White Beans and Garlic Shrimp

This is a very simple and quick after work meal (throw in some more bread and it’s also great post-workout).

If your kitchen is stocked properly, all you have to do is thaw the shrimp and throw everything together! If you have time, I highly recommend marinating the shrimp for an hour. It really intensifies the flavors in the shrimp and the rest of the dish.

Serves 4 


  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, minced, divided in half
  • 2 tablespoon of crushed red peppers flakes (or more to taste)
  • 1 small (16 ounce) can of diced tomatoes
  • 1 tablespoon tomato paste (optional)
  • 2 15-ounce cans white beans (such as cannellini), rinsed, drained
  • 1 cup of chicken broth
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon smoked paprika – you can substitute with paprika or omit
  • 2 tablespoons chopped flat-leaf parsley (optional)
  • Kosher salt, freshly ground pepper
  • Grilled bread (optional)


Preheat broiler. Heat some oil in a large, ovenproof skillet over medium heat. Add half the chopped garlic cloves, chili flakes, stirring constantly, just until fragrant, 1-2 minutes (if you allow the garlic to over cook it will become bitter).

Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon.

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.

*If you do not have tomato paste, just boil it down a little more. It will not be as thick, but will taste fine.

Combine remaining chopped garlic, 2 tablespoons oil, a pinch of crushed red pepper if you want, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.

About The Author 

Susan is a classically trained chef with a bachelors degree in Culinary Management from Le Cordon Bleu Culinary Institute and also received further dietary culinary training while at The Hilton Head Health Institute. Susan is also certified as a Sports Nutritionist, Personal Fitness Chef and Personal Trainer. She started My Cuisine Coach and Healthy Meal Coach as way to help people learn how to cook healthy and great tasting food!!


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