Braised Shrimp and White Beans with Kale and Pearl Couscous

This comforting one-pan dish brings together succulent shrimp, creamy cannellini beans and hearty kale in a savory broth that’s brightened with lemon and chili flakes. Served over tender pearl couscous, it’s a satisfying meal that comes together in just 20 minutes.

The combination of protein-rich shrimp and beans, along with the earthy kale, makes this a nutritious choice for busy weeknights. A sprinkle of Parmesan and a squeeze of lemon add the perfect finishing touch.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine pearl couscous, half of the chicken stock concentrates and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use.
2. While couscous cooks, drain and rinse the cannellini beans. Peel and mince or grate the garlic. Remove and discard any thick center stems from the kale. Quarter the lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove shrimp from pan and set aside.
4. In the same pan, add another drizzle of oil if needed. Add the garlic and cook until fragrant, about 30 seconds. Stir in the kale, remaining chicken stock concentrates and 1/4 cup water (1/2 cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes.
5. Reduce heat to low. Return the shrimp to the pan. Add the cooked couscous, cannellini beans, 1 tablespoon butter (2 tablespoons for 4 servings) and a squeeze of lemon juice. Cook, stirring, until butter has melted and everything is heated through. Season with salt and pepper to taste.
6. Divide the mixture between plates. Sprinkle with Parmesan cheese and chili flakes to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for pearl couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time according to package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.