White Bean Tomato And Shrimp Skillet Dinner

In this flavorful White Bean Tomato and Shrimp Skillet Dinner, tender navy beans, succulent shrimp, and fresh herbs come together in a vibrant, one-pot meal.

With a rich tomato sauce and a kick of heat, this hearty dinner is perfect for a weeknight or special occasion, serving a crowd of up to 10.

Ready Time

2 hrs 15 mins

Yields

10 servings

Ingredients

1 pound dried navy beans, soaked overnight and drained
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
2 medium tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper, to taste
lemon wedges, for serving

Instructions

Rinse the soaked navy beans and transfer them to a large pot or pressure cooker. Add enough water to cover the beans by at least 2 inches.

Bring to a boil, then reduce the heat to a simmer.

Let cook until the beans are tender, about 45-50 minutes in a pot or 20-25 minutes in a pressure cooker. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat.

Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Stir in the crushed tomatoes, dried oregano, salt, black pepper, and cayenne pepper.

Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 10 minutes. Add the cooked navy beans, diced tomatoes, and peeled and deveined shrimp to the skillet.

Stir gently to combine.

Reduce the heat to low and let simmer for an additional 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.

Stir in the chopped parsley and basil.

Serve hot, with lemon wedges on the side.

Notes

Don’t skip the step of soaking the navy beans overnight – it makes a huge difference in cooking time and texture. Make sure to not overcrowd the skillet when adding the shrimp, cook in batches if necessary, to ensure they cook evenly.

If using a pressure cooker, be sure to follow the manufacturer’s instructions for cooking times and liquid ratios.

The crushed tomatoes can be substituted with 2 cups of fresh tomatoes, diced and cooked down. For a spicier dish, increase the cayenne pepper to 1/2 teaspoon or add in some diced jalapeños.

Fresh parsley and basil add a bright freshness to the dish, so don’t skip them! Lemon wedges on the side are a must – the acidity helps cut through the richness of the dish.