This White Bean Shrimp Skillet is a quick, healthy one-pan dinner packed with juicy shrimp, creamy cannellini beans, garlicky greens, and sweet blistered tomatoes. Ready in just 30 minutes, it’s a protein-rich Mediterranean-inspired meal that’s perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
1 pound large shrimp, peeled and deveined
1 medium lemon (zested and juiced)
4 cloves garlic, minced
1/2 teaspoon all-purpose seasoning
1 tablespoon olive oil, divided
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cherry or grape tomatoes
1 bunch Swiss chard or kale, chopped
1/4 cup low-sodium chicken or vegetable broth
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Crusty bread for serving (optional)
Instructions
1. Zest the lemon and combine the shrimp, garlic, seasoning, lemon zest, and 1/2 tablespoon olive oil in a bowl. Toss well and let marinate while preparing the vegetables.
2. Wash and chop the Swiss chard or kale, removing any tough stems.
3. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat.
4. Sear the shrimp for about 90 seconds per side until pink and opaque. Remove from the skillet and set aside.
5. Add the cherry tomatoes to the same skillet and cook for 2 to 3 minutes until they begin to blister.
6. Add the chopped greens and pour in the broth. Stir until the greens wilt completely.
7. Add the cannellini beans and red pepper flakes, then stir to combine.
8. Return the shrimp to the skillet and cook for another 1 to 2 minutes until everything is heated through.
9. Squeeze fresh lemon juice over the skillet, garnish with parsley if desired, and serve immediately with crusty bread or your favorite side.
Notes
Use thawed shrimp for the best texture and even cooking.
Swap kale with spinach or Swiss chard if preferred.
Add extra red pepper flakes for a spicier version.
Store leftovers in an airtight container for up to 2 days.
Serve with toasted sourdough, rice, quinoa, or cauliflower rice for a complete meal.