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Lemony Shrimp and Bean Stew
Emily Hart

Zesty Lemony Shrimp and Bean Stew: A Simple Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Season and Add Lemon: Stir in lemon juice and zest, adjusting seasoning with salt, pepper, and optional red pepper flakes.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 25gFat: 8gSodium: 720mgFiber: 8g

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.

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