Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice. Source: EatingWell Magazine, January/February 2009

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.

    Advertisement
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

  • Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition Facts

237 calories; 7.8 g total fat; 1.1 g saturated fat; 122 mg cholesterol; 575 mg sodium. 844 mg potassium; 26.3 g carbohydrates; 7.9 g fiber; 2 g sugar; 23.2 g protein; 1303 IU vitamin a iu; 18 mg vitamin c; 32 mcg folate; 139 mg calcium; 3 mg iron; 45 mg magnesium;

Reviews (35)

Read More Reviews
35 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/07/2017
Very easy to make! I cut the recipe in half since it's just my boyfriend and I. When it came to substitutions I thought I had some butter beans in the pantry but whoops I didn't. Instead I had garbanzo beans. Since I was in a pinch I added them anyways and surprisingly they were super tasty! I'm also not that big of a fan of sherry vinegar so I substituted it for lemon juice and a splash of apple cider vinegar. I then served it with some brown rice. Will be making again! Read More
Rating: 5 stars
10/18/2016
The easiest and most tasty shrimp dish. Made this last night and it was a total hit. I made it low carb by omitting the beans and used extra green beans instead. I also used Pompeian White Wine Vinegar and it imparted such great flavor to the dish and the shrimp. This is going into the regular rotation now. Read More
Rating: 2 stars
05/05/2015
I dont think the proportions were right seemed like a lot of garlic and paprika not as exciting other recipes I have tried on the site. But it helped me reach my fibre goal so thats good. Read More
Advertisement
Rating: 5 stars
12/12/2013
Amazing recipe after I changed some things I'm not a big fan of vinegar so I feel like this recipe has a bit too much of it. It was very flavorful and yummy after I made some changes. First I added onions and seasoned it with more than just salt and parsely. I added chives basil and thyme as well as some onion powder. Also I did add like 1/4 cup of chicken stock and only used a teaspon of vinegar. I believe a teaspoon was more than enough. Also I only used one can of butterbeans. Instead of serving the green beans under it I added them to the mix and left on the stove for a minute so it could pick up some of the other seasonings. I served it on top of an indian rice mix I made. Everyone loved it including my picky mom. I'm all about flavor and color when it comes to my food and this sure had both. Pros: flavorful Cons: way too much vinegar Read More
Rating: 5 stars
05/31/2013
tastey I used balsamic vinegar instead of the red wine vinegar and even though it tinted everything it was still amazing! Also used cannelloni beans. Served it on rice. MMMMMMMMM..... Pros: healthy Cons: taste great! Read More
Rating: 5 stars
12/21/2012
A favorite! I couldn't find butter beans so I used white kidney beans and fresh sprouted beans and was very happy with the result. I also substituted a herb mix for the salt. The flavor was powerful and wonderful and I'll definitely be making this again. Read More
Advertisement
Rating: 4 stars
08/16/2012
I really liked this recipe My husband and I both really liked this. I made a few minor seasoning changes/additions. I only used one can of butter beans. I added a sprinkle of salt some red pepper flakes and cayenne (around a 1/4 teaspoon of each) to the shrimp. I also added a squirt of lemon juice to the shrimp and the green beans. I served it with yellow rice. My husband and I both really liked it and I'll definitely be making it again. Also tomorrow I'm planning to serve the cold left over shrimp on salad. Pros: easy quick Cons: none Read More
Rating: 5 stars
01/24/2012
easy and delicious! The ingredients for this were all relatively inexpensive (buy frozen shrimp to cut costs over fresh) and this dish was extremely simple to make. The paprika and garlic just popped with the shrimp flavor and the beans complimented each other well. I recommend making it with quinoa instead of brown rice just tastes better:) Pros: healthy quick easy affordable Cons: none! Read More
Rating: 1 stars
01/12/2012
Disappointing Recipe calls for way too much vinegar. Even using a good red wine vinegar - one that I enjoy very much and use frequently in recipes - the flavor was overpowering and unpleasant. You couldn't taste the garlic or paprika at all. After tasting it I wouldn't suggest using more than a tbsp of vinegar at the very most. But I don't believe I'll make this recipe again it was disappointing. Read More
Rating: 5 stars
11/22/2011
Perfect meal when you add a few extra ingredients. I loved ther recipe as a starter but it needed some flavor. I added a half an onion turmeric and soy sauce to the oil. I added some polish sausage with the shrimp. I used dry navy beans and soaked them over night. I cooked them in butter and salt. I boiled the green beans in olive oil salt and pepper. Pros: light and healthy Read More
Rating: 4 stars
11/21/2011
Under 3? I have yet to make this dish but plan to this evening. My only comment is in what world is this a 3 meal? Read More
Rating: 5 stars
10/31/2011
This dish has tons of protein and is very healthy but would have a better taste if the red wine vinegar was omitted. I found that the RWV overpowered all the other ingredients. I will prepare this meal again but without RWV. Read More
Rating: 5 stars
10/31/2011
Wonderful meal! Great mix of beans combined with shrimp and garlic. We made and enjoyed the recipe as is -- try it! Read More
Rating: 5 stars
10/31/2011
I omitted the oil and added vegetable broth instead. The broth adds a great deal of taste but without the fat. I also added just a splash of red wine vinegar instead of the whole amount the recipe calls for. I've made this recipe many times and substitute summer squash when it is in season. Read More
Rating: 5 stars
10/31/2011
1/4 cup minced garlic??? I could not comment without a rating so ignore the three stars. I am wondering if this amount of garlic is correct. Seems like a lot. What have amount have other people used? Read More
Rating: 5 stars
10/31/2011
i just made this tonight and yes we used the fresh amount of garlic called for we are garlic lovers but honestly it wasn't as garlicy as i would have thought. but this was awesome my husband and i loved it. i didn't have the parsley and mine was redder then the picture from the paprika and it turned out great! first time i had butter beans too and i did use the red wine it really completed the flavor wasn't overwhelming at all. we will def be cooking this again. Read More
Rating: 5 stars
10/31/2011
LOVED it! I omitted the RWV. Yes a 1/4 c minced garlic is what I used and it was delicious. Served over brown rice. YUMM!! Read More
Rating: 5 stars
10/30/2011
It looks like you could substitute the shrimp for chicken Read More
Rating: 5 stars
10/30/2011
I made this last night and really enjoyed it. However when I wrote the recipe down I wrote 2T instead of 2t so we had three times as much paprika in it than the recipe called for. We didn't even realize there was too much paprika it just made the coating a bit thicker and it held its own against the red wine vinegar which many people have commented about. Read More
Rating: 5 stars
10/30/2011
I just made this last night. Very quick and easy to make. We loved it! My husband even went back for a second serving. I did reduce the amount of oil but otherwise it is a very barriatric surgery friendly recipe. Lots of protein! I plan to make this the next time we have guests over for dinner. Read More
Rating: 5 stars
10/30/2011
My boyfriend and I made this last night and thought it was delicious! I loved the flavor and the addition of the cannelini beans. We used a little more paprika and a little less red wine vinegar based on the other comments. Came out great! It is also extremely fast and easy to make. Read More
Rating: 5 stars
10/30/2011
I didn't have any garlic or paprika so I substituted garlic powder and cajun seasoning. I also added some onion powder. I added the full amount of red wine vinegar and it was fine. I also put some bacon in the microwave until it was crispy and sprinkled it on top. I will definitely make it again. My husband loved it. I guess the people complaining about the red wine and garlic probably don't cook with those ingredients much so it may seem a little strong to them. Just use slightly less than recipe calls for. Read More
Rating: 5 stars
10/30/2011
Made this tonight - we loved it. I used half the parsley and added about 3 T lemon juice and mixed it up right before serving - it added a light tang to it. Will definitely make this again. Read More
Rating: 5 stars
10/30/2011
I just made this and it was good. the key to me is fresh butter beans or cannellini beans they need to be crisp. Timing is impotent too because when its time things need to be ready. I will make again. Read More
Rating: 5 stars
10/30/2011
I made this with precooked shrimp. I think it could have used more garlic. YES USE at least 1/4 c.! I added some chili paste for a little heat! It was good but not great. I would make this again in a pinch as it is very pantry friendly. Read More
Rating: 5 stars
10/30/2011
Really great- really simple. I agree with the above comments- I'll probably use more garlic next time I make it. Read More
Rating: 5 stars
10/30/2011
this is delicious! next time i make i will double the sauce so there is more to pour over a side rice. I used a touch more garlic than was called for... never have too much garlic. Read More
Rating: 5 stars
10/30/2011
Very fast healthy and tasty.. really liked this recipe. Read More
Rating: 5 stars
10/30/2011
I am someone who uses recipes from multiple sources and always looks at reviews. We have made anything from super easy to super difficult meals and I couldn't believe how awful this tasted. No real flavor to it. I added some sriracha and that made this edible. Otherwise this tastes like a bland frozen meal. If you are a foodie don't try this one Read More
Rating: 5 stars
10/29/2011
I made this last night for dinner and my family and I liked it a lot. It was very quick and very easy and had a pretty good flavor. I couldn't decide whether or not to give this recipe 4 or 5 stars but I chose 4 because there was something missing some sort of flavor that I couldn't put my finger on. I added a little onion powder and minced onion some cayenne pepper and a little veggie broth to give it a little more flavor but still something was missing. I'm going to play around with it some more to figure out what that is but other than that little detail I loved it! I would definitely suggest you give this recipe a try and if you figure out what that missing ingredient it I'd love to hear from you! Happy cooking!!!:) Read More
Rating: 5 stars
10/29/2011
Delicious! After reading the reviews here's what I changed I used 1tsp smoked and1tsp sweet paprika I used 1 clove of shallot and the 1/4 c garlic which I pressed in the garlic press I used 1/4 cup RWV and 1/4 C chicken stock so it was more saucy and I made quinoa with chicken stock too. The result was perfect Savory and tangy and smoky flavored almost like we used the BBQ for the shrimp. there was enough sauce to go on the quinoa as well! I didn't think it was missing anything thanks for all the other reviews tho for helping me tweak the dish to make it perfect!! Read More
Rating: 3 stars
10/29/2011
great weeknight dinner quickly sauteed the green beans in a bit of oil and gave them a bit of salt and pepper which I think improved their flavor (and one less pot to clean). took earlier suggestion and used 1/2 smoked paprika and 1/2 sweet paprika. really liked the combination of beans. supermarket had locally caught large shrimp available (I think 12-15s) and it looked beautiful. served this over polenta. Read More
Rating: 3 stars
10/29/2011
Fast dinner tasty sauce; needed some editing. I originally liked this recipe when reading it because it seemed very quick and easy I had most ingredients at home already and was a healthy recipe. My husband and I are trying to "eat healthier" at home and I liked how this recipe didn't really require any additional carbs/pasta/rice and could just be the shrimp and beans and be a good lower calorie dinner. I read some reviews before cooking (which I almost always do on this site...so many people have great ideas/inputs on recipes!!) and made the following edits: - changed 1/4c of minced garlic to 1/3c - did not start with oil; used a splash of low-sodium fat free chicken broth instead - added thinly sliced onion to garlic paprika mix - used 1tsp Hungarian paprika 1.5tsp regular paprika - changed 1/4c of red wine vinegar to a mix of red wine vinegar chicken broth sherry wine...poured a splash of each into a 1/3c measuring cup until cup was full. This still seemed to be more vinegar-y than I would have liked; next time will probably just use sherry wine chicken broth. The sauce on the shrimp was AWESOME. And I was okay with the shrimp and the cannellini beans and the shrimp and the green beans but I didn't like BOTH beans together. Note: I used canned cannellini beans (really really well rinsed) and steamed the green beans. I would make this recipe again for the sauce with the shrimp (my husband REALLY liked the flavor of the sauce) but Read More
Rating: 2 stars
10/29/2011
Disappointing Prepared this exactly per the recipe using sherry vinegar as suggested. Surprisingly I thought it somewhat bland on the dry side and an odd mix of textures. Not a "bad" meal by any means but not one I would make again and not an instant hit like most other EW recipes I've tried. For those concerned about the amount of garlic and vinegar I thought that neither flavor was dominant. Definitely a recipe that needs tweaking as evidenced by the other reviews but not one I'll experiment with myself. Pros: Very quick to prepare Cons: Odd mix of textures on the dry side Read More
Rating: 3 stars
10/29/2011
So-so This could be a good recipe. I was quick and easy to make. The sauce was pretty good as is especially if you're after something with subtler flavour so you can really taste the shrimp and beans. For me I thought it was just a bit bland and boring. Next time I would add a bit of spice (paprika maybe?) cut back on the butter beans and add in some more veggies like carrots. Read More