Lemony Shrimp and Bean Stew

This Lemony Shrimp and Bean Stew is a perfect dish for beginners. It’s quick, easy, and packed with bright, zesty flavors.

Lemony Shrimp and Bean Stew
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Lemony Shrimp and Bean Stew

Recipe by SimpleCookingCourse: Main Dish, StewCuisine: Mediterranean, Seafood
Servings

4

servings
Prep time

15

minutes
Cooking time

15-20

minutes

Ingredients

    • 1 tablespoon olive oil

    • 1 medium yellow onion, chopped

    • 2 cloves garlic, minced

    • 1 (14.5 ounce / 411g) can diced tomatoes, undrained

    • 1 (15 ounce / 425g) can cannellini beans (white kidney beans), rinsed and drained

    • 3 cups (720ml) vegetable broth or seafood broth

    • 1/2 teaspoon dried oregano

    • 1/4 teaspoon red pepper flakes (optional, for a kick)

    • Salt and freshly ground black pepper to taste

    • 1 pound (450g) raw shrimp, peeled and deveined (tail-on or tail-off)

    • 2 tablespoons fresh lemon juice (from 1 lemon), plus extra wedges for serving

    • 1 tablespoon lemon zest

    • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  • Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.

  • Build the Stew Base: Stir in the diced tomatoes (undrained), rinsed and drained cannellini beans, vegetable or seafood broth, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.

  • Simmer: Reduce the heat to medium-low, cover, and let the stew simmer gently for 10-12 minutes, allowing the flavors to meld.

  • Add Shrimp & Lemon: Add the peeled and deveined shrimp to the simmering stew. Stir in the fresh lemon juice and lemon zest. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.

  • Serve: Taste the stew and adjust seasoning as needed. Ladle the hot stew into bowls. Garnish generously with fresh chopped parsley and serve with extra lemon wedges on the side. This stew is great on its own or with crusty bread for dipping.

Notes

  • Shrimp: Use fresh or frozen raw shrimp. If using frozen, thaw them completely before adding to the stew.
  • Beans: Cannellini beans are recommended for their creamy texture, but great northern beans or chickpeas would also work.
  • Broth: Vegetable broth keeps it vegetarian-friendly (if omitting shrimp), while seafood broth enhances the overall flavor.
  • Spice Level: Adjust the red pepper flakes for your desired level of heat.
  • Freshness: Fresh lemon juice and zest are crucial for the bright, vibrant flavor of this stew.
  • Serving Suggestions: This stew is delicious on its own, but can also be served with a side of quinoa, couscous, or a slice of crusty bread to soak up the broth.