Air Fryer Shrimp and Polenta

Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter make a perfect weeknight dinner for two.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 331 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons unsalted butter, softened
• 1 teaspoon hot pepper sauce
• 2 teaspoons chopped fresh parsley
• ½ teaspoon lemon-pepper seasoning
• 12 grape tomatoes
• ½ (16 ounce) tube polenta, sliced into 6 rounds
• 2 teaspoons extra-virgin olive oil, divided
• 8 ounces thawed frozen jumbo shrimp - drained, peeled, and deveined

Recipe Instructions

Step 1

Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2

Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.

Step 3

Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.

Step 4

Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.

Step 5

Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.

Step 6

Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.

Step 7

While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.

Step 8

Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.