How long does it take to make the lemony shrimp and bean stew?

This stew is quick and can be ready in about 25 minutes, making it perfect for busy nights.

Can I use a different type of bean instead of cannellini beans?

Yes, feel free to try other beans like navy or great northern beans for a different taste.

What can I serve with this stew to make it a full meal?

Pair it with garlic bread or a fresh salad to make a complete and satisfying meal.

Is it okay to use frozen shrimp for this lemony shrimp and bean stew recipe?

Absolutely! Just make sure to thaw the shrimp before cooking for the best results.

How do I store leftover stew?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.

Can I add more vegetables to lemony shrimp and bean stew recipe?

Of course! Adding veggies like spinach or kale can boost the nutrition and flavor.

Irresistible Lemony Shrimp and Bean Stew Recipe-5 Easy Steps

Name: Lemony Shrimp and Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (15 oz) cannellini beans, drained and rinsed; 3 cups low-sodium chicken or vegetable broth; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp red pepper flakes (optional, for heat); 1 tsp smoked paprika; Zest and juice of 1 lemon; 2 cups baby spinach or kale (optional); 2 tbsp fresh parsley, chopped; Crusty bread, toasted; Extra lemon wedges; Grated Parmesan (optional)

Description

This Lemony Shrimp and Bean Stew is a quick, hearty, and flavor-packed dish that combines tender shrimp, creamy cannellini beans, and a bright lemon-infused broth. Perfect for a cozy dinner or a light yet satisfying meal, this recipe is simple to make and full of wholesome ingredients. Serve it with crusty bread or a fresh salad for a complete meal!

Ingredients

Scale

For the Stew:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
3 cups low-sodium chicken or vegetable broth
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
1 tsp smoked paprika
Zest and juice of 1 lemon
2 cups baby spinach or kale (optional)
2 tbsp fresh parsley, chopped

For Serving:

Crusty bread, toasted
Extra lemon wedges
Grated Parmesan (optional)

Instructions

Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add onion and cook until soft, about 3 minutes.
Stir in garlic, red pepper flakes, and smoked paprika, cooking until fragrant (about 30 seconds).

2. Simmer the Stew

Pour in broth and bring to a simmer.
Add cannellini beans, salt, and pepper. Let simmer for 10 minutes to allow flavors to meld.
Stir in lemon zest and juice for a bright, citrusy kick.

3. Cook the Shrimp

Add shrimp to the pot and cook until pink and opaque (about 3 minutes).
Stir in spinach or kale, allowing it to wilt.

4. Garnish & Serve

Taste and adjust seasoning if needed.
Ladle the stew into bowls and top with fresh parsley.
Serve hot with crusty bread and an extra squeeze of lemon juice.

Notes

For Extra Flavor: Use shrimp shells to make a quick shrimp stock instead of chicken broth.
Spicy Variation: Add extra red pepper flakes or a dash of cayenne pepper.
Thicker Stew: Mash a few beans with a spoon before adding shrimp to create a creamier texture.
Storage: Keep in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Stew
Method: Stovetop
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1 bowl
Calories: ~280 kcal
Sugar: ~2g
Sodium: ~500mg
Fat: ~8g
Saturated Fat: ~1g
Fiber: ~6g
Protein: ~28g

Keywords: lemony shrimp and bean stew, shrimp and white bean stew, quick shrimp stew, Mediterranean shrimp stew, healthy shrimp soup, lemon garlic shrimp recipe, easy seafood stew, shrimp and beans recipe, one-pot shrimp dinner