Spicy Shrimp & White Bean Soup | Cook for Your Life
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Spicy Shrimp & White Bean Soup

Rated 5 out of 5
5 out of 5 stars (based on 18 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This simple spicy shrimp and white bean soup has a stick-to-your ribs attitude from its creamy base of pureed white lima beans and russet potato. Thanks to healthy fats from the olive oil and the...


  • 1 lb medium cleaned shrimp
  • 2 teaspoons harissa (see Chef Tips)
  • 2 teaspoons lemon juice
  • ½ cup olive oil, divided
  • 4 medium shallots, sliced
  • 1 large russet potato, about 12 ounces cut into 1-inch dice
  • 1 lemon, juiced, combined with ¼ cup water
  • 1 cup canned lima beans, drained (see Chef Tips)
  • 1¾ quarts low-sodium chicken or vegetable broth
  • Sea salt
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Nutrition Facts


638 cals


34 g

Saturated Fat

6 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

23 g


53 g


13 g


7 g


33 g


1843 mg


  1. Mix the harissa and lemon juice together in a medium bowl. Add the shrimp and mix to coat the shrimp well. Cover and set aside while you make the soup.
  2. Heat the oil in a large Dutch oven over a medium-high heat until it shimmers. Add the shallots cook for 2-3 minutes or until they start to soften. Add the potato. Sprinkle with salt and saute until they too start to soften, about 5 minutes.
  3. Add the lemon-water mixture and stock. Bring to a boil, lower the heat to medium-low and simmer for 5 minutes. Add the lima beans and cook another 10 minutes or until both the potatoes and beans smash easily against the side of the pan. Drain over a heatproof bowl. Return the strained broth to the pan. To a blender, add the drained potato and beans and blend at high speed with ¼ cup of olive oil, gradually adding 1 cup of the broth as needed to make a fine puree. Stir the puree back into the broth until well blended. Bring to a low boil while stirring frequently. Taste for salt.
  4. When the soup is just boiling, turn the heat to medium-low and add the shrimp. Cook until the shrimp are just pink and cooked through. Serve in bowls, dividing the shrimp between them. Drizzle the remaining olive oil over the top of each bowl.

Chef Tips

If you can find it, use Turkish red pepper paste instead of harissa. Use 1 tablespoon, as you won’t need to add the lemon juice. Large lima beans, or butter beans known as “gigantes,” both work well in this soup. They have such a creamy texture. Look for them in the international aisle of your market.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society