Spicy Garlic Shrimp and White Bean Skillet

This Spicy Garlic Shrimp and White Bean Skillet is a weeknight dinner that delivers big flavor with minimal cleanup. Succulent shrimp are seared until golden in a fragrant garlic-chili oil, then nestled into a skillet of creamy white beans and juicy cherry tomatoes that soak up every bit of that spicy, buttery goodness. A generous squeeze of fresh lemon juice and a scatter of parsley at the end brighten the whole dish, balancing the heat with a pop of acidity. Beyond being fast and satisfying, this recipe is a protein powerhouse — shrimp and white beans together pack a serious punch of lean, muscle-friendly protein, making it an ideal fit for a high-protein diet. The combination supports satiety and recovery while keeping things light on refined carbs. Serve it straight from the skillet with crusty bread or over a bed of greens for a complete, nutrient-dense meal that comes together in under 30 minutes.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 4 tbspolive oil
• 6 clovesgarlic, thinly sliced
• 1 tspred pepper flakes, adjust to taste
• 2 cans (15 oz each)cannellini beans, drained and rinsed
• 2 cupscherry tomatoes, halved
• 0.5 cupchicken broth, or vegetable broth
• 1 wholelemon, juiced, plus wedges for serving
• 0.25 cupfresh parsley, chopped
• to tastesalt
• to tasteblack pepper
• 0.5 tspsmoked paprika, optional, for extra depth

Method

1. Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika; toss in a mixing bowl to coat evenly.
2. Thinly slice the garlic on a cutting board.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes, and sauté until fragrant and golden, about 1 minute, being careful not to burn it. 1:00
4. Add the seasoned shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and set aside. 3:00
5. Add the remaining olive oil to the skillet, then stir in the cannellini beans, cherry tomatoes, and chicken broth. Simmer, stirring occasionally, until the tomatoes soften and the beans are warmed through. 5:00
6. Nestle the cooked shrimp back into the skillet along with any accumulated juices, and gently stir to combine with the beans and tomatoes. 1:00
7. Remove the skillet from heat and squeeze fresh lemon juice over the top. Season with additional salt and pepper to taste.
8. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.