Shrimp and White Bean Stew

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!

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:

1. 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.
2. 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!

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Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!

Course Dinner

Cuisine American

Total Cost ($11.22 recipe / $2.24 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings (1.5 cups per serving)

Calories 319kcal

Author Jess – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

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 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.

See how we calculate recipe costs here.

Notes

* I used canned butter beans, but any variety of white bean will do in this recipe.

**I used Better Than Bouillon to be more budget-friendly.

***Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Sodium: 1489mg | Fiber: 10g

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.

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