Lemony Shrimp and Bean Stew

This lemony shrimp and bean stew is a perfect blend of tangy, creamy, and savory flavors. The combination of tender shrimp, cannellini beans, and fresh lemon creates a delicious dish that's quick and easy to prepare. Serve it with crusty bread for a satisfying meal.

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Course: Main Course

Cuisine: Mediterranean

Keyword: bean stew, lemony shrimp, Mediterranean stew, quick dinner, shrimp stew

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 320kcal

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

For a vegetarian version, substitute shrimp with extra beans or vegetables and use veggie broth.

Adjust red pepper flakes for spice level preference.

Leftovers keep well in the fridge for up to 3 days.

Nutrition