Serve this one-pot spicy shrimp and beans with crusty bread for the ultimate, easiest comfort food.
This one-pot spicy shrimp and beans was a hit in my cookbook, The Weekly Meal Plan Cookbook and we think it probably has to do with its versatility and how easy it is to make.
Bursting with flavor, this one-pot shrimp and beans is so easy to prepare. It’s not quite a soup, not quite a stew but the brothiness of this shrimp and beans make it a perfect match for crusty bread.
How to Make this One-Pot Spicy Shrimp and Beans:
This recipe is one you want to put into the rotation because of how easy it is to prepare.
Start by preparing your jammy broth. First, fry bay leaves and bell peppers until just softened. Next, add half the garlic along with quartered tomatoes. Once the tomatoes begin to blister, smash them lightly with your spoon to crush them. This recipe calls for Campari tomatoes which have delicate skin. Use grape or cherry tomatoes if you can’t find Campari tomatoes. Allow the sauce to simmer for about 10 minutes before you add the tomato paste and chicken stock.
Finally, add the beans and transfer the entire pan to the oven as you prepare the shrimp.
Toss the shrimp with spices, including both hot and smoked paprika, salt, pepper, and the remaining minced garlic. Add a little oil and toss to coat.
Remove the pot from the oven and carefully arrange the dressed shrimp on top in an even layer and return to the oven. Bake for just a few minutes until they cook through. You can also broil for an extra minute or two to crisp up the tops.
That’s it! Can it get any easier?
Looking for more shrimp recipes? Check my archives!
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One-Pot Spicy Shrimp and Beans
- Wide pot or skillet
- 1 tablespoon extra virgin olive oil for sautéing
- 2 fresh bay leaves
- 2 medium red bell peppers trimmed, seeded, and thinly sliced
- 1 large head of garlic peeled and minced, divided
- Crushed red pepper to taste
- 1 pound Campari tomatoes quartered
- 2 tablespoons tomato paste
- 2 cups low sodium chicken stock
- 2 19- ounce cans of cannellini beans drained and rinsed
- 1 teaspoon sugar
- 1 pound large shrimp peeled and deveined, tails left on or removed depending n preference
- Salt and pepper to taste
- 2 teaspoons hot paprika
- 1 teaspoon sweet smoked paprika
- Fresh minced parsley for garnish
- Toasted bread for serving
Prepare the Base:
- Preheat oven to 400ºF. Heat the extra virgin olive oil in a wide, deep skillet or pot over medium high until very hot. Add the bay leaves and sliced red bell peppers and cook until the peppers begin to soften, about 5 minutes.
- Add half the minced garlic and cook, stirring frequently, until very fragrant, about 2-3 more minutes. Add crushed red pepper to taste and the quartered tomatoes.
- Reduce heat to medium and use the back of your spoon to lightly smash the tomatoes as they cook to force them to break down. Continue cooking over medium heat until a sauce forms, about 8-10 minutes.
Finish the Sauce:
- Turn heat back to medium high and add the tomato paste, stirring to help combine it into the sauce. Continue stirring until the sauce turns a deep red, an additional 4-5 minutes.
- Add the chicken stock 1 teaspoon of sugar and bring to a boil. Stir in the beans, season lightly with salt and pepper, and reduce heat and simmer for 10 minutes.
Bake the Sauce:
- Transfer the skillet to the oven and cook for 15 minutes to allow the flavors to allow the flavors to meld. Meanwhile, prepare the shrimp.
Prepare the Shrimp:
- In the bowl of shrimp, add 2 tablespoons of olive oil, the hot paprika, the smoked paprika, and the remaining garlic. Season with salt and pepper and toss to coat. Chill the shrimp in the fridge while the rest of the ingredients cook in the oven.
- Carefully remove the skillet from the oven and arrange the shrimp on top, being careful not to overlap them. Return the skillet back to the oven and bake for about 5 minutes or until the shrimp are opaque. Be careful not to overcook them. Note: You may wish to broil the shrimp instead to crisp them up on top.
- Divide the shrimp and beans between bowls and garnish with parsley. Serve with toasted bread. Enjoy!