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Shrimp and white bean stew in a bowl garnished with fresh herbs
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5 from 7 votes

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Total Cost: ($11.22 recipe / $2.24 serving)
Servings: 5 servings (1.5 cups per serving)
Calories: 319kcal
Author: Jess Rice

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

Nutrition

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