Lemony Shrimp and Bean Stew

This Lemony Shrimp and Bean Stew is the perfect light and cozy dish for any time of year! 

Packed with plump shrimp, tender beans, and a zesty lemon broth, it's a one-pot meal that's comforting and refreshing. The bright citrus flavors pair beautifully with the delicate shrimp, while the beans give the stew a creamy, hearty texture that makes it satisfying without being heavy.

One of the best things about this stew is how simple it is to throw together. It all comes together in under 30 minutes, making it an excellent choice for busy weeknights. Just a few fresh ingredients and pantry staples are all you need to create this easy meal. Serve it with crusty bread to soak up the flavorful broth.

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Shrimp: Go for 20-25 or 26-30 count. That should give you a good serving per person. I usually buy frozen raw shrimp! They are so handy to have in the deep freeze. But you can use fresh shelled and deveined shrimp. If you use frozen shrimp, ensure it is fully defrosted before cooking.
Lemon: You need the zest and juice of a lemon, so go for fresh. Remember to zest the lemon before you juice it, as it is almost impossible to zest a squeezed lemon!
Garlic: In total, the recipe has 4 cloves of garlic in it. But as always, measure garlic with your heart! 
Onion: I use a standard brown onion, but you can use a white or yellow onion. Or replace it with a leek or a couple of shallots. 
White wine: Anything dry that you like to drink is perfect here. If you don't consume alcohol, replace it with broth and an extra ½ teaspoon of lemon juice.
Broth/stock: I use shrimp stock whenever I have it available. But you can use fish, vegetable or even chicken if that is all you have on hand.
White beans: Any white beans works here. 
Butter: This is added at the end of cooking to enrich the sauce. I use salted butter as that is what we always have. Use what you have.
Fresh herbs: The recipe calls for fresh parsley and chives; dried herbs don't work here. You can replace them with fresh thyme or oregano.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When you marinate the shrimp, don't add lemon juice, as it can start to cook the shrimp. The zest will give the shrimp enough lemon flavor.
• I don't rinse the beans as the excess starch helps slightly thicken the broth. However, some people are susceptible to the metallic taste of canned beans. If this is you, then feel free to rinse your beans.
• The size of the shrimp will dictate how long they take to cook. 20-25 or 26-30 count shrimp will take 3-4 minutes in the hot broth. If you have smaller or larger shrimp, adjust the cooking time.
• At the end of cooking, the recipe says to melt butter into the sauce, adding richness to the dish. Feel free to leave it out if you prefer.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Saute some chopped fennel with the onion for an extra crunch and mild aniseed flavor.
• Add some baby spinach leaves when you add the butter and allow them to wilt into the sauce.
• Use cider instead of white wine.
• The dish is also quite delicious with chicken. Marinate it the same way, but cook it in a skillet with olive oil before adding it to the bean stew.
• If you like a thicker soup, you can blend half of the soup into a puree and add it back into the pan.

Sides: We love this with some crusty French bread, but it is also delicious with some cooked pasta stirred through it. Something small like Ditalini or mini shells. Or serve the soup over some long pasta noodles.

Wines: A crispy Sauvignon Blanc will highlight the lemon in the stew and not overpower the sweet shrimp. Look for one with a touch of herbal or mineral character to balance the beans' creaminess—something from New Zealand or the Loire Valley would be a perfect fit. Albariño is a Spanish white wine that's fantastic with seafood. It has a zesty citrus profile, with hints of green apple and stone fruits, which will play nicely with the lemony broth.

I would always suggest a white wine here, but if you want a red, go for a light-bodied Pinot Noir. Its bright acidity and red fruit notes, like cherry and raspberry, can complement the lemony broth without overpowering the delicate shrimp. Opt for a bottle from Oregon or Burgundy for a fresher, lighter style.