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shrimp and polenta recipe

Creamy Polenta with Cajun Shrimp

Rich, creamy polenta topped with cajun shrimp and sauteed peppers is an incredibly easy and flavorful dish to make! It’s perfect for a fancy at-home brunch, with bubbly and a few friends.
5 from 8 votes
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Course: Breakfast, Main Course
Cuisine: American, Gluten-Free, Healthy Options
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 897kcal


  • 1 18 oz Package of Organic Polenta
  • 3.5 cups Vegetable or Chicken Broth
  • 2-3 tbsp Coconut Cream
  • 1 lb Shrimp (raw, peeled, devined)
  • 1 Red Pepper
  • 1 cup shredded brussel sprouts
  • 2 Jalapenos
  • 1/2 cup Cilantro, for garnish
  • 2 tbsp Olive oil

Seasoning for Cajun Shrimp

  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Oregano
  • 1 Lime, juiced (optional)
  • Salt and Pepper, to taste


  • In a medium bowl, season the cleaned and deveigned shrimp with the seasonings listed above. Set aside and allow the shrimp to marinate at least 15 minutes.
  • In a medium sauce pan, bring 3.5 cups of vegetable broth to a boil. Slowly whisk in the sliced polenta. Continue to stir with a wooden spoon as the polenta begins to breakdown and thicken, about 2-3 minutes.
  • Reduce the heat to low and allow the polenta to thicken as the broth reduces, about 20-25 minutes, stir occasionally.
  • While the polenta is cooking, pour 1 tbsp of olive oil into a large pan over medium heat. Add the shrimp, cooking for 2-3 minues on each side, turning once midway, until the shrimp is pink and cooked through. Transfer the shrimp onto a plate and set aside.
  • In a small pan, pour 1 tbsp of olive oil. Over medium heat, lightly saute the shaved Brussel sprouts, jalapenos, and sliced red peppers for about 5 minutes. Season lightly with salt and pepper. (or 2 tsp coconut amino). Transfer the cooked Brussel sprouts and peppers into a small bowl and set aside.
  • Once the polenta has become a thick porridge like consistency, turn off the heat. Stir in 1-2 tbsp coconut cream (or heavy cream) to make the polenta a nice creamy consistency. Season with salt and pepper.
  • Assemble your polenta bowl by adding polenta to your bowl as the base and add any toppings you like!


Recipe Tips:
  • Add whatever vegetables you'd like! Kale is also a great addition to this bowl. Simply saute kale to 5 minutes with olive oil, salt, and pepper. 
  • One package of polenta is enough for 2 servings, but you can easily double the polenta recipe by using additional packages and doubling the recipe.


Calories: 897kcal