Lemony Shrimp and Bean Stew
A bright, Mediterranean-inspired stew with tender shrimp, creamy cannellini beans, and a vibrant lemon–garlic broth. Fast enough for weeknights but elegant for guests—perfect with crusty bread or spooned over rice.
Ingredients
- 1 tbsp olive oil
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 tsp dried thyme
- 1 can (15 oz) cannellini or other white beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth (halal)
- 1/2 cup cherry tomatoes, halved (optional)
- 1 lb large shrimp, peeled and deveined
- 1 tbsp lemon zest (from 1 lemon)
- 2 tbsp fresh lemon juice
- salt and black pepper, to taste
- fresh parsley or dill, chopped, for garnish
Instructions
- Pat shrimp dry with paper towels. Season lightly with salt, pepper, and a pinch of red pepper flakes if using; set aside.
- Heat olive oil in a wide skillet or Dutch oven over medium heat. Add diced onion (or shallot) and a pinch of salt; cook 3–4 minutes until softened. Stir in garlic, red pepper flakes, and dried thyme; cook 30–60 seconds until fragrant.
- Add white beans and pour in the broth. Bring to a gentle simmer and cook 5–6 minutes to allow flavors to blend. If using cherry tomatoes, stir them in and simmer 1–2 minutes until they begin to soften.
- Nestle the seasoned shrimp into the simmering broth in a single layer. Cook 3–4 minutes, turning once if needed, until shrimp are pink and opaque.
- Remove from heat. Stir in lemon zest, lemon juice, and chopped parsley or dill. Taste and adjust salt and pepper.
- Ladle into bowls and serve immediately with crusty bread, or over cooked rice or couscous.
Nutrition
Serving: 1.5cupsCalories: 280kcalCarbohydrates: 20gProtein: 28gFat: 8gSaturated Fat: 1gCholesterol: 180mgSodium: 550mgFiber: 5gSugar: 2g
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