Lemony Shrimp and White Bean Stew Recipe
This vibrant Lemony Shrimp and Bean Stew combines succulent shrimp with creamy cannellini beans and tender leeks, all brightened by fresh lemon zest and juice. A warming, easy-to-make one-pot meal perfect for a flavorful dinner in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Shrimp Marinade
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon sweet or smoked paprika
- 2 garlic cloves, grated
- Kosher salt and black pepper, to taste
- 1 pound peeled, deveined large shrimp (tails removed)
Stew
- 4 tablespoons unsalted butter (1/2 stick)
- 2 large leeks, trimmed and halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
- 1 (15-ounce) can cannellini beans or other white beans, rinsed
- 2 cups chicken stock or vegetable stock
- 2 tablespoons finely chopped fresh parsley (optional)
- Toasted bread, for serving (optional)
Instructions
- Marinate the Shrimp: In a medium bowl, combine the fresh lemon zest, sweet or smoked paprika, grated garlic, 3/4 teaspoon kosher salt, and 3/4 teaspoon black pepper. Add the peeled and deveined shrimp, tossing well to coat all pieces evenly with the marinade flavors.
- Cook the Shrimp: Heat 4 tablespoons of unsalted butter in a large pot over medium-high heat until it starts foaming. Add the marinated shrimp and cook, stirring occasionally, until the shrimp turn pink and begin to curl, approximately 2 to 3 minutes. Remove the shrimp with a slotted spoon to a plate and set aside, reserving any juices.
- Sauté the Leeks: In the same pot, add the sliced leeks (or minced onion), season with salt and pepper, and cook over medium heat. Stir occasionally, cooking until the leeks are soft and start to brown slightly on the edges, about 4 to 5 minutes.
- Simmer the Beans and Broth: Add the rinsed cannellini beans and 2 cups of chicken or vegetable stock to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low and let it simmer gently for 8 to 10 minutes to meld the flavors together.
- Finish the Stew: Stir the reserved shrimp and any accumulated juices back into the pot. Add the chopped fresh parsley, fresh lemon juice, and adjust seasoning with salt and pepper to taste. Mix well and heat through for a minute or two.
- Serve: Ladle the stew into bowls and serve warm with toasted bread on the side if desired for a hearty and comforting meal.
Notes
- Use smoked paprika for a deeper, smoky flavor, or sweet paprika for a milder taste.
- Leeks add a subtle sweetness; if unavailable, substitute with a large onion.
- Choose fresh shrimp for best texture; frozen shrimp can be used but thaw completely before marinating.
- Serve with crusty toasted bread to soak up the flavorful broth.
- To make it vegetarian, omit shrimp and use vegetable stock, adding more beans or vegetables as desired.