Paprika Shrimp & Green Bean Saute

Paprika Shrimp & Green Bean Saute

35 Reviews
From: EatingWell Magazine, January/February 2009

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.

Ingredients 6 servings

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  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • ¼ cup sherry vinegar, or red-wine vinegar
  • ½ teaspoon salt
  • ½ cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste


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  1. 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.
  2. 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 ¼ cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining ¼ cup parsley.
  • 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 information

  • Serving size: 1¼ cups shrimp & beans; 1 cup green beans
  • Per serving: 237 calories; 8 g fat(1 g sat); 8 g fiber; 26 g carbohydrates; 23 g protein; 32 mcg folate; 122 mg cholesterol; 2 g sugars; 0 g added sugars; 1,303 IU vitamin A; 18 mg vitamin C; 139 mg calcium; 3 mg iron; 575 mg sodium; 844 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 35

June 07, 2017
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By: Veronika Zwicke
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!
October 18, 2016
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By: bagwoman1
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.
May 05, 2015
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By: altheaschutte
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.
December 12, 2013
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By: EatingWell User
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
May 31, 2013
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By: EatingWell User
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!
December 21, 2012
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By: Krystal E.
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.
August 16, 2012
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By: EatingWell User
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
January 24, 2012
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By: EatingWell User
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!
January 11, 2012
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By: EatingWell User
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.
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