Easy Lemony Shrimp and Bean Stew Recipe

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There’s nothing quite like a bowl of warm, comforting stew, especially when it’s packed with fresh, zesty flavors. The delicious New York Times recipe inspired this Lemony Shrimp and Stew recipe.

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• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 4
• Prep level: Beginner +

Whether you’re looking for a quick weeknight meal or something special to serve at the next dinner party. The whole family will enjoy this great recipe.

Ingredient Notes

• Shrimp: Fresh shrimp is best, but you can use frozen shrimp. Peeled, deveined, tail-off shrimp work best for this recipe. 
• Stock/Broth: Chicken or vegetable
• White wine: Optional (increase the stock if omitting).
• ​White beans: Use whatever you have on hand. Most popular are Cannellini, Northern, and butter beans.

Step-by-Step Instructions

• If using fresh shrimp, peel, devein, and remove the tails. 
• Place the shrimp in a large bowl. Add the lemon zest, paprika, black pepper, and garlic. Toss to coat the shrimp evenly. Set the shrimp aside while you get everything else ready.
• Prepare the leeks: Cut off the tough, white end, separate the green leaves, rinse and pat dry. Cut lengthwise and chop into small pieces. Set aside.

• Heat half the butter over medium heat using a large heavy bottom fry pan.
• Once the butter is melted, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes until they turn pink and curl up. You don’t want to see any undercooked gray spots. Use a slotted spoon to remove the shrimp and transfer them to a bowl. Set aside. 

• Add the remainder of the butter to the pan. Once the butter melts, add the chopped onion and cook, stirring often, until translucent.
• Pour the white wine to deglaze the bottom of the pan, and scrape up any browned bits from the bottom for extra flavor. Let the wine cook for a few minutes until most of it evaporates.

• Next, stir in the stock/broth and beans. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Add a sprig or two of fresh rosemary. Simmer to allow all the flavors to meld together.

• Remove the sprigs of rosemary and add the fresh lemon juice. Gently fold in the spinach and let it slightly wilt in the rich broth.
• Stir in the chopped parsley and grated fresh Parmesan. Let simmer for a couple of minutes. Serve stew in individual soup bowls and with your favorite bread.

Full measurements and details are on the recipe card at the bottom of this post.

Laura Belle’s Tips

1. Use high-quality large shrimp – Fresh or frozen shrimp both work well in this recipe. If using frozen shrimp, make sure to thaw them by placing them in cold water for about 15 minutes before cooking. Frozen raw shrimp is my go-to on busy nights!
2. Watch the shrimp – Shrimp cooks quickly; they only need about 3-4 minutes depending on the size. Overcooked shrimp become rubbery, so keep a close eye on them.
3. Wilt the spinach gently – Add the spinach at the last minute of cooking to keep its bright color and delicate texture.

Storage

This lemony shrimp and bean stew is best when served fresh. However, if you happen to have any leftovers, store in an airtight container in the fridge for 2-3 days. 

Reheating

Put it all in a saucepan and reheat it on the stovetop on low heat until heated through, about 5 minutes. If the stew has thickened too much for your liking, add a splash of plain water or broth. 

More Delicious Shrimp Dishes

• Shrimp Scampi
• Baked Stuffed Shrimp
• Rubio’s Gourmet Shrimp Tacos
• Easy Creamy Chinese Coconut Shrimp
• Shrimp Salad
• Caribbean Style Fried Rice with Shrimp and Pineapple
• Panko Parmesan Baked Shrimp With Crumbled Bacon
• Air Fryer Fried Shrimp from The Chunky Chef

Continue to Content

Yield: 4 servings

Easy Lemony Shrimp and Bean Stew Recipe

Print

Cozy, hearty, but healthy, too. This quick and easy stew is perfect for chilly days and busy nights!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1-1.25 pounds of shrimp (26-30 count) peeled and deveined
• Zest of a lemon
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 3 to 4 garlic cloves – minced
• 4 tablespoons of butter (divided)
• 2 leeks or 1 large onion
• 1/2 cup dry white wine
• 1.5 cups chicken stock or broth
• Juice of a lemon (about 3 tablespoons of juice)
• 1 can of white beans, rinsed and drained (15 ounces)
• 2 cups fresh spinach
• 2 tablespoons fresh finely chopped parsley
• Grated parmesan cheese

Instructions

1. If using fresh shrimp, peel, devein, and remove the tails.
2. Place the shrimp in a large bowl. Add the lemon zest, paprika, black pepper, and garlic. Toss to coat the shrimp evenly. Set the shrimp aside while you get everything else ready.
3. Prepare the leeks by cutting off the tough, white end, separate the green leaves, wash under running water, and pat dry. Cut lengthwise and chop into small pieces. For other types of onion, peel and chop. Set aside.
4. Heat half the butter over medium heat using a large heavy bottom fry pan.
5. Once the butter is melted, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes, stirring occasionally, until they turn pink and curl up. You don’t want to see any undercooked gray spots. Use a slotted spoon to remove the shrimp and transfer them to a bowl. Set aside. 
6. Add the remainder of the butter to the pan. Once the melted butter begins to foam, add the chopped onion and cook, stirring often, until translucent. Sauté for about 6-7 minutes until the leeks are soft and golden.
7. Pour the white wine to deglaze the bottom of the pan, and scrape up any browned bits from the bottom for extra flavor.
8. Let the wine cook for a few minutes until most of it evaporates.
9. Next, stir in the chicken broth/stock and beans.
10. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
11. Add a sprig or two of fresh rosemary. Let it simmer for 8-10 minutes to allow all the flavors to meld together.
12. Remove the sprigs of rosemary and add the fresh lemon juice.
13. Gently fold in the spinach and let it slightly wilt in the rich broth.
14. Stir in the chopped parsley and grated fresh Parmesan. Let simmer for 1-2 minutes.
15. Serve stew in individual soup bowls and with warm crusty bread for dipping.

Notes

Recipe Tips

Use High-Quality Large Shrimp: Fresh or frozen shrimp both work well in this recipe. If using frozen shrimp, make sure to thaw them by placing them in cold water for about 15 minutes before cooking. Frozen raw shrimp is my go-to on busy nights.

Watch the Shrimp: Shrimp cooks quickly; they only need about 3-4 minutes depending on the size. Overcooked shrimp become rubbery, so keep a close eye on them.

Wilt the Spinach Gently: Add the spinach at the last minute of cooking to keep its bright color and delicate texture.

How To Store

This lemony shrimp and bean stew is best when served fresh. However, if you happen to have any leftovers, store in an airtight container in the fridge for 2-3 days. 

How To Reheat

Put it all in a saucepan and reheat it on the stovetop on low heat until heated through, about 5 minutes. If the stew has thickened too much for your liking, add a splash of plain water or broth. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 328Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 355mgCarbohydrates: 35gFiber: 6gSugar: 7gProtein: 13g

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