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Fish, Meal soups and plant based

Garlic shrimp with white beans and spinach

Garlic shrimp with white beans and spinach is a seafood dish for 4 people, ready in 25 minutes, very easy to make, at €3.90 per serving. The key is cooking the shrimp fast once they're well dried, and adding the garlic only in the last minute so it flavors without burning.

Tonight, one pan and ten minutes are all you need for garlic shrimp, plump and tender, with white beans and spinach.

Garlic shrimp with white beans and spinach
Total time
25 min
Difficulty
Very easy
Cost per person
€3.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Here, the shrimp stay plump and just cooked, seared fast in a smoking hot pan, then flavored with raw garlic that never gets the chance to turn bitter. The white beans, mashed only halfway, create a creamy base, almost a rough puree, that welcomes the spinach as it barely wilts. A squeeze of lemon at the end wakes everything up without drowning it.

This is the kind of dinner you throw together on a weeknight without planning ahead, since everything comes from the pantry or the day's market haul. It also works for guests, plated nicely with grilled bread to mop up the garlicky oil left in the pan. Adventurous kids will go for it, while others might prefer a milder version without the chili.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 500 g

Pantry

  • Canned white beansoften in the pantry 2 can
  • Olive oiloften in the pantry 4 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby spinach 200 g
  • Garlic 4 cloves
  • Lemon 1
  • Parsley 4 sprigs

Bakery

  • Country bread 8 slices

Allergens Shellfish, Gluten

The step by step recipe

  1. Drain and rinse the white beans, then warm them gently in a saucepan with a spoonful of oil, salt, and pepper. 5 min

    Mash a few with a fork, they release their starch and the sauce turns creamy.

  2. Heat the rest of the oil in a large, very hot pan, add the well dried shrimp, and sear them on one side. 3 min

    Pat them dry with paper towels first, otherwise they'll steam in their own water instead of browning.

  3. Flip the shrimp, add the crushed garlic and the Espelette pepper, let sauté for one minute, then turn off the heat. 1 min

    They're done as soon as they curl into a C shape and turn pink, one more minute and they toughen up.

  4. Toss the baby spinach into the hot beans and stir until it wilts slightly. 2 min

    Pull the pan off the heat first, the residual warmth is enough and the leaves keep their bright color.

  5. Plate the beans, top with the shrimp, squeeze the lemon over everything, scatter chopped parsley, and serve with the grilled bread.

    Pour the pan juices over the plate too, it's golden garlic oil just waiting for the bread.

Our tips to get it right

  • Pick a wide, very hot pan before adding the shrimp, they need to sear fast rather than simmer in their own juices.
  • Leave some beans whole while mashing only half of them, the sauce stays creamy without turning into a smooth puree.
  • Prep every ingredient before you turn on the heat, the shrimp cook so fast there's no time left to chop garlic or squeeze lemon.

The variations

  • Swap the shrimp for diced chicken or cod for an equally quick result.
  • For a vegetarian version, double the white beans and add sautéed mushrooms in place of the shrimp.
  • For kids, skip the chili flakes and serve the bread cut into strips instead of whole slices.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon
  • Extra grilled bread for dipping

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, since cooked shrimp don't keep well much longer. Reheat gently in a pan over low heat so the shrimp don't overcook a second time. Freezing isn't recommended, the spinach and shrimp lose their texture.

Questions about this dish

Can you use frozen shrimp?

Yes, thaw them completely and pat them very dry with paper towels before cooking. Wet shrimp will steam in the pan instead of browning.

Can you swap canned white beans for dried ones?

Yes, but soak and cook them the day before, since dried beans need several hours of cooking. Canned beans remain the quickest option for a weeknight dinner like this one.

Can you prep the beans ahead of time?

Yes, make the beans a few hours ahead and reheat them gently before serving. Add the spinach only at the last minute so it keeps its bright color.

What bread works best with this dish?

A lightly toasted country loaf works great, since its dense crumb soaks up the garlicky pan juices well. A toasted baguette also works fine if you don't have country bread on hand.

How long does it take to make garlic shrimp with white beans and spinach?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in garlic shrimp with white beans and spinach?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does garlic shrimp with white beans and spinach cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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