Lemony Shrimp and Bean Stew
This lemony Shrimp and Bean Stew is a dream for cold days and busy nights. It’s hearty, flavorful, and cozy, with tender shrimp and Cannellini beans simmered in a rich lemon and rosemary-infused broth. Best of all, it’s easy to make in just about 25 minutes.
Healthy Comfort Food
We were in love with this dish from the first time I tried it. Although it immediately struck me as the perfect January dish — cozy, flavorful, protein-packed but not at all heavy — it’s so delicious that we enjoy it throughout the year.
As all my favorites do, this checks lots of boxes:
- Super quick and easy. This can be on the table in about 25 minutes, maybe 30 if you need to defrost the shrimp. I love home-cooked dinners I can start at 5:30 and serve by 6:00. And there’s minimal prep or clean-up.
- Real food all the way. These are simple ingredients but nothing processed or artificial. (I do use canned beans for convenience; you can always soak your own if preferred.)
- Just plain satisfying. The combination of shrimp, beans, and a rich lemony broth — plus hints of rosemary, garlic, and the subtle heat of paprika — is warming to body and soul.
This is lightly adapted from a gorgeous New York Times recipe. All credit to them for the delicious spice combination that seasons the shrimp; you may not be sure about adding paprika together with these other flavors, but trust me, it’s perfect. My tweaks are mainly using a shallot and adding rosemary sprigs for more woodsy flavor in the broth.
Ingredient Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Shrimp. To save time, purchase peeled, deveined large shrimp. Although in some recipes removing the tail prior to cooking is optional, in this case I do recommend pulling off the tails before cooking so that you can easily lap up the shrimp with a spoon without distraction. If you’re feeling industrious, use the shrimp shells to make a quick shrimp stock, which you can either use as the broth in this recipe or freeze for another day.
- Cannellini beans. One 15-ounce can, drained and rinsed. You can easily substitute navy beans, great Northern beans, or any other type of creamy white bean that you like. I think chickpeas would probably be nice, as well.
- Chicken, shrimp, or vegetable stock. Use the best quality that you can, since this will be the foundation of the broth.
- Lemon zest and lemon juice. Be sure to zest the lemon first, then cut it in half and squeeze out the juice. It’s just easier that way.
- One large shallot. Substitute with a white onion or leek, if you like.
- Paprika. I have made this with both sweet and smoked paprika; we liked both. Smoked paprika obviously infuses both the shrimp and the sauce with more of a smoky heat.
- Garlic. Fresh minced ideally, jarred totally fine if needed.
- Fresh rosemary and parsley. A great pop of flavor and color.
- Butter.
- Olive oil, kosher salt, and black pepper.
This would also be delicious with a glug of dry white wine added to the broth — I would add just prior to cooking the shallots — or with pan-seared scallops in place of or in addition to the shrimp.
Pro Tip
A microplane zester makes zesting citrus incredibly quick and easy. It’s also useful for finely grating small amounts of cheese, garlic, ginger, chocolate, and more. Definitely add one to your kitchen tool drawer if you don’t have one already, and be sure to buy one with an easy-to-grip handle!
How To Make Shrimp and Rosemary Bean Stew
This is an overview with step-by-step photos. Find full ingredients & instructions in the screen- and print-friendly recipe card below.
First, grab a medium bowl and season the shrimp with a mix of garlic, salt, pepper, paprika, olive oil, and lemon zest. Grab a large pot or skillet — it will eventually hold the entire stew — in which to melt butter. Let the butter melt and start to foam, then add shrimp.
Shrimp have an extremely quick cook time! You know they are done when they curl up into a tight “C” and are opaque all the way through. Remove to a bowl or plate and set aside.
Now it’s time to make the broth. Sauté the shallot briefly in the same skillet, then add in the broth, beans, and whole sprigs of rosemary.
Bring this mixture to a simmer, then let it bubble away at a lower heat for roughly 8 minutes. This should be enough time for the beans to become nice and tender, and for the liquid to reduce a bit and intensify in flavor.
Once the beans are tender and the broth is thickened to your liking, return the reserved shrimp and any accumulated juices to the skillet. Add the lemon juice, parsley, and extra salt and pepper to taste. I like to remove the rosemary sprigs at this time, because the stems can have an unpleasant texture and I find the flavor has already infused beautifully into the broth.
Serving Suggestions
Our family’s current favorite combination is piping hot soup bowls filled with shrimp stew, garlic bread or garlic knots, and an arugula salad on the side.
If you prefer to incorporate a grain right into the bowl, serve this over rice or angel hair pasta. Yum!
The kids can usually at least be persuaded to dunk bread in the broth, which can be a stepping stone for the skeptical towards sampling a bean or even a shrimp. If they won’t eat a salad, I say put some sliced cucumbers or carrots on their plate and call it a day. 🙂
Storage & Reheating
This is a terrific dish to batch cook, because it’s super easy to make a lot of and reheat as desired throughout the week. I personally always wish for more leftovers than we get!
- Storage: Allow leftovers to cool, then transfer into any airtight container or heavy-duty zip-top bags. Refrigerate for 4-5 days.
- Reheating: Warm portions in the microwave at 50% power (to avoid overcooking the shrimp) or in a small saucepan over medium heat. Stir frequently to ensure even heating, and if the broth thickens more than you like, whisk in a splash of broth or water.
Expert Tips
What’s the fastest way to defrost shrimp?
Shrimp are a perfect protein to keep stocked in the freezer because they are so easy to defrost with no advance planning! To do so, place frozen shrimp in a large strainer, place in the sink, and run cold water over them for about 5 minutes. Why cool water? Shrimp cook so rapidly that running them under hot water can start doing so prematurely!
You also can defrost shrimp in the refrigerator overnight or for 8-10 hours prior to cooking.
How to tell when shrimp are done?
Shrimp are fully cooked when the flesh is no longer translucent or gray at all, but instead an opaque blend of pink and white. You can also test the internal temperature with an instant-read thermometer, which should hit 145 degrees F, according to the USDA. Remove the shrimp as soon as you see this temperature, however, or even slightly before, because it will continue to rise in temperature for a few minutes, and no one enjoys eating over-cooked shrimp.
Related Recipes
Love a cozy soup or stew? Me too! If you love this vibe and these flavors, I’d suggest trying my Tuscan chickpea stew next, followed by our favorite Italian chickpea soup, lemon white bean and spinach soup, or a Tuscan white bean skillet. All so good and so cozy!
Craving more shrimp? This one pot lemon shrimp and orzo is a perfect choice, or a simple batch of garlic butter shrimp served over spaghetti makes a delicious and easy weeknight meal.
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Lemony Shrimp and Bean Stew
Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon paprika sweet or smoked
- 2 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 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
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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
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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
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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
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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
Notes
- Recipe: adapted from the New York Times.
Wonderful on a rainy chilly evening and so easy to make! I followed the recipe as written but added 2 cups of pre-cooked rice to make it extra hearty. No sides needed – it was very filling on its own and I will absolutely make this again.