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Lemony Shrimp and Bean Stew

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A bright and hearty Mediterranean-inspired stew featuring shrimp, white beans, and fresh lemon for a zesty and satisfying meal.

Ingredients

Units Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (15-ounce) can diced tomatoes
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Stir in the garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add the diced tomatoes, white beans, and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
  4. Add the shrimp to the pot and cook until pink and opaque, about 3-4 minutes.
  5. Stir in the lemon zest, lemon juice, and fresh parsley. Season with salt and pepper to taste.
  6. Serve hot with crusty bread or over rice if desired.

Notes

  • Use cooked shrimp to save time, but add them at the very end to avoid overcooking.
  • For extra richness, drizzle with a bit of extra virgin olive oil before serving.
  • You can substitute cannellini or great northern beans for the white beans.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemony-shrimp-and-bean-stew/