Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Ingredients for Shrimp and White Bean Stew
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
- Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
- Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
- Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
- Olive Oil: Softens the veggies and adds a delicious richness to the broth.
- Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
- Garlic: Use fresh minced garlic for maximum flavor.
- Butter Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, cannellini or any other canned white bean would work as a substitute if needed.
- Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
- Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
- Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.
How to Defrost Shrimp Correctly
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
- Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
- Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
Serving Suggestions
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
Storage Instructions
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
Shrimp and White Bean Stew
Servings 5 servings (1.5 cups per serving)Ingredients
- 24 large peeled and deveined shrimp (1 lb) ($6.47)
- 1 parsnip, peeled and grated with a cheese grater ($0.49)
- 2 stalks celery, sliced thin ($0.14)
- ½ yellow onion, finely julienned (cut into thin strips) ($0.47)
- ½ lemon, zested (the other half, cut into wedges to serve) ($0.68)
- 1 Tbsp olive oil ($0.22)
- 3 Tbsp salted butter ($0.39)
- 2 cloves garlic, minced ($0.06)
- 2 cans butter beans, rinsed and strained* ($1.72)
- 1 Tbsp shredded Parmesan ($0.33)
- 3 cups chicken broth** ($0.24)
- 1 tsp apple cider vinegar*** ($0.01)
Instructions
- If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
- Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
- Add salted butter and minced garlic
- Once the butter is melted, add the thawed shrimp.
- Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
- Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
- Simmer until liquid reduces a little bit, by ¼ to ⅓.
- Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
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Equipment
Notes
Nutrition
how to make Shrimp and White Bean Stew – step by step photos
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
This was very tasty. I’m not sure what makes it a stew and not a soup, but regardless the flavors were very good. I will put some fresh parsley on top next time, but my husband and I were already served and seated when I thought of it. I used carrot instead of parsnip because our store doesn’t usually carry parsnips. We served it over rice.
Your directions say to use a skillet, but the photos show a pot. I’ll use a pot next time. The large skillet was very full before the liquid was reduced.
Hey, Bridget! Typically, stew is thicker and soup has a looser more thinned out broth. This could go either way, I suppose, based on whether your canned beans thicken it up or not! I’m glad you enjoyed it. Thanks for sharing.
Also, I went back to double check the photos! That is actually a sauté pan. I will correct the directions to reflect that. Thanks for pointing it out!
Another very nice recipe. We are pescatarians so used veggie stock instead of chicken. So simple and oh so delicious!
I liked this recipe better than I thought I would. While DH adores butter beans, they aren’t my fave, so I used 1 can of butter beans and 1 can of cannellini. Both of these beans have a slightly stronger flavor than some, so next time I think I will use Great Northerns. Shrimp has been a real bargain the past several months. I seem to always find something at my supermarket under $7 a lb which makes it about the same price as ground chuck. I grilled rustic white bread which was perfect for dipping. We also love parsnips–anyone who hasn’t tried them is missing a sweet and delicious treat, but carrots–although not white and not as sweet–make a good substitute if one doesn’t mind a bit of color in this soup. I followed this recipe as written, except for using 2 kinds of bean