Lemony Shrimp and Bean Stew
A light yet comforting stew that combines the delicate sweetness of shrimp, creamy white beans, and a bright, zesty lemony broth. Packed with protein, fiber, and flavor, this one-pot dish is perfect for any occasion.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 can 15 oz cannellini beans, drained and rinsed
- 3 cups chicken or vegetable broth
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 shallot finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional for heat
- Juice and zest of 1 lemon
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- ¼ cup fresh parsley chopped
Instructions
- Prep your ingredients: Devein and clean the shrimp, pat them dry for even cooking. Rinse and drain the beans. Mince the garlic and chop the onions and herbs.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add garlic, onion, and shallots, stirring until fragrant and golden.
- Simmer the beans and broth: Pour in the broth and add the beans. Let the stew simmer for 10 minutes to blend the flavors.
- Add the shrimp and lemon: Add the shrimp to the pot, cooking for 3-4 minutes until they turn pink. Stir in lemon juice and zest.
- Serve and garnish: Garnish with fresh parsley, extra lemon zest, and a drizzle of olive oil. Serve with crusty bread or rice.
Notes
- Adjust the amount of lemon to taste for an extra tangy punch.
- Don’t overcook the shrimp to avoid a rubbery texture.
- Customize the stew with extra veggies or protein as desired.