This simple skillet meal with shrimp and beans is bursting with flavor! Garlicky greens and ripe tomatoes add layers of flavor and color, and it all comes together in no time on the stovetop. It’s straightforward, satisfying, and so easy to customize!
Disclosure: This post is sponsored by Best Food Facts and the United Soybean Board, as soy is a common ingredient in the feed rations used in aquaculture. Thanks for supporting the partners that support Street Smart Nutrition!
What’s Included In This Post
Shrimp is a very popular seafood choice, and for good reason! It’s a satisfying protein option that cooks quickly and easily pairs with familiar ingredients and cooking methods.
Recently, I had the opportunity to tour a land-based shrimp farm, also known as aquaculture. It was a fascinating experience, especially since we were in a totally landlocked state in the middle of the country! As a registered dietitian, I already appreciated shrimp as an easy way to get the recommended two servings of seafood per week. But now I have a whole new understanding of what goes into producing farm-raised shrimp.
Once I got home, I headed straight to the kitchen with fresh ideas for cooking with shrimp. And that’s what inspired my Shrimp and White Beans with Garlicky Greens and Tomatoes. Keep scrolling to read more and find the full recipe!
Why You’ll Love This Shrimp Skillet
- Satisfying blend of textures and flavors. The tender shrimp is slightly sweet, which perfectly balances the savory flavors in the rest of the dish. Bright pops of red and green make it a feast for your eyes as well as your taste buds!
- Easy to customize with seasonal swaps. As with many of my recipes, you can add or adjust ingredients as needed to suit your tastes. Add extra beans, veggies, or seasonings to make it your own.
- Hearty and humble to fit your budget. Farmed shrimp offer high-quality protein, plus canned beans and simple vegetables keep the grocery bill in check.
Shrimp and White Bean Skillet Ingredients
- Large shrimp
- Garlic and lemon
- Low-sodium seasoning, such as All-Purpose or Italian Herbs
- Olive oil
- Canned cannellini beans, or a similar type of white beans. Great Northern beans are another favorite around here!
- Cherry or grape tomatoes
- Your choice of leafy greens, such as kale, chard, or spinach. Kale adds a bit more texture, spinach cooks down quickly and softly, while chard offers a slightly earthy taste. Feel free to mix greens or use whatever you find fresh
- Low-sodium chicken stock or broth
- Red pepper flakes, optional but recommended
You only need a few pantry staples to pair with shrimp and fresh vegetables. Find the full list of ingredients and quantities in the recipe card below.
Shrimp Size Guide
The cooking time will depend on the size of the shrimp, so here is a shrimp size guide to help you as you’re shopping. You’ll want to cook until internal temperature reaches 145°F or 62.8°C.
The number you see on signs or packages tells you how many shrimp you get per pound. This is based on weight, not length, which is why you may end up with slightly differently sized shrimp in the same batch.
- Jumbo: 10-12 shrimp per pound. A favorite for appetizers like bacon-wrapped shrimp or grilled shrimp skewers.
- Large: 16-20 shrimp per pound. A top choice for dishes where shrimp are the featured protein, but are mixed with other ingredients, like in this shrimp skillet recipe.
- Medium: 21-25 shrimp per pound. A very versatile shrimp size that can be used for just about anything. When in doubt, this size can be adapted to nearly any shrimp recipe.
- Small: 26-30 shrimp per pound. These smaller shrimp cook quickly and are my go-to for mixed dishes like shrimp fried rice or haemul pajeon (Korean seafood and green onion pancake).
These are the most common sizes, but you might also find:
- Colossal: 8-10 shrimp per pound. Ideal for dishes where shrimp are the centerpiece, like shrimp cocktail.
- Extra Small: more than 30 shrimp per pound. Can be used for shrimp salad or chopped finely for stuffing dumplings or potstickers.
Just remember that as the number gets smaller, the shrimp get bigger.
Check out my Shrimp Shopping Guide for even more tips to help you cook shrimp like a pro!
Swaps and Substitutions
There are so many ways to customize this shrimp and white beans skillet. The lemony shrimp pair well with a variety of vegetables and herbs, so it’s up to you to find the perfect pairing in your kitchen.
Here are a few suggestions to start with:
- Add sliced bell peppers or yellow onions. Simply saute in the same skillet for 2-3 minutes before adding the tomatoes and greens. We also tried this with leeks from our CSA box this summer, and it was a delicious addition!
- Swap the chicken stock for vegetable broth or seafood stock if you already have some on hand.
- Add some herbs, such as fresh parsley or basil, at the end of cooking for a bright garnish.
And while this is meant to be a shrimp skillet recipe, you can easily turn it into a shrimp stew. Simply add more broth or stock to reach your desired consistency, and serve with plenty of crusty bread to soak up every drop.
How to Make Shrimp and White Beans
You’re going to love how everything comes together in one skillet. Follow my simple steps for this shrimp skillet recipe, and you’ll have dinner on the table in practically no time!
- Start with fully thawed, peeled and deveined shrimp. Peeling shrimp is the most time-consuming step, so if you don’t buy already peeled shrimp, adjust the time accordingly.
- Zest the lemon and add the lemon zest to a large mixing bowl. Add the shrimp, along with the red pepper flakes, a drizzle of olive oil, and the all-purpose seasoning. Toss everything together and let it marinate for the few minutes it takes to prep everything else.
- Wash and dry the greens, then remove the stems and give them a rough chop. They’ll cook down quite a bit, so be generous and use more than what the recipe calls for if you’re craving extra greens.
- When you’re ready to cook, heat a large skillet over medium-high heat. Add some olive oil, then use tongs to place the shrimp into the hot pan. Sear for about 90 seconds on each side, and once fully cooked with a firm texture and opaque appearance, transfer them to a plate or bowl to clear out the skillet. Cook until internal temperature reaches 145°F or 62.8°C.
- Reduce the heat to medium before adding the tomatoes. Cook them until they start to blister, gently rolling them around in the skillet. After 2-3 minutes, add the chopped greens and minced garlic. Continue cooking, and as the greens wilt down, add the broth to deglaze the bottom of the pan.
- After 4-5 minutes, add the cooked shrimp and canned beans. Stir to combine, allowing a few minutes for the beans to heat through.
When you’re ready to serve, just add a squeeze of lemon juice from the zested lemon from earlier.
Serve with some toasted rolls or crusty bread and enjoy!
Street Smart Nutrition Tip: To get a nice sear on the shrimp, avoid overcrowding your pan. Work in batches if needed, which doesn’t add much time at all since shrimp cook so quickly.
Storage Tips
This shrimp and white beans skillet should make about four servings. If you have leftovers or plan to use this recipe for meal prep, transfer the remaining portions into an airtight container.
Store in the refrigerator for up to 3-4 days. For best results, add a small splash of chicken broth or water before reheating in the microwave or on the stovetop. This helps keep everything moist and saucy. Reheated shrimp can become rubbery or tough, so don’t overheat more than you need to.
Shrimp and White Beans with Garlicky Greens and Tomatoes
Ingredients
- 1 pound large shrimp, peeled and deveined, 16-20 or 20-25 count recommended
- 1 medium lemon
- 4 cloves garlic, minced
- 1/2 tsp All-Purpose MSG Seasoning, or similar low sodium all-purpose seasoning
- 1 tbsp olive oil
- 1 can cannellini beans, drained and rinsed
- 2 cups cherry or grape tomatoes
- 1 bunch Swiss chard or kale, or approximately 10 large leaves
- 1/4 cup low sodium chicken broth, or vegetable broth
- 1/2 tsp red pepper flakes, or to taste
Instructions
- Zest the lemon and add to a mixing bowl along with the peeled and deveined shrimp. Add the minced garlic and seasoning along with 1/2 tbsp of olive oil. Toss to combine, then set aside while you prepare the vegetables.
- Wash and dry the greens, then remove the stems. Roughly chop and set aside.
- Heat the remaining olive oil (1/2 tbsp) in a large skillet over medium heat. Once heated, sear the shrimp for 90 seconds on each side, or until opaque and browned. Work in batches if needed to avoid overcrowding the pan. Once seared on both sides, transfer the cooked shrimp to a plate or bowl.
- In the same skillet, add the tomatoes. Cook until blistered, about 2-3 minutes, then add the chopped greens. As the greens wilt, add the chicken broth to deglaze the bottom of the skillet.
- Once the greens have cooked down (about 4-5 minutes), add the cooked shrimp, drained white beans, and red pepper flakes. Gently stir to combine.
- Once the beans are heated through, about 1-2 minutes, remove from heat. Finish with a squeeze of lemon juice from the zested lemon, then serve with your choice of sides (such as toasted or crusty bread).
Notes
Nutrition
I hope you enjoy this shrimp and white beans recipe as much as I do! It’s a hearty meal that reminds me of comfort food. But I can enjoy it year-round since it cooks without a fuss.
Be sure to check out my Ultimate Guide to Shrimp for more information and recipe inspiration.
And as always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
Questions & Reviews
Wow I never thought to put beans and shrimp together but what a delicious combo! I’ll be making this on repeat!