For the shrimp, place all ingredients (except for avocado oil) into a mixing bowl. Mix well and place into the refrigerator.
Prepare the slaw by placing slaw of choice, cilantro, and purple onion into a medium mixing bowl. Set aside.
Make dressing by whisking together honey, apple cider vinegar, and lime juice. Pour dressing over slaw and mix. Place in the refrigerator.
Next, prepare the polenta by bringing broth to a boil in a medium-sized pot. Add whole grain cornmeal and reduce to simmer. Cook polenta for 20 minutes, stirring frequently.
Remove polenta from heat and add Greek yogurt and Parmesan. Mix well, cover with tin foil, and set aside.
Finally, prepare shrimp by heating avocado oil in a large skillet over medium heat.
When avocado oil is fragrant, add shrimp and excess spices into the pan. Cook shrimp for about 2 minutes on each side*. Remove from heat.
Evenly distribute the polenta, shrimp, and slaw into six bowls or containers. Enjoy!