Shrimp and Vegetable Stew (Light & Satisfying Dinner)

This shrimp and vegetable stew is a quick, balanced meal that’s light yet filling. Ready in just 20 minutes, it combines shrimp, vegetables, beans, and olive oil into a nourishing dinner that works perfectly for busy evenings.
The flavors are gently sweet, slightly tangy, and mildly savory, making this shrimp and vegetable stew a family-friendly option that’s easy to adapt to your taste.

Shrimp and Vegetable Stew Ingredients (Serves 3):

• 16 oz shrimp (fresh or frozen, peeled and deveined)
• 2 cups cherry tomatoes, halved
• 1½ cups canned corn, drained
• 1½ cups canned white beans, drained and rinsed
• 1½ cups red bell pepper, chopped
• ¾ cup onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp extra virgin olive oil, divided
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• Salt and black pepper, to taste

Shrimp and Vegetable Stew Instructions:

1. Prepare the vegetables: halve the cherry tomatoes, chop the onion and red bell pepper, mince the garlic, and finely chop the basil.
2. Heat half of the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
3. Add the red bell pepper and cherry tomatoes. Cook for another 2–3 minutes until the vegetables soften but still hold their shape.
4. Stir in the corn and white beans. Season with half of the salt and pepper, increase the heat slightly, and cook for 2–3 minutes until excess moisture evaporates. Transfer the vegetables to a separate bowl.
5. Add the remaining olive oil to the same skillet. Briefly sauté the garlic until fragrant.
6. Add the shrimp and cook for 2–3 minutes, until they turn pink and curl.
   If using frozen shrimp, add them directly to the pan, increase the heat to evaporate excess liquid, then continue cooking until done.
7. Return the vegetables to the skillet, add the basil, and gently stir everything together. Cook for another 1–2 minutes to combine the flavors.

Nutrition (per 1 serving, approx.)

Calories: ~370 kcal / Protein: ~32 g / Carbohydrates: ~47 g / Fat ~ 8g

Serving Ideas:

This shrimp and vegetable stew can be enjoyed hot or cold. Serve it on its own, with cooked grains such as rice, quinoa, or buckwheat, or spoon it over fresh salad greens for a lighter meal.