Air Fryer Shrimp and Polenta
Description
Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter make a perfect weeknight dinner for two.
Ingredients
•
1/2 (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
•
1/2 teaspoon lemon-pepper seasoning
Directions
1
Preheat an air fryer to 400 degrees F (200 degrees C).
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.
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.
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.
5
Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
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.
7
While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
8
Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.