This vibrant and healthy Lemony Shrimp and Beans recipe is a celebration of fresh, Mediterranean flavors. It's quick to make, bursting with taste, and perfect for a weeknight dinner or a light lunch. Forget complicated recipes – this one is simple yet incredibly satisfying, leaving you with a dish that's both delicious and impressive.
Why This Recipe Works
This recipe stands out because it balances the delicate sweetness of shrimp with the bright acidity of lemon and the earthy heartiness of beans. We're not just throwing ingredients together; we're building layers of flavor that complement each other beautifully. The use of fresh herbs adds a fragrant complexity, while a touch of garlic provides a subtle savory note. It's a recipe that showcases the power of simple ingredients used to their full potential.
Ingredients You'll Need
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For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed is best!)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
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For the Beans:
- 1 (15-ounce) can cannellini beans, rinsed and drained (or use 1 ½ cups cooked cannellini beans)
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and halved
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Zest of 1 lemon
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Optional additions:
- A pinch of red pepper flakes for a touch of heat
- A squeeze of extra lemon juice at the end for extra brightness
- A sprinkle of feta cheese for a salty, tangy finish
Step-by-Step Instructions
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Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Let it marinate for at least 10 minutes (longer is better, up to 30 minutes).
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Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
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Combine the Beans and Vegetables: In the same skillet, add the cannellini beans, cherry tomatoes, and Kalamata olives. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened.
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Add the Herbs and Lemon Zest: Stir in the parsley, dill, and lemon zest. Cook for another minute or two, until heated through.
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Combine and Serve: Add the cooked shrimp to the skillet with the beans and vegetables. Gently toss to combine. Serve immediately.
Serving Suggestions
This Lemony Shrimp and Beans dish is incredibly versatile. Serve it as:
- A light lunch: Perfect with a crusty bread for dipping.
- A weeknight dinner: Pair it with a simple green salad for a complete and balanced meal.
- A starter: Serve it in small bowls as an appetizer.
Tips and Variations
- For a richer flavor: Use butter instead of, or in addition to, olive oil.
- Add some vegetables: Feel free to add other vegetables like zucchini, bell peppers, or spinach.
- Make it spicier: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Use different beans: Other white beans, such as great northern beans or navy beans, would also work well in this recipe.
This Lemony Shrimp and Beans recipe is a testament to the beauty of simplicity. With minimal effort, you can create a dish that’s both delicious and visually appealing. Enjoy!
