Lemony Shrimp and Bean Stew

A close-up shot of a fork lifting a piece of shrimp, cooked in a lemon and garlic broth with tender white beans and chopped fresh herbs.

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. 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.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main

Cuisine Modern Australian

Servings

Calories 335 kcal

Ingredients

For the shrimp

½ lb shrimp peeled and deveined (see note 1)
1 teaspoon lemon zest (see note 2)
2 cloves garlic minced
¼ teaspoon salt
¼ teaspoon black pepper

For the stew

1 tablespoon olive oil
1 onion cut into thin moons
2 cloves garlic thinly sliced
¼ cup white wine (see note 3)
1½ cups broth (see note 4)
1 can white beans (see note 5)
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon zest
2 tablespoon butter
1 tablespoon fresh parsley finely chopped
½ tablespoon fresh chives finely chopped

Instructions

Place the shrimp in a bowl and add the lemon zest, minced garlic, salt and pepper. Toss to coat.
½ lb shrimp
1 teaspoon lemon zest
2 cloves garlic
¼ teaspoon salt
¼ teaspoon black pepper
Place a large skillet or pan over medium heat and add the olive oil. Once hot, add the sliced onion and cook for 4 minutes until softened. Add the sliced garlic and stir through for 1 minute.
1 tablespoon olive oil
1 onion
2 cloves garlic
Pour in the white wine and let it sizzle.
¼ cup white wine
Add the broth and bring to a simmer. Lower the heat, add the lemon juice and beans, then simmer for 8 minutes.
1½ cups broth
1 tablespoon lemon juice
1 can white beans
Add the marinated shrimp and any juices that have collected in the bowl. Simmer gently for 3 minutes or until the shrimp are just cooked through.
Stir in salt, pepper, lemon zest and butter. Stir until the butter has melted. Sprinkle with the parsley and chives, and serve immediately.
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon zest
2 tablespoon butter
1 tablespoon fresh parsley
½ tablespoon fresh chives

Notes

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.
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.
Anything dry white wine 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.
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.
Any white beans work here.

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Nutrition

Nutrition is per serving

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