Lemony Shrimp and Bean Stew (My Go-To Healthy One Pan Meal)

If you're in the mood for a stew that’s both flavorful and light, my Lemony Shrimp and Bean Stew is just what you need to make. Combining tender shrimp, creamy white beans, and a tangy lemon broth, this dish is both satisfying and refreshing. I'm constantly whipping this up for a weeknight dinner, and it also is perfect for hosting friends! The best part, it's all made in one pan in under 30 minutes!

A Perfect Lemony Shrimp and Bean Stew Recipe

I don't know about you, but I had never heard of lemony shrimp and bean stew until I came across this New York Times Cooking article. I gave that recipe a try and thought it was delicious, but I wanted to make it even better!

So this recipe is my rendition of that popular lemony shrimp and bean stew. My recipe makes a light, buttery white wine broth that compliments the perfectly cooked shrimp and tender beans. Infused with a hint of red chili pepper, fresh herbs, and zesty lemon, this stew offers a perfect balance of savory and tangy flavors.

I love pairing it with a slice of toasted garlic bread for dipping into the broth and this house salad for a healthy comfort food meal.

People are loving this recipe, too. Here's what a reader said:

The flavors in this stew are sooo good!! I will make this a bunch -Jillian

Ingredients for Lemony Shrimp and Bean Stew

My delicious shrimp and bean stew is made with pretty basic ingredients, most of which you might be surprised you have on hand. Check out everything you'll need.

For the Shrimp Marinade:

• 1 tablespoon lemon zest
• 3 tablespoon lemon juice
• ½ tablespoon red chili pepper, finely diced
• 1 teaspoon fresh oregano, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lb large shrimp, peeled and deveined

To Complete the Stew:

• 4 tablespoon unsalted butter
• 2 shallots, thinly sliced
• 1 can white beans, drained and rinsed
• ¼ cup white wine
• 2 cups chicken stock
• 3 tablespoon fresh parsley, chopped

How to Make Lemony Shrimp and Bean Stew

This flavorful stew comes together in just a few simple steps. Even if you've never made a seafood stew before, I promise you'll be able to make this turn out perfect. With that said, let's get into the recipe!

Step 1: Prepare the Shrimp Marinade

In a bowl, combine the lemon zest, lemon juice, diced red chili pepper, chopped oregano, salt, and black pepper.

Add the shrimp to the bowl and toss to coat them evenly with the marinade. Set the shrimp aside while you get everything else ready.

Step 2: Cook the Shrimp

Heat 2 tablespoons of butter in a large pot over medium-high heat. When the butter starts to foam, add the shrimp to the pot.

Cook the shrimp for about 2-3 minutes, stirring occasionally, until they turn pink and curl up. Use a slotted spoon to remove the shrimp and transfer them to a plate. Set aside.

Step 3: Sauté the Shallots

Add the remaining 2 tablespoons of butter to the pot and melt it over medium heat. Add the sliced shallots, seasoning them with a pinch of salt and pepper.

Sauté for about 6-7 minutes, until the shallots are soft and golden around the edges.

Step 4: Deglaze with White Wine

Pour in the white wine to deglaze the pot, making sure to scrape up any browned bits from the bottom for extra flavor.

Let the wine cook for a few minutes until most of it evaporates.

Step 5: Add Beans and Broth:

Stir in the white beans and chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add a few sprigs of fresh oregano and season with salt and pepper to taste. Let it simmer for 8-10 minutes to allow all the flavors to meld together.

Step 6: Finish the Stew

Return the shrimp to the pot along with any juices that have accumulated on the plate.

Stir in the chopped parsley and a splash of lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.

Step 7: Serve

Ladle the stew into bowls, garnishing with extra parsley and a wedge of lemon for added brightness. Serve with toasted bread for a complete meal.

Expert Tips to Make The Best Shrimp and Bean Stew

• Pat the shrimp dry before marinating. This helps the lemon-garlic mix cling better and helps the shrimp cook quickly without watering down the pot.
• Don’t overcook the shrimp. Shrimp should only cook 2–3 minutes in the butter, just until pink and curled. It finishes gently when you stir it back in at the end, so pulling it early keeps it juicy.
• Use the browned bits. When you add wine, scrape the bottom of the pot well. That fond is where the deep flavor comes from, and it makes the broth taste like it simmered way longer.
• Let the shallots get some color. Those 6–7 minutes matter. Light browning adds sweetness that balances the lemon and chili.
• Control the stew texture. Want it brothier? Add a splash more broth. Want it thicker? Mash a few beans against the side of the pot and stir them in before the final simmer.
• Season in layers. Salt the shrimp marinade, season the shallots, then taste again after the beans and broth simmer. Beans need salt to taste like something, but broth and beans vary, so adjust at the end.
• Finish with lemon at the end, not early. Lemon juice can dull if it cooks too long. That final splash wakes the whole stew up and keeps it tasting bright.
• Bread tip that makes it next-level. Toast your bread, then rub it with a cut garlic clove and drizzle with olive oil. It turns the stew into a full restaurant moment.

Shrimp and Bean Stew FAQS

More Comfort Food Recipes

• Chicken and dumpling soup
• Chicken stew
• Okra soup
• Seafood soup
• Venison stew
• Mexican beef stew
• Creamy salmon stew