Lemon Dill Shrimp and White Bean Skillet

Tender shrimp simmer with creamy white beans, tomatoes, garlic, and broth, then get finished with fresh lemon, dill, and olive oil. Serve this quick skillet dinner with toasted bread for soaking up the flavorful broth.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 tablespoons (45 ml) olive oil
• 4 cloves garlic
• 1 can (14.5 oz/411 g) diced tomatoes
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 2 cans (15 oz/425 g each) canned cannellini beans
• 1 teaspoon (5 ml) kosher salt
• 0.5 teaspoon (2.5 ml) black pepper
• 1.5 pounds (680 g) raw large shrimp, peeled and deveined
• 1 medium lemon
• 0.25 cup (15 g), chopped fresh dill
• 8 ounces (225 g) crusty bread

Cooking instructions

1. Drain and rinse the beans. Mince the garlic, zest the lemon, then cut the lemon into wedges. Chop the dill and pat the shrimp dry. (about 5 min)
2. Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant but not browned. (about 1 min) — Medium heat
3. Stir in the tomatoes, broth, beans, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the beans are hot and the broth is lightly reduced. (about 5 min) — Gentle simmer
4. Nestle the shrimp into the bean mixture in a single layer. Cover and cook for 3 minutes, then uncover and turn the shrimp. Cook for 1 to 3 minutes more, until opaque and curled; confirm the thickest shrimp reaches 145°F (63°C). (about 6 min) — Medium-low heat
5. Remove the skillet from the heat. Stir in the lemon zest, 2 tablespoons (30 ml) lemon juice, dill, and remaining 1 tablespoon (15 ml) olive oil. Taste and adjust salt or lemon juice. (about 2 min)
6. Toast the bread and serve immediately with the shrimp and beans, spooning the broth over the top. Garnish with lemon wedges and additional dill if desired. (about 1 min)