Best 5 Warm Shrimp And Beans Recipes

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Indulge in a culinary journey with our delightful Warm Shrimp and Beans recipe collection. Embark on a flavor-filled adventure as we present a diverse range of dishes that showcase the harmonious blend of succulent shrimp and hearty beans.

From the vibrant and aromatic Caribbean-inspired creole shrimp and beans, bursting with bold spices and fresh herbs, to the comforting classic shrimp and white bean casserole, enveloped in a creamy and savory sauce, our recipes offer a symphony of taste experiences.

For a lighter option, dive into the refreshing shrimp and three-bean salad, where crisp vegetables and tangy dressing complement the tender shrimp and beans. If you crave something hearty and filling, our hearty shrimp and bean soup, brimming with flavorful broth, tender vegetables, and plump shrimp, will surely satisfy.

And for those who love a touch of smokiness, our grilled shrimp and black bean tacos, infused with the irresistible aroma of charred shrimp and smoky black beans, are an absolute must-try.

So, whether you're seeking a quick and easy weeknight meal or a delectable dish to impress your guests, our Warm Shrimp and Beans recipes have something for every occasion. Prepare to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Here are our top 5 tried and tested recipes!

SHRIMP AND BEAN TACOS



Shrimp and Bean Tacos image

Easy to make shrimp tacos guaranteed to be a hit!

Provided by Jason Barr

Categories     Main Dish Recipes     Taco Recipes

Time 55m

Yield 8

Number Of Ingredients 18

1 pound frozen medium shrimp
1 ½ cups milk, or as needed
1 cup almond flour
1 cup coconut flour
1 tablespoon garlic powder
1 tablespoon ground paprika
salt and ground black pepper to taste
1 cup ranch dressing
3 tablespoons hot pepper sauce (such as Tapatio®)
¼ lime, juiced
2 cups avocado oil
8 (6 inch) corn tortillas
1 tablespoon butter, or to taste
1 (16 ounce) can black beans, rinsed and drained
1 large red onion, diced
1 large tomato, chopped
1 avocado, diced
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Place shrimp in a colander and place colander in a large bowl of cold water. Let shrimp sit, submerged, until thawed, about 15 to 20 minutes.
  • Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp.
  • Mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper together in a bowl. Stir ranch dressing, hot pepper sauce, and lime juice together in a separate bowl.
  • Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp.
  • Heat avocado oil in a deep, medium saucepan over medium heat. Lower shrimp carefully into the hot oil in batches. Fry until golden brown and the meat is opaque, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
  • Heat black beans in a small saucepan over low heat until warm, about 5 minutes.
  • While beans are heating, spread one side of each tortilla with a thin layer of butter. Heat tortillas in a skillet over low heat until golden brown, 2 to 3 minutes.
  • Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.

Nutrition Facts : Calories 665.1 calories, Carbohydrate 50.7 g, Cholesterol 93.9 mg, Fat 42.9 g, Fiber 17.1 g, Protein 23.2 g, SaturatedFat 8 g, Sodium 861 mg, Sugar 6.1 g

N'ORLEANS SHRIMP WITH BEANS & RICE



N'Orleans Shrimp with Beans & Rice image

Thirty minutes is all it takes to place this tasty shrimp dish on the table. It quick for weeknight meals, but special enough for guests. -Elaine Holmes, Brandon, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup butter, softened
1 garlic clove, minced
3/4 cup chopped red onion, divided
1-1/2 pounds uncooked large shrimp, peeled and deveined
1/4 cup chopped tomatoes
1/4 cup minced fresh parsley
1 tablespoon lemon juice
2-1/2 teaspoons Creole seasoning, divided
1/2 cup white wine or chicken broth
3 cups cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a small bowl, combine butter and garlic. , In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink., Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp.

Nutrition Facts : Calories 533 calories, Fat 14g fat (8g saturated fat), Cholesterol 237mg cholesterol, Sodium 885mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 7g fiber), Protein 39g protein.

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

WARM SHRIMP AND BEANS



Warm Shrimp and Beans image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound dried cannellini beans
Salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
20 jumbo shrimp, shelled and deveined
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary leaves
1 cup diced ripe tomatoes

Steps:

  • Cover beans with cold water to a depth of 2 inches above the beans. Soak for 4 hours or overnight.
  • Drain the beans and place in a saucepan. Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium. Cook the beans until they are tender, about 45 minutes. Drain, reserving 1/3 cup of the cooking liquid. Season the beans with salt and pepper to taste.
  • Have four plates ready. Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes. Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste. Cook, stirring gently for 2 minutes. Remove from heat and add remaining oil.
  • Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center. Serve.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 25 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP WITH HERBY WHITE BEANS AND TOMATOES



Shrimp with Herby White Beans and Tomatoes image

This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.

Provided by David Tamarkin

Categories     #cook90     Shrimp     Dinner     Bean     Tomato     Quick & Easy     Healthy     Quick and Healthy     Seafood     Shellfish

Yield Serves 2

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 medium shallot, thinly sliced
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon (or more) kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (15-ounce) can white beans, rinsed, drained
1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving
8 ounces shrimp, peeled, deveined (about 16 medium)
Thick slices of crusty toasted bread (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
  • Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Choose shrimp that are firm and have a slight briny smell. The beans should be plump and have a fresh green color.
  • Don't overcook the shrimp: Shrimp cook very quickly, so it's important to watch them carefully. Overcooked shrimp will become tough and rubbery.
  • Use a variety of spices and herbs: This will add flavor and depth to your dish. Some good options include garlic, chili powder, paprika, cumin, and thyme.
  • Serve immediately: This dish is best served immediately after it is cooked. The shrimp and beans will be at their best when they are hot and fresh.

Conclusion:

Warm shrimp and beans is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its vibrant colors and bold flavors, this dish is sure to impress your family and friends. So next time you're looking for a simple but satisfying meal, give this recipe a try. You won't be disappointed!

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