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Spanish White Bean, Shrimp and Sausage Skillet Recipe

A fast and flavorful Spanish style, one-pot dinner that can be made in under 30 minutes. Healthy and delicious! Vegan Adaptable- see notes! Gluten-Free.

4.8 from 150 votes
30 mins
Total Time
3
servings
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Spanish White Bean, Shrimp and Sausage Skillet

How to Make the Best Spanish White Bean, Shrimp and Sausage Skillet

This Spanish White Bean, Shrimp and Sausage Skillet is a vibrant one-pot wonder that brings the bold flavors of Mediterranean cuisine to your table in under 30 minutes. The combination of smoky sausage, succulent shrimp, and creamy white beans creates a hearty yet healthy dish that’s perfect for busy weeknights.

The secret to this recipe lies in building layers of flavor—starting with seared sausage that leaves behind savory fond in the pan, then sautéing aromatics until fragrant, and finishing with a quick simmer that allows all the ingredients to meld together beautifully. The smoked paprika and cumin add warmth and depth, while a splash of fish sauce provides that essential umami backbone.

Whether you’re feeding a family or meal prepping for the week, this versatile skillet adapts easily to your needs. Make it vegan by swapping the proteins, or add extra vegetables like spinach or kale for even more nutrition. Serve it straight from the pan with crusty bread for a satisfying and complete meal.

Spanish White Bean, Shrimp and Sausage Skillet

Spanish White Bean, Shrimp and Sausage Skillet

A fast and flavorful Spanish style, one-pot dinner that can be made in under 30 minutes. Healthy and delicious! Vegan Adaptable- see notes! Gluten-Free.

4.8 from 150 votes
CourseMain
CuisineMediterranean
Keywordspanish white bean stew, shrimp and sausage stew, spanish stew, easy paella
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings3 servings
Calories285kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Instructions

Cooking

  1. Heat oil in a skillet over medium high heat, and sear sausage on each side. Set aside. To the same pan, add the onions, and cook for two minutes until fragrant. Add garlic and bell pepper, turning heat down to medium, and cook for 3-4 minutes. Add the tomatoes and their juices, and sauté two more minutes.
  2. Add the white beans, water, fish sauce, vinegar, smoked paprika, cumin and salt. Stir and bring to a gentle simmer, and cook 3-4 more minutes.
  3. Add the shrimp and continue simmering until they turn pink and are cooked through, and some of liquid evaporates, just a few more minutes. Add the browned sausage back into the skillet and stir.
  4. Taste, adjust salt. Add chili flakes if you like. Stir in the fresh parsley or cilantro.
  5. Divide among bowls and serve.

Notes

  • For a vegan version, omit the shrimp and fish sauce, use plant-based sausage, and add a splash of soy sauce or tamari for umami.
  • Spanish chorizo can be substituted for andouille sausage for a more authentic flavor.
  • This dish pairs wonderfully with crusty bread to soak up the flavorful broth.
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