Spanish Shrimp and Beans is a delicious flavorful combination of cooked jumbo shrimp, garlic, tomato, and pinto beans.
Growing up I had a Puerto Rican grandmother who loved to cook in her kitchen. She would be in there most days humming while rolling fresh tortillas by hand at her table. Or at the stove mixing around an array of meats and sauces that permeated the entire house.
Arriving there, always made you hungry. With all the scents heavy in the air. I can still smell those homemade tortillas off the comal. She would spread butter on them and wrap them in a napkin for us to enjoy fresh. The distinctive taste of my grandmother’s tortillas might just be the best things I have eaten in my entire life.
This recipe was inspired by her. The meat dishes that she would often place out on the countertop were a blend of her Puerto Rican roots and those that she learned especially for my grandfather who was himself from Mexico. So this Spanish Shrimp and Beans is the same idea. A blend of two different cultures whose food somehow compliments one another.
A meat or shrimp dish with veggies and simple spices served with a warm tortilla. It brings back those memories almost instantly. Although the tortillas are not exactly grandmas.
Why I Love Spanish Shrimp and Beans
As much as those memories stay with me. I also love this Spanish Shrimp and Beans recipe for the simple yet delicious flavors in it. They blend so well in the pot and topping it off with fresh sliced avocado gives it an irresistible freshness. I love the fact that this meal is not just delicious but comes together quickly. Allowing me to put a satisfying meal on the table in under 30 minutes. Not to mention, it uses just one pan to cook for easy clean-up. Now, how great is that?
What You Will Need To Make Spanish Shrimp and Beans
3 cups precooked pinto beans (see below)
2 cups raw jumbo shrimp (cleaned, tail off)
2 bundles of green onions (about ½ cup)
1 (14.5 oz) can of crushed tomatoes
2 tbsp minced garlic
1 tsp ground cumin
2 tbsp of olive oil
1 tbsp butter
cracked black pepper
1 large avocado
warm tortillas to serve (optional)
In a large pan, heat the olive oil and begin cooking the shrimp. Sprinkle the cumin on the shrimp with a dash of sea salt and cracked black pepper. While the shrimp cooks add the precooked beans, crushed tomatoes, garlic, and green onions. Allow the pot to simmer for a few minutes. When the shrimp is ready, stir in the tbsp of butter. Taste the liquid and make sure to add any additional salt and pepper you’d like. Turn the heat off. Serve with tortillas and top with sliced avocado. It’s also delicious with rice.
FAQ For Spanish Shrimp and Beans
Would kidney beans work for this recipe?
I have not tried using kidney beans but I would think they would work fine. I have used black beans and even white beans for this recipe. All work came out fine. I just think the pinto works best.
Can this recipe be doubled?
Yes, this recipe can be doubled.
Do you have a spicy version?
Not on the blog. However, you can dice a pickled jalapeño and add it into the pot to help give it a kick.
How To Precook Pinto Beans
Precook the pinto beans either the night before or get them started in the morning. Cooking times will depend on if you soak your beans or not. To soak, simply place the clean beans into a bowl and cover them with water. Let it sit on the countertop overnight for 6-8 hours. I find the beans only take about 2 hours of boiling to be ready when done this way.
If you opt not to soak them, it will take several hours for them to boil. When ready to boil whether soaked or not. Transfer to a pot and fill with water until the beans are completely covered. Add a few tbsp of salt to the water before boiling them. I like to also add a bay leaf. Bring them to a boil and then reduce the heat to a low simmer. Cover and simmer. Be sure to check on them occasionally to add any additional water that might be needed. Beans need to be under the water at all times.
To Clean Shrimp
Start with thawed shrimp. Hold each shrimp by the tail and pull off the legs. Next, unwrap the thin shell surrounding the body. You can choose to pull the tail off at this point or leave it on for looks. It’s up to you. I just remove the whole thing. Use a pairing knife to cut a shallow incision down the back of the shrimp to remove the vein that runs down to the tail. Once cut, use the tip of the knife to remove the vein.
Serving Suggestions For Spanish Shrimp and Beans
- I like to serve Spanish Shrimp and Beans in a bowl with sliced avocado on top. Along with a warm flour tortilla on the side.
- This recipe is great for topping or serving alongside white rice.
- For a Spanish-style breakfast you can serve this with a fried egg on the side.
- Crispy corn tortilla chips in a bowl on the table is another great idea to have when serving this dish.
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- 3 cups precooked pinto beans
- 2 cups raw jumbo shrimp
- 1 (14.5 oz) can crushed tomatoes
- 2 tbsp minced garlic
- 2 bundles of green onions about ½ cup
- 1 tsp ground cumin
- 2 tbsp of olive oil
- 1 tbsp butter
- sea salt
- cracked black pepper
- 1 large avocado
- In a large pan, heat the olive oil.
- Add the shrimp along with some salt and a dash of cracked black pepper.
- As the shrimp cooks begin adding the beans, minced garlic, green onions, and crushed tomatoes.
- Allow the contents of the pan to simmer. When the shrimp is pink and ready, Stir in the tbsp of butter.
- Taste the liquid and make sure to add any additional salt and pepper you'd like.
- Remove from heat.
- Serve with tortillas and sliced avocado on top. It's also amazing with rice.
Amount Per Serving: Calories: 459Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 161mgSodium: 920mgCarbohydrates: 44gFiber: 16gSugar: 2gProtein: 30g
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