Shrimp and Chorizo Polenta Bowls with Smoky Flavor

Hey y'all! If you're craving a cozy, flavor-packed meal that's both impressive and easy to whip up, these Shrimp and Chorizo Polenta Bowls with Smoky Flavor will steal the show! Creamy golden polenta is topped with juicy shrimp and spicy chorizo, delivering smoky depth and just the right amount of heat. Perfect for weeknights, family gatherings, or date night at home—one bite and you'll be hooked. Let's get cooking!

Why You'll Love This Shrimp and Chorizo Polenta Bowls with Smoky Flavor Recipe

• Packed with bold, smoky flavor from Spanish chorizo and smoked paprika.
• Ready in just 35 minutes—perfect for busy weeknights.
• Creamy, comforting polenta complements spicy shrimp for a perfectly balanced bite.
• Customizable with easy swaps for proteins or veggies.
• Looks impressive but is simple enough for beginner cooks.

Ingredients for Shrimp and Chorizo Polenta Bowls with Smoky Flavor

• 1 pound (450g) large raw shrimp, peeled & deveined
• 6 ounces (170g) Spanish chorizo, sliced into ¼-inch rounds
• 1 cup (160g) stone-ground cornmeal (polenta)
• 4 cups (960ml) low-sodium chicken broth
• 1 cup (240ml) whole milk
• 2 tablespoons unsalted butter
• ½ cup (50g) grated Parmesan cheese
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil
• Kosher salt and black pepper to taste
• Fresh parsley or chives, chopped, for garnish
• Lemon wedges, for serving

How to Make Shrimp and Chorizo Polenta Bowls with Smoky Flavor

Step 1: Prepare the Creamy Polenta Base

1. In a medium saucepan, bring chicken broth and milk to a gentle simmer over medium heat.
2. Whisk in the polenta gradually, stirring constantly to prevent lumps.
3. Reduce heat to low and continue to cook, stirring often, for 18-20 minutes or until thick and creamy.
4. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Chorizo and Aromatics

1. While the polenta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the chorizo slices and cook for 3-4 minutes until browned and some fat has rendered.
3. Add the onion and sauté for about 3 minutes, until translucent.
4. Stir in the garlic, smoked paprika, and cayenne pepper (if using); cook for 1 minute until fragrant.
5. Transfer the chorizo mixture to a plate and keep warm.

Step 3: Sauté the Shrimp

1. In the same skillet, add another tablespoon of olive oil if needed.
2. Season shrimp with a pinch of salt and pepper.
3. Add shrimp to the skillet in a single layer; cook for 1-2 minutes per side, just until opaque and pink.
4. Return the chorizo mixture to the skillet; toss gently with shrimp to combine and heat through, about 1 more minute.

Step 4: Assemble Your Bowls

1. Spoon a generous amount of creamy polenta into each bowl.
2. Top with the sizzling shrimp and chorizo mixture.
3. Garnish with chopped parsley or chives and serve with lemon wedges.

Notes for the Best Shrimp and Chorizo Polenta Bowls with Smoky Flavor

• For ultra-creamy polenta, use whole milk and don’t skip the frequent stirring. Check out Serious Eats' creamy polenta guide for more tips.
• Use Spanish chorizo for a smoky, firm texture; Mexican chorizo is softer and spicier if you want to switch up the flavor profile.
• Don’t overcook the shrimp—remove them from the heat as soon as they turn pink for juicy, tender bites.

Variations on Shrimp and Chorizo Polenta Bowls with Smoky Flavor

• Chicken & Chorizo: Swap shrimp for diced boneless chicken thighs, cooked until golden.
• Vegetarian Delight: Substitute mushrooms and smoked tofu for shrimp and chorizo for a meatless version.
• Cheesy Polenta: Stir in sharp cheddar or goat cheese for a richer, tangier polenta base.

Required Equipment for Shrimp and Chorizo Polenta Bowls with Smoky Flavor

• Medium saucepan (for polenta)
• Large skillet
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat polenta gently on the stove or in the microwave, adding a splash of broth or milk if needed.
• Shrimp can become rubbery if overheated—reheat just until warmed through.

Serving Recommendations and Pairings

• Pair with a crisp green salad tossed in lemon vinaigrette.
• Serve alongside crusty bread to soak up the smoky sauce.
• A cold glass of Spanish white wine or a citrusy IPA complements the smoky, spicy notes perfectly.

Pro Tips for Shrimp and Chorizo Polenta Bowls with Smoky Flavor

• Use high-quality stone-ground polenta for the best creamy texture (learn more about choosing the right polenta).
• Prep and chop all your ingredients before starting—you’ll thank yourself when things move fast!
• Finish with a squeeze of fresh lemon juice to brighten the smoky, savory flavors.

FAQ: Shrimp and Chorizo Polenta Bowls with Smoky Flavor

Can I use instant polenta instead of stone-ground?

Yes! Instant polenta will cut the cooking time to about 5 minutes; follow package instructions and adjust liquid if needed.

What if I can't find Spanish chorizo?

You can substitute with andouille sausage or another smoked sausage for a similar texture and flavor.

Can I make this recipe dairy-free?

Absolutely—just use unsweetened plant milk and vegan butter in the polenta, and skip the Parmesan or use a non-dairy alternative.

★★★★★ 4.40 from 71 ratings

Shrimp and Chorizo Polenta Bowls with Smoky Flavor

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

A hearty and flavorful dinner bowl featuring smoky chorizo, succulent shrimp, and creamy polenta, topped with fresh herbs and a hint of paprika for a deliciously satisfying meal.

🖨️ Print Pin Recipe

Ingredients

• 1 lb large shrimp, peeled and deveined
• 6 oz chorizo sausage, sliced
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken broth
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• ¼ cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. 1
   In a medium saucepan, bring chicken broth to a boil. Gradually whisk in polenta, reduce heat, and simmer, stirring frequently, until thick and creamy, about 20 minutes.
2. 2
   Stir in butter and Parmesan cheese into the polenta. Season with salt and black pepper to taste. Keep warm.
3. 3
   While the polenta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chorizo slices and cook until browned and slightly crispy, about 4-5 minutes. Remove chorizo and set aside.
4. 4
   In the same skillet, add remaining olive oil. Add shrimp, season with smoked paprika, salt, and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
5. 5
   To assemble, divide polenta among four bowls. Top with chorizo and shrimp. Garnish with chopped parsley and an extra sprinkle of smoked paprika if desired. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 510cal

Protein: 32 gg

Fat: 26 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!