Lemony Shrimp and Bean Stew
OMG this lemony shrimp and bean stew is literally the best thing I’ve made all month! First time I tried it I was like wow – the tangy lemon with the creamy beans and tender shrimp just works so perfectly together. Sounds weird maybe but trust me on this one. Got this idea after seeing something similar online but tweaked it to make it even better. The way the broth soaks into crusty bread… you’re gonna wanna make this asap.
Why You’ll Love This Lemony Shrimp and Bean Stew
Listen, weeknight dinners can be such a pain when you’re tired and just want something quick but still yummy. That’s exactly why this recipe is in my regular rotation. Last month when my sister visited, I made this lemony shrimp and bean stew and she literally asked for the recipe before even finishing her bowl!
What’s great about this dish is how flexible it is. No shrimp? Use chicken. Want it spicier? Add more red pepper. Need it vegetarian? Skip the seafood and add more veggies. It’s ready in under 40 mins and most ingredients are probably already in your pantry.
Ingredients for Shrimp and White Beans Stew
Base:
- 2 tbsp olive oil – use the good stuff here, it really makes a difference
- 1 medium onion, chopped – yellow or white works fine
- 3 cloves garlic, minced – don’t use the jarred stuff if possible
- 1 tsp red pepper flakes – adjust to your heat preference
- 2 cans (15oz) cannellini beans – can sub great northern beans if needed
- 4 cups chicken broth – veggie broth works too for vegetarian version
- 2 bay leaves – don’t skip these, they add depth
Lemony Flavor:
- Zest and juice from 2 lemons – fresh is absolutely necessary here
- 1 tbsp dried oregano – Italian herbs work too
- Salt and pepper to taste
the Shrimp:
- 1 lb large shrimp, peeled and deveined – frozen is fine, just thaw first
- 2 tbsp butter – salted or unsalted both work
- Fresh parsley for garnish – totally optional but adds nice color
How to Make This Easy Lemony Shrimp and Bean Stew
- Prep your ingredients. Chop onion, mince garlic, zest and juice lemons. If using frozen shrimp make sure it’s thawed.
- Make the stew base. Heat olive oil in large pot over medium heat. Add onion and cook til soft (about 5 mins). Add garlic and red pepper flakes, cook 1 more min til fragrant. Don’t burn the garlic!
- Add the beans and liquid. Drain and rinse cannellini beans, add to pot with broth, bay leaves, and oregano. Bring to simmer and cook about 15 mins so flavors combine.
- Add the lemon. Stir in lemon zest and juice. The stew should immediately smell amazing! Let simmer another 5 mins.
- Cook the shrimp. In separate pan, melt butter over medium-high heat. Add shrimp and cook til just pink (about 2 mins per side). Be careful not to overcook or they’ll get rubbery.
- Combine everything. Add cooked shrimp to the stew, stir gently, and let sit for just 1-2 mins so shrimp absorbs flavors.
- Serve it up. Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread for dipping.
Tasty Variations of Shrimp and Bean Stew
Mediterranean Style
Add olives, capers, and a splash of white wine to give this stew mediterranean vibes. So good with some feta sprinkled on top!
Spicy Tomato Version
Add a can of diced tomatoes and double the red pepper flakes for a spicier kick. Great for cold winter nights.
Creamy Lemony Shrimp and Bean Stew
Stir in 1/4 cup heavy cream at the end for a richer, more luxurious texture. Not as healthy but def worth it for special occasions.
Herby Garden Fresh
Add tons of fresh herbs like dill, parsley, and basil right before serving for a super fresh spring version of this stew.
Quick Shortcut Version
Use rotisserie chicken instead of shrimp, and pre-minced garlic to get this on the table in under 20 mins when you’re super busy.
Lemony Shrimp and Bean Stew
Equipment
- Large pot
- Skillet
- Wooden spoon
- Knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp red pepper flakes
- 2 cans 15oz cannellini beans, drained and rinsed
- 4 cups chicken broth or veggie broth
- 2 bay leaves
Lemony Flavor:
- Zest and juice from 2 lemons
- 1 tbsp dried oregano
- Salt and pepper to taste
Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tbsp butter
- Fresh parsley for garnish optional
Instructions
- Prep Ingredients: Chop onion, mince garlic, zest and juice lemons. If using frozen shrimp, thaw it first.
- Make the Stew Base: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 mins). Add garlic and red pepper flakes, cook 1 more min.
- Add Beans and Broth: Stir in beans, broth, bay leaves, and oregano. Bring to a simmer and cook for 15 minutes.
- Add Lemon: Stir in lemon zest and juice, then let simmer for 5 more minutes.
- Cook the Shrimp: In a separate skillet, melt butter over medium-high heat. Add shrimp and cook until pink (about 2 mins per side).
- Combine Everything: Add cooked shrimp to the stew, stir gently, and let sit for 1-2 minutes.
- Serve: Garnish with fresh parsley and serve with crusty bread.
Notes
Nutrition
FAQ: Everything You Need to Know About Lemony Shrimp and Bean Stew
Can you cook shrimp with lemon?
Absolutely! Lemon and shrimp are basically BFFs in the kitchen. The acid in lemon juice helps tenderize shrimp and adds brightness to the flavor. But don’t marinate raw shrimp in lemon juice too long (no more than 30 mins) or it’ll start “cooking” the shrimp like ceviche. For this lemony shrimp and bean stew, we add lemon to the broth and then add the cooked shrimp after – perfect balance!
How do you thicken bean stew?
Several ways! Easiest method: mash some of the beans against side of pot with back of spoon. For this lemony shrimp and bean stew, I usually mash about 1/4 of the beans which makes it perfectly thick. Other options: add 1-2 tbsp tomato paste, sprinkle in instant mashed potato flakes, or make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir in while stew is simmering.
Is it better to thicken soup with flour or cornstarch?
Depends what you’re going for! Cornstarch makes a clearer, glossier broth and works best for this lemony shrimp and bean stew. Flour gives more of a cloudy, gravy-like texture. Cornstarch has more thickening power (2x more than flour), so you need less. Also cornstarch is gluten-free if that matters to you. But flour holds up better for leftovers – cornstarch can get thin again after refrigeration.
How long do you soak beans for stew?
If using dried beans instead of canned for this shrimp and beans recipe, soak them overnight (about 8-12 hours) in cold water. Quick-soak method: boil beans for 2 mins, remove from heat, cover and let sit for 1 hour. Honestly tho, canned beans work great in this recipe and save tons of time.
How much does 1 cup of dried beans make?
1 cup of dried beans will yield about 3 cups of cooked beans. For this lemony shrimp and bean stew recipe that calls for 2 cans, you’d need about 1 cup of dried cannellini beans. Remember dried beans triple in size when cooked! They also take way longer to cook than using canned, so plan ahead if going the dried bean route.
Make This Lemony Shrimp and Bean Stew Your Own
This shrimp cannellini beans recipe has become one of my go-to comfort foods over the years. First made it when my kitchen skills were still pretty basic, and it turned out amazing even then!
What I love most about this lemony shrimp and bean stew is how it feels both special enough for guests but easy enough for a random Tuesday. My neighbor said it reminded her of something her grandma used to make, but with a modern twist.
Try it once and I bet this nyt lemony shrimp and bean stew inspired recipe will become part of your regular rotation too. The way the flavors come together is just chef’s kiss perfect. Tag me if you make it – can’t wait to see your versions!