When you’re craving something light yet deeply satisfying, this lemony shrimp and bean stew delivers comfort with a zesty twist. It’s the kind of meal that feels cozy enough for chilly evenings but bright enough to enjoy year-round. With tender shrimp, creamy white beans, and a citrusy broth layered with flavor, this stew is the perfect blend of hearty and fresh.
Unlike heavy seafood stews, this one is refreshingly light, thanks to fresh lemon juice, delicate leeks, and a touch of paprika for warmth. Best of all? It comes together quickly in a single pot, making it a go-to for busy weeknights or when you want to impress guests without much effort.
If you’re looking for a shrimp stew that’s both elegant and easy, this is the recipe you’ll reach for again and again. Whether you use fresh or frozen shrimp, this stew captures the brightness of citrus with the savory depth of a good seafood broth. Get ready for a spoonful of sunshine in every bite.
Table of Contents
Why You’ll Love This Recipe
This lemony shrimp and bean stew checks all the right boxes—whether you’re after a quick weeknight dinner or a dish that feels a little fancy without the fuss. Here’s why this stew belongs in your regular rotation:
Bright, Fresh Flavor
The combination of fresh lemon juice and zest lifts the entire dish, giving the broth a zesty kick that balances the richness of the shrimp and beans. It’s flavorful without being heavy—perfect for when you want something refreshing and savory in one bowl.
Fast and Fuss-Free
With a cook time of under 30 minutes, this stew is ideal for nights when you want something homemade but don’t want to spend all evening in the kitchen. A few simple steps and one large pot are all you need.
One-Pot Simplicity
Less cleanup, more enjoyment. This recipe is made entirely in one pot, making it not just convenient but also perfect for batch cooking or next-day leftovers.
Cozy Yet Elegant
This isn’t your average weeknight meal. The shrimp stew feels upscale thanks to the delicate flavors of leeks, the soft creaminess of cannellini beans, and the aromatic lift from lemon. It’s the kind of dish that’s equally at home on a casual dinner table or as part of a dinner party menu.
Naturally Nutritious
With lean protein from shrimp, fiber-rich beans, and no heavy cream, this stew keeps things light while still feeling filling. It’s a balanced meal in a bowl.
Versatile and Customizable
Use frozen shrimp, swap in different beans, or toss in extra vegetables—this recipe adapts easily to what you have on hand. Make it in advance or freeze for an easy future meal.
This stew isn’t just easy. It’s a feel-good meal that tastes like you spent hours on it—without actually doing so.
Ingredients
This stew relies on simple, wholesome ingredients that bring big flavor. Here’s everything you need to make a zesty, comforting shrimp and bean stew that comes together in one pot.
Main Ingredients
- 1 pound large shrimp, peeled, deveined (tails optional)
Fresh or frozen both work well—just make sure they’re thawed and patted dry. - 2 large leeks, white and light green parts only, sliced crosswise
Adds delicate sweetness and a soft texture to the stew. - 2 tablespoons unsalted butter
For sautéing the leeks and adding richness. - 3 garlic cloves, minced
Brings depth and savory balance to the citrus notes. - 1 teaspoon sweet paprika
Adds a gentle warmth and subtle color. - 2 (15-ounce) cans cannellini beans, drained and rinsed
Creamy, mild beans that hold their shape beautifully in stews. - 4 cups low-sodium chicken broth (or seafood broth)
Creates a flavorful base—use seafood broth if you want more depth. - Zest of 1 lemon
Brightens every spoonful with citrusy aroma. - Juice of 1 lemon
Adds fresh tang that cuts through the richness. - Salt and freshly ground black pepper, to taste
Essential for seasoning and balancing the final dish.
Optional Garnishes
- Chopped fresh parsley
Stir in fresh herbs at the end for a burst of color and bright flavor. - Toasted crusty bread or baguette slices
Perfect for soaking up the lemony broth.
Ingredient Notes
- Frozen shrimp: Thaw overnight in the fridge or place in cold water for 15–20 minutes.
- White beans: If cannellini beans aren’t available, use great northern or navy beans.
- Lemon: Always zest before juicing for the most flavor.
- Broth options: For extra shrimp flavor, simmer the shrimp shells in water for 15 minutes to create a quick homemade stock.
This ingredient list keeps things clean and approachable, while giving you a rich, flavorful base to build on.
Instructions
Follow these simple steps to create a bright, flavorful shrimp and bean stew that tastes like it simmered all day—without the wait.
Step 1: Prep the Shrimp
Place the shrimp in a medium bowl and season with a pinch of salt, pepper, and a drizzle of lemon juice. Toss to coat and set aside while you start the base. This quick marination boosts flavor and keeps the shrimp tender.
Step 2: Sauté the Leeks
Melt the butter over medium-high heat in a large pot or Dutch oven. When the butter is foaming, add the sliced leeks and cook, stirring occasionally, for 4 to 5 minutes, or until they’re soft and starting to brown on the edges.
Step 3: Add Garlic and Paprika
Stir in the minced garlic and paprika, and cook for 30 seconds, just until fragrant. This step creates the aromatic base of the stew.
Step 4: Add the Beans and Broth
Add the cannellini beans and chicken broth (or seafood broth) to the pot. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, letting the beans soak up the flavorful liquid.
Step 5: Add the Shrimp
Gently add the shrimp and any juices from the bowl into the simmering stew. Cook for 2 to 3 minutes, just until the shrimp turn pink and start to curl. Be careful not to overcook—they cook quickly and should remain juicy.
Step 6: Finish with Lemon
Stir in the lemon zest and remaining lemon juice, adjusting the amount to taste. The zesty lemon brings brightness and balances the richness of the broth.
Step 7: Season and Serve
Adjust the seasoning with a pinch of salt and pepper to suit your taste. Ladle the stew into bowls and top with chopped parsley for a burst of freshness. Serve hot, ideally with a slice of toasted crusty bread to soak up every drop of the lemony broth.
Tip: If you’re planning to serve later, remove the shrimp after they’re cooked and return them when reheating to avoid overcooking.
Pro Tips and Variations
This stew is already packed with bold citrus flavor and tender shrimp, but these pro tips and variations will help you make it your own—whether you’re switching ingredients or looking for shortcuts.
Pro Tips
1. Use frozen shrimp wisely
Frozen shrimp work perfectly if you thaw them completely and pat them dry. This prevents excess water from thinning the broth and ensures a better sear if you’re sautéing them separately.
2. Don’t overcook the shrimp
Shrimp cook fast—about 2 to 3 minutes in hot broth is all they need. Overcooking will make them rubbery, so watch closely and remove from heat once they turn pink and start to curl.
3. Zest first, juice second
Always zest your lemon before juicing. It’s easier and ensures you get the full flavor without losing grip on a slippery lemon half.
4. Save your shrimp shells
If you buy shell-on shrimp, simmer the shells in water for 15 minutes to create a quick homemade shrimp stock. It adds extra seafood depth to your stew and enhances the flavor.
5. Season in layers
Salt and pepper early, mid-way, and at the end—this builds flavor gradually and avoids an overly salty finish.
Variations
Swap the beans
Cannellini beans are buttery and hold up well, but great northern, navy beans, or even chickpeas work too. If using canned beans, always drain and rinse them before adding to the stew.
Add vegetables
Try adding thinly sliced fennel, diced zucchini, spinach, or even cherry tomatoes. They complement the lemony broth and add texture and color. Stir in delicate greens at the end so they don’t overcook.
Make it spicy
Add a pinch of red pepper flakes or a diced fresno chili for gentle heat that balances the bright lemon notes.
Try it with seafood mix
Substitute some or all of the shrimp with a mix of scallops, chunks of firm white fish, or squid. Just be sure to adjust cook times based on each protein.
Make it dairy-free
Replace butter with olive oil for a dairy-free version that’s still rich and flavorful.
Meal prep tip
Make the base ahead (leeks, garlic, beans, broth, and lemon) and store it in the fridge. When ready to serve, reheat and add the shrimp just before eating.
Serving Suggestions
This lemony shrimp and bean stew is the kind of dish that feels special yet unfussy. With its citrusy broth and tender seafood, it can stand alone as a complete meal—or be dressed up with a few smart sides for a more rounded table.
1. Crusty Bread or Toasted Sourdough
Nothing soaks up the lemony broth like a thick slice of rustic bread. Serve with toasted sourdough, baguette slices, or even a crusty ciabatta. Lightly buttered and grilled for a bit of crunch, the bread becomes an edible sponge for all that zesty flavor.
2. Simple Green Salad
A crisp salad balances the warm, savory stew. Try a mix of arugula, baby greens, or romaine with a light lemon vinaigrette or olive oil and vinegar. Toss in cucumbers, radishes, or shaved fennel to echo the brightness of the stew.
3. Garlic Roasted Vegetables
For a heartier plate, add a side of roasted carrots, asparagus, or Brussels sprouts. Roast them in olive oil with a touch of garlic and finish with a squeeze of fresh lemon to tie everything together.
4. Lemon-Herb Couscous or Rice
If you want to bulk up the meal, serve the stew over a small portion of lemon couscous, fluffy rice, or even quinoa. It absorbs the broth beautifully and makes each bite more filling.
6. Mediterranean Touches
For a creative twist, offer a side of olives, marinated artichokes, or hummus with flatbread. These Mediterranean flavors play well with the lemony base and shrimp.
Whether served solo or alongside thoughtful sides, this shrimp and bean stew brings brightness and comfort to any table. It’s a weeknight wonder with the soul of a weekend dish.
Conclusion
This lemony shrimp and bean stew proves that comfort food doesn’t have to be heavy. With every spoonful, you get a balance of zesty lemon, tender shrimp, and creamy white beans, all tied together with a light, flavorful broth. It’s a dish that feels fresh yet deeply satisfying—perfect for chilly nights or anytime you need a quick, impressive dinner.
What makes this recipe stand out is its simplicity and adaptability. Whether you’re cooking with pantry staples or fresh ingredients from the market, this stew comes together with minimal effort and delivers maximum flavor. It’s ideal for busy weeknights, casual gatherings, or quiet nights in.
Keep it in your rotation for when you need something bright and comforting—and don’t be surprised if it becomes one of your go-to favorites.
Lemony Shrimp and Bean Stew
Ingredients
Main Ingredients
- 1 pound large shrimp peeled, deveined (tails optional)
- Fresh or frozen both work well—just make sure they’re thawed and patted dry.
- 2 large leeks white and light green parts only, sliced crosswise
- Adds delicate sweetness and a soft texture to the stew.
- 2 tablespoons unsalted butter
- For sautéing the leeks and adding richness.
- 3 garlic cloves minced
- Brings depth and savory balance to the citrus notes.
- 1 teaspoon sweet paprika
- Adds a gentle warmth and subtle color.
- 1/4 cup dry white wine optional
- Deglazes the pan and enhances the stew’s aromatic base.
- 2 15-ounce cans cannellini beans, drained and rinsed
- Creamy mild beans that hold their shape beautifully in stews.
- 4 cups low-sodium chicken broth or seafood broth
- Creates a flavorful base—use seafood broth if you want more depth.
- Zest of 1 lemon
- Brightens every spoonful with citrusy aroma.
- Juice of 1 lemon
- Adds fresh tang that cuts through the richness.
- Salt and freshly ground black pepper to taste
- Essential for seasoning and balancing the final dish.
Optional Garnishes
- Chopped fresh parsley
- Adds a pop of color and freshness at the end.
- Toasted crusty bread or baguette slices
- Perfect for soaking up the lemony broth.
Ingredient Notes
- Frozen shrimp: Thaw overnight in the fridge or place in cold water for 15–20 minutes.
- White beans: If cannellini beans aren’t available use great northern or navy beans.
- Lemon: Always zest before juicing for the most flavor.
- Broth options: For extra shrimp flavor simmer the shrimp shells in water for 15 minutes to create a quick homemade stock.
Instructions
Step 1: Prep the Shrimp
- Place the shrimp in a medium bowl and season with a pinch of salt, pepper, and a drizzle of lemon juice. Toss to coat and set aside while you start the base. This quick marination boosts flavor and keeps the shrimp tender.
Step 2: Sauté the Leeks
- Melt the butter over medium-high heat in a large pot or Dutch oven. When the butter is foaming, add the sliced leeks and cook, stirring occasionally, for 4 to 5 minutes, or until they’re soft and starting to brown on the edges.
Step 3: Add Garlic and Paprika
- Stir in the minced garlic and paprika, and cook for 30 seconds, just until fragrant. This step creates the aromatic base of the stew.
Step 4: Add the Beans and Broth
- Add the cannellini beans and chicken broth (or seafood broth) to the pot. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, letting the beans soak up the flavorful liquid.
Step 5: Add the Shrimp
- Gently add the shrimp and any juices from the bowl into the simmering stew. Cook for 2 to 3 minutes, just until the shrimp turn pink and start to curl. Be careful not to overcook—they cook quickly and should remain juicy.
Step 6: Finish with Lemon
- Stir in the lemon zest and remaining lemon juice, adjusting the amount to taste. The zesty lemon brings brightness and balances the richness of the broth.
Step 7: Season and Serve
- Taste and season with salt and pepper as needed. Ladle the stew into bowls and top with chopped parsley for a burst of freshness. Serve hot, ideally with a slice of toasted crusty bread to soak up every drop of the lemony broth.
Notes
Nutrition Information
- Calories: 360
- Fat: 14g
- Saturated Fat: 5g
- Protein: 27g
- Carbohydrates: 29g
- Fiber: 7g
- Sugar: 3g
- Cholesterol: 180mg
- Sodium: 780mg
- Potassium: 690mg
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Just be sure to thaw them fully and pat them dry before cooking. This helps the shrimp sear properly and prevents excess water from diluting the flavor of the stew. If the shrimp come pre-cooked, add them at the end to warm through—avoid overcooking.
What types of beans can I substitute in this stew?
Cannellini beans are ideal, but you can substitute with Great Northern beans, navy beans, or even chickpeas. The key is using a creamy, mild bean that holds up in the stew and complements the shrimp without overpowering the citrusy broth.
Is it possible to make this stew ahead of time?
Yes, but with one tip: prepare the stew base first without the shrimp, then store it in the fridge. When ready to serve, reheat the stew and add the shrimp just before serving. This ensures the shrimp stay tender and don’t overcook.
What can I serve alongside this stew?
Serve it with toasted bread, a crisp green salad, or lemony couscous. For something heartier, pair with garlic-roasted vegetables or a side of steamed rice to soak up the flavorful broth.
How should I store and reheat leftovers?
Keep leftovers fresh in a sealed container in the fridge for up to three days. Reheat gently over low heat on the stovetop. If the shrimp are already cooked, avoid high heat to keep them from turning rubbery. If the stew thickens too much, just stir in a little broth or water to thin it out.
Can I add vegetables to this stew?
Definitely. Consider adding baby spinach, chopped kale, zucchini, or diced tomatoes. Stir them in near the end of cooking so they stay bright and fresh. Keep it simple so the lemon and shrimp flavors still shine through.
Is this stew suitable for freezing?
The base of the stew (without shrimp) freezes well for up to 2 months. If you plan to freeze it, leave out the shrimp and add them fresh when reheating. Shrimp tend to become rubbery when frozen and reheated, so it’s best to cook them just before serving.