Shrimp or prawns are a great go-to protein to have in your freezer. I love having a few bags in the freezer to turn into a delicious meal in no-time. This jalapeño lemon butter shrimp recipe is out-of-this-world delicious. Shrimp is always fantastic cooked in butter, lemon and garlic but the jalapeños add just the right amount of spice and flavor. The buttery shrimp is perfect served on creamy polenta for dinner and is a fancy-pants version of shrimp and grits.
How to make jalapeño lemon butter shrimp
If using whole shrimp/prawns, remove the vein along the back of the shrimp and carefully remove the head and shells. Pat the shrimp dry with paper towels and season with salt. Sear the shrimp in a hot pan/skillet until golden brown on both sides then remove and set aside. In the same pan, melt the butter then add the garlic and jalapeños. Allow to cook for 30 seconds then add the lemon juice. Add the shrimp back into the pan and allow to cook for a minute or two then sprinkle with parsley and serve.
How to make polenta
For the creamiest polenta, combine 1 cup polenta with 4 cups stock or water and a pinch of salt. Allow to come to a simmer then reduce the heat, cover and allow to gently cook for 10-15 minutes. Stir in butter and remove from the heat. Allow to sit, covered, for another 10 minutes then serve.
What to serve with polenta
Shrimp recipes
Prawn cocktail stuffed avocados
Creamy lemon garlic shrimp pasta
Easy garlic butter shrimp and rice
