Pili Pili Shrimp with Braised Cannellini Beans
Updated October 10, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 30 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound peeled, deveined large shrimp, tails removed
Kosher salt
4 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
½ teaspoon paprika
½ teaspoon crushed red pepper
¼ teaspoon ground cayenne
½ medium yellow onion, chopped
2 tablespoons roughly chopped cilantro
1 teaspoon ground cumin
2 tablespoons tomato paste
1 cup chicken, seafood or vegetable stock
1 (15-ounce) can cannellini beans, rinsed
3 tablespoons plain yogurt or heavy cream
Long-grain white rice, flatbread or grilled sliced sourdough, for serving
Nutritional analysis per serving (4 servings)
27 grams carbs; 184 milligrams cholesterol; 364 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 761 milligrams sodium; 32 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium bowl, season the shrimp with salt and set aside.
- Step 2
Add 2 tablespoons of olive oil and the garlic to a cold pan. Set over medium-low heat and cook until garlic is fragrant and just begins to sizzle, 2 to 3 minutes. Add the paprika, crushed red pepper and cayenne and cook, stirring, for 1 minute. Pour the flavored oil into the bowl of shrimp, tossing to coat. Set aside to marinate.
- Step 3
In the same pan, heat the remaining 2 tablespoons of olive oil over medium. Add the onions, cilantro and cumin, and cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes. Add tomato paste, lightly season with salt and stir until the tomato paste has slightly darkened in color, 2 to 3 minutes.
- Step 4
Stir in the stock and beans and simmer for 5 minutes, stirring occasionally.
- Step 5
Add the shrimp mixture to the pan. Cook until the shrimp start to curl and turn pink, 1 to 2 minutes, then immediately remove from the heat. (The shrimp will carry on cooking from the residual heat.) Stir in the yogurt and season with salt to taste. Serve immediately.
Private Notes
Comments
Very delicious! I wanted to up the veggies so added chopped pimento peppers to this and they paired well with it (added maybe two tablespoons' worth). Think some fresh, jarred or frozen (not marinated, just plain) quartered artichoke hearts could pair well here too if you didn't add too many. I served this with a tomato rice: one cup white basmati rice, three tablespoons finely chopped beefsteak tomato with salt, garlic powder, onion powder, paprika and black pepper. Paired nicely!
This is absolutely comfort food. We made it exactly as the recipe directed. It was much less spicy than I expected given the 1/2 tsp of cayenne. It exceeded our expectations and, in fact, it would be great even without the shrimp.
This was delicious. We doubled the cayenne and it was zippy but not to spicy. Served it with Basmati rice that was cooked with ghee and curry leaves. will definitely cook again!
Delicious! Only used half the cumin, parsley and extra garlic. Otherwise, as written. Definitely will be making this again!
Very delicious and my boyfriend loved it! If you’re prone to burning things like me, be careful in step two. The garlic and spices will burn quickly if the oil is too hot!
There is something about the combination of ingredients in this recipe that is outstanding. I made almost 2 cups of brown rice and ate it all so I could have a carrier for this delicious sauce. I only used 5 oz of shrimp since I cooked for one. Didn't have tomato paste so used tomato sauce. Eyeballed the quantity into the pan. Didn't have cilantro so left it out- didn't matter. Didn't bother with the beans and forgot the yogurt on top. On the list for good!