Greek Shrimp and White Bean Bowl

This is a one-pan dinner that comes together in about 20 minutes: juicy shrimp seared with garlic and oregano, then tossed with warm white beans, a splash of broth, and plenty of lemon. It eats like a light, brothy stew rather than anything heavy or greasy, and it's naturally high in protein without relying on cream or lots of oil. Spoon it into a shallow bowl and finish with a little feta and fresh herbs if you have them.

Ingredients

• 12 ozShrimp, peeled and deveined, raw
• 1 can (15 oz)cannellini beans, drained and rinsed
• 3 clovesgarlic, sliced
• 1 tbspolive oil
• 0.5 cupchicken or vegetable broth
• 1 wholelemon, juiced, plus wedges to serve
• 1 tspdried oregano
• to tastesalt and pepper

Method

1. Pat the shrimp dry and season lightly with salt and pepper.
2. Heat the olive oil in the skillet over medium-high heat, add the garlic, and cook for 30 seconds until fragrant. 0:30
3. Add the shrimp to the skillet and cook for 2 to 3 minutes per side until pink and just cooked through, then transfer to a plate. 4:00
4. Add the beans, broth, and oregano to the same skillet and simmer for 3 minutes, stirring occasionally, until warmed through. 3:00
5. Return the shrimp to the skillet, squeeze in the lemon juice, and toss everything together before serving in bowls with lemon wedges.