Description
Lemony Shrimp and Bean Stew is a flavorful and healthy dish that combines fresh shrimp, hearty beans, and the zesty brightness of lemon. This easy-to-make stew is perfect for a quick weeknight dinner or a light, nutritious meal.
Ingredients
Scale
- 1 lb (450g) shrimp – peeled and deveined (fresh or frozen)
- 2 cans (15 oz each) white beans (such as cannellini, navy, or great northern beans), drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil – for sautéing
- Salt and pepper – to taste
- 1 tsp paprika – for flavor
- 1 tsp dried thyme – optional, for a savory depth of flavor
- 1–2 bay leaves – optional, for extra seasoning
- Juice and zest of 1 large lemon
Instructions
- Add Beans and Shrimp: Add the beans and shrimp to the pot, cooking for 5-7 minutes until the shrimp turns pink and is fully cooked.
- Season and Add Lemon: Stir in lemon juice and zest, adjusting seasoning with salt, pepper, and optional red pepper flakes.
Notes
- For a heartier stew, serve over rice or couscous.
- You can use frozen shrimp, just be sure to thaw them beforehand.
- Feel free to add more vegetables like bell peppers or spinach for extra flavor and nutrients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: lunch
Nutrition
- Calories: 350 kcal
- Sodium: 720 mh
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g