Polenta with Shrimp and Kale Pesto

Oh- my mouth is watering just thinking about these incredible polenta shrimp bites with pesto. I made these last night and couldn’t get over how incredible they were. This is the PERFECT appetizer or pair this with a delicious smoothie for a great healthy dinner.

My husband prefers this with no avocado but I loved it with the avocado stuffed on top with the shrimp. I thought it was a perfect blend of flavors.


  • 12 large shrimp, peeled and deveined
  • 1 tube polenta (any flavor) cut into 12 rounds
  • 1 avocado, sliced


  • 2 cups chopped kale or spinach
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup pecans
  • 1 tbsp minced garlic
  • ¼ cup parmesan cheese
  • ¼ cup EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic salt

Preheat oven to 400 degrees. Line a broiler pan with foil and lay cut polenta evenly throughout pan. Drizzle with EVOO, salt, pepper and garlic salt.


Bake for 15 minutes. After 15 minutes turn the oven to broil and broil until lightly crispy (3-5 minutes) keep an eye on it to make sure it doesn’t burn.


For the Shrimp- Once the polenta is cooked, transfer to a plate and keep the broiler pan lined with the same foil. Lay shrimp evenly on foil and drizzle with EVOO, salt, and garlic salt.


Bake at 400 for 5-10 minutes or until fully pink.


Meanwhile, to make the pesto add all ingredients for the pesto into a food processor.



Puree until well blended (add more oil if needed).


To assemble- spoon pesto atop polenta.


Lay shrimp with avocado stuffed in the middle of the shrimp. If you want to add a little extra touch sprinkle with sea salt and add chopped chives.


If you serve this for a gathering, you will be a big hit!

Prepare to be WOWWED!

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