This Lemony Shrimp and Bean Stew Recipe comes together in about 30 minutes and is all in one pot for a easy weeknight dinner that your family will love! Switch up the vegetables to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, once you’ve had this bright, flavorful stew, it’s going to become your go-to recipe for busy evenings.
Ingredients Breakdown
- 1 pound large shrimp
- 1/4 cup unsalted butter
- 1 large onion or shallot, finely chopped
- 2 garlic cloves, grated using a microplane
- 1 teaspoon fresh lemon zest
- 1 teaspoon paprika (sweet or smoked)
- Kosher salt and black pepper, to taste
- 1 (15-ounce) can cannellini beans (or other white beans), rinsed
- 2 cups chicken stock or vegetable stock
- 2 cups fresh baby spinach, loosely packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh parsley, optional
Let’s Get Cooking!
Alright, let’s dive into the step-by-step instructions for making this amazing Lemony Shrimp and Bean Stew!
Prep the shrimp: In a medium bowl, combine the lemon zest, paprika, grated garlic, kosher salt, and black pepper. Toss the shrimp in the bowl to coat them evenly with the seasoning mixture. It should smell bright and fragrant already! Set this aside; it’s going to be the star of our show.
Sear the shrimp: Heat the unsalted butter in a large pot or Dutch oven over medium-high heat. When the butter starts foaming, because who doesn’t love that sound? add the shrimp. Cook for 2–3 minutes, stirring occasionally, until the shrimp turns pink and just starts to curl. Oh man, it’s sooo tempting to just dive in right now, but let’s hold our horses! When they’re done, use a slotted spoon to transfer the shrimp to a plate and set aside.
Cook those onions: Lower the heat to medium and add the chopped onion or shallot to the pot. Throw in just a pinch of salt and pepper to help them sweat and cook, stirring occasionally, for about 4-5 minutes until they’re softened and lightly browned. They’ll become translucent and sweet, this is where the magic begins!
Add in the beans and stock: Stir in the rinsed cannellini beans, and pour in the chicken or vegetable stock. Bring the mixture to a gentle boil, don’t rush this step! then reduce the heat and let it simmer for about 8–10 minutes. This step is perfect for getting all those flavors to meld together beautifully. Plus, the smell in your kitchen will be heavenly!
Toss in the spinach: Time to add the fresh baby spinach to the pot. Stir it in and cook until wilted, which should take just 1-2 minutes. It’s such a lovely color! Now return the cooked shrimp and any juices that have accumulated on the plate back into the pot. Stir in the fresh lemon juice and chopped parsley, and give it a taste. Adjust the seasoning with a couple more pinches of salt and pepper if needed.
Serve it up: Ladle the stew into bowls and serve warm. For an extra touch, you can drizzle a bit of olive oil on top or sprinkle some red pepper flakes if you want a little heat! You could even serve this with some toasted bread for dipping, it’s the perfect way to hold onto all that delicious broth.
Why I Love This Recipe
This Lemony Shrimp and Bean Stew has become my go-to recipe for a reason! It’s comfort food that never ceases to impress and is easy to whip up after a long day. Seriously I’m a real sucker for all things lemony, and the vibrant flavors in this recipe never disappoint. Plus, the best part is you can use whatever you have on hand, whether that’s frozen shrimp or random veggies leftover from last week’s meals. It makes dinner feel effortless while still being an excellent meal!
If you loved this Zesty Lemony Shrimp and Bean Stew, be sure to check out my Singaporean Chilli Crab, my Chemeen Mulakittathu, or my Crab Cakes with Lemon Aioli!
Why This Recipe Works
Quick & Easy
This dish literally comes together in under 30 minutes! It’s a lifesaver for those busy weeknights when you just want something warm and satisfying without the hassle.
One Pot
Less cleanup? Yes, please! Everything is made in one pot, making it not only simple but also perfect for busy evenings when you don’t want to deal with tons of dishes.
Customizable
Don’t have shrimp? Swap in chicken, or even make it vegetarian by loading it with your favorite veggies. The secret to this stew’s deliciousness is that you can tweak it according to what you have!
Family-Friendly
This stew is absolutely loaded with tons of flavor, and even the pickiest eaters will be asking for seconds. Seriously, my kids can’t resist it, and I couldn’t be happier!
Budget-Friendly
Most of these ingredients are pantry staples or very affordable, making it an economical option that won’t break the bank.
Serving & Storage Tips
What to Serve With This
Serve this stew with a hearty slice of crusty bread or over a bed of fluffy rice. You could even pair it with a light salad for a refreshing contrast. The options are endless!
How Long It Keeps
Leftovers can be stored in the fridge for about 3-4 days. Just make sure to keep it in an airtight container.
Reheating Instructions
When reheating, I recommend doing so on the stovetop over medium-low heat. Give it a gentle stir to keep the heat distributed evenly. If it seems a bit thick, you can always add a splash of water or stock to loosen it up.
Freezer Friendly?
Yep! You can freeze this stew for up to 3 months. Just let it cool completely, then transfer it to a freezer-safe container. When you want to reheat it, allow it to defrost overnight in the fridge before reheating.
This Lemony Shrimp and Bean Stew not only brightens up those chilly nights, but it also packs in heartwarming comfort and nourishment. I hope you love it as much as I do! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Lemony Shrimp and Bean Stew
Ingredients
Method
- In a medium bowl, combine the lemon zest, paprika, grated garlic, kosher salt, and black pepper. Toss the shrimp to coat them evenly with the seasoning and set aside.
- Heat unsalted butter in a large pot or Dutch oven over medium-high heat.
- Add the shrimp when the butter foams, cooking for 2-3 minutes until they turn pink. Remove and set aside.
- Lower the heat to medium and add the chopped onion or shallot with a pinch of salt and pepper. Cook for 4-5 minutes until softened and lightly browned.
- Stir in the rinsed cannellini beans and add the stock. Bring to a gentle boil, then reduce heat and simmer for about 8-10 minutes.
- Add the fresh baby spinach and cook until wilted, about 1-2 minutes. Return the shrimp to the pot, stir in lemon juice and parsley, and adjust seasoning if needed.
- Ladle the stew into bowls and serve warm, optionally drizzling olive oil on top or sprinkle with red pepper flakes.