Shrimp with Peach Salsa Over Creamy Polenta

Name: Shrimp with Peach Salsa Over Creamy Polenta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 ear of corn, kernels removed; 1 fresh peach, peeled and diced; 2 plum tomatoes, diced; 1 Thai chile pepper, minced; 3-4 fresh basil leaves, chopped; Sea salt to taste; 3 tablespoons olive oil; 1 pound large to extra large shrimp, peeled and deveined; 2 cups water; 1 cup canned coconut milk; 1 generous pinch sea salt; ¾ cup instant polenta

Recipe GLPRc01de4c80d26ba

Main Course

20 min

393 cal

Servings: 4

Stovetop

SNAP eligible

Succulent large shrimp cooked to perfection and served over rich, creamy coconut polenta, topped with a vibrant fresh peach and tomato salsa brightened by Thai chile heat and aromatic basil. A light yet satisfying dish that combines tropical and Mexican flavors.

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Ingredients

1 ear of corn, kernels removed

1 fresh peach, peeled and diced

2 plum tomatoes, diced

1 Thai chile pepper, minced

3-4 fresh basil leaves, chopped

Sea salt to taste

3 tablespoons olive oil

1 pound large to extra large shrimp, peeled and deveined

2 cups water

1 cup canned coconut milk

1 generous pinch sea salt

¾ cup instant polenta

Directions

Heat a heavy skillet over high heat until very hot.
Add the corn kernels to the hot skillet and cook for 2-3 minutes, stirring occasionally, until they begin to lightly char. Transfer the charred corn to a small mixing bowl.
While the corn cooks, cut the peach in half lengthwise, remove the pit, peel away the skin, and cut the flesh into small dice. Add the peach to the bowl with corn.
Cut the plum tomatoes into small dice and add them to the bowl. Mince the Thai chile pepper finely and add it to the salsa mixture.
Stir in the chopped basil and season the salsa with sea salt to taste. Set aside.
Heat the olive oil in the same skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook for 1-2 minutes per side until the shrimp turns pink and reaches an internal temperature of 145°F. Do not overcook.
In a medium saucepan, bring the water, coconut milk, and a generous pinch of sea salt to a boil over medium-high heat.
Slowly whisk in the instant polenta while stirring constantly to prevent lumps. Continue whisking for 1-2 minutes until the polenta thickens and becomes creamy. Remove from heat.
Ladle the creamy polenta into four serving dishes. Divide the cooked shrimp among the bowls and top each with a generous spoonful of the peach and corn salsa. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This recipe hits North Carolina strengths—coastal shrimp and summer peaches—and all ingredients are stocked at Harris Teeter, Food Lion, Walmart, and Kroger year-round, though peaches will cost more outside June-August. The cost per serving runs about $6-7 driven by shrimp; polenta and pantry staples are cheap. The stated 20 minutes is honest if you buy pre-shucked corn and use canned diced tomatoes, but hand-prepping corn and fresh tomato salsa nudges it to 25-27 minutes, which matters on a weeknight. It's restaurant-quality and reheats poorly—the polenta seizes and shrimp dries—so plan it as a same-night dish for a date or four-person dinner rather than meal prep. Thai chile pepper may not be in every Food Lion produce section, but Walmart and Harris Teeter stock them year-round, so it's not a special trip.