AIR FRYER SHRIMP AND POLENTA

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Air Fryer Shrimp and Polenta image

Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 2

Number Of Ingredients 9

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

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
  • 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.
  • Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
  • Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
  • Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
  • While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
  • Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 21.8 g, Cholesterol 200.2 mg, Fat 17.5 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 8.3 g, Sodium 808.1 mg, Sugar 1.2 g

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