White Beans and Shrimp


This is one of those recipes that was the result of a hot, lazy day with slim pickings in the fridge.  That seven o’clock belly grumble caused me to be a bit creative in the kitchen with some kick ass results.  I always keep a bag of frozen shrimp in my freezer and canned white beans in my pantry for quick proteins, add those with my trusty parmesan cheese and some other random ingredients I luckily had on hand for a dinner that is perfect as a leftover a beach lunch.  (If you even have any leftovers)

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  • 1 lb of uncooked shrimp, peeled and deveined
  • 2 cups of canned white beans, drained and rinsed
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of frozen peas, thawed
  • 1/4 cup of chopped red onion
  • 3 tbsp. olive oil, separated
  • 1/4 cup grated parmesan cheese
  • 2 tsp garlic powder
  • juice from half a lemon
  • Servings: 4
  • Difficulty: easy


  • Toss the shrimp with olive oil and grill until pink, this should be a quick process
  • Combine shrimp with remaining ingredients and let sit in the fridge for an hour
  • This can be served room temperature, hot, or cold


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