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.

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.

My Expert Tips 

• Fresh Shrimp: Fresh or frozen shrimp both work well in this recipe. If using frozen shrimp, make sure to thaw them properly before cooking.
• Watch the Shrimp: Shrimp cook quickly and can become rubbery if overcooked. Once they turn pink and curl up, take them off the heat right away.
• Adjust Spice Levels: The red chili pepper adds a subtle heat to the dish, but you can adjust the amount to your liking. If you prefer a spicier stew, feel free to add more or use chili flakes.
• Use High-Quality Broth: The chicken stock is a key flavor component, so try to use a good-quality broth or homemade stock for the best taste.

How To Store This Stew

If you happen to have leftovers, you can store the stew in an airtight container and keep it in the fridge for up to three days. To reheat, I like to put everything in a saucepan on the stovetop over low heat for about five minutes.

Frequently Asked Questions

Can I make this stew in advance?

Yes, you can prep the stew ahead of time. With that said, for the best results, add the shrimp just before serving to prevent overcooking.

What other beans can I use in this recipe?

While white beans are the traditional choice, you can easily swap them for other beans like navy beans or chickpeas. Just make sure you adjust the cooking time if the beans you are using take longer to cook.

What can I serve this stew with?

This stew pairs really well with crusty garlic bread, a fresh salad, or over a bed of coconut rice or quinoa for a more filling meal.

More Comfort Food Recipes

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