Stir-Fried Shrimp with Olive-Pepper Cream and Almond Polenta

Prep: 7 mins / Cook: 8 min / Total: 15 mins / Servings: 2

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  butter, divided2002200000
3 tbsp (43g)  water0000000
1/4 cup (28g)  almond flour1601466303
12 oz (341g)  cleaned shrimp tails (21/25)360.936.8168.13.41.2103.2
1/4 lb (113g)  fresh tomatoes20.5801.254.371.2503.12
1 small (74g)  roasted red bell pepper22.940.744.441.4802.96
1 each (108g)  lemon7.630.132.63.1302.5
10 pitted (45g)  black olives46.973.15.452.71.3501.35
1 sprig (1g)  fresh thyme.
1/2 cup (119g)  cream, heavy whipping410.5442.53.5003.5
2 each (6g)  garlic cloves, minced8002002
salt and fresh cracked black pepper, to taste0000000
Per Serving:618.9144.99g39.59g14.55g3.73g0g10.82g *


  1. Place 1 tbsp (15 mL) of the butter, water, almond flour and a little salt and pepper in a small soup pot over low heat. Allow to slowly come up to a simmer, stirring occasionally. Set the remaining butter aside.
  2. Place a large nonstick sauté pan on the stove over high heat, to preheat.
  3. If your shrimp are frozen, place in a bowl in the sink with a very slow stream of cold water rushing over them. This is to wash and soften them. They don’t need to be fully defrosted, but it’s ok if they are.
  4. Coarsely chop tomatoes. Set aside, but close.
  5. Coarsely chop roasted peppers, or cut them into strips. Set aside, but close.
  6. With a cheese grater, grate a small amount of the yellow zest off the outside of the lemon. You want about 1/2 tsp. Juice the lemon (you want about 1 tbsp [15 mL]). Set zest and juice aside.
  7. Coarsely chop the olives and set aside.
  8. Remove thyme leaves from stem. Coarsely chop the thyme and set aside.
  9. Make sure your shrimp is cleaned, dry and ready to go. Once it is, add the remaining butter to the hot sauté pan and swirl around.
  10. Before the butter burns, add the shrimp and chopped garlic to the pan with a bit of salt and pepper. Toss and stir-fry for about 1 minute.
  11. Add the tomatoes and continue to stir-fry for a further minute.
  12. Add the peppers, lemon zest, 1 tbsp (15 mL) lemon juice, olives, fresh thyme and a bit more salt and pepper. Cook for a further 2 minutes. The idea is to heat the ingredients, cook the shrimp and soften the tomatoes.
  13. Once the shrimp is almost cooked through, add the cream and swirl around. Taste and adjust seasoning. Allow to cook for a further minute or two, to thicken the sauce. If the shrimp start to overcook, just remove them and set aside for a moment.
  14. Taste the polenta. Season, if it needs it. Evenly divide the polenta between two bowls.
  15. Once the sauce is thick and clings to the ingredients, evenly divide the shrimp and pink sauce over the top of the two polenta bowls. Enjoy!