Harissa Shrimp & White Bean Skillet

This one-pan skillet delivers big, bold flavor without any heavy cream or butter — just harissa, garlic, and lemon doing the heavy lifting. Shrimp cook in minutes and bring about 30g of protein to the plate, while white beans add fiber and a satisfying, brothy texture that soaks up all the spiced tomato juices. It's a naturally gluten-free dinner (just double-check your harissa paste label) that comes together in about 20 minutes with minimal cleanup. The portion here is sized to be satisfying without being heavy — a light, brothy sauce rather than a rich one, so it sits easily even on a smaller appetite. Serve it straight from the skillet with a spoon for the broth, or spoon over a small scoop of rice for extra substance. Either way, it's a weeknight dinner that's quick, spicy, and genuinely nourishing.</long_description> <parameter name="meta_description">Gluten-free Harissa Shrimp & White Bean Skillet: 20-minute, one-pan dinner with 30g protein, bright lemon, and no heavy cream.

Ingredients

• 680 glarge shrimp, peeled and deveined, tails off
• 3 tbspharissa paste, check label for gluten-free certification
• 4 clovesgarlic, minced
• 2 tbspolive oil
• 2 cans (400g each)cannellini beans, drained and rinsed
• 300 gcherry tomatoes, halved
• 240 mlchicken or vegetable broth, low-sodium, gluten-free
• 1 wholelemon, zested and juiced
• 3 tbspfresh parsley, chopped, for garnish
• 0.5 tspsalt
• 0.25 tspblack pepper

Method

1. In a mixing bowl, toss the shrimp with 1 tablespoon of harissa paste, half the minced garlic, salt, and pepper. Set aside to marinate briefly while you prep the rest.
2. Heat olive oil in a large skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds until fragrant.
3. Add the marinated shrimp in a single layer and sear for 1-2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
4. In the same skillet, add the remaining harissa paste, cherry tomatoes, white beans, and broth. Stir to combine and scrape up any browned bits from the pan.
5. Bring the mixture to a gentle simmer and cook until the tomatoes soften and the broth reduces slightly. 5:00
6. Return the shrimp to the skillet and stir in the lemon zest and lemon juice. Simmer for 1-2 minutes just until the shrimp are heated through. 1:30
7. Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve warm straight from the skillet.