Shrimp with White Beans Stew Recipe

Shrimp with white beans stew is my go-to dish when I need something bold, satisfying, and packed with flavour, all while staying light and healthy. This recipe brings together juicy, perfectly seared shrimp, creamy cannellini beans, and a smoky paprika-lemon backdrop that makes every bite taste like you’ve put in far more effort than you actually did. It's quick enough for a weeknight but elevated enough to serve when friends pop round. And the best part? It’s all done in one pan.

This dish isn’t just a summer or spring fling. It’s perfect year-round. The lemon zest keeps it fresh during warmer months, while the warmth of smoked paprika makes it hearty enough for a cosy winter supper. Whether you’re chasing something Mediterranean-inspired or just want a no-fuss dinner with protein and fibre, this recipe ticks all the boxes.

Ingredients

Each ingredient in this dish plays a distinct role in building layers of flavour and texture. Together, they create a balanced, vibrant meal that’s both comforting and fresh.

Butter – Just a knob adds luxurious silkiness to the final dish without overwhelming it.

Shrimp – Sweet, tender, and quick to cook, shrimp adds protein and a juicy bite that anchors the dish.

Cannellini beans – Creamy and mild, these beans absorb the smoky, citrusy sauce while adding fibre and richness.

Garlic – Used in two stages to bring both depth and punch, garlic enhances the savoury base.

Smoked paprika – Adds warmth, earthiness, and a subtle smokiness that ties everything together beautifully.

Lemon (zest and juice) – Brightens the whole dish with a pop of acidity and fragrant citrus notes.

Leeks – Mild and slightly sweet, leeks soften into the background, adding gentle flavour and body.

Shallot – More delicate than onion, shallots bring a mild sweetness and aromatic lift.

Parsley – A fresh herbal note to balance the warmth of the spices and brighten the finish.

Olive oil – The base fat for cooking, bringing fruity richness and helping carry the flavour of the garlic and paprika.

See recipe card for quantities.

Instructions to make Shrimps with White Beans

Here are the brief instructions on how to make these dish:

1. Step 1: Marinate your shrimp with lemon juice, lemon zest, half the garlic, and a good sprinkle of smoked paprika. Let it sit while your pan heats.

2. Step 2: Sear the shrimp in olive oil until pink and curled—just a couple of minutes per side. Work in batches to avoid overcrowding. Remove and set aside.

3. Step 3: In the same pan, sauté the leeks and shallots until soft.
   

4. Step 4: Toss in the beans, remaining garlic, smoked paprika, parsley, butter, salt and pepper. Stir gently until warmed through. Return the shrimp to the skillet, mix everything well, and cook for a final two minutes to bring all the flavours together. Serve hot!

Quick Tip: Don’t overcook your shrimp—they go rubbery fast. Once they curl into a ‘C’ shape, they’re done.

Substitutions

Can’t find cannellini beans? Use butter beans or even chickpeas—they’ll still offer that creamy bite. If you’re out of leeks, swap in spring onions or finely sliced fennel. You could also substitute smoked paprika with chipotle powder for a spicier twist. And while fresh lemon is ideal, bottled juice will work in a pinch—just add a little extra zest for brightness.

👨‍🍳 Chef’s Note:

You’ll notice I don’t use chicken broth or stock in this shrimp with white beans stew recipe—and that’s very intentional. Chicken is chicken, prawns are prawns. When you’re working with quality ingredients, there’s no need to mask or muddle the flavours. Let the shrimp, beans, and aromatics shine on their own. The result? A dish that’s clean, vibrant, and beautifully balanced—just the way it should be.

How to Serve Shrimp with White Beans Stew

This dish pairs beautifully with crusty sourdough or warm flatbread to mop up the juices. A crisp salad on the side keeps things fresh and balanced. If you’re after something heartier, spoon it over buttery mash or soft polenta.

How to Store It

Store leftovers in an airtight container in the fridge for up to 4 days—it’s ideal for meal prep. Just reheat gently in a pan to avoid overcooking the shrimp. I don’t recommend freezing this one, as the shrimp and beans lose their texture when thawed.

FAQ

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Shrimp with White Beans Stew Recipe

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This shrimp with white beans recipe is a one-pan wonder, blending smoky paprika, juicy shrimp, and creamy beans with lemon and herbs.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 450–500g large shrimp, peeled, deveined, tails removed
• 2 cans cannellini beans, drained and rinsed
• 3–4 garlic cloves, minced (divided)
• 2 tablespoon smoked paprika (divided)
• Zest and 1 tablespoon juice of 1 lemon
• 1 leek (white part only), sliced into half rounds
• 1 shallot, thinly sliced
• 1 tablespoon parsley, chopped
• 1 tablespoon olive oil
• 1 knob of butter
• Pinch of salt
• Pinch of black pepper

Instructions

1. In a bowl, mix shrimp with 1 tablespoon smoked paprika, lemon zest, lemon juice, and half the garlic. Set aside.
2. Heat olive oil in a large skillet. Sear shrimp in batches for 2–3 minutes, turning once. Remove and set aside.
3. In the same skillet, sauté leeks and shallots for 5 minutes. Add beans, remaining garlic, 1 tablespoon smoked paprika, parsley, butter, salt and pepper. Cook on medium-low until beans are warm.
4. Return shrimp to pan, stir everything together, and cook for 2 more minutes. Serve immediately.
   

Notes

Don’t overcrowd the pan when searing shrimp – cook them in batches to get that perfect golden sear without steaming.

Fresh lemon zest makes a big difference – zest before juicing, and avoid the bitter white pith underneath the peel.