Community recipe
Crispy Cornmeal Shrimp with Tomato-Caper White Beans
Juicy shrimp get a light, golden cornmeal crust and sit over saucy white beans, burst tomatoes, garlic, capers, and lemon. It is a quick skillet dinner with the comfort of a crisp coating and the freshness of a bright Mediterranean-style pan sauce.
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g shrimps, peeled, deveined, rinsed, and patted dry
- 2 large eggs, beaten
- 80 g fine cornmeal
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 large beaten eggs, from the beaten eggs in the previous step
- 1 small yellow onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 300 g cherry tomatos, rinsed, dried, and halved
- 2 cannellini beans, 425-g cans, drained and rinsed
- 15 g fresh parsleies, rinsed, dried, and chopped
- 1 lemon, cut into wedges
- 120 ml low-sodium vegetable broth
- 2 tbsp capers, drained
- 2 tbsp olive oils
- 1 small yellow onion, prepared in the previous step
- 3 garlic cloves, prepared in the previous step
- 300 g cherry tomatos, prepared in the previous step
- 2 cannellini beans, prepared in the previous step
- 120 ml low-sodium vegetable broth, measured in the previous step
- 2 tbsp capers, prepared in the previous step
- 1 tbsp olive oil, for the first batch
- 1 tbsp olive oil, for the second batch if needed (optional)
- 0.5 lemon, juiced
- 15 g fresh parsleies, prepared in the previous step
- 0.5 lemon, cut into wedges in the previous step
Make it
Instructions
- 01
Prepare the shrimp and coating station
Set a wire rack over a rimmed baking sheet and place it beside the stove. If using frozen shrimp, thaw them safely in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water every 30 minutes; do not thaw at room temperature. Peel and devein 680 g shrimp, then rinse briefly under cold running water and pat completely dry with paper towels. In a shallow bowl, whisk 2 large eggs until smooth. In a second shallow bowl, combine 80 g fine cornmeal, 1 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Arrange the bowls and rack so each shrimp can move from egg to coating to rack without crowding. | Why: Thoroughly dry shrimp and an organized coating station help the crust adhere and brown instead of steaming.
- 02
Coat the shrimp
Working in batches, dip each dry piece into 2 large beaten eggs, letting excess drip back into the bowl, then press it into the seasoned cornmeal mixture until all sides are covered. Set each coated piece on the rack in a single layer, leaving a little space between pieces. Let the coating stand for 5 minutes while you prepare the skillet ingredients. | Why: A short rest hydrates the coating so it grips the seafood and is less likely to flake off during cooking.
- 03
Prep the skillet vegetables and beans
Peel and finely chop 1 small yellow onion. Peel and mince 3 garlic cloves. Rinse and halve 300 g cherry tomatoes. Drain and rinse 2 cans cannellini beans, each 425 g, in a colander until the liquid runs clear, then drain well. Rinse, dry, and chop 15 g fresh parsley. Cut 1 lemon into wedges, reserving one wedge to squeeze into the pan at the end. Measure 120 ml low-sodium vegetable broth and 2 tbsp capers, draining the capers if packed in brine. Keep everything near the stove. | Why: Preparing the aromatics, beans, and finishing ingredients before cooking prevents the sauce from sitting unattended while the shrimp sear.
- 04
Build the tomato-bean skillet
Heat a large oven-safe skillet over medium heat for 2 minutes. Add 2 tbsp olive oil, then add 1 small yellow onion and cook for 4 minutes, stirring often, until softened and translucent. Add 3 garlic cloves and cook for 30 seconds, just until fragrant. Add 300 g cherry tomatoes, 2 cans cannellini beans, 120 ml low-sodium vegetable broth, and 2 tbsp capers. Stir gently and bring to a steady simmer. Cook uncovered for 6 minutes, stirring once or twice, until the tomatoes begin to collapse, the beans are hot, and the broth lightly coats the bottom of the skillet. Turn off the heat and transfer the mixture to a wide serving dish; wipe out the skillet. | Why: Cooking the aromatics first develops savory depth, while the brief simmer concentrates the tomatoes without making the beans mushy.
- 05
Sear the cornmeal shrimp
Return the wiped skillet to medium heat and add 1 tbsp olive oil. Arrange the coated pieces in one layer, working in two batches if needed so they do not touch. Cook for 3 minutes on the first side, then turn carefully and cook for 2 to 3 minutes on the second side. Add another 1 tbsp olive oil between batches if the pan looks dry. The crust should be crisp and deep golden, and the thickest pieces should be opaque all the way through and register 63°C on an instant-read thermometer. Transfer cooked pieces to a clean plate; do not reuse the raw-shrimp rack or any utensil that touched uncooked seafood. | Why: Moderate heat gives the crust time to crisp while the seafood cooks through safely without becoming rubbery.
- 06
Finish and serve
Squeeze 0.5 lemon over the warm bean mixture, then taste and adjust only if needed with a pinch of salt or pepper. Spoon the mixture onto four plates and arrange the crisp pieces on top. Scatter 15 g fresh parsley over the plates and serve immediately with the remaining 0.5 lemon wedges. Rest the plated food for 2 minutes before eating so the juices settle while the crust stays crisp. | Why: Fresh lemon and herbs cut through the rich crust, and serving immediately preserves the contrast between creamy beans and crunchy seafood.
