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One Skillet Lemony Shrimp with White Beans and Feta

Shrimp is a great source of selenium, vitamin B12, phosphorous, choline, copper, and iodine. White beans absorb the vibrant flavors of this dish while adding protein and fiber.

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One Skillet Lemony Shrimp with White Beans and Feta

one skillet lemony shrimp with white beans and feta
  • Author: VP Alian
  • Yield: 4 Servings 1x

Ingredients

Scale
  • Ingredients
    • 2 Tbsp olive oil, divided
    • 1 Tbsp fresh lemon juice
    • 1/8 tsp kosher salt
    • 1 lb peeled and deveined large shrimp
    • 1 cup thinly sliced red onion
    • 2 cloves garlic, minced
    • 1 (15-oz) can cannelini beans, drained, rinsed
    • 1/4 cup low sodium chicken stock, if needed
    • 1/4 cup chopped flat leaf parsley
    • 1/4 cup crumbled feta cheese

    Lemon Vinaigrette

    • 1/4 cup extra virgin olive oil
    • 2 Tbsp fresh lemon juice
    • Kosher salt, to taste

Instructions

  1. In a small bowl, whisk to combine 1 Tbsp olive oil, 1 Tbsp lemon juice, and 1/8 tsp salt. Add shrimp, toss to combine, and set aside to marinade.
  2. Heat 1 Tbsp oil in a nonstick skillet over medium heat. Add onion and saute 2 minutes until it starts to soften. Add garlic and saute 2 more minutes.
  3. Add shrimp and cook 2 minutes on each side. Stir in beans, continue cooking just until beans are warm. Add vegetable stock if more liquid is needed.
  4. In a small bowl, whisk together the lemon vinaigrette ingredients. Pour half the dressing over the shrimp mixture and toss.
  5. To serve, divide shrimp mixture evenly among 4 plates. Top with chopped parsley, feta, and remaining lemon vinaigrette to taste.

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