This spiced shrimp and white bean skillet is flavorful and saucy, but most important, simple and fast. Thanks to quick-cooking shrimp, the dish comes together in less than an hour, and since it’s cooked and served out of a single pan, cleanup couldn’t be easier. The mixture of warm spices and tomato paste is a loose approximation of harissa, bringing gentle heat and bold color to the shrimp and creamy white beans. Take the time to cook the tomato paste thoroughly—it deepens the flavor and ensures the spices are well imbued into the sauce. Warm flatbread, like naan or pita, is ideal for swiping through the sauce. Toasted baguette or sourdough would also be great.
Read More: The One-Skillet Shrimp That Makes Any Night Date Night
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of freshly ground pepper. Set aside.
Step 2
Heat ¼ cup extra-virgin olive oil in a large skillet over medium. Add 1 large shallot, quartered, thinly sliced, 5 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until shallot is softened and just starting to turn golden, 5–7 minutes.
Step 3
Add 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. smoked paprika, 1 tsp. sugar, ½ tsp. crushed red pepper flakes, and ¼ cup water (eyeballing is fine); cook, stirring often, until water is almost completely evaporated and spices are fragrant, about 2 minutes. Add ¼ cup double-concentrated tomato paste and ¼ cup water (again, eyeballing is fine). Cook, stirring often, until tomato paste darkens slightly in color and oil begins to bead on the surface, 6–8 minutes.
Step 4
Add one 15.5-oz. can white beans (such as cannellini), rinsed, and 1 cup water. Cook, stirring occasionally, until sauce is reduced by half and oil pools on the surface, 6–8 minutes. Taste and season with more salt if needed.
Step 5
Add reserved shrimp and cook, stirring occasionally, until cooked through, about 4 minutes. Remove pan from heat; scatter coarsely chopped mint and dill over shrimp and beans and serve with warm flatbread.
