Lemony Shrimp and Bean Stew: Light, Cozy, and Full of Flavor

Some dishes just feel like a hug in a bowl, but lighter, brighter, and easier on the stomach. That’s exactly what lemony shrimp and bean stew is. It’s the kind of meal you can throw together on a chilly evening or serve on a sunny day with a glass of white wine and good bread.

At Tasty Plated, Chef Rachael loves recipes that walk the line between comforting and fresh. This stew is layered with aromatics, loaded with protein-rich white beans, and finished with juicy shrimp and a zing of lemon. It’s simple enough for weeknights but feels elegant enough to share.

• Why Lemony Shrimp and Bean Stew Works So Well

There’s something about the combination of tender shrimp, creamy white beans, and lemon that just works. The beans give it heartiness, the shrimp adds a little luxury, and the lemon keeps it all from feeling too heavy.

This dish brings together:

• A light broth that’s still deeply flavourful

• Savoury aromatics like garlic and shallot

• A balance of protein and fibber that satisfies

• A clean, citrusy finish that lifts the entire bowl

It’s also highly flexible. Want it spicier? Add a pinch of chili flakes. Don’t do shrimp? Try flaky cod or scallops. It’s a stew, but with the soul of a coastal dinner.

• Ingredients You’ll Need

The best part about this lemony shrimp and bean stew is that it leans heavily on pantry and freezer staples, and yet feels gourmet when it all comes together.

Core Ingredients:

• 1 tablespoon olive oil

• 1 shallot or small onion, finely diced

• 3 garlic cloves, minced

• 1 teaspoon fresh thyme (or ½ tsp dried)

• 1 teaspoon lemon zest + juice of 1 lemon

• ½ teaspoon crushed red pepper flakes (optional)

• 2 cups cooked white beans (like cannellini or navy beans)

• 3 cups low-sodium chicken or veggie broth

• ½ pound raw shrimp, peeled and deveined

• Salt and pepper to taste

• Fresh parsley or dill for garnish

Optional: A swirl of olive oil or a few parmesan shavings for finishing.

• How to Make Lemony Shrimp and Bean Stew Step-by-Step

You only need one pot, 30 minutes, and a few layering techniques to build big flavour.

Step 1: Sauté the aromatics

Heat the olive oil in a large Dutch oven or saucepan. Add the shallot and cook until softened. Stir in garlic, thyme, red pepper flakes (if using), and lemon zest. Cook just until fragrant, about 1 minute.

Step 2: Add the beans and broth

Pour in the white beans and broth. Bring to a simmer and cook for about 10–12 minutes to let the beans soften and the broth absorb the aromatics.

Step 3: Add the shrimp

Toss in the shrimp and cook until just pink, usually 3–5 minutes depending on their size. Don’t overcook!

Step 4: Finish with lemon and herbs

Turn off the heat. Add the lemon juice and chopped parsley or dill. Taste and adjust seasoning.

Serve hot, ideally with a slice of crusty bread to soak up every last bit of broth.

• Chef Rachael’s Tips for Bright Flavor and Creamy Beans

For Chef Rachael, this stew is all about gentle layers of flavour, not heavy-handed seasoning. It’s the kind of dish that lets ingredients shine.

Rachael’s go-to tips:

• Use dried beans if you have time. They’re creamier and soak up the broth like sponges.

• Always zest the lemon first, then juice it. The zest gives you the floral hit without the acidity.

• If your shrimp are large, cut them in half for faster, even cooking.

• Add a spoonful of white miso or parmesan rind for umami while it simmers.

• Don’t boil the shrimp. Simmer gently to keep them tender and juicy.

“This stew tastes like something you’d eat seaside with a glass of crisp wine. It’s light but cozy, the kind of meal that makes you feel cared for.”
Chef Rachael

• Table: Stew vs Soup vs Broth Beans

This lemony shrimp and bean stew sits somewhere between stew and broth beans, hearty enough for dinner, light enough for lunch.

• Serving Suggestions, Sides, and Storage Tips

This dish is flavourful and filling on its own, but a few simple sides and tricks make it shine even more.

Serve with:

• Crusty sourdough or toasted garlic bread

• A simple arugula or fennel salad for crunch

• A glass of dry white wine like Sauvignon Blanc or Pinot Grigio

Storage:

• Keeps well in the fridge for up to 3 days

• Reheat gently over low heat to avoid overcooking the shrimp

• Freeze without the shrimp, then add fresh ones when reheating for best texture

• FAQs About Lemony Shrimp and Bean Stew

1. Can I use canned beans?
Yes! Just rinse and drain them well. Cannellini, navy, or great northern beans all work.

2. What shrimp size is best?
Medium to large (31/40 count) is ideal. They’re easy to portion and cook quickly.

3. Can I make it vegetarian?
Absolutely. Swap shrimp for roasted cauliflower or mushrooms and use veggie broth.

4. What’s the best pot to use?
A Dutch oven or deep sauté pan works best. It holds heat evenly and keeps things cozy.

5. Can I use frozen shrimp?
Yes, thaw them in cold water, then pat dry before cooking.

6. How do I make it creamier?
Blend a small scoop of beans with broth and stir it back in. Or swirl in a little Greek yogurt at the end.

• Final Spoonful: Comfort Food with a Coastal Twist

This lemony shrimp and bean stew is the kind of recipe that invites you to slow down. It’s hearty without being heavy, fresh without being fussy, and deeply comforting without a long ingredient list.

Whether you’re looking for a healthy weeknight dinner or something to serve on a rainy Sunday, this stew delivers. With just one pot and a few fresh ingredients, you’ve got a bowl of food that feels like it came from the coast, and tastes like it was made with care.

So pour a little wine, grab your favorite bowl, and let this one warm you from the inside out.