I may be a nutrition + hormone health coach with an affinity for delicious, nutrient-dense food, but I’m also a mom of three girls who has to get dinner on the table every night, typically in 30 minutes or less.

In this season of life, I am really gravitating towards simple, protein-rich and veggie forward dinners that come together quickly and can easily be customized (in the case of picky eaters). 

I want recipes that taste really good and help me (and my family) feel good too, without having to think too much about them or do a ton of dishes and grunt work.

Enter in this lemony shrimp and white bean skillet, inspired by the super popular NYT recipe, which is so easy to make, tastes restaurant-quality and uses minimal ingredients.

It’s warm, nourishing and cozy (almost like a stew), protein and fiber-rich, satisfying without being too heavy, and can be served with a variety of options (crusty bread for dipping, rice or quinoa, etc.) 

Basically it’s the perfect weeknight dinner to have in your back pocket, without ever feeling basic or boring. 

Grab the full recipe and details below. 

HORMONE HEALTHY LEMONY SHRIMP + BEAN SKILLET INGREDIENTS

+ WILD-CAUGHT SHRIMP

Shrimp is an excellent source of protein (10 large shrimp = 30 grams), however the quality of the shrimp really matters in regards to nutrient and flavor! When sourcing your shellfish, make sure to opt for wild-caught, which means you’re avoiding chemicals or antibiotics found in farm-raised shrimp.

Additionally, wild-caught shrimp are eating natural food sources like plankton, which results in a higher ratio of anti-inflammatory omega-3 fatty acids and bioavailable nutrients. I especially love buying a bag of the frozen wild-caught Pink Patagonian Shrimp at Costco, which have the best taste and texture and give you a great bang for your buck. 

+ WHITE BEANS

Beans are a super affordable source of both protein and fiber, with 1 cup equalling 15 grams a serving for each. If buying canned beans, look for brands that are organic and BPA-free. I love this brand, which pressure cooks their beans, making them easier to digest. 

+ LEMON

The lemon gives this dish just the acid it needs to balance out the creamier flavors and fat! It also gives this dish a boost of Vitamin C, which is a micronutrient needed for optimal progesterone production. 

+ GRASS-FED GHEE 

I love using grass-fed ghee in this dish, which gives it a buttery flavor minus the lactose traditional butter contains, making it a more digestive-friendly option for many. That being said, feel free to use butter if that’s your jam!

+ LEEKS + GARLIC

Both leeks and garlic are part of the allium family, known for their high level of antioxidants and anti-inflammatory properties. They’re also considered prebiotics, which feed the good bacteria in our gut directly linked to optimal hormone health. 

+ FENNEL

I love using fennel in this skillet, which is known for it’s digestive-boosting properties (not to mention an increase breast milk production if you’re nursing!) and adds a very mild sweetness to this dish. 

+ BONE BROTH

My OG! I swap liquid for bone broth in recipes whenever I can (even hot chocolate!) thanks to it’s delicious umami flavor and major gut-boosting + hormone health benefits. 

+ SPINACH

The ultimate veggie sneak in. Mild in flavor, adds texture and plenty of vitamins and minerals vital for optimal hormone production. 

HOW TO MAKE LEMONY SHRIMP + WHITE BEAN SKILLET

This lemony shrimp and white bean skillet is soooo simple to make. Here are the steps (for full details + tips, refer to the recipe).

1) Combine the shrimp, lemon zest, minced garlic and spices in a small bowl and let marinate for 10 minutes (up to 1 hour).

2) In a large stovetop skillet, melt the ghee over medium high heat. Once it’s foaming, add the shrimp in a single layer and let cook for 1 minute, until opaque. Flip the shrimp and cook another minute on the opposite side, then transfer to a plate with a slotted spoon and set aside. 

3) Add the leeks and fennel to the skillet and saute until caramelized, 5-7 minutes. If using the wine, add it now to deglaze the pan, stirring until most of it has cooked off. Add the white beans and bone broth to the mixture and bring to a boil, then reduce the heat to a simmer for 5 minutes. 

4) Return the shrimp to the pan and stir in the baby spinach. Simmer for 1-2 more minutes, until the spinach is wilted and the shrimp is warmed through. Stir in the lemon juice and season with more salt and pepper to taste.

5) Top with optional grated parmesan and fennel fronds and serve in shallow bowls over rice, or alongside crusty (gf) toasted bread to soak up the sauce. 

HORMONE HEALTHY LEMONY SHRIMP + BEAN SKILLET SWAPS/ADD-IN’S

+ Swap The Spinach

If you’re looking to mix up your greens, try rotating in some kale or Swiss chard, just note because these greens are sturdier, they may take 1-2 minutes longer to cook. 

+ Swap The Leeks/Fennel

If you can’t find leeks or fennel, just use 1 small white onion or 1-2 small shallots in their place. 

+ Skip The Wine

If you’re not a fan of using alcohol in your cooking (or don’t have any on hand) no biggie, simply leave out this step! I like using it for a bit of extra flavor, but have also made this skillet without and it’s still super tasty. 

LEMONY SHRIMP + WHITE BEAN SKILLET TIPS

+ Use A Cast-Iron Skillet

This is an efficient way to give your dish a little iron boost, as a small amount of iron from the pan gets absorbed by your food in the cooking process (i.e. this is an especially great hack when you’re on your period to keep iron levels steady while losing blood!)

+ Don’t Skimp On The Shrimp Quality

If you can, try to find a large, wild-caught shrimp (such as Pink Patagonian) which have a superior taste and texture, not to mention much more nutritional benefits (like anti-inflammatory omega-3 fatty acids). 

+ Have Everything Assembled/Prepped Before Cooking

This dish cooks quickly, which is part of the appeal! If making a side like rice or pasta, I suggest prepping this ahead of time, as well as having everything chopped and ready to go. 

LEMONY SHRIMP + WHITE BEAN SKILLET SERVING SUGGESTIONS

+ Crusty, GF Sourdough Bread

Super easy, super delicious and a great vehicle for soaking up that yummy broth. 

+ White or Brown Rice

Another great way to soak up the broth, just make sure you’re taking into account the extra cooking time here. 

+ Quinoa or Millet

A more protein and fiber-rich option than rice, a bit heartier and still delicious. 

+ Linguini or Another Pasta Noodle

Pasta makes this dish feel so fancy! I especially love using a gluten-free linguini noodle like this. 

+ With A Side Green Salad

A lighter option that adds in some extra vitamins, minerals and fiber! I especially think this salad pairs well. 

+ As is! 

Honestly, this dish is so hearty, flavorful and nutrient-rich that you could just eat it as is! 

CYCLE-SYNCING TIP

This skillet is one of those light yet nutrient-rich enough recipes that you could enjoy at any point in your cycle, but I especially prefer it during my luteal and menstrual phases, as it’s warm and well-cooked, which helps to increase blood flow and circulation (mitigating cramping) as well as boosts digestion and nutrient absorption, which tends to be slower during these phases. It’s also rich in iron and minerals (which needs replenishing during menstruation) as well as anti-inflammatory omega-3 fatty acids, which also help minimize cramping. 

MORE HORMONE HEALTHY DINNER RECIPES

+  Blackened Shrimp Tacos with Jalapeno Ranch

+ Cozy Coconut Curry Chicken Stew

+ Honey Garlic Glazed Shrimp Bowls

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Photography by Tanya Pilgrim

Lemony Shrimp + White Bean Skillet

DF

GF

This lemony shrimp & white bean skillet is packed with protein + fiber, super delicious & takes less than 30 minutes to make!

PREP TIME:	TOTAL TIME:
05 Mins	00:25 Mins

• Author: Lauren Chambers

• Servings: 4-6

• Recipe Type: Entree, dinner, meal

• Cuisine: American

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined *I prefer Pink Patagonian
• Zest and juice of 1 lemon, juice reserved
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup grass-fed ghee *can substitute for unsalted butter
• 1 leek, white + light green parts thinly sliced 
• ½ fennel bulb, trimmed and thinly sliced *reserve some fronds for garnish
• ¼ cup dry white wine *optional but preferred!
• Two 15 ounce cans organic white beans, rinsed + drained
• 1 ½ cups chicken bone broth *or other broth
• 1 cup organic baby spinach
• Sea salt + black pepper to taste
• Optional parmesan and crusty toasted bread for serving 

Instructions

1. Combine the shrimp, lemon zest (save the juice for later!), minced garlic, and spices in a small bowl or ziplock bag and mix well. Let marinate for 10 minutes (up to 1 hour).
2. In a large stovetop skillet, melt the ghee (or butter) over medium high heat. Once it’s foaming, add the shrimp in a single layer and let cook for 1 minute, until opaque. Flip the shrimp and cook another minute on the opposite side, then transfer to a plate with a slotted spoon, leaving as much ghee in the pan as possible. Set the plate aside. 
3. Add the leeks and fennel to the skillet and saute until caramelized, about 5-7 minutes. If using the wine, add it in now to deglaze the pan, stirring and simmering until most of the wine has cooked off. Add the white beans and bone broth and bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. You want the stew to still be brothy. 
4. Return the shrimp to the pan and stir in the baby spinach. Simmer for 1-2 more minutes, until the spinach is wilted and shrimp is warmed through. Stir in the lemon juice and season with sea salt and pepper to taste. 
5. Ladle the shrimp into shallow bowls and serve with either rice or crusty (gf) toasted bread to soak up the sauce. Garnish with fennel fronds and optional parmesan and enjoy immediately. 

Notes

*Let dish cool to room temp and store in an airtight glass container in the fridge for 1-2 days.

Recipe Rated:

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