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Air Fryer Shrimp and Polenta
Air Fryer Shrimp and Polenta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Air-fried polenta cakes with shrimp, tomatoes, and seasoned butter: a delicious weeknight dinner for two.
Ingredients:
  • 0.5 (16 ounce) tube polenta, sliced into 6 rounds
  • 2 teaspoons extra-virgin olive oil, divided
  • salt and ground black pepper to taste
  • 8 ounces thawed frozen jumbo shrimp - drained, peeled, and deveined
  • 12 grape tomatoes
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon hot pepper sauce
  • 0.5 teaspoon lemon-pepper seasoning
Instructions:
  • Heat up the air fryer to 400 degrees F (200 degrees C).
  • Place the polenta rounds on a pristine work surface. Gently brush both sides with a touch of 1 teaspoon of flavorful olive oil and season with a sprinkle of salt and pepper. Let them sit for later use.
  • Toss shrimp and tomatoes with 1 teaspoon olive oil in a bowl until evenly coated. Use tongs to place tomatoes in the air fryer basket.
  • In the preheated air fryer, blister the tomatoes for about 2 minutes. Then transfer the tomatoes to a large bowl and smash them using a wooden spoon.
  • Air-fry shrimp for 10 minutes until perfectly cooked, then combine with the smashed tomatoes in a bowl.
  • Place the polenta rounds in the air fryer basket and cook for 15 minutes until golden brown. Flip them and continue cooking for another 15 minutes until they are crispy and golden on both sides.
  • Mix butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl until evenly combined while the polenta rounds cook.
  • Plate the polenta cakes evenly on 2 serving plates. Top them with the tomato-shrimp mixture and serve alongside the seasoned butter.

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