One Skillet Lemony Shrimp with White Beans and Feta
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
- 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.
- 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.
- 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.
- In a small bowl, whisk together the lemon vinaigrette ingredients. Pour half the dressing over the shrimp mixture and toss.
- To serve, divide shrimp mixture evenly among 4 plates. Top with chopped parsley, feta, and remaining lemon vinaigrette to taste.
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