Skillet Shrimp & White Beans

Juicy shrimp quickly sautéed with white beans, corn, and bell peppers in a bright, zesty sauce. Served as a satisfying and colorful one-pan meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.88/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• one-pot
• stir-fry
• fresh
• savory
• healthy

Ingredients

• 1.5 pound raw shrimp (peeled and deveined)
• 2 tablespoon olive oil
• 1 red bell pepper (diced)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 15 ounce cannellini beans (rinsed and drained)
• 1 cup frozen corn
• 0.5 cup vegetable broth
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Pat dry 1 1/2 pounds raw shrimp. Season with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the skillet. Add 1 diced red bell pepper and 1 chopped yellow onion. Sauté for 5-7 minutes until vegetables are softened.
4. Stir in 3 cloves minced garlic and 1 teaspoon ground cumin. Cook for 1 minute until fragrant.
5. Add 1 (15 ounce) can rinsed and drained cannellini beans, 1 cup frozen corn, and 1/2 cup vegetable broth to the skillet. Bring to a simmer and cook for 3-5 minutes, allowing flavors to meld.
6. Stir in 1/2 cup chopped fresh cilantro and 1/4 cup lime juice. Return cooked shrimp to the skillet and toss to combine and heat through. Season with additional salt and black pepper if needed.
7. Serve directly from the skillet.

Notes

For a bit of a kick, add a pinch of chili powder or red pepper flakes to the vegetables when sautéing. Serve with warm tortillas or rice if desired, although it is a complete meal on its own.

Nutrition (per serving)

• Calories: 290
• Protein: 28.1 g
• Carbohydrates: 26.5 g
• Fat: 8.7 g
• Fiber: 7.4 g
• Sodium: 490 mg
• Saturated Fat: 1.5 g
• Sugar: 3.1 g
• Cholesterol: 170 mg