One Pot Lemon Shrimp and Beans with Pearl Couscous

Close-up of a vibrant seafood dish featuring shrimp, leeks, white beans and pearl couscous. The dish is garnished with fresh parsley and lemon slices.

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One Pot Lemon Shrimp and Beans with Pearl Couscous

Looking for a quick and healthy meal? This easy one pot recipe for lemony shrimp, beans and giant couscous is packed with protein and zesty flavor, perfect for a busy weeknight dinner.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: American

Keyword: One Pot Lemony Shrimp and White Beans

Servings:

Calories: 564kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

Seasoning

1 tsp sweet paprika
1 tsp garlic powder
1 tsp dried parsley
1 tsp salt
½ tsp black pepper

For the dish

2 tbsp unsalted butter , or as needed
2 tbsp olive oil , plus extra as needed
1 pound (450) large shrimp , deveined
2 tbsp white wine (optional – sub with stock)
2 large leeks , white and light green parts only, diced
1 bunch spring onions , chopped
15 oz (400g) cannellini beans , drained
1 ½ cups (215g) pearl couscous (Israeli couscous)
2 tbsp lemon juice
1 lemon , zest only
3 cups (750 ml) vegetable stock , or chicken stock
2 tbsp parsley , chopped

Instructions

Peel and clean the shrimp (unless they are already prepped). Pat them dry using paper towels and sprinkle generously with salt, pepper, paprika, garlic powder and dried parsley.
1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp dried parsley, 1 tsp salt, ½ tsp black pepper, 1 pound (450) large shrimp
Heat a tablespoon each of the butter and olive oil in a large skillet over medium-high heat. Add the shrimp once the butter is foaming and cook for 2-3 minutes or until the shrimp start turning pink. Use a slotted spoon to set them aside on a plate.
2 tbsp unsalted butter, 2 tbsp olive oil
Pour the wine into the hot pan and use a wooden spoon to loosen any bits stuck to the pan. Cook until the wine aroma is gone and most of the liquid has evaporated.
2 tbsp white wine
Add the remaining butter to the pan stir in the leeks and spring onions. Sprinkle with the remaining seasoning and cook over low heat for about 5 minutes, stirring occasionally.
2 large leeks, 1 bunch spring onions
Stir in the pearl couscous, beans, lemon juice, lemon zest and vegetable broth. Bring to the boil then reduce heat to a gentle simmer and cook, stirring, for about 10 minutes or until the couscous is almost ready and most of the stock has been absorbed.
15 oz (400g) cannellini beans, 1 ½ cups (215g) pearl couscous, 2 tbsp lemon juice, 1 lemon, 3 cups (750 ml) vegetable stock
Add the shrimp and any juices back into the pan to finish cooking for 1-2 minutes or two or until cooked through. Drizzle with the remaining olive oil.
Have a taste and adjust the seasoning if needed. Spoon into bowls and serve sprinkled with the chopped parsley and perhaps some lemon wedges on the side.
2 tbsp parsley

Video

Notes

You can replace the shrimp with scallops or a flaky white fish, adjusting the cooking time as needed.
Orzo makes a great substitute for the giant couscous but keep an eye on the liquid – you may need to add more broth as the orzo soaks it up quickly. This dish would also work well with easy cook long grain rice.
If leeks aren't available you can replace them with a few finely chopped shallots or one large onion. You can also add more quick-cook veggies in the pan such as peas, asparagus or zucchini. A handful of baby spinach stirred at the end also works well.
Tip: don't overcook the shrimp as they can become rubbery. Sear them quickly at the start of the recipe and add them back into the dish right at the end so that they remain tender and flavorful.

Nutrition