This Classic Lemony Shrimp and Bean Stew Is Perfect For Weight Watchers

This Mediterranean-inspired Lemony Shrimp and Bean Stew dish proves that shrimp and beans are a heavenly match! Tender shrimp, creamy cannellini beans, rosemary, and zesty lemon come together for a light, flavorful meal with just 1 Point!

Ready in under 20 minutes, it’s perfect for weeknight dinners—yet it’s fancy enough to impress guests. Craving more healthy, delicious ideas? Browse our Weight Watchers dinner recipes and side dishes for endless inspiration!

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Why should you try Lemony Shrimp and Bean Stew?

1. It’s unexpectedly delicious: Forget the typical hearty bean stews you might know. This recipe breaks away from tradition with a light, fresh flavor and an irresistible combination of textures.
2. Low points: A stew with fewer than two Weight Watchers points? Yes, please! This recipe is a winner for anyone trying to keep their meals balanced and flavorful. It’s perfect for those moments when you want something out of the ordinary.
3. Quick to prepare: You’ll love how fast this stew comes together—less than 20 minutes! While I recommend using fresh shrimp for the best texture, even canned beans make this dish a breeze to prepare.
4. Special meal: his dish is ideal for those nights when your family says, “I want something different.” It’s simple enough for a weekday but impressive enough to serve guests.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Serving Size: About 2 cups

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 large white onion, diced (1 cup, 150 g)
• 3 cups cooked cannellini beans, drained and rinsed (500 g)
• 1-pound large shrimp, peeled and deveined (450 g)
• 3 cups fish or vegetable broth (750 ml)
• 2 tablespoons freshly squeezed lemon juice (15 ml)
• 1 teaspoon sweet paprika (2 g)
• 2 sprigs fresh rosemary
• 1/2 teaspoon salt (2 g), or to taste
• Optional: black pepper, to taste

Instructions

1. Marinate the Shrimp: In a medium bowl, combine the shrimp with lime juice, sweet paprika, ½ tsp salt, and optional black pepper. Mix well, ensuring the shrimp are evenly coated. Let the shrimp marinate while you prepare the base of the stew, about 10 minutes.
2. Sauté the aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped white onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Avoid browning the onions. 
3. Prepare the Base: Add the cannellini beans to the pot, stirring gently to combine them with the onions. Pour in the fish or vegetable broth and add the sprigs of rosemary. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes. Season with the remaining ½ tsp salt and adjust to taste.
4. Cook the Shrimp: Reduce the heat to low. Remove the rosemary sprigs and discard. Add the marinated shrimp, including any leftover marinade, to the pot. Stir gently to distribute them evenly in the stew. Allow the shrimp to cook for 2–4 minutes, just until they turn pink and opaque. Avoid overcooking.
5. Serve and Enjoy: Ladle the stew into bowls. Garnish with an extra rosemary sprig or a drizzle of olive oil if desired.

Variations and Substitutions

1. Cheesy garnish: After serving, add a generous tablespoon of grated Parmesan cheese for a burst of flavor.
2. Add greens: To make this stew more substantial, toss in some leafy greens. Spinach, Swiss chard, or even peppery watercress all work wonderfully.
3. Sundried tomatoes: For a more gourmet twist, stir in a handful of chopped sun-dried tomatoes. Their tangy flavor takes the dish to a whole new level.

Tips and Tricks for Making Lemony Shrimp and Bean Stew

1. If you’re using dried beans, make sure they’re fully cooked and tender before starting the recipe. While they should hold their shape, they need to be soft enough to blend seamlessly into the stew.
2. Don’t overcook the shrimp or it will become rubbery. Once your stew is finished, turn off the heat and stir the shrimp in gently. The residual warmth will cook them perfectly without drying them out.
3. Fresh lemon juice is essential, but taste as you go. Start with a little and add more if needed to ensure it enhances rather than overpowers the other ingredients.
4. Fresh rosemary is key to the stew’s Mediterranean flavor. If you must substitute, thyme works well, but it will change the flavor slightly.

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Lemony Shrimp and Bean Stew

Servings: 4

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

A well-balanced Weight Watchers stew featuring creamy beans and tender shrimp.

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil, 15 ml
• ▢ 1 large white onion, diced (1 cup, 150 g)
• ▢ 3 cups cooked cannellini beans, drained and rinsed (500 g)
• ▢ 1- pound large shrimp, peeled and deveined (450 g)
• ▢ 3 cups fish or vegetable broth, 750 ml
• ▢ 2 tablespoons freshly squeezed lemon juice, 15 ml
• ▢ 1 teaspoon sweet paprika, 2 g
• ▢ 2 sprigs fresh rosemary
• ▢ 1/2 teaspoon salt, 2 g, or to taste
• ▢ Optional: black pepper, to taste

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Instructions 

• Marinate the Shrimp: In a medium bowl, combine the shrimp with lime juice, sweet paprika, ½ tsp salt, and optional black pepper. Mix well, ensuring the shrimp are evenly coated. Let the shrimp marinate while you prepare the base of the stew, about 10 minutes.
• Sauté the aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped white onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Avoid browning the onions.
• Prepare the Base: Add the cannellini beans to the pot, stirring gently to combine them with the onions. Pour in the fish or vegetable broth and add the sprigs of rosemary. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes. Season with the remaining ½ tsp salt and adjust to taste.
• Cook the Shrimp: Reduce the heat to low. Remove the rosemary sprigs and discard. Add the marinated shrimp, including any leftover marinade, to the pot. Stir gently to distribute them evenly in the stew. Allow the shrimp to cook for 2–4 minutes, just until they turn pink and opaque. Avoid overcooking.
• Serve and Enjoy: Ladle the stew into bowls. Garnish with an extra rosemary sprig or a drizzle of olive oil if desired.

Notes

Just 1 WW Point per serving. 

Nutrition

Serving: 544gCalories: 381kcalCarbohydrates: 47gProtein: 34gFat: 6.1gSaturated Fat: 0.9gCholesterol: 142mgSodium: 2265mgPotassium: 1131mgFiber: 10gSugar: 2.6gCalcium: 273mgIron: 6.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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