If you’re craving something light, fresh, and comforting all at once, this lemony shrimp and bean stew checks every box. It’s packed with protein, layered with citrusy zest, and grounded in the kind of nourishing simplicity that Mediterranean cooking is known for.
Whether you’re cooking for a quick weeknight dinner or meal prepping something clean and wholesome, this one pot stew brings together shrimp, white beans, garlic, lemon, and herbs in a dish that’s both elegant and easy. Plus, it’s naturally gluten free and endlessly adaptable.
In this guide, you’ll learn how to make lemony shrimp and bean stew step by step, get pro tips from Chef Lucas Benette, and explore smart ingredient swaps and serving ideas.
Why You’ll Love This Stew
This stew has a way of satisfying both light eaters and hearty appetites. It’s the kind of dish that feels at home in both summer and winter, thanks to the balance of citrus brightness and bean filled comfort.
Here’s what makes it shine:
- Quick cooking time – ready in under 30 minutes
- One pot = less mess and easy cleanup
- Bright, citrusy flavor without being too sour
- Lean protein + fiber rich beans = filling and balanced
- Customizable with your favorite herbs, beans, or seafood
This is the kind of recipe that’s easy to memorize, fun to serve, and even better the next day if there’s any left.
Ingredients for Lemony Shrimp and Bean Stew
One of the best things about this dish is how simple the ingredients are yet the flavor payoff is huge. You’ll be working with pantry staples, fresh herbs, and a few citrus forward additions to brighten up the whole pot.
Here’s everything you’ll need to make a pot of this lemony shrimp and bean stew:
Main Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp paprika (sweet or smoked)
- 1 can (15 oz) white beans (like cannellini or navy), drained and rinsed
- 2 cups low sodium chicken or vegetable broth
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- ¼ tsp crushed red pepper flakes (optional for a kick)
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Optional Additions:
- A handful of baby spinach or arugula, stirred in at the end
- Fresh thyme or oregano for a Mediterranean herb twist
- A splash of white wine to deglaze the pan before adding broth
Chef Lucas Benette’s Pro Tips for Shrimp Stew Success
Chef Lucas Benette has worked with seafood for over a decade, and he’s got one golden rule when it comes to shrimp in stew: don’t overcook it.
“Shrimp should be tender and juicy, not rubbery,” he says. “Always add it at the end, once the beans and broth are fully heated through.”
Here’s how Lucas elevates this dish:
1. Prep Shrimp Early
- Peel, devein, and pat shrimp dry before starting the stew.
- Season with a little salt and paprika so it’s flavorful right off the bat.
2. Add Shrimp in the Last 5 Minutes
- Once the stew is hot and beans are tender, stir in the shrimp.
- Cook just until they turn pink and curl slightly about 3–4 minutes.
3. Layer Your Lemon
- Add lemon zest to the base for depth
- Finish with lemon juice just before serving for brightness
- Always serve with a wedge fresh acidity wakes everything up
How to Make Lemony Shrimp and Bean Stew (Step by Step)
This recipe is designed to be simple, flavorful, and fast a one pot dish that feels restaurant worthy but fits into a weeknight schedule. You’ll be layering flavor from the base up, finishing with perfectly tender shrimp and a hit of citrus.
Step by Step Instructions:
1. Sauté the aromatics
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 3–4 minutes, until soft and translucent.
- Stir in garlic and paprika. Sauté for 30 seconds, until fragrant.
2. Build the broth
- Pour in the broth, white beans, lemon zest, and a pinch of salt and pepper.
- If using red pepper flakes or a splash of white wine, add them now.
- Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally.
3. Add the shrimp
- Stir in the raw shrimp and let them simmer gently for 3–5 minutes, or until they turn pink and firm.
- Don’t boil shrimp cook fast and can get rubbery if overdone.
4. Finish with lemon and herbs
- Turn off the heat. Stir in the lemon juice and chopped parsley.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. Serve hot
- Ladle stew into bowls and serve with crusty bread, quinoa, or steamed rice.
- Garnish with a lemon wedge and a drizzle of olive oil if desired.
Time Saving Tips:
- Use pre cooked canned beans to cut down prep time
- Buy peeled, deveined shrimp to skip a prep step
- If using frozen shrimp, thaw fully and pat dry before cooking
Substitutions, Pairings & Nutrition Table
One of the best parts about this lemony shrimp and bean stew is how easy it is to adapt. Whether you’re working with pantry staples or accommodating dietary needs, the base recipe is flexible enough to swap out ingredients without losing flavor.
Substitution Ideas
| Ingredient | Swap With | Notes |
|---|---|---|
| Cannellini Beans | Navy beans, chickpeas | Keep texture firm avoid mushy beans |
| Shrimp | Scallops, white fish | Cook gently and add at the end to avoid overcooking |
| Lemon Juice | White wine vinegar | Slightly less citrusy but still bright |
| Fresh Herbs (Parsley) | Basil, dill, or chives | Add at the end for fresh flavor |
| Chicken/Vegetable Broth | Seafood broth or stock | Enhances the seafood profile |
Serving Pairings
- Crusty sourdough or gluten free bread
- White rice, couscous, or quinoa
- A side salad with olive oil and cucumber
- Steamed greens (like kale or broccoli rabe)
Nutrition Facts (Per Serving)
Serves 4
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~28 grams |
| Fat | ~12 grams |
| Carbohydrates | ~24 grams |
| Fiber | ~6 grams |
| Sodium | ~500 mg (based on broth used) |
To reduce sodium, use low sodium broth and rinse canned beans thoroughly.
FAQs About Lemony Shrimp and Bean Stew
1. What beans go well with shrimp?
White beans like cannellini, great northern, or navy beans pair best with shrimp. Their mild flavor and creamy texture complement the brininess of seafood and allow citrus notes like lemon to shine. Chickpeas also work if you prefer a firmer bite.
2. What herbs go well in shrimp stew?
Fresh herbs like parsley, thyme, dill, and basil work wonderfully in shrimp stews. They enhance the natural flavor of seafood without overpowering it. For a Mediterranean touch, try oregano or rosemary. Add delicate herbs (like parsley or dill) at the end of cooking for freshness.
3. Can I make this stew dairy free and gluten free?
Yes! This recipe is naturally gluten free and can be made dairy free as long as no cream or butter is added. It uses olive oil and broth, making it a great choice for people with dietary restrictions. Just double check that your broth is gluten and dairy free.
4. What can I serve with shrimp and bean stew?
Serve this stew with:
- Crusty bread or gluten free rolls
- A side of steamed rice, couscous, or quinoa
- A simple salad with olive oil and lemon dressing
- Light white wine (like Sauvignon Blanc) for pairing
These sides complement the stew’s brightness and make it a full, satisfying meal.
Final Thoughts on This Light Yet Comforting Meal
This lemony shrimp and bean stew is proof that simple ingredients can deliver bold, satisfying flavor. It’s a dish that feels comforting yet bright perfect for weeknights, meal prep, or even impressing guests with minimal effort.
Thanks to Chef Lucas Benette’s practical tips, you’ll get perfectly cooked shrimp, layered citrus flavor, and a well balanced stew every time.
Serve it with warm bread, a crisp salad, or a glass of white wine, and enjoy a meal that’s as nourishing as it is refreshing.
