Slow Cooker Shrimp And White Bean Stew Recipe
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When you want a cozy, protein-packed meal with minimal effort, this Slow Cooker Shrimp and White Bean Stew is a must-try. Tender shrimp, hearty white beans, vegetables, and paprika simmered in a flavorful broth make this Mediterranean-inspired dish feel both comforting and light. Perfect for busy weeknights or when you want a hearty seafood stew without spending hours in the kitchen.
This Slow Cooker Shrimp and White Bean Stew recipe combines shrimp, white beans, and veggies in a savory broth. Just set it and forget it, then add the shrimp at the end for a healthy, flavorful dinner.
What Is Shrimp and White Bean Stew?
Shrimp and white bean stew is a Mediterranean-style seafood stew made with beans, tomatoes, herbs, and shrimp. The slow cooker version makes it easy to develop rich flavor with very little work. The beans and veggies slow-cook into a savory broth, and shrimp are added at the end so they stay tender and perfectly cooked.
Ingredients for Slow Cooker Shrimp and White Bean Stew
- Canned white beans – no sugar added – Cannellini beans give a creamy texture, while great northern beans are firmer.
- Yellow onion
- Carrots
- Celery
- Garlic
- Canned diced tomatoes – no sugar added
- Vegetable or seafood stock – no sugar added
- Paprika
- Dried thyme
- Salt and black pepper
- Frozen & thawed shrimp
- Fresh parsley – optional for garnish
- Lemon juice – optional
How to Make Slow Cooker Shrimp and White Bean Stew
- Add beans, onion, carrots, celery, garlic, diced tomatoes, broth, paprika, thyme, and red pepper flakes (if using) into the slow cooker. Stir to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until vegetables are tender.
- In the last 15 minutes of cooking, stir in the shrimp. Cook just until pink and opaque or cooked to your liking.
- Stir in lemon juice. Add salt and pepper to taste and garnish with parsley for serving.
Pro Recipe Tips
- Use raw shrimp, not pre-cooked, so they don’t turn rubbery.
- If using frozen shrimp, thaw completely before adding.
- Add a Parmesan rind during cooking for extra depth of flavor.
- For a thicker stew, mash some of the beans before cooking.
Recipe Variations
- Spicy version: Add ½ tsp. red pepper flakes for some kick.
- Extra veggies: Add baby spinach, kale, or zucchini in the last 10 minutes.
- Different protein: Swap shrimp for scallops, cod, or mussels.
- Herb swaps: Use oregano or basil instead of thyme for an Italian flavor.
What To Serve With Shrimp And White Bean Stew
- Crunchy whole-grain bread to soak up the broth.
- Serve over quinoa or brown rice for a more robust and hearty meal.
- A side salad with lemon vinaigrette.
Storage And Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze stew base without shrimp for up to 3 months. Add fresh shrimp after reheating.
- Reheat: Warm gently on a stovetop. Avoid boiling once the shrimp are added. A soft simmer is best.
FAQs About Slow Cooker Shrimp and White Bean Stew
Can I Cook Shrimp All Day In A Slow Cooker?
No. But everything else can be cooked at length on a low setting. Then you can add the shrimp about 15 minutes before you want to serve.
Can I Freeze Shrimp Stew?
You can freeze everything but the shrimp. Those should be eaten quickly (within 3 days). More shrimp can be added when you reheat the soup on the stove.
What Beans Work Best For Shrimp Stew?
While any white bean will work, Cannellini beans are the best option here.
Can I Add More Shrimp?
Absolutely! You can also add other types of seafood if you like. As long as your slow cooker is big enough, you can safely double the amount of shrimp called for.
More Healthy Slow Cooker Recipes
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Slow Cooker Shrimp And White Bean Stew Recipe
Equipment
- 1 Slow Cooker 3.5 quarts (larger is fine as long as your crock is at least half full after adding all the ingredients. If not, double the recipe)
Ingredients
- 30 oz. canned white beans (no sugar added – drained and rinsed)
- 1 small red onion (approximately ¾ cup)
- 2 medium carrots (approximately 1 cup sliced or diced)
- 2 medium celery stalks (approximately 1 cup sliced or diced)
- 4 large garlic cloves (pressed or minced)
- 15 oz. can diced tomatoes (no sugar added)
- 4 cups vegetable stock (no sugar added)
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 1 lb. raw shrimp (peeled & deveined – frozen is fine if you thaw first)
- salt and pepper (to taste after cooking)
- fresh, chopped parsley (optional for garnish)
- lemon wedeges (optional for garnish)
Instructions
- Add beans, onion, carrots, celery, garlic, diced tomatoes, broth, paprika, thyme, and red pepper flakes (if using) into your slow cooker. Stir to combine. Cover and cook on Low 6–7 hours or High 3–4 hours, until veggies are tender.
- In the last 15 minutes of cooking, stir in the shrimp. Cook just until pink and opaque. (Or cooked to your liking)
- Stir in lemon juice, add salt and pepper to taste, and garnish with parsley for serving.
Notes
Nutrition
