Paprika Shrimp & Green Bean Saute

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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.

Paprika Shrimp & Green Bean Saute
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 4 cups green beans, trimmed (about 12 ounces)

  • 3 tablespoons extra-virgin olive oil

  • 1/4 cup minced garlic

  • 2 teaspoons paprika

  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined

  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed

  • 1/4 cup sherry vinegar, or red-wine vinegar

  • 1/2 teaspoon salt

  • 1/2 cup chopped fresh parsley, divided

  • Freshly ground pepper, to taste

Directions
  1. 6 servings

  2. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.

  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

  4. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.


Nutritional Facts

Servings
6
Per serving
Calories
245
Carbohydrates
26g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
6g
Protein
23g
Cholesterol
115mg
Dietary Fiber
8g
Potassium
855mg
Sodium
596mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
3 very lean meat
1 fat
Carbohydrate Servings
2
Selenium (43% daily value)
Fiber (33% dv)
Vitamin C (30% dv)
Iron (25% dv)
Potassium (24% dv)
Vitamin A (20% dv).

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