Sheet-Pan Garlicky Shrimp and White Beans Recipe (2024)

Adapted to a meatless meal with more beans and some greens. Omitted extra salt--there's way too much salt in this dish--about a day's worth for me. Why do so many Times recipes, otherwise wonderful, use so much salt? It's just not necessary. When the palate stops expecting so much salt, the other flavors come through more clearly and wonderfully.

Capers? My brother-in-law calls them the bacon of the vegetarian world.

Question - what can I substitute for the bacon - no meats. Anchovies? A salty cheese?

I added a splash of white wine but otherwise followed the recipe. I thought it was delicious and flavorful. I could see cooking the bacon in advance if you like crispy bacon.

Bacon should be pre-cooked I think. Also lemon could be really bitter so I'd layer it bottom to top: beans - cooked bacon - shrimp - lemon slices then stick bread with spreaded garlic on it in the corners. Drizzle oil on top of everything... I also would scrape garlic from bread half time of cooking putting it on top of shrimp and lemons.

This worked so perfectly for me but you need to know your oven. I did 18 mins on convect bake and everything crisped great. I flipped all the baguette half way through so each side got crisped but also soaked in the garlicky chili olive oil. I used cold bacon and shrimp but not frozen.

I ended up using pancetta, which was way too salty. I think next time I'd omit the pork all together. I seasoned the shrimp and beans in fresh ground pepper, roasted garlic, crushed red pepper, and zataar for a little added flavor. Then put it on a bed of arugula. Once I ended up removing the pancetta this dish was amazing! Just needed some additional doctoring.

I liked this a lot. Garlic bread was toasty and tasty. The shrimp were a little over cooked. I baked 15 minutes. Maybe only needs 13. Super easy to make and perfect for weeknight meal.

easiest way is to salt according to your preference, pay no mind to the amount suggested in the recipes. It's your taste that matters, not someone else's.(btw, I agree w/u)

Absolutely delicious and super-easy. Made it without bacon both to accommodate the family pescatarian and because I didn’t think it needed it. I used a garlic press, which speeded up the prep a bit and finished it off with a healthy scattering of chopped flat-leaf parsley.

Started chopping the garlic, remembered I'm lazy and entitled, and pressed it instead. If there is a difference we didn't notice, it was delicious. Used sourdough, Argentinean red shrimp, 3 slices of leftover applewood smoked bacon and some capers to compensate for less bacon (thanks for the rec). Started the bacon first (also, thanks, it needed it). Definitely reposition the lemon slices on top before baking. 12 min in my oven with the quicker cooking red shrimp was perfect.

Delicious and easy. Great weeknight meal. Next time I will start the bacon cooking while I prepare the rest of the ingredients, then mix everything together allowing for crispier bacon without so much grease. Also will omit salt and add Paul Prudomme seasoning with no salt. But that’s just to our taste.

So good! Didn’t use bacon, but added a sprinkle of Parmesan to each bowl before serving. Also added some basil to the bowl when mixing everything. Served with a simple salad and it was a great springtime dinner.

Do as Jamie Oliver does. Put the unpeeled garlic clove in a garlic press. Comes out finely minced and you throw the peel away. If it’s a very large clove halve I.

Lauren, we will be making the recipe tonight and turkey bacon is all we ever use in anything. We are fairly conscious of our health (both 83) and I've been cutting back on the fats for over 40 years after my husband was diagnosed with high cholesterol before there were any medicines that could help.

Pescatarians here, so used the reader recommended Kalamata olives (about 1/2 c sliced) instead of bacon. Also followed other recommendations to double the amount of beans and add greens (1 bag shredded Swiss chard). This served 4 with ample amounts but I had doubled the beans. Loved by teenage son! Even though he can be picky. Company worthy? Yes!

- Reduce the olive oil to 1/4”, it was too liquid and unneeded- Add lemon after spreading the dish in the pan, remove after cooking, they’re just in the way but the flavor is great- Make the garlic bread on a different pan to avoid a soggy bottom

Cook bacon a bit first

This recipe is terrrrrrrrrible. Followed exactly and the bread is nearly burnt on top and wet/soggy on the bottom. By the time the bacon cooked through the shrimp is shriveled and rubbery. Looking back - none of this recipe makes sense.

Really enjoyed this recipe, but next time I make it I am going to layer the seasoned beans and bacon on the sheet pan and bake for about 5 minutes before adding the shrimp, bread, and lemon slices. This will crisp up the beans and bacon and keep the shrimp from getting overcooked.

This is a great recipe.We like garlic so after I smeared the baguette pieces with crushed garlic in some olive oil I took a handful of garlic cloves and mashed them in my bigger mortar and pestle and added them to the bowl.I also tossed in a dozen cherry tomatoes and as suggested, added a splash of white wine.We had a 2018 white Bordeaux and agreed it was a perfect meal.

Prepared the dish as written. It was fabulous. We will make this again with some adjustments. Just as the others reviewers suggested, cook the bacon ahead of time. Second, add a couple of tablespoons of white wine, the one you plan on pairing with the meal. Also, if you have a convection bake option, do that instead. We ended up baking ours for about 18 minutes. Lastly, add parmigiano reggiano at the end. So good.

It was good but way too greasy for me!!! I’ll try again but I’d trim fat off bacon strips.

Only used two slices of bacon and precooked as other suggested. Also cut amount of pepper flakes as 1 tsp sounded a bit spicy for us. I used Argentian red shrimp and cut cooking time to 12 minutes as another commenter suggested. Perfect. My only caveat was that we would have like more sauce. Maybe add some white wine next time, or more olive oil?

I went against my intuition and made this dish EXACTLY AS WRITTEN. The only change I would make would be to save some of the garlic paste to put into the shrimp/bean mixture. I would also let the bread and mixture sit for like 15 minutes to allow the bread to soak up the oil and stuff a little more. Its got kinda burned. Otherwise, it was delicious. Might not be a keeper but it was a good quick weeknight meal.

Delicious, but next time I will chop up some parsley or arugula to sprinkle over the dish at the end because a small herbaceous note would add so much. Started the bacon early, as others have suggested. Still, quite nice without any alterations.

Delicious and easy weeknight meal. I put the bacon in the oven first while preparing everything else then add everything else to the sheet pan. Makes the bacon crispy in the final product. I also use a garlic press for the first step.

Delicious, flavorful and So Easy! Truly came together in 30 minutes. Would be good with a few sprigs of rosemary or thyme added before roasting.

Felt compelled to mess with the recipe after reading previous comments. Used pancetta instead of bacon and added some cherry tomatoes, rosemary and half piri-piri flavored chili olive olive. It turned out wonderfully. I was skeptical that the bread would crisp without overcooking the shrimp.

I liked this a lot except that with the beans and bread it felt too carb-heavy. I will make again, however. The basic recipe is excellent and is ripe for modification. I will either delete the beans next time and substitute broccoli or asparagus, or just add them to the original recipe to balance it out. The bread is yummy! Don't hold back on the olive oil and maybe add a good squeeze of lemon juice.