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Garlic & Herb Shrimp with White Beans (High Fiber)

Garlic and herb shrimp cooked with white beans, lemon, and olive oil for a quick, satisfying skillet meal that’s flavorful without feeling heavy.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Calories: 415
Ingredients Method Notes

Ingredients
  

  • ½ lb shrimp about 12–14 large shrimp, peeled and deveined
  • 1 15-oz can white beans (cannellini or Great Northern) drained and rinsed
  • 6 garlic cloves thinly sliced
  • 1½ tbsp olive oil divided
  • ½ tsp smoked paprika
  • ¼ - ½ tsp crushed red pepper flakes optional, but recommended
  • 1½ tsp dried thyme or 1 tbsp fresh thyme leaves
  • Zest of ½ lemon + juice of ½ lemon
  • ⅓ cup low-sodium chicken or vegetable broth
  • ⅛ cup white wine
  • Kosher salt and freshly cracked black pepper
  • ½ cup fresh parsley finely chopped
  • 1-2 tbsp fresh dill finely chopped, optional but excellent

Method
 

  1. Pat the shrimp dry and season with salt, pepper, smoked paprika, and red pepper flakes.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes on one side, without flipping, just until pink and barely cooked through. Transfer shrimp to a plate.
  3. Reduce heat to medium low. Season the oil with a dash of salt. Add the sliced garlic and dried thyme. Cook for 45–60 seconds, stirring frequently, until fragrant and softened but not browned. Be sure to keep the heat moderate to avoid bitterness.
  4. Add the remaining ½ tbsp olive oil to the pan, then stir in the beans, thyme, lemon zest, and a pinch of salt. Add the wine and scrape the pan with a spatula to deglaze the pan. Add the broth and simmer for 5 minutes until the beans are warmed through and slightly creamy. Taste and adjust seasoning.
  5. Return the shrimp to the pan along with the lemon juice. Toss everything together for 30–60 seconds, just until the shrimp are heated through. Taste and adjust seasoning.
  6. Finish with chopped herbs if using. Spoon straight from the pan or serve with crusty bread to soak up the sauce.

Notes

  • Herb-forward means intentional. 
    This dish relies heavily on herbs for flavor. Don’t be shy with the parsley, and use the dill if you like a brighter, more aromatic finish. If you’re sensitive to dried herbs, you can reduce the thyme slightly and let the fresh herbs carry more weight.
  • Keep the garlic gentle. 
    Cook the garlic over medium-low heat and stir constantly. Browning it will make the dish bitter and overpower the herbs.
  • Shrimp cook quickly. 
    Searing the shrimp first and adding them back at the end keeps them tender. If they’re overcooked even slightly, they’ll turn rubbery fast.
  • Why the wine matters here. 
    The splash of white wine isn’t just for acidity—it deglazes the pan and lifts the browned bits left from searing the shrimp, which adds depth to the sauce without making it heavy. Letting the wine simmer briefly cooks off the harsh alcohol while keeping the dish bright and aromatic. If you skip it, the recipe will still work, but you’ll lose a layer of complexity.
  • The sauce should lightly coat, not pool. 
    This recipe is meant to be lightly sauced, not brothy. If the pan looks dry, add a splash more broth; if it looks soupy, let it simmer uncovered for a minute.
  • Finish off the heat. 
    Add the lemon juice and fresh herbs after removing the pan from the heat. This keeps the flavors bright and prevents the herbs from tasting flat.
  • Serve with or without bread. 
    This works on its own, but a piece of crusty bread is excellent for catching the herby sauce.