Chili-Lime Shrimp with Sweet-Corn Polenta


Main Dish
Chili-Lime Shrimp with Sweet-Corn Polenta

Primary Media

User Rating

4.8 out of 5 stars
Rate it:
5 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Dine out at home with grilled jumbo chili-lime honey shrimp atop a creamy sweet-corn polenta. This company special dish is not only impressive, but also budget friendly.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    2 (1-lb.) pkg. frozen shell-on, E-Z peel & deveined raw white shrimp (8 to 12 ct. each), thawed
    5 tsp. chili-lime rub, divided
    ½ c. Hy-Vee salted butter, divided
    That’s Smart! 100% honey
    4 c. water
    1 (15.25-oz.) can Hy-Vee no salt added whole kernel golden corn, undrained
    1 c. That’s Smart! whole milk
    2 c. instant polenta
    Coarsely ground Hy-Vee sea salt, to taste

    Things To Grab

    • Hy-Vee olive oil nonstick cooking spray
    • Charcoal or gas grill
    • Paper towels
    • Large bowls
    • Tongs
    • 6 (8-in.) metal skewers
    • Microwave-safe bowl
    • 6-qt. Dutch oven
    • Wooden spoon
    • 6 serving dishes


    1. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).

    2. Meanwhile, peel shrimp, leaving tails attached. Pat shrimp dry with paper towels and place in a large bowl. Toss with 4 tsp. chili-lime rub. Thread shrimp onto 6 (8-in.) metal skewers; set aside.

    3. Place ¼ cup butter, honey and remaining 1 tsp. chili-lime rub in a large microwave-safe bowl. Microwave on HIGH for 30 to 60 seconds or until melted. Stir to combine; set aside.

    4. Bring water, undrained corn, milk and remaining ¼ cup butter to a gentle simmer in a 6-qt. Dutch oven. Slowly stir in polenta, stirring constantly. Reduce heat to medium-low; cook and stir for 1 to 2 minutes or to desired consistency. Remove from heat; cover to keep warm and set aside.*

    5. Grill shrimp skewers for 5 to 7 minutes or until shrimp reach 145 degrees, turning halfway through. Remove shrimp from skewers and transfer to the bowl with the honey-butter mixture; gently toss to coat.

    6. To serve, divide polenta among 6 serving dishes. Top with shrimp and honey-butter mixture. Season to taste with salt.

      *Note: Polenta thickens as it cools, so be sure to keep it warm until ready to serve. 


    Nutrition facts


    520 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 185mg
    • Sodium: 1000mg
    • Total Carbohydrates: 63g
    • Protein: 23g

    Daily Values

    Iron 0%
    Calcium 6%
    Vitamin D 0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Test Kitchen