Lemony Shrimp and Bean Stew

I first made this Lemony Shrimp and Bean Stew on a chilly spring evening when I was craving something both comforting and bright. With a bag of frozen shrimp in the freezer and a can of cannellini beans in the pantry, I started experimenting with lemon, garlic, and herbs. The resulting stew was such a hit with my family that it's now in regular rotation at our house, especially during those in-between seasons when you want something warming but not heavy. There's something magical about the combination of buttery shrimp, creamy beans, and that zingy lemon broth that just feels like sunshine in a bowl.

The first time I served this to friends, my neighbor immediately asked for the recipe. Her husband, who usually picks around seafood, finished his entire bowl and went back for seconds. That's when I knew this stew was special - it has that perfect balance of flavors that appeals to even reluctant seafood eaters. The lemon brightness cuts through the richness, making it feel simultaneously indulgent and light.

Simple Ingredients

Shrimp - 1 pound (about 450g), large (21-25 count), peeled, deveined, tails removed.
Cannellini Beans - 2 (15-ounce) cans, drained and rinsed.
Lemons - 1 large, zested and juiced.
Baby Spinach - 4 cups (about 115g).
Onion or Shallot - 1 medium, finely diced.
Garlic - 2-3 cloves, grated.
Butter - 2 tablespoons, plus 1 tablespoon for finishing (optional).
Chicken or Vegetable Stock - 3-4 cups (about 700ml - 950ml).
Paprika - 1 teaspoon (sweet or smoked).
Fresh Parsley - ¼ cup, chopped.
Salt and Black Pepper - To taste.
Optional: Crusty bread for serving.

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Easy Preparation

Season the Shrimp

Start by giving your shrimp plenty of flavor. In a bowl, toss them with finely grated lemon zest (about 1 teaspoon), a teaspoon of paprika (sweet or smoked, depending on your preference), 2-3 cloves of grated garlic, and a generous pinch of salt and pepper. Let them sit for a few minutes to absorb these flavors while you prepare other ingredients. This brief marinating time makes a noticeable difference in the final flavor.

Sear to Perfection

Melt 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When it's foaming but not yet browning, add the seasoned shrimp in a single layer, being careful not to crowd them (work in batches if necessary). Cook for just 1-2 minutes per side until they're pink and slightly curled but not fully cooked through - they'll finish cooking later in the broth. Remove them to a plate and set aside.

Build the Flavor Base

Reduce the heat to medium and add your diced onion or shallot to the same pot, along with a pinch of salt to help draw out moisture. Sauté for 4-5 minutes until softened and translucent but not browned. This is where you're building the foundation of flavor for your broth, so take your time. If the bottom of the pot is looking dry, add another small pat of butter or drizzle of olive oil.

Create the Broth

Add two cans of drained and rinsed cannellini beans to the pot along with 3-4 cups of chicken or vegetable stock. Bring to a gentle boil, then reduce to a simmer and let it cook for 8-10 minutes, allowing the flavors to meld and the broth to reduce slightly. This also gives the beans time to absorb the flavors of the broth. For a thicker stew, you can mash some of the beans against the side of the pot with a wooden spoon.

Bring It All Together

Stir in about 4 cups of baby spinach, handful by handful, until wilted. It will look like a mountain at first but cooks down dramatically in just 1-2 minutes. Return the shrimp to the pot, along with any accumulated juices from the plate (that's flavor!). Add the juice of one lemon and a handful of chopped fresh parsley, then taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Final Touch of Luxury

For an extra touch of richness, swirl in another tablespoon of butter right at the end. It melts into the hot broth, creating a silky mouthfeel that makes the stew feel special. This step is optional but highly recommended. Let the stew sit for a minute off the heat before serving, allowing the flavors to harmonize.

I learned about the importance of proper shrimp cooking the hard way. The first time I made this stew, I added the shrimp too early and left them in the simmering broth too long. By the time we sat down to eat, they had transformed from plump and juicy to tough and rubbery. Now I always cook them just until they turn pink, remove them while I build the rest of the stew, and add them back at the very end just to heat through. This simple technique ensures perfectly tender shrimp every time.

Serving Suggestions

This Lemony Shrimp and Bean Stew shines when served in wide, shallow bowls with plenty of crusty bread on the side for sopping up the delicious broth. A warm baguette or sourdough loaf is my go-to, though garlic bread adds another layer of flavor that works beautifully. For a complete meal, a simple green salad with a light vinaigrette provides a crisp contrast to the rich stew. If you're serving this for company, consider starting with a small appetizer like marinated olives or a simple bruschetta. For wine pairing, a crisp Sauvignon Blanc or unoaked Chardonnay complements the lemony notes perfectly, while a light Pinot Grigio works well if you prefer something more neutral. For a heartier meal, especially in colder months, serve the stew over a small portion of cooked farro, quinoa, or rice. The grains soak up the broth and add a pleasant chewy texture that makes the dish even more satisfying.

Creative Variations

While I love the classic version, this stew lends itself beautifully to variations based on what you have on hand: Mediterranean Twist - Add a handful of halved cherry tomatoes, some chopped kalamata olives, and crumbled feta cheese just before serving. The briny olives and tangy feta complement the lemon beautifully. Herb Garden Version - Bulk up the herbs with a combination of fresh dill, basil, and mint along with the parsley. This green-heavy variation tastes like springtime in a bowl and works especially well with seafood. Spicy Kick - Add a pinch of red pepper flakes when sautéing the onions, or stir in a spoonful of harissa paste for a North African-inspired heat that pairs wonderfully with the lemon brightness. Seafood Medley - Turn this into a more substantial seafood stew by adding quick-cooking shellfish like mussels or clams along with the shrimp. Add them to the simmering broth and cook just until they open, then proceed with the recipe.

Storage Smarts

While this stew is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen it up. I don't recommend microwaving, as it can make the shrimp tough. I generally don't recommend freezing this stew, as both the texture of the shrimp and the brightness of the lemon flavor tend to diminish after freezing and reheating. If you know you'll have leftovers, consider setting aside some of the broth and beans before adding the shrimp, then cook fresh shrimp to add to the reheated base when you're ready to enjoy it again. For meal prep, you can prepare the bean base of the stew in advance and refrigerate for 1-2 days, then reheat and add freshly cooked shrimp and spinach just before serving.

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Chef's Wisdom

Flavor Building - For extra depth, add a splash of white wine after sautéing the onions, letting it reduce before adding the stock. Texture Contrast - For a fun twist, top each serving with homemade croutons tossed with lemon zest and herbs. Shrimp Selection - Look for wild-caught shrimp when possible; they typically have better flavor and are more sustainably harvested.

I've made this Lemony Shrimp and Bean Stew countless times now, tweaking it slightly with the seasons and whatever I have on hand. What I love most about it is how it transforms humble ingredients into something that feels special enough for company but simple enough for a weeknight. It's become one of those recipes that I can make from memory, adjusting intuitively as I go. The bright lemon flavor paired with creamy beans and sweet shrimp creates a combination that somehow feels both familiar and fresh each time I make it.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes! Thaw frozen shrimp completely, pat dry with paper towels, then proceed with the recipe. Pre-cooked frozen shrimp can also work – just add them at the very end to warm through.

→ What can I substitute for white beans?

Navy beans, great northern beans, or chickpeas all work well. For a lower-carb option, try using cauliflower florets instead.

→ How can I make this dairy-free?

Replace the butter with olive oil or a plant-based butter alternative for a dairy-free version.

→ What sides go well with this stew?

Crusty bread, garlic bread, or a simple green salad are perfect accompaniments. For a heartier meal, serve over rice or with roasted potatoes.

→ Can I substitute another leafy green for spinach?

Absolutely! Try baby kale, arugula, or thinly sliced Swiss chard. Adjust cooking time accordingly as heartier greens might need an extra minute.