Community recipe
Lemony Shrimp and White Beans with Crispy Garlic Crumbs
A fast, deeply savory skillet supper that pairs tender lemony shrimp and creamy white beans with wilted greens and golden garlic crumbs. The crunchy topping makes this pantry-friendly meal feel special, while a bright finish keeps every bite fresh.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp olive oils
- 0.5 cup panko breadcrumb
- 2 garlic cloves, finely minced
- 0.25 tsp fine sea salt
- 2 cannellini beans, drained and rinsed
- 5 oz kales, stems removed, washed, dried, and torn
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.25 tsp red pepper flake
- 0.5 tsp fine sea salt
- 0.5 cup low-sodium chicken broth
- 0.25 tsp freshly ground black pepper
- 1.25 lb large shrimp, peeled, deveined, and patted dry
- 1 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 1 lemon, washed, dried, zested, and cut into wedges
- 0.25 cup flat-leaf parsley, washed, dried, and chopped
- 1 oz parmesan cheese, finely grated
- 1 tbsp lemon juice
Make it
Instructions
- 01
Set up the pan and make the crisp topping
Position an oven rack in the center and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set it beside the stove. Warm a large oven-safe skillet over medium heat for 1 minute. Add 2 tbsp olive oil and 1/2 cup panko breadcrumbs, stirring until every crumb is lightly coated. Cook for 3–4 minutes, stirring frequently, until golden and crisp. Stir in 2 garlic cloves, finely minced, and 1/4 tsp fine sea salt; cook for 30 seconds, just until fragrant. Scrape the crumbs onto a plate so they do not continue browning in the hot skillet. | Why: Toasting the crumbs separately gives the finished dish a reliable crisp texture and prevents the garlic from burning.
- 02
Build the seasoned bean and greens base
Drain and rinse 2 cans cannellini beans, then let them drain thoroughly. Strip the stems from 5 oz kale, wash the leaves in cool water, spin or pat them very dry, and tear them into bite-size pieces. Return the skillet to medium heat and add 1 tbsp olive oil. Add the drained beans, kale, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp fine sea salt. Stir for 2 minutes, then pour in 1/2 cup low-sodium chicken broth. Simmer uncovered for 4–5 minutes, stirring once or twice, until the greens are tender and the liquid lightly coats the beans. Taste the base and add 1/4 tsp freshly ground black pepper. | Why: The broth softens the greens and creates a savory sauce, while the spices season the beans before the quick-cooking seafood goes in.
- 03
Season and cook the shrimp
If using frozen seafood, thaw it safely in the refrigerator until pliable, then pat it very dry with paper towels. Peel and devein 1 1/4 lb large shrimp, leaving the tails on if desired. Toss the seafood in a bowl with 1 tbsp olive oil, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Arrange it in a single layer over the hot bean-and-greens base. Transfer the uncovered skillet to the 425°F (220°C) oven and roast for 6–8 minutes, rotating the pan once halfway through, until the thickest pieces are opaque, pink, and firm and an instant-read thermometer registers 145°F (63°C). Do not overcook. | Why: Drying and lightly oiling the seafood promotes browning, while the short hot roast keeps it juicy.
- 04
Finish, rest, and serve
While the skillet roasts, wash and dry 1 lemon and 1/4 cup flat-leaf parsley. Finely grate the lemon zest, then cut it into wedges; chop the parsley. Remove the skillet from the oven and let it rest on a heatproof surface for 2 minutes. Scatter over 1 oz finely grated Parmesan cheese, the parsley, lemon zest, and the reserved garlic crumbs. Squeeze 1 tbsp lemon juice over the top, keeping the remaining wedges for serving. Divide the hot seafood, beans, and greens among four shallow bowls and serve immediately with the extra wedges. | Why: Resting lets the skillet settle, while zest, juice, herbs, cheese, and crisp crumbs add brightness, richness, and contrast at the last moment.
