paprika shrimp & green bean sauté

when i saw this recipe, i knew it would taste great! shrimp with garlic is always good but with a kick of paprika sounds like a party with fun friends: kidney beans and green beans. it was just as good as it sounded. this recipe is a must repeat!


  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 2 teaspoons turmeric
  • 1 pound raw jumbo shrimp, (21-25), peeled and deveined
  • 2 (16-ounce) cans cannellini white kidney beans, rinsed
  • 1/4 cup apple cider vinegar
  • sea salt, to taste
  • 1/2 cup chopped fresh parsley, divided
  • freshly ground pepper, to taste


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.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and spices 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.

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

original recipe from EatingWell: Paprika Shrimp & Green Bean Sauté

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