Lemon Shrimp with White Beans

  • Author: Meagan


Tonight, a very easy meal adapted from Real Simple – just have everything chopped and ready to go.



Lemon Shrimp with White Beans

1 T. butter

34 cloves garlic, minced

4 green onions, finely chopped

Heat the butter in a large skillet over medium heat and saute the garlic and onion for a quick minute. Then add;

1 1/2 lbs. medium or large shrimp, peeled and deveined

Cook and stir about 3 minutes until the shrimp begins to turn pink, then stir in;

1, 19 oz (540 mL) can of rinsed white beans (cannellini, white kidney or navy)

2 T. butter AND 1/2 c.  fresh parsley, chopped

23 T. fresh lemon juice

1 t. salt AND 1/2 t. fresh ground pepper


Cook until heated through.  The last time that I made this,  I served it with couscous and found that 1 cup, cooked, was the perfect amount.  Tonight I’m actually doubling the recipe – because we’re having people over, and serving it with rice, yellow beans and carrots from the garden and grape tomatoes.  Enjoy!

  • Category: Beans, Lemon, Shrimp, One-pot Meal


From Meagan's Kitchen


  • Rebecca says:

    Looks Good!!!!

    Today I made Sunshine muffins….so much fun in the early AM!
    1 Orange(yep…the whole orange)
    1/2c Orange juice
    1 egg
    1/2c oil
    mix components above in blender till smooth
    1c rice flour
    1/2c tapioca flour
    1tsp baking soda
    1tsp baking powder
    1tsp salt
    Mix dry components together,then add in wet mixture.
    This should make about 12 muffins.
    Bake for 15-20min at 375.
    I’m still paying around with the gluten free stuff…if you have any hints I’m all ears!
    Have a good one!

  • Rebecca says:

    Yep…I was up early!!!
    With the Dry components you will need 3/4c sugar, and the oil is only 1/4c not 1/2…sorry!!

  • Meagan says:

    Yum! – is this a version of the one in The Best of Bridge? – thanks so much for writing!

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