Shrimp & Beans Bowls

SERVINGS: 4

Ingredients

For the Shrimp

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried parsley

¼ teaspoon salt

1 ½ lbs shrimp, peeled and deveined

For the Beans

2 tablespoons olive oil

2 cups cherry tomatoes

6 garlic cloves, minced

½ cup onion, chopped

4 cups cannellini beans, drained and rinsed

4 tablespoons pesto sauce

Directions

Shrimp

1.Preheat air fryer to 400°F (if you don't have an air fryer, you can either make the shrimp in the oven or sauté on the stove. 

2.Place shrimp in a large bowl and add olive oil, garlic powder, smoked paprika, parsley, and salt. Toss until evenly coated.

3.Add shrimp to the air fryer basket in a single layer. Cook 6–8 minutes, shaking the basket halfway through, until shrimp are pink and cooked through.

Beans

1.In a large skillet, heat olive oil over medium heat. Add cherry tomatoes, garlic, and onion. Cook until tomatoes blister and garlic is fragrant.

2.Use an immersion blender to blend the tomato mixture until smooth (or leave chunky if preferred).

3.Stir in the cannellini beans and simmer for 5 minutes.

4.Swirl in the pesto just before serving.

5.Divide the beans in 4 bowls and top with the shrimp. Enjoy!