This lemony shrimp and bean stew is the answer to your weeknight dinner challenges, delivering a restaurant-quality dish in just 30 minutes from start to finish. The bright citrus notes perfectly complement the tender shrimp and creamy beans, creating a satisfying one-pot meal that’s both nourishing and comforting.
What makes this lemony shrimp and bean stew truly special is its adaptability. Don’t have shrimp on hand? No problem! White fish fillets or scallops work beautifully as substitutes. Looking to stretch the meal further? Serve it over your favorite pasta for a heartier option that will please even the hungriest family members.
Table of Contents
The Lemony Shrimp and Bean Stew Flavor Profile
This Mediterranean-inspired stew combines the delicate sweetness of shrimp with the earthy creaminess of white beans. The leeks provide a subtle onion flavor without overpowering the dish, while fresh lemon zest and juice brighten everything up. A touch of paprika adds depth and a gentle warmth that ties all the flavors together.
The result is a lemony shrimp and bean stew that feels both sophisticated and comforting—something you might expect at a coastal European restaurant but can easily create in your own kitchen with minimal effort and common ingredients.
Essential Ingredients
Serves 4
| Main Ingredients | Quantity | Notes |
|---|---|---|
| Lemon zest | 1 lemon | Finely grated |
| Fresh lemon juice | 3 tablespoons | Approximately 1 large lemon |
| Paprika | 1 teaspoon | Sweet or smoked, depending on preference |
| Garlic cloves | 3 | Minced |
| Kosher salt | 1½ teaspoons | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Large shrimp | 1½ pounds | Peeled, deveined, tails removed |
| Unsalted butter | 2 tablespoons | Divided |
| Leeks | 2 medium | White and light green parts only, thinly sliced (about 2 cups) |
| Cannellini beans | 2 (15-ounce) cans | Drained and rinsed |
| Broth | 1½ cups | Chicken or vegetable |
| Fresh parsley leaves | ¼ cup | Roughly chopped (optional) |
| Crusty bread | As needed | Toasted, for serving (optional) |
Ingredient Substitutions
- Shrimp: Substitute with an equal amount of firm white fish fillets (cut into 1-inch pieces) or sea scallops.
- Leeks: An equal amount of diced yellow or white onion works well.
- Cannellini beans: Great Northern beans, navy beans, or any white bean can be used.
- Fresh lemon: In a pinch, bottled lemon juice can work (2½ tablespoons), though fresh is preferred for zest and optimal flavor.
- Fresh parsley: Substitute with 2 tablespoons fresh dill or basil, or omit entirely.
Preparing
Step 1: Prepare the Shrimp
In a medium bowl, combine the lemon zest, 1 tablespoon of lemon juice, paprika, two-thirds of the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cleaned shrimp and toss gently until evenly coated. The acid in the lemon juice will begin to “cook” the shrimp slightly, so don’t let them marinate for more than 10 minutes.
Step 2: Sear the Shrimp
Heat 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. When the butter is melted and beginning to foam, add the marinated shrimp in a single layer. Cook undisturbed for about 2 minutes until they begin to turn pink and opaque on the bottom. Flip the shrimp and cook for another minute until they’re about 75% cooked through. They should still have a slight translucence in the center, as they’ll finish cooking later in the stew. Transfer the partially-cooked shrimp to a clean plate and set aside.
Step 3: Build the Stew
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced leeks and cook, stirring occasionally, until they’ve softened but haven’t taken on any color, about 3-4 minutes. Add the remaining minced garlic and cook until fragrant, about 30 seconds.
Add the drained cannellini beans, chicken or vegetable broth, remaining 1 teaspoon of salt, and ¼ teaspoon pepper. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
Return the reserved shrimp (along with any accumulated juices) to the skillet, nestling them into the bean mixture. Simmer gently for another 2-3 minutes until the shrimp are completely opaque and cooked through.
Remove the skillet from the heat and stir in the remaining 2 tablespoons of lemon juice and the chopped parsley, if using. Taste and adjust seasoning if necessary.
Serve hot in shallow bowls, accompanied by slices of crusty toasted bread for sopping up the flavorful broth.
Nutritional Value and Recipe Details
| Nutritional Information (Per Serving) | Amount |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 8g |
| Sodium | 620mg |
Why This Lemony Shrimp and Bean Stew Works
The secret to this stew’s success lies in its layered approach to flavor building. By first marinating the shrimp in lemon and spices, then searing them separately, you create a foundation of flavor that permeates the entire dish. The two-stage cooking process for the shrimp also ensures they remain tender and succulent rather than tough and rubbery.
Additionally, using canned beans makes this dish accessible for weeknight cooking, while the leeks add a subtle complexity that elevates the stew beyond ordinary fare. The final addition of fresh lemon juice just before serving brightens all the flavors and brings the dish into perfect balance.
Storage and Reheating your Lemony Shrimp and Bean Stew Works
This stew can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over medium-low heat to prevent the shrimp from becoming tough. You may need to add a splash of broth or water to loosen the stew as the beans tend to absorb liquid as they sit.
For best results, consider under-cooking the shrimp slightly if you plan to make this dish ahead of time, then fully cooking them during the reheating process.
Make Your Lemony Shrimp and Bean Stew Your Own
Feel free to customize this recipe to suit your preferences or what you have on hand:
- Add a pinch of red pepper flakes for heat
- Stir in a handful of baby spinach or kale at the end for added nutrients
- Include a diced bell pepper with the leeks for color and sweetness
- Finish with a drizzle of good olive oil for richness
This versatile lemony shrimp and bean stew can be adapted in countless ways while maintaining its core appeal—a quick, satisfying meal that brings brightness to your table any night of the week.