Lemony Shrimp and Bean Stew

By Sue Li

Updated July 6, 2026

  • A rimmed white plate holds brothy beans and shrimp scattered with herbs and a piece of toasted bread.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
30 minutes
Rating
5(23,242)
Comments
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With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.

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Ingredients

Yield:4 servings

  • 1 teaspoon fresh lemon zest and 2 tablespoons juice

  • 1 teaspoon sweet or smoked paprika

  • 2 garlic cloves, grated

  • Kosher salt and black pepper

  • 1 pound peeled, deveined large shrimp (tails removed)

  • 4 tablespoons unsalted butter (½ stick)

  • 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)

  • 1 (15-ounce) can cannellini beans or other white beans, rinsed

  • 2 cups chicken stock or vegetable stock

  • 2 tablespoons finely chopped fresh parsley (optional)

  • Toasted bread, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 grams carbs; 217 milligrams cholesterol; 668 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 11 grams fiber; 1189 milligrams sodium; 45 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

  2. Step 2

    In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

  3. Step 3

    Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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Ratings

5 out of 5
23,242 user ratings
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Comments

Randy

@Cassie: Shrimp will turn rubbery and flavorless if cooked ahead and reheated...not good. To make ahead: Make marinade but DO NOT add the shrimp. Make the leek & bean stew. Both can be done ahead and held in the refrigerator (cooled & covered) without deteriorating. Just before serving, reheat the stew, marinate the shrimp, saute the shrimp in butter just until they turn pink and then add them to the stew. The shrimp will be tender and the stew will be perfect.

Mimi

Make a quick shrimp stock with shrimp shells to use in place of chicken stock: 1TBS veg oil warmed in pan, add shells and sauté for 3 min. Add 1/4C dry white wine and 1 3/4 water to pan with celery leaves and lemon peel if you have. Simmer for 10 min. Drain through sieve into pan with leeks and beans.

andrea

Made this exactly according to the recipe and it may be the best thing I ever cooked in my life — I’m 71.

Trina

This is such a delicious dish as written! Have made with small pasta shells once and toasted bread the other- amazing both times. Only additions: splash of wine before the leeks and some Aleppo pepper in the marinade. Yum!

Debbie

So simple, fast, and good. I used two cans of beans, extra chicken broth, and lemon juice. I will use three cans of beans next time. There will be a next time.

MK

Really good! But I made several adjustments because (what climate change?) we are having torrential rain everyday this week and into next so not going to the store for anything. Thanks to the NYT cooks before me who provided a lot of helpful comments. No canned beans so cooked dried great northerns with some celery tops, garlic, bay leaves, thyme, tarragon and black peppercorns. Added 2+ hours to total cooking time but, whaddya gonna do? It’s raining anyway. It’s either cook or clean the house. So….,”Yes chef!” Used frozen cooked shrimp: thawed and used the dry rub/marinade ingredients except lemon zest and juice so it wouldn’t get rubbery. Added cooked shrimp and lemon stuff just before serving. Used a minced Vidalia onion instead of leeks. Then sautéed diced red bell pepper and celery. Great addition! Used what was left of the bean liquid (not much) with some leftover white wine, water to fill the 2 cup void and some knorr instant shrimp bouillon powder. Lots of extra grinds of pepper and minced parsley More soupy than stew but delicious. Served with multigrain bread to soak up the broth. Keeper!

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