Za’atar Shrimp & White-Bean Velvet Skillet

Ingredients

Shrimp and beans

• 600 g raw peeled and deveined shrimp, thawed and patted dry
• 2 tbsp (28 g) olive oil, divided
• 2 tsp (5 g) za’atar, divided
• ½ tsp (3 g) fine salt, divided
• 3 garlic cloves (9 g), minced
• 120 g onion, finely diced
• 500 g canned white beans, drained and rinsed
• ¾ cup (180 mL) water
• 150 g baby spinach
• 2 tbsp (30 g) lemon juice

Cool finish and crunch

• 200 g plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 30 g plain breadcrumbs
• 2 tbsp (8 g) chopped parsley

Equipment

Large skillet, small skillet, potato masher, instant-read thermometer

Allergens and ingredient notes: Crustacean shellfish, milk, wheat; za’atar commonly contains sesame. Check the blend label.

Estimated nutrition per serving

453 calories · 50 g protein · 45 g carbohydrate · 9 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Mix yogurt with its 1 tbsp lemon juice and refrigerate. Toss shrimp with half the za’atar and half the salt. Heat 1 tbsp oil in a large skillet over medium-high heat; sear shrimp for 2–3 minutes per side, until opaque and the thickest pieces reach 145°F (63°C). Transfer to a clean plate.
2. Reduce heat to medium. Add 2 tsp of the remaining oil and the onion; cook 5–6 minutes until softened. Add garlic and remaining za’atar; stir 30 seconds. Add beans, water and remaining salt; simmer 5 minutes. Mash about one third of the beans in the pan to make a creamy base.
3. Fold spinach into the beans until wilted, 1–2 minutes. Stir in the beans’ 2 tbsp lemon juice. Return cooked shrimp and any resting juices to the skillet just long enough to warm through, about 1 minute.
4. In the small skillet, heat the final 1 tsp oil over medium heat. Add breadcrumbs and stir 2–3 minutes until golden. Remove from heat. Divide skillet contents into 4 equal portions; add one quarter each of yogurt, crumbs and parsley.

The Devotti twist: Partially crushed white beans create a creamy sauce without cream; lemon yogurt and warm toasted crumbs add temperature and texture contrast.

Make ahead and storage

Refrigerate within 2 hours in shallow containers for up to 2 days. Keep yogurt and crumbs separate. Reheat the skillet portion to 165°F (74°C); add the cold yogurt and dry crumbs afterward.