This cozy lemony shrimp and bean stew is pure comfort in a bowl, combining tender shrimp and creamy Cannellini beans in a bright, aromatic broth. It’s the kind of recipe that feels like a warm hug – perfect for chilly evenings but delicious enough to enjoy year-round. Taking inspiration from my beloved gooey butter cookies, where simple ingredients create magic, this stew proves that straightforward cooking can deliver incredible flavor.
Why You’ll Love This Lemony Shrimp and Bean Stew
- Quick 25-minute dinner (perfect for busy weeknights!)
- Rich, lemony broth that begs to be soaked up with crusty bread
- Protein-packed but not heavy
- One-pot recipe means minimal cleanup
- Simple, wholesome ingredients you can find anywhere
- Perfect balance of bright lemon and woodsy rosemary
- Naturally gluten-free
- No fancy techniques required
When I first made this stew, I wasn’t sure about combining paprika with lemon and rosemary – but trust me, it creates the most incredible flavor profile! The shallots add a gentle sweetness, while the garlic and herbs infuse the broth with cozy depth. It’s one of those recipes where every ingredient plays its part perfectly, creating something truly special.
What I love most about this recipe is how the bright citrus notes complement the tender shrimp and creamy beans. The beans slowly simmer in the aromatic broth, soaking up all that wonderful flavor while keeping their shape. And those perfectly cooked shrimp? They curl into pretty pink C’s, telling you they’re ready to dive into that gorgeous lemony broth!
Ingredients Overview
Let me walk you through each essential ingredient that makes this lemony shrimp and bean stew so special!
- Shrimp: The star of our show! I recommend large (16-20 count) shrimp, peeled and deveined. Remove those tails before cooking – trust me, it makes the eating experience much more enjoyable. Fresh is fantastic, but frozen works perfectly too – just like in my favorite rice dishes.
- Cannellini Beans: These creamy Italian white beans are magic! They release a natural starch that helps thicken our broth while adding protein and fiber. One 15-ounce can, drained and rinsed, does the trick. Navy or Great Northern beans make excellent stand-ins.
- Stock Base: This forms the foundation of our flavor-packed broth. Chicken stock is my go-to, but seafood stock adds wonderful depth. Remember – the better your stock quality, the better your final dish!
- Fresh Aromatics: We’re talking shallots (sweeter and more delicate than onions), fresh garlic (3-4 cloves, minced), and rosemary sprigs. These create layers of flavor that make this stew sing.
Success Tips & Tricks
- Perfect Shrimp Every Time: Watch those shrimp like a hawk! They’re done when they form a “C” shape and turn pink with opaque centers – usually 2-3 minutes per side. Overcook them, and they’ll become rubbery faster than a cheesecake can crack!
- Maximize Lemon Flavor: Zest your lemon before juicing – it’s so much easier! My secret weapon is a microplane zester, which captures just the fragrant yellow part while leaving behind the bitter white pith.
- Building Better Broth: Let your broth reduce for the full 8 minutes. This concentrates the flavors and allows the beans to release their natural starches, creating that luxurious, silky texture we’re after.
- Herb Handling: Add whole rosemary sprigs during cooking but remove them before serving. They’ll infuse their flavor without leaving any woody bits behind. Fresh parsley goes in at the end for a bright finish.
Step-by-Step Instructions
Let me walk you through making this cozy stew – it’s easier than you might think! Just like my favorite chicken marsala fettuccine, the key is getting your ingredients prepped before starting.
Seasoning and Preparing the Shrimp
- In a medium bowl, combine:
- 2 minced garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Zest of 1 lemon
- Toss peeled shrimp in this mixture until well-coated
Cooking Process
- Melt 2 tablespoons butter in a large skillet over medium-high heat
- Once foamy, add seasoned shrimp in a single layer
- Cook 2-3 minutes per side until pink and curled – don’t overcook!
- Remove shrimp to a plate, leaving flavored butter in pan
- Add shallots to the same pan, cooking until softened
- Pour in broth, beans, and whole rosemary sprigs
- Simmer 8 minutes until slightly reduced
- Return shrimp to pan, add lemon juice and parsley
Recipe Variations and Serving Ideas
This stew is wonderfully versatile, much like my beloved Crock Pot chicken and gravy. Here are my favorite ways to serve it:
Serving Suggestions
- Classic Style: Crusty bread for soaking up the broth
- Over Grains: Spoon over rice or orzo pasta
- Low-Carb: Serve with roasted vegetables
Make It Your Own
- Wine Addition: Add 1/3 cup white wine when cooking shallots
- Seafood Swap: Try with scallops or white fish
- Spice it Up: Like my easy sloppy joes, add red pepper flakes for heat
- Extra Veggies: Stir in spinach or kale at the end
Pro Tip: For make-ahead convenience, prep the seasoned shrimp and store in the fridge for up to 8 hours before cooking.
FAQs & Final Thoughts
Perfectly cooked shrimp should form a “C” shape and turn from translucent gray to opaque pink with white flesh. For extra certainty, use an instant-read thermometer – they should reach 145°F. Remember, they’ll continue cooking slightly after removing from heat, so it’s better to pull them just before they’re completely done.
While this stew is best enjoyed fresh (just like my bow tie pasta salad), you can prep components ahead. Season the shrimp and store them covered in the fridge for up to 8 hours. The beans and broth base can be made 2-3 hours ahead – just add the shrimp when ready to serve.
The magic happens in two stages – first with the lemon zest in the shrimp seasoning, then with fresh juice at the end. Always zest before juicing, and don’t skip either step. The zest contains wonderful oils that infuse the dish with bright citrus notes.
Final Thoughts
Oh my goodness, friends – this stew is pure comfort in a bowl! Every time I make it, I fall in love with how the tender shrimp and creamy beans come together in that gorgeous lemony broth. It’s become such a favorite that my family asks for it even in summer!
If you’re on the fence about trying this recipe, trust me – it’s worth every minute of the (very short!) cooking time. The way the rosemary and lemon complement each other is simply magical. And don’t forget to grab some crusty bread for soaking up every last drop of that heavenly broth!
I’d love to hear how this turns out in your kitchen! Drop a comment below about your experience or any creative twists you added. Happy cooking!
Lemony Shrimp and Bean Stew
Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon paprika sweet or smoked
- 2 garlic cloves garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound large shrimp peeled, deveined, and tails removed
- 4 Tablespoons unsalted butter
- 1 large large shallot sliced
- 1 (15 ounce) can cannellini beans drained and rinsed
- 2 cups chicken, shrimp, or vegetable stock
- 2 sprigs fresh rosemary
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon fresh parsley minced
Instructions
- Combine olive oil, lemon zest, paprika, garlic, salt, and pepper in a large bowl. Add shrimp, toss to coat, and set aside. 1 Tablespoon olive oil, 1 teaspoon fresh lemon zest, 1 teaspoon paprika, 2 garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 pound large shrimp
- In a large skillet, melt the butter over medium-high heat. When the butter starts to foam, add the shrimp together with all of the seasonings. Cook for 2-3 minutes, stirring once or twice, until the shrimp are opaque on both sides and curl gently. Use tongs or a slotted spoon to transfer shrimp to a plate and set aside. 4 Tablespoons unsalted butter
- Add sliced shallot to the pan. Cook for 1-2 minutes, then add beans, broth, and the whole sprigs of rosemary. Bring the mixture to a rapid boil, then reduce heat to medium-low and simmer for about 8 minutes, until the beans are tender and the liquid is reduced a bit. Remove the sprigs of rosemary. 1 large shallot, 1 (15 ounce) can cannellini beans, 2 cups chicken, shrimp, or vegetable stock, 2 sprigs fresh rosemary
- Stir the shrimp and any juices back into the pan, followed by lemon juice and parsley. Season with more salt and pepper to taste. Serve right away with crusty bread, pasta, rice, or veggies as desired. 2 Tablespoons fresh lemon juice, 1 Tablespoon fresh parsley
Leave a Reply