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Slow Cooker Cheesy Polenta with Chili Lime Shrimp
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Slow Cooker Creamy Polenta with Chili Lime Shrimp

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 686kcal
Author Jennifer Draper

Ingredients

  • For Polenta:
  • 2 cups cornmeal or polenta
  • 8 cups boiling water
  • 2 teaspoons salt plus more to taste if desired
  • 1 cup frozen sweet corn kernels
  • 1/2 cup shredded sharp cheddar for later
  • 1/2 cup shredded Parmesan cheese for later
  • For Shrimp:
  • 1 pound thawed small raw shrimp peeled, deveined and tail-off
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Add cornmeal to crockpot
  • Bring 8 cups water to boil and pour over cornmeal
  • Add frozen corn and salt
  • Stir well to combine
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Stir in cheese and let sit on warm while making the shrimp, add additional salt to taste if desired
  • In small bowl combine shrimp and remaining ingredients, tossing to coat
  • Let marinate in fridge for 10-15 minutes
  • Heat skillet over medium high heat and add shrimp in single layer
  • Cooked until lightly browned on each side and cooked through, about 3-4 minutes per side
  • Serve cooked shrimp over polenta

Nutrition

Calories: 686kcal | Carbohydrates: 67g | Protein: 40g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 311mg | Sodium: 2556mg | Potassium: 442mg | Fiber: 8g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 8mg | Calcium: 412mg | Iron: 5.4mg