Paprika Shrimp & Green Bean Saute

January/February 2009, April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (252 votes)

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.

"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...
Paprika Shrimp & Green Bean Saute

33 Reviews for Paprika Shrimp & Green Bean Saute


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.

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.

This is what mine looked liked served :)

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.....

paprika shrimp
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.

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.

easy, quick

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