Go Back
+ servings
One-Pot Spicy Shrimp and Beans_MidPage – 1

One-Pot Spicy Shrimp and Beans

Serve this one-pot spicy shrimp and beans with crusty bread for the ultimate, easiest comfort food.
5 from 2 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 320kcal


  • 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.

To Serve:

  • Divide the shrimp and beans between bowls and garnish with parsley. Serve with toasted bread. Enjoy!


Calories: 320kcal | Carbohydrates: 35g | Protein: 36g | Fat: 6g | Sodium: 1308mg | Fiber: 10g | Sugar: 8g | Vitamin C: 98mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!