Mediterranean Lemony Shrimp & White Bean Stew
A comforting yet fresh Mediterranean stew made with tender shrimp, creamy white beans, garlic, lemon, herbs, and a lightly creamy broth. Perfect for cold winter days — warm, filling, and packed with protein and fiber. Ready in under 30 minutes!
⏱ Time
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Ingredients
For the Stew Base
2 tbsp olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 cup cherry tomatoes (halved) OR ½ cup canned crushed tomatoes
1 can (400g) white beans (cannellini or navy beans), drained and rinsed
1 ½ cups vegetable or chicken broth
½ cup spinach or kale (optional but great for winter)
For the Shrimp
300–350g cleaned shrimp
1 tbsp lemon juice
½ tsp dried oregano
Salt to taste
Flavor & Seasoning
½ tsp dried thyme OR basil
½ tsp paprika (optional, mild, not spicy)
Salt to taste
Black pepper optional
1 tbsp lemon zest
Fresh parsley for garnish
Instructions
1. Season the Shrimp
In a small bowl, mix shrimp with:
Lemon juice
Oregano
A pinch of salt
Set aside while the stew cooks.
2. Start the Stew
1. Heat olive oil in a pot.
2. Add onion → cook 2–3 minutes until soft.
3. Add garlic → cook 30 seconds until fragrant.
4. Add cherry tomatoes → cook 3–4 minutes until they soften and release juices.
5. Add white beans and mix gently.
3. Add Broth and Simmer
Pour in the broth.
Add thyme/basil + paprika if using.
Simmer for 6–7 minutes so flavors blend.
Add spinach/kale in the last 2 minutes if using.
4. Add the Shrimp
Add shrimp to the pot.
Cook 3–4 minutes until shrimp turns pink and firm (don’t overcook!).
5. Finish with Lemon & Herbs
Stir in lemon zest.
Taste and adjust salt.
Garnish with fresh parsley.
Add a squeeze of extra lemon on top.
Serve warm!
What to Serve With
This stew goes perfectly with:
Warm crusty bread
Couscous
Rice
Roasted potatoes
Garlic herb quinoa
Nutrition information
Calories: 380
Protein: 30g
Carbs: 28g
Fat: 16g