Angry Shrimp with Tuscan White Beans

Angry Shrimp with Tuscan White Beans

A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

Prep Time



Total Time






Bean Mixture
can (19 oz) Progresso® cannellini beans, drained, rinsed
tablespoons extra-virgin olive oil
cup Progresso® chicken broth (from 32-oz carton)
tablespoon lemon juice
tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture
cup Gold Medal® all-purpose flour
4 1/2
teaspoons California chili powder
tablespoon coarse sea salt (gray salt)
teaspoon freshly ground black pepper
cup Progresso® panko crispy bread crumbs
Shrimp Mixture
uncooked extra-large shrimp, peeled (tail shells left on), deveined
to 1/2 cup extra-virgin olive oil
cloves garlic, thinly sliced
small serrano chile, thinly sliced
cup fresh whole basil leaves
1 1/2
teaspoons grated orange peel
Additional extra-virgin olive oil, if desired
  1. In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
  2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
  3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
  4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
  5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
  6. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
  7. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"I never buy peeled and deveined shrimp. It seems like a convenience, but the quality is diminished substantially. Only a few minutes are needed to do the work yourself, and then you have shrimp shells to put in the freezer for making shellfish stock later."

Nutrition Information:

1 Serving (1 Serving)
  • Calories 690
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 2140mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 9g,
    • Sugars 2g),
  • Protein 30g;
Percent Daily Value*:
    • 4 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.