Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a light yet satisfying dish bursting with fresh flavor. It features tender shrimp, creamy cannellini beans, and a vibrant lemon-garlic broth. Finished with fresh herbs, this Mediterranean-inspired stew is comforting, quick to prepare, and perfect for weeknights or casual entertaining.

Why You’ll Love This Recipe

• Bright and flavorful: Lemon juice and zest bring a fresh tang that complements the richness of the beans and shrimp.
• Quick to prepare: Done in about 30 minutes—ideal for busy nights.
• Nutritious: High in protein and fiber with minimal fat.
• Elegant yet easy: Looks and tastes restaurant-worthy but uses simple ingredients.
• Great with crusty bread: The broth is perfect for sopping up with bread or ladling over rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined (medium or large)
• Cannellini beans, drained and rinsed
• Garlic, minced
• Shallot or onion, finely chopped
• Lemon zest and juice
• Chicken or seafood broth
• Olive oil or butter
• Fresh parsley or dill
• Salt and pepper
• Red pepper flakes (optional)

Directions

1. Prep shrimp: Pat the shrimp dry and season with salt, pepper, and a pinch of red pepper flakes (optional).
2. Sauté aromatics: In a large skillet or pot, heat olive oil over medium heat. Add chopped shallot and garlic. Cook until softened and fragrant, about 3–4 minutes.
3. Add beans and broth: Stir in the cannellini beans and pour in broth. Bring to a simmer and cook for 6–8 minutes to let the flavors blend.
4. Add shrimp: Nestle shrimp into the simmering stew. Cook for 3–4 minutes until shrimp are pink and cooked through.
5. Finish with lemon and herbs: Turn off heat. Stir in lemon zest, lemon juice, and chopped parsley or dill. Taste and adjust seasoning.
6. Serve: Ladle into bowls and serve with warm crusty bread or over cooked rice or couscous.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy version: Add more red pepper flakes or a dash of hot sauce.
• Greens: Stir in baby spinach or kale in the last few minutes of cooking.
• Tomato twist: Add a few tablespoons of tomato paste or diced tomatoes for a richer base.
• No shrimp? Try scallops, cod, or even rotisserie chicken.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat on the stovetop over medium-low heat to avoid overcooking the shrimp.
• Freezing: Not recommended—shrimp can become rubbery when frozen and reheated.

FAQs

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before adding to the stew.

What beans work best?

Cannellini beans are ideal, but Great Northern or navy beans also work.

Can I make this dairy-free?

Yes, use olive oil instead of butter and skip any cheese garnish.

Is this gluten-free?

Yes, just ensure your broth is certified gluten-free.

What’s the best broth to use?

Seafood or chicken broth adds depth—use low-sodium to control salt levels.

Can I add veggies?

Yes, diced zucchini, cherry tomatoes, or spinach are great additions.

How can I make it more filling?

Serve over cooked rice, couscous, or with a side of roasted potatoes.

Do I need to zest the lemon?

Yes—lemon zest adds a bright, intense citrus note that juice alone won’t provide.

What if I don’t have fresh herbs?

Dried parsley or dill can be used in smaller amounts—start with 1 teaspoon.

Can I use other seafood?

Yes, scallops, white fish, or even mussels would work well.

Conclusion

Lemony Shrimp and Bean Stew is a fast, fresh, and flavorful meal that feels light yet comforting. With a zesty broth and tender shrimp, it’s a versatile dish you’ll want to make again and again. Serve it with crusty bread or rice and enjoy a taste of coastal Mediterranean cooking right at home.

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