This Lemony Shrimp and Bean Stew is a bright, flavorful, and comforting one-pot meal! Packed with shrimp, cannellini beans, and a luscious lemon-infused broth, this dish is both hearty and light. If you love a good seafood bean stew, this recipe will quickly become a new favorite! Serve it with toasted bread to soak up every drop of the delicious broth.
😍Why You’ll Love It
This shrimp and white bean stew is a perfect balance of zesty, creamy, and savory. The combination of buttery shrimp, tender white beans, and fresh baby spinach makes this dish comforting yet refreshing. It’s ready in just 30 minutes, making it a fantastic weeknight dinner option! If you love white beans and shrimp recipes, this one is a must-try.
👨🍳Helpful Tips
- Use fresh lemon juice for the best flavor—it makes all the difference!
- Don’t overcook the shrimp—they only need 2-3 minutes to stay juicy.
- For a spicier kick, add red pepper flakes or a pinch of cayenne.
- Swap shrimp for chicken or salmon if you want to mix things up.
- Like it extra creamy? Stir in a splash of heavy cream at the end.
✅What You’ll Need
- Shrimp – Fresh or frozen both work—if using frozen, thaw completely before cooking.
- Paprika – Choose sweet paprika for a mild, slightly sweet flavor or smoked paprika for a deeper, more robust taste. Smoked paprika adds a subtle smokiness that enhances the dish.
- Garlic – Freshly grated garlic using a microplane or fine grater provides a more even, intense garlic flavor.
- Onion or shallot – Adds a rich, savory base.
- White beans – Cannellini beans are creamy and mild, but you can also use Great Northern beans or Navy beans. If using dried beans, soak overnight and cook until tender before adding.
- Chicken or vegetable stock – Opt for low-sodium stock to better control salt levels. Bone broth adds extra richness and nutrients. If you’re out of stock, substitute with water + a bouillon cube.
- Lemon zest & juice – Fresh is best!
- Baby spinach – Swap with kale (chopped, stems removed) or Swiss chard for a heartier green.
- Butter – Adds richness and a silky texture to the broth. For a dairy-free option, use extra virgin olive oil or ghee.
🔪How to Make Lemony Shrimp and Bean Stew
This is a quick overview—check the full recipe card below for exact measurements and instructions!
Season the shrimp: Toss shrimp with lemon zest, paprika, garlic, salt, and pepper.
Sear the shrimp: Melt butter in a pot over medium-high heat. Cook shrimp for 2-3 minutes until pink. Remove and set aside.
Sauté the aromatics: Reduce heat to medium, add onion (or shallot), season, and cook for 4-5 minutes until softened.
Simmer: Add white beans and chicken stock. Bring to a boil, then simmer for 8-10 minutes.
Finish with spinach & shrimp: Stir in spinach until wilted (1-2 minutes). Return shrimp, add lemon juice and parsley, then adjust seasoning.
✨Substitutions and Variations
- Make it extra seafood-rich – Add mussels or clams for a more decadent stew.
- Want it heartier? Stir in cooked rice or small pasta like orzo.
- Boost the greens – Swap baby spinach for kale or Swiss chard.
- Turn it into a creamy soup – Blend half the beans before adding to the broth for a thicker consistency.
🍽️What to Serve with Lemony Shrimp and Bean Stew
- Crusty sourdough bread – Perfect for soaking up the broth.
- Air Fryer Garlic Parmesan Bread– Adds a crispy, cheesy touch.
- Instant Pot Jasmine Rice – If you want a heartier meal.
- Cucumber and Tomato Salad – A bright and crunchy contrast to the rich stew.
🗄️Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended as shrimp can become rubbery when reheated.
If you’ve been searching for a lemony shrimp and bean stew recipe, this is the one! Let us know if you try it! ⭐⭐⭐⭐⭐
Lemony Shrimp and Bean Stew
Ingredients
- 1 teaspoon fresh lemon zest
- 1 teaspoon paprika sweet or smoked
- 2 garlic cloves grated, using a microplane
- kosher salt and black pepper as needed
- 1 pound large shrimp peeled, deveined and tails removed
- ¼ cup unsalted butter (½ stick)
- 1 large onion or shallot finely chopped
- 1 (15-ounce) can cannellini beans or other white beans, rinsed
- 2 cups chicken stock or vegetable stock
- 2 tablespoons fresh lemon juice
- 2 cups fresh baby spinach loosely packed
- 2 tablespoons finely chopped fresh parsley optional
Instructions
- In a medium bowl, combine 1 teaspoon fresh lemon zest, 1 teaspoon paprika, 2 garlic cloves , kosher salt and black pepper. Add 1 pound large shrimp and toss until evenly coated.
- In a large pot or Dutch oven, melt ¼ cup unsalted butter over medium-high heat. Once foaming, add the shrimp and cook for 2-3 minutes, stirring occasionally, until pink and just starting to curl. Using a slotted spoon, transfer shrimp to a plate and set aside.
- Reduce heat to medium and add 1 large onion or shallot. Season with a pinch of salt and pepper and cook, stirring occasionally, until softened and lightly browned, about 4-5 minutes.
- Add 1 (15-ounce) can cannellini beans and 2 cups chicken stock or vegetable stock, bringing the mixture to a gentle boil. Reduce heat and let it simmer for 8-10 minutes to allow the flavors to meld.
- Stir in 2 cups fresh baby spinach, cooking until wilted (about 1-2 minutes). Return the shrimp and any juices from the plate back into the pot. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons finely chopped fresh parsley. Taste and adjust seasoning with more salt and pepper as needed.
- Ladle the stew into bowls and serve warm with toasted bread on the side for dipping.🔥 Pro Tip: For an extra flavor boost, drizzle with a little olive oil or sprinkle with red pepper flakes before serving!
Notes
Nutrition
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James says
I wasn’t sure how shrimp and beans would go together, but wow—this was incredible! The flavors are so fresh, and I love how quick it is to make. I added a little extra red pepper flakes for heat, and it was perfect.
Tatiana says
Hey James! I love that you took a chance on the shrimp and bean combo! The red pepper flakes sound like a great addition for a little kick. Thanks for trying it out and letting me know how it turned out!
Sarah says
This stew was absolutely delicious! The lemony broth was so light yet flavorful, and the shrimp were perfectly tender. I served it with some crusty sourdough, and it was the perfect cozy meal. Definitely adding this to my regular dinner rotation!
Tatiana says
Hi Sarah! That makes me so happy to hear! Crusty sourdough is the perfect pairing for soaking up that lemony broth. So glad it’s becoming a favorite in your house! Thanks for sharing.
Lisa says
It was absolutely delicious! The bright lemony broth paired perfectly with the creamy white beans and tender shrimp. It was so light yet comforting at the same time.Definitely adding this to my meal rotation!
Tatiana says
Hi Lisa! That makes me so happy to hear! 😊 The combo of bright lemon and creamy beans really is magic, right? Thanks for sharing—I hope it becomes a regular at your table!
Olivia says
This stew is absolutely delicious! The lemon adds such a bright, fresh flavor that balances perfectly with the creamy beans and tender shrimp. I served it with crusty bread, and my family devoured it. Will be making this again soon!
Tatiana says
Olivia, that sounds like a perfect meal! The lemon really does bring everything together, and crusty bread is the best for soaking up that broth. So glad you loved it!
Michael says
This stew was absolutely delicious and so easy to make! The lemon adds such a fresh, bright flavor, and the beans make it hearty without feeling heavy. I served it with crusty bread, and it was the perfect meal!
Tatiana says
That sounds amazing, Michael! Love the idea of pairing it with crusty bread—it soaks up all that lemony goodness. Thanks for trying the recipe and sharing your experience! 😊
Olivia says
This stew was so fresh and flavorful! Light yet satisfying. I’ll be making this often!
Tatiana says
Thanks, Olivia! So glad you enjoyed it. The lemon really does make all the flavors pop.
Rachel says
Wow, this was so fresh and flavorful! The lemon adds the perfect brightness, and the shrimp were tender and juicy. It came together quickly too, which is always a plus!
Tatiana says
Rachel, so happy you enjoyed it! The lemon really makes the flavors pop. Thanks for giving it a try! 😊