoid lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for about 15 minutes or until it thickens and pulls away from the sides of the pan.
Stir butter and grated Parmesan into the polenta until smooth and creamy. Season with salt to taste. Remove from heat and cover to keep warm.
Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers, if desired, for easier handling.
Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Remove from the grill immediately to avoid overcooking.
To serve, spoon the creamy polenta onto plates and top with grilled shrimp. Garnish with chopped parsley and an additional sprinkle of Parmesan, if desired.
Serve immediately and enjoy your Grilled Shrimp with Polenta!
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.7 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 23.1 mcg | 115% | |
| Calcium | 1880 mg | 145% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
