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Ingredients 2 tablespoons plus 4 teaspoons olive oil, divided 3 tablespoons fresh lemon juice, divided 1/4 teaspoon kosher salt, divided 1 pound peeled and deveined large shrimp 1 cup finely chopped red onion 1 (15-ounce) can cannellini beans. Scatter over the partially cooked broccolini and roast until the shrimp are opaque throughout and the broccolini begins to crisp, 9 to 11 minutes. Heat 1.

1 (15-ounce can cannellini beans, rinsed gently and drained 2 tablespoons extra virgin olive oil 5 tablespoons fresh lemon juice 4 cups wild or baby arugula 1/2 teaspoon kosher salt 1 lemon sliced into thin rounds then in half 4 to 6 fresh basil leaves for garnish 1/3 cup Greek Feta crumbled PRE-HEAT THE OVEN TO 375 F. On a baking sheet, arrange the shrimp in one layer. Heat 1 tablespoon oil and garlic over medium-low heat until beginning to toast. Add white beans, thyme, and chicken broth and bring to a simmer.

Roughly mash 1/3 of the beans to thicken slightly. Serve with the shrimp, broccoli, and lemon wedges, if desired. Season to taste with salt and pepper. Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and.

Ingredients. Shrimp: 2 tablespoons olive oil. 1 tablespoon fresh lemon juice.

2 teaspoons minced fresh rosemary. 1/2 teaspoon kosher salt. 1/4 teaspoon black pepper.

3 garlic cloves, crushed. 1 1/2 pounds jumbo shrimp, peeled and deveined. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes.

Stir in the spinach and continue cookin. Season to taste with salt and pepper. Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper.

Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes. Step 6 Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread.

Drain beans. In a large heavy pot, combine beans, vegetables, seasonings, and stock or water. Bring to a boil, reduce heat and simmer covered for 2 3 hours, or until beans.

List of related literature:

parsley, chopped 1 green pepper, chopped 2 white onions, chopped 2 cloves garlic, minced 3 oz. can tomato paste 1 can of tomatoes, squeezed up 2 cups boiled rice 2 lbs. raw shrimp, peeled salt and pepper

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
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In a small bowl, mix the dried shrimp, fresh shrimp and fish paste, ground pork, green onions, egg, garlic, salt, sugar, and white pepper until

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
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Shrimp with bitter melon and salted black beans (Fu gwa dow si har, Canton, p. 306).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
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In same bowl, combine shrimp, garlic, next 3 ingredients, remaining Preheat oven to 375°F. In 12-inch In bowl, toss shrimp and scallops 1 tablespoon oil, and %2 teaspoon salt; skillet, melt margarine over medium with ginger, crushed red pepper, toss to coat shrimp.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
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Stir the butter into the shrimp, season with salt, white or black pepper, hot red pepper, and nutmeg; stir until smooth.

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Season the shrimp with a little pinch of salt on both sides then dredge in the coconut flour, shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered.

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Dish the pilaf out onto a serving platter, top with the shrimp, sprinkle with the mint and white pepper, and serve warm.

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Shrimp Étouffée In a large cast-iron pot or skillet over medium-high heat, melt the 2 sticks of butter and add the onions, bell pepper, and celery.

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Chop the shrimp very fine, and mix with the scallions, olives, eggs, Tabasco, salt, and black pepper.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
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The shrimp are quickly cooked until just tender, then marinated in a tomato, cilantro, chile, and lime marinade, with a handful of salty green olives for balance.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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44 comments

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  • I’ve never bought, nor cooked shrimp before. After some recipe reading and YT watching I decided to choose your vid as a tutorial. I had my doubts considering my limited chef experience (or lack of one) but I can say that the shrimps turned out soo delicious. I didn’t have olive oil so I used sunflower seed oil and butter. I kept them in the oven a couple of mins more since I decided not to remove their shells but only the vein, legs and head. No idea if the shell makes the difference it is said to though.
    So thank you very much!

  • I find most of the recipes ATK demonstrate are more complicated than they need to be. There is really no need to brine the shrimp, make a shrimp stock, or add the anchovies. This dish would taste just as good without all the extra time and fuss.

  • I saved this recipe like a month ago and just today I got to make it and its sooo delicious! I added chopped baby spinach to it and it came out amazingggg! Great salad:)

  • Great Dani! I wouldn’t have thought of those spices on shrimp so will try. I find that most frozen shrimp is already deveined. It’s easy to just slide off the shells and pinch off the tails…I hate when they leave the tails on shrimp on those “fancy” network tv cooking shows for “presentation.” Oh please…LOL.

  • I am so making this, looks delicious. I started doing the “shrimp shell stock” from your scampi recipe, it makes all the difference in the world.

  • Some people think beans and seafood are a strange combination, but they’re in fact very complementary. One of my favorite dishes to make is sauteed scallops over cannellini beans with escarole.

  • Hey Dani, Thanks 4 sharing this shrimp recipe. Now I know what to make 4 dinner tonight. Love your healthy clean recipes. UR the best showing & explaining things. Right to the point, not that you talk 4 most of the video & rush cooking recipes. Thanks so much. You’re the best. Love Ya

  • Hi Dani, I’m really glad I came across your channel because I started on a weight loss journey 3 weeks ago and this recipe is right up my alley. I have question, I’m not a huge green bean girl, could I substitute asparagus or broccoli? Thank you.

  • love love love love love ur recipes!!!! I’m totally gonna make this:))

    if possible, can you bake a healthy berry crisp or cobbler for fall? I know yours will be healthy and delicious. keep up the hard work!! p.s. I made tons of ur recipes and turned out amazing. can’t wait to make ur pumpkin latte:))

  • wisconsin parmesan??? youre kidding right? And you give a recipe by just saying cook shrimp till they are done? wtf is this nonsense.

  • OH my goodness I reeeally wanna cook thisss (It just looks and sounds so freaking goooood) [I also appreciated the informative asides!]

  • Hi dani I’m new to your channel but I have been loving you I’ve even taken some recipes from your website. The only thing I have a hard time with eating clean is I crave sugar so bad I have discussed it with my doctor and there isn’t a reason why I crave sugar. I’m just having a major problem cleaning out the sugar.

  • Thank you Danny. We love shrimp but, my husband is always afraid of where they’re from so this is some information I can share with him… Let the shrimping begin!

  • Just made this and added the 1/8 teaspoon of cayenne pepper that you included in your written recipe and omg!! Soooo good! It took everything in me to save the rest for lunch for work tomorrow! Thanks for such an easy, HEALTHY, yet DELICIOUS recipe!

  • You should have used that pic at
    :03 as thumbnail. The thumbnail that’s used doesn’t look appetizing. It looks like a struggle plate. Reminds me of the beanies and weanies I made when I got home from elementary school.

  • I made this tonight for a small get together I had at my place and served it with one of your quinoa recipes; it was a hit! Everyone loved it. It’s easy to make and very tasty. Thank you!!

  • Laura, you’re the only chef I follow  <3 Quick question, what is the name of the olive oil you used? Extra virgin olive oil always has a strong taste for me, so I want to try a new one such as the one in your video... Hope to hear back from you.

  • Dani, have you ever considered publishing a cookbook?? Or an e-book? I would be the first to sign-up!

    You have so many wonderful videos, which are super helpful and I love them!! But a cookbook with all your go-to’s and favorites all in one would be amazing!! (Not that you don’t already have a million things on your plate!) 😉

  • I just love your food ideas n videos. The food is soo yummy n affordable too!! I just liked your Facebook page just now. I am looking forward to sharing these recipes w/ my friends n family.

  • Oh, I’m doing this. I LOVE beans. The hospital where I work used to have Senate Bean soup, I’d love a recipe for that. Never found a good one.

  • is there any replacement you would recommend for coriander… i would love to try this for my family but my mum cannot stand it! please help:)

  • Thank you madam….and I will do over and over, again and again…will subscribe others so they do it over and over, again and again, too, okay?

  • I would really appreciate it if you could give us a direct link to the recipe, easy and less time consuming when searching for it on your website. Thanks.

  • this looks so easy and good! I have never been able to cook shrimp. I always over cook them and they come out rubbery. I will try this recipe. thanks

  • I just watched this. There were so many things wrong I wanted to jump into the TV. Brine sugar!!? Are you crazy. Tomato no? There is a restaurant in Brooklyn called Gino in Bay Ridge that makes this. Clean delicious taste. I’m sure this woman is very nice, but she is one of my least favorite cooks on the show. A lot of unnecessary steps.

  • This recipe looks great. I love cannellini beans and of course shrimp. I think I’ll make this but I think I’ll use dried beans instead.

  • Ahhh man! I love shrimp! And it seems like I would enjoy this recipe, but!.. sadly, shrimp gives me such a painful stomach ache. I think I’ll still try it at some point as a splurge. Maybe for a special dinner.

  • Dani, is it wrong for me to give you an automatic thumbs up even before watching the video simply because you have SHRIMP in it?  I do have to say, when I make this, I’m substituting the green beans with sugar snap peas.  Thanks, Dani.

  • I made the recipe tonight for the first time after watching the video…it was delicious. The printed recipe is different than the video so I followed the video instead.

  • This looks awesome! Side note, thoughts on using salmon? I got a big dude who eats A LOT. My guess is the timing might need a little adjusting.

  • Looks great Dani…thanks very much for this quick and easy recipe. I’ll be making it as soon as I get to the grocery to get the shrimp and beans!!! Thanks again

  • Yum! Looks delicious! What are you views on using olive oil to stir fry? I’ve heard that if it reaches high temperatures it can turn toxic making it hard for the body to digest? x

  • I made this last night and it was so delicious! The shrimp stock really added a crazy amount of flavor. Worth the effort of peeling and deveining a pound of shrimp. I didn’t have any fresh basil, so I used a few shakes of high-quality dried basil, plus a little fresh parsley. A good substitution. Will definitely make again.

  • Hey! Just made it, and boy was it delicious!!! I’m really looking forward to more real food / meat / fish like this weeknights recipes from you! Love from Germany!

  • Woooowww never saw such a recipe, but looks phenomenal!! Love the add of the anchovies n red pepp flake too Great instruction on da make too concise n clear
    Well Done!!! Bravo!!

  • Love this. Can make so many Tuscan dishes using this technique. Reminds of dish from old Ciro’s in Provincetown using sundried tomatoes, wilted spinach and served over a pasta. Hit it with some grated Pecorino at the end.

  • OK Mikey HERE is why this chick “Thinks you have to go Italian for good aged Parm”. For the best in the world, imported, iong aged, authentic Parmigiano Reggiano, I pay between $16-$18 for a 1lb wedge. To get that title it has to meet many specific standards. Then to get it here, it has to be SHIPPED across the the oceans and dealt with on an international level. The product is outstanding, and the cost is understandable. The Wisconsin cheese is not subject to those particular standards (granted it’s pretty good), does not have to be dealt with on an international level, and there is no cost to the maker for shipping it thousands of miles away…YET the cost is virtually the same. So why are they scalping us? It’s obviously not necessary. They aren’t playing fair.

  • some of you are missing the point here. it’s not where the cheese is from, it’s the fact that you can juice a lemon with your tongs. money.

  • Solid and informative video as always. I’d gladly eat that. I might even cook it.

    However you pressed one of my buttons, and I need to vent:

    I know that Tuscany is filled with odd little micro-regional accents. For example, in Prato there seems to be no “k” or hard “c” sound. That stated, I don’t think that any Tuscan has ever pronounced the Italian word for “beans” as if they grew up in Dirty Jerz!

  • Oh this is definitely going in my meal prep! Thanks!
    Not sure where to make requests or if you even take them BUT I would love to see a cleaner version of some red beans and rice or a crawfish or shrimp étouffée, ok I’m hungry now ��lol

  • +G-Free Foodie this looks yummy! I love those herbs you have. How did you manage to make them healthy inside the kitchen? Mine are not doing well.

  • Thank you so much for this recipe. I was short on time and made this recipe in about 1/2 hour total with prep and cook time.  I needed to get back to eating light and healthy after the holidays and this was the perfect topper for my salad!!  You can really taste the flavor in the shrimp. I will definitely keep on making it over and over again!

  • Dani, I’m making this today but with sugar snap peas, and I know I’ll love it.  But I have to say, how funny is it to want to have kids, only to need/want to send them away to school, or camp, or some other place, so you can get some peace and quiet?  Ha ha ha.  Thanks for this recipe, and all your other great videos.

  • I am in Louisiana, Lafourche parish. I never ever in all of my 70 years heard of shrimp in white beans! Thank you! I can hardly wait to try this! I will even make tomato based soup with the leftovers. This looks awesome!