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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 5 servings (1.5 cups per serving)
Calories: 319 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
  2. Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
  3. Add salted butter and minced garlic
  4. Once the butter is melted, add the thawed shrimp.
  5. 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.
  6. Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
  7. Simmer until liquid reduces a little bit, by ¼ to ⅓.
  8. 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.

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.
  • Make sure whatever skillet or sauté pan you use has some depth to it. Alternatively, a stew pot would also work.

Nutrition Information

Serving 1serving Calories 319kcal (16%) Carbohydrates 36g (12%) Protein 24g (48%) Fat 11g (17%) Sodium 1489mg (62%) Fiber 10g (40%)

Nutrition Facts

Serving: 5servings (1.5 cups per serving)

Amount Per Serving

Calories 319

% Daily Value*

Serving 1serving
Calories 319kcal 16%
Carbohydrates 36g 12%
Protein 24g 48%
Fat 11g 17%
Sodium 1489mg 62%
Fiber 10g 40%

* Percent Daily Values are based on a 2,000 calorie diet.