Harissa Shrimp & White Bean Skillet

This one-skillet dinner delivers big, fiery flavor without relying on heavy cream or butter. Shrimp are seared hot and fast until just pink, then tossed with garlicky harissa, smoky paprika, and a splash of broth to build a light, spoonable sauce. Creamy white beans soak up all that spice and turn silky as they simmer briefly, while a finish of lemon juice and fresh parsley keeps everything bright instead of rich or greasy. It's a lean-protein-forward plate that comes together in under 30 minutes in a single pan, making it ideal for a satisfying but not overly heavy weeknight meal. The beans add fiber and body to the brothy sauce, so you get a complete, well-rounded dinner in a modest, comfortable portion — plenty of flavor, nothing that sits too heavy. While white beans are not strictly keto due to their carb content, this dish is written to prioritize lean protein, fiber, and lighter, broth-based sauces rather than cream or frying, making it a good fit for anyone who wants bold flavor in an easy, gentler-on-the-stomach meal.

Ingredients

• 10 ozlarge shrimp, peeled and deveined, tails off
• 1.5 tbspolive oil
• 3 clovesgarlic, minced
• 2 tbspharissa paste, adjust to taste
• 0.5 tspsmoked paprika
• 1 can (15 oz)cannellini beans, drained and rinsed
• 0.5 cuplow-sodium chicken or vegetable broth
• 0.5 wholelemon, juiced
• 0.25 cupfresh parsley, chopped
• 0.25 tspsalt, to taste
• 0.125 tspblack pepper, to taste

Method

No instructions listed.