Angry Shrimp with Tuscan White Beans

Angry Shrimp with Tuscan White Beans


"When you crave a meal with a kick, this dish is the perfect dinner. The cannellini beans provide the perfect, creamy partner to the crispy zing of the serrano chile, orange zest and panko bread crumbs."
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servings 805 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 805 kcal
  • 40%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 2815 mg
  • 113%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
  2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
  3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
  4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
  5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
  6. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
  7. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.


  • Michael's Notes: I never buy peeled and deveined shrimp. It looks like a convenience, but their quality is diminished substantially. It takes only a few minutes to do the work yourself, and then you have shrimp shells to put in the freezer for making shellfish stock later.



This was quite good but not spicy enough for me. The recipe itself could be written better....let the beans boil for a few minutes so that it thickens otherwise you will just have beans and brot...

My husband and I made this on Saturday. It was so easy to make and totally delicious. I highly recommend it!

I did not care for this recipe. This was not easy to make, and in my opinion it has too many steps for a disappointing end product.

We loved this!

Wow!! Loved it! Takes a little to make but worth it