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Shrimp with Peach Salsa Over Creamy Polenta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 450kcal
Author Lauren Keating


  • 1 ear corn kernels removed
  • 1 peach
  • 2 plum tomatoes
  • 1 Thai chile pepper
  • 3-4 fresh basil leaves chopped
  • 3 tablespoons olive oil
  • 1 pound large to extra large shrimp peeled
  • 2 cups water
  • 1 cup coconut milk canned
  • 1 generous pinch sea salt
  • ¾ cup instant polenta


  • Heat a heavy skillet over high heat. Add the corn and cook 2-3 minutes or until it begins to char; transfer to a small mixing bowl.
  • Cut the peach in half and remove the pit and the skin. Cut the peach and tomatoes into a 1/4" dice; add to the mixing bowl. Mince the chile pepper. Add the pepper and basil to the salsa; gently mix to combine. Add salt to taste.
  • Heat the oil in the skillet you used for the corn. When the oil is hot, add the shrimp. Cook until done, 1-2 minutes per side.
  • Add the water, coconut milk, and a generous pinch of sea salt to a saucepan; bring to a boil. Whisk in the polenta. Cook, whisking constantly 1-2 minutes or until the polenta thickens.
  • Immediately ladle the polenta into four serving dishes. Top with shrimp and salsa.


Calories: 450kcal | Protein: 27.1g | Fat: 18g | Fiber: 4.3g