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Shrimp and White Bean Provencal

Shrimp and White Bean Provencal

Recipe Details

x 6 servings
Duration: 35 minutes


Quantity Ingredient
4 tsp
Olive oil
1 lb
uncooked shrimp deveined peeled extra-large shrimp, thawed if frozen, tail shells removed
1/4 tsp
Crushed Red Pepper Flakes
1/4 tsp
Salt kosher or fine sea salt
1 med
Bulb Fennel cored and diced (about 1 1/2 cups)
1 C.
Diced Yellow Onion
2 ea
Cloves Garlic finely chopped
1 C.
Yellow Bell Pepper or orange bell pepper
1 tsp
herbs de provence
1 can
Muir Glen Organic Diced Tomatoes undrained
1 can
Cannellini Beans drained, rinsed
2 tbsp
Basil Leaves thinly sliced


  1. In 12-inch skillet, heat 2 teaspoons of the oil over medium heat. Season shrimp with pepper flakes and salt. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp and reserve.
  2. In same skillet, add remaining 2 teaspoons olive oil, the fennel and onion; cook 4 to 5 minutes, stirring frequently, until fennel and onion just start to soften. Add garlic; cook 1 minute. Add bell pepper and herbs de Provence; stir to blend, and cook 3 minutes. Stir in tomatoes and beans; heat to simmering, then return shrimp to skillet. Simmer 1 to 2 minutes or until shrimp are heated. Transfer to serving bowl; garnish with basil.
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