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Garlic Butter Shrimp with Parmesan Polenta Recipe

Vegan garlic butter shrimp served over creamy parmesan-style polenta—elegant, hearty, and unforgettable.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Polenta
  • Cornmeal polenta: 1 cup
  • Water: 3 cups
  • Plant-based milk unsweetened: 1 cup
  • Vegan butter: 2 tbsp
  • Vegan parmesan: 1/3 cup grated
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
For the Garlic Butter Shrimp
  • Vegan shrimp: 2 cups
  • Olive oil: 2 tbsp
  • Vegan butter: 2 tbsp
  • Garlic: 4 cloves minced
  • Lemon juice: 2 tbsp
  • Fresh parsley: 2 tbsp chopped
  • Red pepper flakes: 1/2 tsp
  • Salt: 1/4 tsp
  • Black pepper: 1/4 tsp

Method
 

  1. For the Polenta
  2. Bring water and plant milk to boil in saucepan.
  3. Slowly whisk in cornmeal.
  4. Reduce heat; simmer 20 minutes, stirring until thick and creamy.
  5. Stir in vegan butter, parmesan, salt, and pepper.
  6. For the Shrimp
  7. Heat olive oil and vegan butter in skillet over medium.
  8. Add garlic; sauté 1 minute.
  9. Add vegan shrimp, salt, pepper, and red pepper flakes; cook 5 minutes until golden.
  10. Stir in lemon juice and parsley.
  11. To Serve
  12. Spoon polenta into bowls, top with garlic butter shrimp, and garnish with extra parsley.

Notes

Nutritional Values (per serving)

  • Calories: 370
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 13g

Vitamins and Minerals (per serving)

  • Calcium: 12%
  • Iron: 10%
  • Vitamin C: 14%
  • Potassium: 11%
  • Magnesium: 8%

Additional Notes/Tips

  • Use vegetable broth instead of water for richer polenta.
  • Add spinach or kale to shrimp mixture for extra greens.
  • Serve with a crisp white wine for full effect.
  • Eat hot—this dish loses its charm if ignored.