Shrimp and Bean Pockets

Sarah L.


I tried this recipe when my boyfriend said he wanted a light healthy dinner. I copied this from Better Homes and Gardens in 2009, but had never actually made it. It is so simple and easy-yet the flavor is unmistakable!

★★★★★ 1 vote
15 Min
20 Min


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1 1/4 lb
medium sized fresh or frozen shrimp
15 oz
cannellini bean, rinsed and drainged
large tomato, thinly sliced
1/4 c
sliced green onions
1/4 c
chicken broth
1 tsp
finely shredded lemon peel
1 Tbsp
lemon juice
1 tsp
olive oil
1 tsp
old bay seasoning (or seafood seasoning)
country style bread
black pepper, to taste
fresh basil and parmesan, to taste

How to Make Shrimp and Bean Pockets


  • 1Thaw shrimp if frozen. Peel and devein shrimp and set aside. Preheat oven to 350 degrees.
  • 2Fold 4 24x18 inch sheets of heavy duty foil in half. ON center of foil, evenly divide beans. tomatoes, shrimp, and onions. Drizzle with broth, lemon juice and oil. Sprinkle with lemon peel, black pepper, and Old Bay seasoning.
  • 3Allow room for steam to build- fold together narrow ends of foil and seal with a double fold. Place pockets on a baking sheet.
  • 4Bake for 20 minutes, or until the shrimp are opaque. Carefully open packets.

    Optional: Top with basil and Parmesan. Serve with bread.

Printable Recipe Card

About Shrimp and Bean Pockets

Course/Dish: Fish, Seafood
Other Tags: Quick & Easy, For Kids, Healthy

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