This mouthwatering shrimp and polenta recipe is bursting with flavor! Think: a bed of creamy goat cheese-infused polenta topped with pan-fried shrimp marinated in fresh herbs for a dynamite combo that will earn its keep in your weekly dinner menu rotation.
A great alternative to classic shrimp and grits, this delicious shrimp dinner boasts a combination of unique flavor and complementary textures (velvety polenta + tender shrimp!).
Plus, both the herby shrimp and goat cheese polenta come together so quickly, to help you get dinner on the table in just 30 minutes. Something that, as mom with a busy life and preference for bold flavor, I can certainly get behind!
Shrimp and Polenta Ingredient Highlights
I like to use large white deveined shrimp that I peel myself to save a buck, but you can buy them pre-peeled. You can also use frozen shrimp, but fully thaw it before getting started.
Red wine vinegar is my favorite here, but White wine vinegar, sherry vinegar, or apple cider vinegar work, too.
I love to make my own vegetable broth from veggie scraps! You could also use chicken broth or stock. Any percentage of dairy milk or unsweetened, unflavored non-dairy milk works.
How to Make Herby Goat Cheese Shrimp and Polenta
How I Make Pan-Fried Shrimp with Herbs
Use a paper towel to pat dry to absorb excess moisture. Drying your shrimp will help to avoid mushy shrimp and grant you the best texture.
The star of this shrimp polenta recipe is the shrimp! We want to bring tons of complex flavor through a simple marinade that incorporates fresh herbs, spices, and vinegar.
Start by making your marinade. Peel and mince your garlic and remove the rosemary and thyme off their stems and chop. Add the garlic, thyme, rosemary, olive oil, vinegar, salt, and crushed red pepper (if you’re using!) to a mixing bowl and whisk together.
Then, add your prepped shrimp and toss. Set this aside to marinade for about 10-15 minutes while you make your polenta.
Get your frying pan hot over medium-high heat for about 3 minutes before adding anything to it. Once your pan is hot, add the shrimp and all of the marinade to the pan and spread them out in a single layer.
There should be enough oil in the marinade to fry your shrimp, but if it looks to dry, you can add a little extra oil to your pan.
Fry the shrimp for 2-3 minutes on each side, until opaque. The internal temperature of the shrimp should be right about 145°F.
How I Make Creamy Goat Cheese Polenta
To a small pot or saucepan, add the milk and vegetable broth and bring to a boil. Then add the polenta and simmer, whisking frequently until the polenta is thick and creamy (about 8-10 minutes).
Then, remove the polenta from the heat and whisk in the goat cheese. Serve the polenta up into two shallow bowls, so it’s ready for the shrimp!
Serving Your Shrimp Polenta
Place the pan-fried herby shrimp on top of the served-up polenta with all the herbs. I find that the creamy polenta is rich enough, and don’t feel this dish needs a sauce yo feel complete.
That being said, if you wish, you can deglaze the pan with some butter and add the herby butter on top of the shrimp polenta. I just scoop all those herbs left in the pan up with a spoon and sprinkle them on top of my shrimp and polenta bowl.
You can also whip up an easy, 5-ingredient Cajun Cream Sauce to pour over top if you really want to uplevel this dish!
If you want a veg to serve up with this seafood dinner, here are a few of my favorites:
- Roasted Carrots and Asparagus
- Roasted Sweet Potatoes and Brussels Sprouts
- Sauteed Broccolini and Mushrooms
How I Store and Reheat Leftover Polenta and Shrimp
This delicious shrimp dinner dish will last for 4-5 days in an airtight container in the fridge. If you’re reheating both the shrimp and polenta simultaneously, it’s best to do so in the oven.
Add the polenta and shrimp to a baking dish and cover with aluminum foil. Preheat your oven to 350°F and cook for 15-20 minutes until both elements are thoroughly heated. If it seems too dry, add some extra vegetable broth.
If you have leftover shrimp only, it will last up to 5 days and can be reheated in a frying pan with a dash of olive oil.
If you’re left with extra polenta only, it can easily be reheated in the microwave (you’ll likely need 2-3 minutes depending on the quantity, and may want to stir in a little extra broth to loosen it).
30-Minute Herby Shrimp and Polenta with Goat Cheese
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Frying Pan * or *
- Small Pot * or *
Ingredients
Herby Shrimp
- ½ pound large white shrimp
- 2 cloves garlic
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper (optional)
Goat Cheese Polenta
- 1 cup vegetable broth
- 1 cup milk of choice
- ⅓ cup yellow corn polenta
- 2 ounces goat cheese
Instructions
- Peel the shrimp if need be and pat it dry with a paper towel to reduce excess moisture (try these bamboo paper towels for a more sustainable option!). Peel and mince the garlic and remove the rosemary and thyme from their stems and roughly chop them.½ pound large white shrimp, 2 cloves garlic, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh rosemary
- To a mixing bowl, add the minced garlic, chopped thyme and rosemary, olive oil, vinegar, salt, and crushed red pepper (optional) and whisk with a fork to combine. Add the prepped shrimp and toss to coat. Set aside to marinade for about 15 minutes while you make your polenta.2 tablespoon olive oil, 1 tablespoon red wine vinegar, ¼ teaspoon salt, ¼ teaspoon crushed red pepper
- In a small pot or saucepan over medium heat, bring the milk and vegetable broth to a boil. Add the polenta and whisk to combine. Simmer over high heat, stirring frequently until the mixture thickens (8-10 minutes). Then, remove from heat and whisk in the goat cheese. Serve your polenta in shallow bowls so it's ready for the shrimp.1 cup vegetable broth, 1 cup milk of choice, ⅓ cup yellow corn polenta, 2 ounces goat cheese
- Get a large frying pan or cast-iron skillet hot for about 3 minutes over medium-high heat. Once the pan is hot, add the shrimp and marinade, and spread the shrimp out in an even layer.
- Cook the shrimp for about 2 minutes on each side until they curl up and turn opaque. This really should take no more than 5 minutes total if you pre-heat your pan. The internal temperature of the shrimp should reach 145°F.
- Serve the shrimp over your polenta, adding any extra herbs left in the pan on top. Enjoy!Optional: If you want to deglaze the pan, you can add about 2 tablespoons of unsalted butter to the pan with the leftover herbs after removing the shrimp. Heat until the butter is melted and pour the herby butter over the shrimp and polenta. I typically skip this step and just add the extra herbs and marinade on top because I find the goat cheese to be rich already, but when I'm feeling extra fancy, I like to have this option in my back pocket!
Pro Tips
- If you are using frozen shrimp, make sure they are defrosted before starting this recipe. You can defrost your shrimp in the refrigerator for 24 hours or by placing the frozen shrimp in a sealed storage bag and submerging it in a bowl of cold water for about 45 minutes.
- For another quick and delicious shrimp dish, check out this Creamy Shrimp Scampi.
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