Sheet-Pan Garlicky Shrimp and White Beans

By Sarah DiGregorio

Updated Oct. 12, 2023

Sheet-Pan Garlicky Shrimp and White Beans
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(1,369)
Comments
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Everything — the shrimp, the beans and the garlic bread — cook together on one pan for an under 30-minute meal that requires very little cleanup. Canned cannellini beans get a little crispy in the high heat and their mellow creaminess serves to bring the other ingredients together, but you could also use any cooked bean you have on hand. The only real bit of work is making a pungent paste of garlic to spread on the bread, but if you are really pressed for time, just rub each piece of bread with the cut side of a garlic clove. (The flavor will be milder.) If you keep shrimp and bacon in the freezer, just thaw the shrimp in a bowl of warm water while you prep the garlic bread, and no need to defrost the bacon; just cut it up and use it frozen.

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Ingredients

Yield:4 servings
  • 5large garlic cloves
  • Coarse kosher salt
  • 8ounces crusty bread, preferably dry or stale, cut into 1- to 1½-inch thick slices, halved if large
  • 1pound large, shelled and deveined shrimp, tails on or off (fresh or defrosted)
  • 5slices of bacon (about 4 ounces), sliced into matchsticks
  • 1(15-ounce) can cannellini beans, drained
  • ½small lemon, very thinly sliced
  • 1teaspoon red-pepper flakes
  • ½teaspoon black pepper
  • ⅓cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

688 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 42 grams protein; 1039 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. Finely chop the garlic, and run the flat of the knife over the garlic bits to smash them. Sprinkle a generous pinch of salt over the garlic and continue to chop and smash, until the garlic is a coarse paste. Spread the paste on one side of each piece of bread, then rub the unseasoned side of the bread over the cutting board to wipe up any remaining garlic. Put the bread into a large mixing bowl.

  2. Step 2

    Add the shrimp, bacon, beans, lemon, red pepper, black pepper, ½ teaspoon salt and the olive oil to the bowl. Fold to evenly combine. Pour everything onto a parchment-lined sheet pan and spread out evenly. Roast until the shrimp are curled and pink and the bread is golden and toasted around the edges, 14 to 15 minutes. Serve in shallow bowls.

Ratings

4 out of 5
1,369 user ratings
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Comments

BJ

Adapted to a meatless meal with more beans and some greens. Omitted extra salt--there's way too much salt in this dish--about a day's worth for me. Why do so many Times recipes, otherwise wonderful, use so much salt? It's just not necessary. When the palate stops expecting so much salt, the other flavors come through more clearly and wonderfully.

Karen

Capers? My brother-in-law calls them the bacon of the vegetarian world.

Sharon

Question - what can I substitute for the bacon - no meats. Anchovies? A salty cheese?

Sunny D

As written I found the recipe a bit bland. I’m going to make it again this week and add more spices to the oil and lemon sauce. Some basil for sure and maybe something else if inspiration strikes. I think garbanzo beans would be a great substitute for the cannellini beans too. Might try that. I really liked how crispy everything got!!

JBR

I cooked the bacon first and then sautéed the garlic with it. Added this to beans and shrimp. Delicious!!

NJ

I thought this was very dry.

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