This lemony shrimp and bean stew is a healthy, Mediterranean-inspired dish that’s perfect for weeknights. Learn how to make this easy recipe today!
Tis the season to be making and eating a lot of stew! I love love all kinds of stews and soups. They sometimes take forever to cook though and you usually need a nice fancy Dutch oven to get the best results… yeah bummer.
Well.. not this little Lemony Shrimp and Bean Stew though! As far as stews go, this one is as low effort as it gets. It requires minimal prep and its cooking time is about 20 minutes. I mean, talk about a quick weeknight dinner!
Ingredients for Lemony Shrimp and Bean Stew
This healthy shrimp and white bean stew with lemon is very light and bright – a few slices of good crusty bread would be a welcome addition. Adapted from NYCooking, this is one of those dinners I turn to when I need something quick and easy.
Shrimp is a great protein to have on hand for days when you don’t really feel like cooking a feast. It cooks so fast, it’s easier to overcook it than undercook it. You blink and it’s done.
For this stew, you only need a handful of staple ingredients and this recipe is so customizable, it’s up to you to make it your own. If you like it really lemony and garlicky, don’t be afraid to change and adjust the ingredients as you go.
I like adding a lot of fresh parsley to my bowl, along with plenty of freshly cracked pepper and extra lemon zest. I usually season my shrimp with salt, pepper, and a little bit of paprika – paprika and salmon go really well together.
Substitutions and Variations
You can substitute the shrimp with flaky white fish, but if you’re sticking with shrimp buy them in the shell, if you can. You can save the shells and make a quick shrimp stock.
To remove the shell from fresh or defrosted shrimp, slide your thumb in where the legs are to loosen it, then peel it away, leaving the tail on, if you prefer, or gently pinching it off.
To devein, make a shallow slit down the back of the shrimp with a paring knife and remove the dark tube inside.
When making this stew, I usually skip the vegetable broth – although that’s the quicker version – and instead I add the shrimp shells after sautéing the leeks for a few minutes. Then I add the wine and water, simmer for about 10 minutes, then add the beans and simmer for another 10. It takes just a few extra minutes, but it enhances the seafood flavor. Then I quickly remove the shells before adding back in the shrimp.
Why You’ll Love This Shrimp and Bean Stew
I love the simplicity of this dish and the fact that it’s so light and fresh, but the reason why this stew is so great is because it’s so healthy.
It’s packed with fiber and protein, and for those who care, it’s also gluten-free. Beans are super nutritious (even the canned variety), filling and cheap, so this feels like an elegant meal without costing an arm and a leg.
If you make this Lemony Shrimp and Bean Stew please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Ingredients
1 lemon, juice and zest
1 tsp smoked paprika
1 pound large shrimp, peeled and deveined
3 tbsp butter
1 large leek, trimmed and thinly sliced
3 cloves garlic, minced
1 (15oz) can white beans, rinsed and drained
1/2 cup white wine
1 1/2 cups vegetable stock
salt and pepper
fresh parsley, chopped
toasted bread, for serving
Directions
In a medium bowl, combine half the lemon zest, paprika, 3/4 tsp salt, and freshly cracked black pepper. Add shrimp and toss to coat.
In a large pot, melt butter over medium-high heat. When butter is hot and foaming, add shrimp and cook, flipping halfway through, until pink and starting to curl, 2 to 3 minutes. Carefully transfer shrimp to a plate and set aside.
Add leeks and garlic to the same pan and cook over medium until soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Season with salt and pepper.
Add beans, white wine, and vegetable broth* and bring to a boil over high heat. Lower heat and simmer for about 10 minutes. Stir in reserved shrimp, remaining lemon zest, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
*If you buy shrimp in the shell, save them for an easy shrimp stock, it only takes a few extra minutes: add the shrimp shells when adding the beans, wine and water. Bring to a simmer for 10 minutes and remove shells before adding shrimp and remaining ingredients.
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