Polenta with Shrimp and Tomato Sauce

Quick, easy and tasty are the best words to describe this polenta with shrimp recipe. Jarred tomato sauce helps get this dish on the table in 15 minutes.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 11%
  • Fat: 3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.2g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 133mg
  • Iron: 0.0mg
  • Sodium: 799mg
  • Calcium: 0.0mg


  • Olive oil-flavored cooking spray
  • 1 (16-ounce) package refrigerated polenta, cut into 12 slices
  • 3/4 pound peeled and deveined medium-size fresh shrimp
  • 2 cups low-fat chunky pasta sauce
  • 3 tablespoons shredded fresh Parmesan cheese


  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  2. Arrange polenta slices in skillet; cook 4 minutes on each side or until edges are crisp. Remove from skillet, and keep warm.
  3. Coat skillet with cooking spray. Add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Stir in pasta sauce; cook 2 to 3 minutes or until thoroughly heated.
  4. Place 3 slices of polenta on each of 4 serving plates. Spoon shrimp and sauce evenly over polenta; sprinkle with Parmesan cheese. Serve immediately.
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