Spicy Garlic Shrimp Polenta

Quick-cooking polenta and our Challenge Spreadable Butter with Olive Oil make this savory seafood dish a snap. Dial the spice up or down with more or less chile flakes, and use the freshest shrimp you can find. It makes all the difference.


10 minutes


15 minutes





Buttery Polenta

  • 1 cup quick-cooking polenta
  • 1 teaspoon salt
  • ¼ cup grated parmesan
  • 2 Tablespoons Challenge Spreadable Butter with Olive Oil

Spicy Garlic Shrimp

  • ¼ cup plus 1 Tablespoon Challenge Spreadable Butter with Olive Oil, divided
  • 2 garlic cloves, sliced
  • 2 teaspoons smoked paprika
  • ¼ teaspoon chile flakes, plus more to taste
  • 1 pound jumbo shrimp, peeled and deveined
  • salt and black pepper


Buttery Polenta

  • 1

    Bring 4 ½ cups water to a simmer in a large saucepan. Whisk in polenta and salt. Reduce heat to medium-low and cook, whisking often, until polenta thickens and begins to bubble, 5-10 minutes. Whisk in parmesan and butter; keep warm while you cook the shrimp.

Spicy Garlic Shrimp

  • 2

    Melt ¼ cup butter in a large skillet over medium heat. Add garlic, smoked paprika and chile flakes and cook until fragrant, about a minute. Increase heat to medium-high and add shrimp; season with salt and pepper. Cook on both sides until seared and pink, about 4 minutes total. Stir in remaining tablespoon of butter.

  • 3

    Divide polenta among four shallow bowls. Top each bowl with shrimp and warm butter sauce.

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