This gluten free shrimp and polenta bowl is inspired by cajun cooking and trying to use up what I’ve got in my kitchen. I had this dinner idea when I came across a bag of polenta that needed to be used and thought shrimp would be a great pairing. The marinated lime shrimp and cheesy, creamy polenta pair together for huge flavor that is gluten free and comes together in just 30 minutes.
Marinate the Shrimp
Thaw the shrimp in the fridge for a day. The bag I have doesn’t recommend thawing them over water, but admittedly I thawed them the morning of. This will also depend on the size of your shrimp.
When the shrimp is thawed, add the olive oil, spices, and half the lime zest. Marinate for at least 30 minutes up to a couple of hours. I marinate them as I start dinner so they can sit while I prepare the polenta.
Creamy, Cheesy Polenta
I use Bob’s Red Mill Organic Corn Grits / Polenta and generally follow the directions on the bag, with some modifications. I combine the recipe for creamy polenta and recipe for cheesy polenta to get a smooth, thick, and delicious polenta mixture. Polenta is also naturally gluten free, but for celiacs there’s Bob’s Red Mill Gluten Free Corn Grits / Polenta.
Slow cook the water, milk, salt, and polenta on the cooktop for 25 minutes, stirring occasionally. My polenta uses oat milk instead of regular milk and it still tastes great! You can purchase pre-made polenta if that’s easier for you, but I love the texture and taste that forms by slow cooking it. This also gives you time for the shrimp to marinate.
During the last 5 minutes of the cook, I add the cheese to the pan and stir. I use almost any cheese I have on hand. Parmesan cheese is the typical pairing with polenta but I’ve also used cheddar, gouda, and mozzarella in the past.
Cook the Marinated Shrimp
While the polenta is cooking and has about 10 minutes left, preheat your skillet for the shrimp.
When your skillet is at medium to high heat, add your shrimp and marinade to the pan. Let sit for 3 minutes, then flip on the other side to cook for another 3 minutes. I used large shrimp, but if you have small to medium shrimp you may be able to cook for about 2 minutes on each side. After flipping the shrimp, I add the juice of one lime at this point. The spices will smell so good!
Set aside cooked shrimp on a plate.
Gluten Free Shrimp and Polenta Assembly
Divide the polenta into 4 bowls. Add shrimp to each bowl. I add some of the oil from the pan on top of each bowl for extra flavor. Add the other half of the lime zest as garnish.
In 30 minutes, you’ve put together a delicious gluten free shrimp and polenta bowl. If you try this, let me know what you think!
Marinated Shrimp and Creamy Polenta Bowl
Ingredients
Marinated Shrimp
- 1 lb large shrimp frozen or fresh, shelled and deveined
- 2 tbsp olive oil divided
- 1 tbsp garlic powder
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp pepper
- 1/2 tsp salt
- 1 lime used for zest and lime juice
Creamy Polenta
- 1 cup dry polenta
- 2 cups milk your preference
- 2 cups water
- 1 tsp salt
- 1 cup shredded parmesan cheese
Instructions
Marinate the shrimp
- To a bowl, add thawed or fresh shrimp.
- Add 1 tbsp of olive oil, garlic powder, chili powder, smoked paprika, cayenne pepper, pepper, salt, and lime zest from half the lime to the shrimp.
- Toss spices and marinate for 30 minutes up to 8 hours.
Cook the polenta
- With a sauce pan, bring the water, milk, and salt to a boil.
- Add the grits and lower the temperature, stir together.
- Cook slowly for 20 minutes, continuing to stir occasionally.
- After 20 minutes, add the shredded cheese and stir together for 5 more minutes. Set aside.
Cook the shrimp
- Heat a fry pan to medium-high heat. Add 1 tbsp of olive oil when heated.
- Add the shrimp to the pan with the marinade. Cook for 3 minutes on one side.
- After 3 minutes, turn shrimp over and cook for another 3 minutes. Add the juice of 1 lime.
- When cooked fully, set aside.
Assemble the bowls
- Divide the polenta into 4 bowls.
- Divide the shrimp into 4 bowls, adding any oil from the pan for extra flavor.
- Top with the remaining lime zest for garnish and enjoy.
