Pili Pili Shrimp with Braised Cannellini Beans Recipe

Introduction

Pili Pili Shrimp with Braised Cannellini Beans is a vibrant and flavorful dish that combines spicy marinated shrimp with creamy, tender beans. It’s perfect for a quick weeknight dinner or a casual gathering with friends, served alongside rice or crusty bread.

Ingredients

• 1 pound peeled, deveined large shrimp, tails removed
• Kosher salt
• 4 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• ½ teaspoon paprika
• ½ teaspoon crushed red pepper
• ¼ teaspoon ground cayenne
• ½ medium yellow onion, chopped
• 2 tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 cup chicken, seafood or vegetable stock
• 1 (15-ounce) can cannellini beans, rinsed
• 3 tablespoons plain yogurt or heavy cream
• Long-grain white rice, flatbread or grilled sliced sourdough, for serving

Instructions

1. Step 1: In a medium bowl, season the shrimp with kosher salt and set aside.
2. Step 2: Add 2 tablespoons of olive oil and the sliced garlic to a cold pan. Set over medium-low heat and cook until the garlic is fragrant and just begins to sizzle, about 2 to 3 minutes. Add paprika, crushed red pepper, and cayenne. Stir and cook for 1 minute. Pour this flavored oil over the shrimp and toss to coat. Let marinate while you prepare the beans.
3. Step 3: In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add chopped onions, cilantro, and cumin. Cook, stirring occasionally, until the onions are translucent, about 2 to 3 minutes.
4. Step 4: Stir in the tomato paste and lightly season with salt. Cook, stirring occasionally, until the tomato paste slightly darkens in color, about 2 to 3 minutes.
5. Step 5: Pour in the stock and add cannellini beans. Simmer for 5 minutes, stirring occasionally to combine flavors.
6. Step 6: Add the shrimp mixture to the pan. Cook until the shrimp start to curl and turn pink, about 1 to 2 minutes, then immediately remove from heat to prevent overcooking.
7. Step 7: Stir in the plain yogurt or heavy cream and adjust salt to taste. Serve immediately with rice, flatbread, or grilled sourdough.

Tips & Variations

• For a milder dish, reduce or omit the crushed red pepper and cayenne.
• Use coconut milk instead of yogurt or cream for a dairy-free variation with a subtle sweetness.
• Fresh cilantro can be added as a garnish for extra brightness.
• If you prefer less spicy shrimp, marinate them for a shorter time to limit heat absorption.

Storage

Store leftover shrimp and beans in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp. This dish is best served fresh as the shrimp can become tough when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before seasoning and marinating to ensure even cooking and the best texture.

What can I serve with Pili Pili Shrimp and Braised Cannellini Beans?

This dish pairs wonderfully with long-grain white rice, crusty flatbread, or grilled sourdough to soak up the flavorful sauce.

Pili Pili Shrimp with Braised Cannellini Beans Recipe

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★★★★★

4.9 from 81 reviews

Pili Pili Shrimp with Braised Cannellini Beans is a vibrant and flavorful dish featuring succulent shrimp marinated in a spicy garlic oil, simmered with fragrant herbs, spices, and creamy cannellini beans. This beautifully balanced meal offers a perfect blend of heat, savory depth, and creamy textures, complemented by a side of rice, flatbread, or grilled sourdough.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: African

Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 pound peeled, deveined large shrimp, tails removed
• Kosher salt, to taste
• 4 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• ½ teaspoon paprika
• ½ teaspoon crushed red pepper
• ¼ teaspoon ground cayenne

Beans and Sauce

• ½ medium yellow onion, chopped
• 2 tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 cup chicken, seafood or vegetable stock
• 1 (15-ounce) can cannellini beans, rinsed
• 3 tablespoons plain yogurt or heavy cream

To Serve

• Long-grain white rice, flatbread or grilled sliced sourdough, as desired

Instructions

1. Season Shrimp: In a medium bowl, season the peeled and deveined shrimp with kosher salt and set aside while preparing the marinade.
2. Prepare Pili Pili Oil and Marinate Shrimp: Add 2 tablespoons of olive oil and the thinly sliced garlic cloves to a cold pan. Place the pan over medium-low heat and cook the garlic gently until fragrant and just beginning to sizzle, about 2 to 3 minutes. Stir in the paprika, crushed red pepper, and ground cayenne, cooking for an additional 1 minute to infuse the oil with spices. Pour this flavorful oil over the shrimp in the bowl and toss to coat thoroughly. Set aside to marinate.
3. Sauté Aromatics: Using the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onions, cilantro, and ground cumin. Cook, stirring occasionally, until the onions turn translucent, about 2 to 3 minutes.
4. Add Tomato Paste: Stir in the tomato paste and lightly season with salt. Continue cooking and stirring until the tomato paste darkens slightly in color, about 2 to 3 minutes. This deepens the flavor of the sauce.
5. Simmer Beans: Pour in the stock of choice (chicken, seafood, or vegetable) and the rinsed cannellini beans. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally to meld the flavors.
6. Cook Shrimp: Add the marinated shrimp mixture to the pan. Cook just until the shrimp start to curl and turn pink, approximately 1 to 2 minutes. Immediately remove the pan from heat to prevent overcooking; the residual heat will finish cooking the shrimp.
7. Finish with Creaminess and Seasoning: Stir in the plain yogurt or heavy cream to add richness and a slight tang to the dish. Adjust seasoning with kosher salt to taste.
8. Serve: Serve the pili pili shrimp and braised cannellini beans immediately with long-grain white rice, flatbread, or grilled sliced sourdough to soak up the delicious sauce.

Notes

• For a vegetarian version, substitute shrimp with firm tofu or sautéed mushrooms and use vegetable stock.
• Adjust the level of chili heat by varying the amount of crushed red pepper and cayenne to suit your taste.
• Using plain yogurt will give a tangier taste, whereas heavy cream will lend a richer texture.
• Make sure not to overcook the shrimp; removing from heat promptly will keep them tender and juicy.
• This dish pairs wonderfully with steamed rice or crusty bread to absorb the flavorful sauce.

Keywords: Pili Pili Shrimp, Spicy Shrimp, Cannellini Beans, African Cuisine, Seafood Recipe, Braised Beans, Easy Dinner