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The Mindful Hapa

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Home // Courses // Lunch and Dinner // Creamy Chipotle Shrimp with Grilled Polenta Squares

Creamy Chipotle Shrimp with Grilled Polenta Squares

Sauteed shrimp are tossed in a creamy chipotle dressing and served over homemade grilled polenta squares. The kick of spice and subtle smoky flavor in the sauce pairs perfectly with the fresh shrimp and creamy polenta.
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Jump to RecipePrint Recipe

Get ready for a flavor explosion with this easy and delicious Creamy Chipotle Shrimp recipe served over grilled polenta squares. It’s simple, it’s delicious, and it will have you coming back for seconds!

The sauteed shrimp are topped with a creamy chipotle sauce and served over homemade grilled polenta squares. I love the kick of spice with a subtle smoky flavor in the sauce, it pairs perfectly with the grilled shrimp and creamy polenta. A great weeknight dinner or fun recipe to make for friends!

Grilled polenta squares are topped with creamy chipotle shrimp, fresh scallions, and jalepeno slices. There are lime wedges, additional scallions, and two forks surrounding the main dish.

For another tasty shrimp recipe, check out my Red Curry Coconut Shrimp Noodles recipe. Pad thai noodles get coated in a flavorful and creamy red coconut curry sauce, and served with crunchy snap peas, fresh cilantro, and juicy sautéed shrimp. This will definitely be your new go-to dinner recipe that takes less than 30 minutes start to finish!

Chipotle Shrimp and Polenta Ingredients

Corn Meal – As the base for polenta, it’s important to buy high quality cornmeal for optimal flavor plus texture.

Cream Cheese – Adds the creamy texture and rich flavor of traditional polenta. For a lightened up and dairy free version, sub with a vegan option such as Kite Hill.

Olive Oil – Used for all parts of this recipe, olive oil adds healthy fats, keeps ingredients from sticking, and helps bring this dish together.

Shrimp – I prefer the taste / texture of a bigger shrimp, for this recipe I used shrimp that were a size 16-20. You can but them pre-peeled and deveined as well to keep the recipe easier!

Spices – Chili powder, onion powder, and smoked paprika are the star spices of this shrimp polenta. The chili powder adds a kick of heat, the onion powder elevates the overall flavor, and the smoked paprika adds a subtle smokiness that I absolutely love.

Shallot – I love using shallot because it gives a subtle onion aroma and flavor without overpowering the dish.

Bell Pepper – I prefer the flavor of green bell peppers but any color will work for this chipotle shrimp recipe.

Baby Bella Mushrooms – Slice the mushrooms thin so that the texture stays soft without being mushy.

Creamy Chipotle Sauce Ingredients

Cashews – The best base for any vegan cheese sauce, raw cashews blend into a perfectly creamy sauce.

Lime Juice & Zest – I prefer to use lime whenever I prepare a chipotle flavored dish. It just pairs better with the spices than lemon would!

Chipotle Peppers in Adobo Sauce – These are just jalapeño chiles that have been dried, smoked and then packed in a flavorful sauce made of tangy tomatoes and spices. My go-to is Goya brand, they’re available in most stores or online through Amazon.

Nutritional Yeast – A vegan alternative for cheesy flavor in vegan recipes. The taste is delicious and it’s full of vitamins and minerals. I usually buy mine from either Bragg, Frontier Co-op, or Bob’s Red Mill.

A ceramic plate is filled with grilled polenta squares and creamy chipotle shrimp garnished with chopped scallions. Fresh jalapeno slices and lime wedges sit alongside the plate with more in the background. Off to the side sits another plate of creamy chipotle shrimp on polenta as well as a cast iron skillet of the shrimp mix.

How to Make Grilled Polenta

  1. Bring water and salt to a boil in a small saucepan. Slowly whisk in cornmeal to prevent lumps.  Once all cornmeal has been added, reduce to medium heat and add cream cheese. Continue to whisk occasionally for 8-10 minutes (until cornmeal is cooked and no longer gritty) and remove from heat.
  2. Pour into a foil-lined 8×8 baking pan. Let cool completely.
  3. Once cool, remove from the baking pan and cut into 6 squares.
  4. Heat a grill pan to medium and add 1 tbsp olive oil. Once hot, brush both sides of the polenta squares with olive oil and cook until evenly browned, 4-5 minutes per side.

How to Make Chipotle Shrimp

  1. Start by preparing your shrimp – to a large bowl, add peeled & deveined shrimp, olive oil, organic chili powder, organic onion powder, organic smoked paprika, and salt. Stir until shrimp are evenly coated.
  2. To a large skillet, add an additional 2 tbsp olive oil and heat to medium. 
  3. Once hot, add shrimp and cook undisturbed on one side for 5 minutes. Flip each shrimp and cook for an additional 2-3 minutes, or until shrimp are tightly curled. Remove from the skillet and set aside.
  4. To the same skillet (do not rinse!), add your diced shallot and green bell pepper, scraping the bottom to get the extra flavor from the shrimp. Cook for 2-3 minutes until softened.
  5. Next, add the sliced mushrooms. Cook for an additional 3-5 minutes until cooked. 
  6. While your vegetables are sautéing, start on your sauce. To a high-powered blender, add the cashews, water, lime juice, lime zest, chipotle peppers, nutritional yeast, organic garlic powder, and salt. Blend for 3-4 minutes on high, or until smooth. 
  7. To the skillet with the cooked vegetables, add your creamy chipotle sauce. Bring to a boil, and then reduce heat to medium low and let simmer for 5-8 minutes, until thickened.
  8. Add your shrimp, stir to combine, and remove from heat.
A close up of grilled polenta squares topped with creamy chipotle shrimp and chopped scallions as a garnish. Beside the polenta squares are fresh jalapeno slices and a lime wedge.

How to Serve Creamy Chipotle Shrimp with Grilled Polenta Squares

Once you’ve made all the parts to this dish, it’s time to assemble it! To each plate, add 1-2 grilled polenta squares and top with the creamy chipotle shrimp. Sprinkle with organic black pepper and garnish each plate with thinly sliced fresh scallions, lime zest, and jalapenos. Serve with lime wedges then enjoy!

What is Polenta

Mmmmm polenta, one of my favorites! This Italian staple can be made both savory or sweet and has such great texture. Traditional polenta is made from actual polenta but it can also be made with ground yellow corn, as in this recipe. The main difference between authentic polenta and cornmeal based polenta is simply the texture!

The basics for polenta are water or broth then salt and pepper. To give it flavor, most recipes call for additional seasoning, cheese, or creamy dairy products such as cream cheese. What’s especially great about polenta though is that it’s so versatile. You can make it super rich and dairy laden or a lightened up vegan version. You can use lots of spice and make it savory or sweeten things up and enjoy it with breakfast or dessert.

Have you ever prepared polenta before? If so, what’s your favorite way to prepare it?!

How to Store this Shrimp Polenta Dish

The leftovers are just as good (if not better) as the spices and curry have more time to marinade together. I do suggest storing the chipotle shrimp separate from the grilled polenta however to maintain the polenta texture.

To reheat any leftovers, simply saute the creamy chipotle shrimp in a pan while separately heating the polenta in the oven or on the stovetop. Once both are thoroughly heated, assemble and enjoy!

For another tasty shrimp dish, check out this Spicy Tomato & Ginger Shrimp Pasta. The spicy sauce is full of flavor from fresh minced garlic, ginger, and onion all sautéed with a white wine and tomato reduction. Then to top things off, tender shrimp and al dente pasta that makes this dish into a true “chef’s kiss” creation.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Creamy Chipotle Shrimp with Grilled Polenta Squares 🙂

Close up of grilled polenta squares topped with creamy chipotle shrimp and fresh scallions to garnish. Jalapeno slices sit beside the polenta on the plate.

Creamy Chipotle Shrimp with Grilled Polenta

Author Casey Colodny
Prep: 20 minutes minutes
Cook: 40 minutes minutes
Total: 1 hour hour
Servings: 4
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Sauteed shrimp are tossed in a creamy chipotle dressing and served over homemade grilled polenta squares. The kick of spice and subtle smoky flavor in the sauce pairs perfectly with the fresh shrimp and creamy polenta.

Ingredients

Grilled Polenta Squares

  • 3½ cups water
  • 1 tsp salt
  • 1 cup yellow corn meal
  • ½ cup cream cheese sub dairy-free if needed, my favorite brand is Kite Hill
  • 2-3 tbsp olive oil

Shrimp

  • 1 lb peeled & deveined shrimp size 16-20
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ cup shallot diced fine (~2 medium)
  • 2 cups green bell pepper chopped (~1 large)
  • 1 cup baby bella mushrooms sliced thin (4 oz)

Creamy Chipotle Sauce

  • ¾ raw cashew pieces
  • 2 ½ cups water
  • 5 tbsp lime juice ~3 limes
  • 1 tbsp lime zest ~1-2 limes
  • 4 chipotle peppers in adobo sauce
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • Optional garnish: scallions lime wedges, fresh lime zest, jalapenos

Instructions

Grilled Polenta:

  • Bring water and salt to a boil in a small saucepan. Slowly whisk in cornmeal to prevent lumps. Once all cornmeal has been added, reduce to medium heat and add cream cheese. Continue to whisk occasionally for 8-10 minutes (until cornmeal is cooked and no longer gritty) and remove from heat.
  • Pour into a foil-lined 8×8 baking pan. Let cool completely.
  • Once cool, remove from the baking pan and cut into 6 squares.
  • Heat a grill pan to medium and add 1 tbsp olive oil. Once hot, brush both sides of the polenta squares with olive oil and cook until evenly browned, 4-5 minutes per side.

Chipotle Shrimp:

  • Start by preparing your shrimp – to a large bowl, add peeled & deveined shrimp, olive oil, organic chili powder, organic onion powder, organic smoked paprika, and salt. Stir until shrimp are evenly coated.
  • To a large skillet, add an additional 2 tbsp olive oil and heat to medium.
  • Once hot, add shrimp and cook undisturbed on one side for 5 minutes. Flip each shrimp and cook for an additional 2-3 minutes, or until shrimp are tightly curled. Remove from the skillet and set aside.
  • To the same skillet (do not rinse!), add your diced shallot and green bell pepper, scraping the bottom to get the extra flavor from the shrimp. Cook for 2-3 minutes until softened.
  • Next, add your sliced mushrooms. Cook for an additional 3-5 minutes until cooked.
  • While your vegetables are sauteing, start on your sauce. To a high-powered blender, add the cashews, water, lime juice, lime zest, chipotle peppers, nutritional yeast, organic garlic powder, and salt. Blend for 3-4 minutes on high, or until smooth.
  • To the skillet with the cooked vegetables, add your creamy chipotle sauce. Bring to a boil, and then reduce heat to medium low and let simmer for 5-8 minutes, until thickened.
  • Add your shrimp, stir to combine, and remove from heat.

Assembly

  • Add 1-2 grilled polenta squares per plate and top with Creamy Chipotle Shrimp. Sprinkle with Organic Black Pepper and garnish each plate with thinly sliced fresh scallions, lime zest, and jalapenos. Serve with lime wedges. Enjoy!

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

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A fun week in Punta Mita full of sand, endless poo A fun week in Punta Mita full of sand, endless pool time, margaritas🍋‍🟩, and golf cart rides 🏝️🌊☀️🐚🫶🏼
💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
#shrimpsalad #fillingsalads #saladrecipe #healthysalads #searedshrimp #springrecipes #saladinspo #pescatarian #healthyrecipes #easyrecipes #pescatarianrecipes
A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

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