Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 18-ounce tube prepared polenta, sliced into 8–10 rounds (1/2-inch thick)
- 1 1/2 pounds large shrimp (21/25), peeled and deveined
- 1 pint cherry tomatoes
- 1 red bell pepper, cut into 1-inch strips
- 1 small red onion, cut into 1-inch wedges
- Olive oil, divided (6 tablespoons; plus 1 teaspoon if making optional yogurt)
- 1 1/2 teaspoons smoked paprika, plus a pinch for finishing
- 1/2 teaspoon ground cumin
- 2 garlic cloves, grated
- Zest of 1 lemon + 2 tablespoons lemon juice; lemon wedges for serving
- 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; pinch red pepper flakes
- 1 teaspoon honey
- 2 tablespoons chopped fresh parsley
- Optional drizzle: 1/3 cup plain Greek yogurt + 1 tablespoon lemon juice + 1 teaspoon olive oil + pinch smoked paprika + pinch salt
Do This
- 1. Heat oven to 450°F with a rimmed sheet pan inside (10 minutes to preheat the pan).
- 2. Toss polenta with 1 1/2 tbsp oil, 1/2 tsp salt, pinch smoked paprika. Toss tomatoes, pepper, onion with 1 tbsp oil and 1/4 tsp salt.
- 3. Carefully oil hot pan with 1 1/2 tbsp oil; arrange polenta in a single layer and scatter veggies around. Roast 10 minutes.
- 4. Flip polenta, stir veggies; roast 8–10 minutes more until polenta is crisp-edged and tomatoes blistered.
- 5. Meanwhile, marinate shrimp with 2 tbsp oil, smoked paprika, cumin, garlic, lemon zest/juice, honey, pepper, red pepper flakes, and 1/4–3/4 tsp salt (10 minutes).
- 6. Add shrimp to pan; roast 6–8 minutes until opaque and just firm. Broil 1–2 minutes for extra char if desired.
- 7. Finish with parsley and lemon; drizzle optional lemon–paprika yogurt. Serve immediately.
Why You’ll Love This Recipe
- Golden, crispy polenta rounds meet juicy, smoky paprika shrimp—all on one sheet pan.
- Weeknight-friendly: bold restaurant flavors in under 45 minutes.
- Minimal cleanup and simple, accessible ingredients.
- Customizable: swap veggies, dial the heat, or add a quick yogurt drizzle.
Grocery List
- Produce: cherry tomatoes, red bell pepper, small red onion, garlic, lemon, flat-leaf parsley
- Dairy: plain Greek yogurt (optional)
- Pantry: tube polenta, large shrimp (fresh or frozen, 21/25), olive oil, smoked paprika, ground cumin, honey, red pepper flakes, kosher salt, black pepper
Full Ingredients
For the crispy polenta and vegetables
- 1 18-ounce tube prepared polenta, cut into 8–10 rounds (1/2-inch thick)
- 1 pint cherry tomatoes
- 1 red bell pepper, cut into 1-inch strips
- 1 small red onion, cut into 1-inch wedges
- 1 1/2 tablespoons olive oil (for tossing polenta)
- 1 tablespoon olive oil (for tossing vegetables)
- 1 1/2 tablespoons olive oil (for the hot pan)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika (for polenta, optional)
For the smoky paprika shrimp
- 1 1/2 pounds large shrimp (21/25), peeled and deveined, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, finely grated or minced
- 1 lemon: finely grated zest and 2 tablespoons juice
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes (to taste)
Optional lemon–paprika yogurt drizzle
- 1/3 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- Pinch smoked paprika
- Pinch kosher salt
To finish
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges, for serving
- Flaky sea salt and extra smoked paprika, for finishing (optional)
Step-by-Step Instructions
Step 1: Heat the oven and sheet pan
Set a rack in the upper third of the oven. Place a rimmed sheet pan (13×18 inches) on the rack and preheat to 450°F for 10 minutes. A preheated pan jumpstarts browning and makes the polenta extra crispy.
Step 2: Prep and season the polenta and vegetables
Slice the polenta into 8–10 rounds, about 1/2 inch thick. Pat each slice dry with paper towels (removing moisture helps with crisping). In a bowl, gently toss polenta with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon smoked paprika.
In a separate bowl, toss the cherry tomatoes, bell pepper, and red onion with 1 tablespoon olive oil and a pinch of salt (about 1/4 teaspoon).
Step 3: Start roasting the polenta and vegetables
Carefully remove the hot sheet pan and drizzle it with 1 1/2 tablespoons olive oil, tilting to coat. Arrange the polenta slices in a single layer with space between them. Scatter the vegetables around the polenta. Return the pan to the oven and roast for 10 minutes.
Step 4: Flip and continue roasting
Flip each polenta slice with a thin spatula and stir the vegetables. Roast for another 8–10 minutes until the polenta is golden with crisp edges and the tomatoes are blistered.
Step 5: Marinate the shrimp
While the pan roasts, whisk together 2 tablespoons olive oil, smoked paprika, cumin, garlic, lemon zest, lemon juice, honey, kosher salt, black pepper, and red pepper flakes. Add the shrimp and toss to coat. Marinate at room temperature for 10 minutes (the lemon juice seasons quickly; do not exceed 15 minutes).
Step 6: Add shrimp to the sheet pan and finish cooking
Pull the sheet pan from the oven. Push the vegetables slightly to create spaces, then nestle the shrimp among the polenta. Spoon any remaining marinade over the shrimp. Roast for 6–8 minutes, until the shrimp are opaque and just firm (internal temperature 120–125°F; they should curl into a gentle “C,” not a tight “O”). For extra smoky char, broil 1–2 minutes, watching closely.
Step 7: Finish and serve
Transfer polenta to plates, top with shrimp, and spoon the roasted tomatoes, peppers, and pan juices over everything. Sprinkle with parsley and a pinch of smoked paprika. Squeeze lemon over the top, finish with flaky salt if desired, and drizzle the optional lemon–paprika yogurt. Serve immediately while the polenta is crisp.
Pro Tips
- Pat polenta slices dry and preheat the sheet pan—these two steps are key to crisp edges.
- Marinate shrimp for 10 minutes max once the lemon juice is in; longer will start to “cook” them.
- Use a large, light-colored aluminum pan for best browning. If crowded, use two pans.
- Convection fans on? Reduce roasting times by 1–2 minutes per phase.
- For clean flips, use a thin metal spatula and loosen each polenta slice before lifting.
Variations
- Creamy swap: Skip crispy rounds and serve the shrimp and roasted veg over stovetop creamy polenta.
- Veg forward: Add asparagus or zucchini coins in spring (toss with oil and add in Step 3). In summer, add corn kernels for sweetness.
- Spice twist: Replace paprika/cumin with 2 teaspoons harissa paste or a Cajun seasoning blend; adjust salt to taste.
Storage & Make-Ahead
Slice polenta up to 2 days ahead; keep refrigerated, layered with parchment. Whisk marinade (without lemon) up to 2 days ahead; add lemon and shrimp 10 minutes before roasting. Refrigerate leftovers in an airtight container up to 2 days. Recrisp polenta at 400°F for 8–10 minutes; rewarm shrimp just until heated through to avoid overcooking. Freezing is not recommended.
Nutrition (per serving)
Approximate: 480 calories; 29 g fat; 21 g carbohydrates; 3 g fiber; 35 g protein; 980 mg sodium. Based on 4 servings including optional yogurt drizzle.
