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Lemon Shrimp Soup – Light, Zesty, and Nourishing Mediterranean-Inspired Recipe

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This Lemon Shrimp Soup is light, lemony, and packed with protein-rich shrimp, fresh herbs, and vegetables. It’s fast, nourishing, and easy enough for any weeknight.

Ingredients

Scale

  • 1 lb raw shrimp, peeled and deveined

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 6 cups low-sodium chicken or seafood broth

  • ½ cup orzo or rice (optional)

  • ¼ cup fresh lemon juice

  • Zest of 1 lemon

  • Salt and pepper, to taste

  • 2 eggs (optional, for avgolemono style)

  • 2 tbsp chopped dill or parsley

Instructions

  • In a soup pot, heat olive oil over medium heat.

  • Add onion, carrots, and celery. Cook 5–6 minutes until soft.

  • Add garlic and sauté 1 minute more.

  • Pour in broth and bring to a boil.

  • Stir in orzo or rice, if using. Simmer until tender, about 10 minutes.

  • Add shrimp and cook 3–4 minutes, until pink.

  • Stir in lemon juice and zest. Season with salt and pepper.

  • For creamy version: whisk eggs, temper with hot broth, and stir into soup off heat.

  • Stir in chopped herbs and serve warm.

Notes

  • Use broth and rice separately for meal prep

  • Add greens like spinach or chard

  • Adjust lemon to taste

  • Make spicy with chili flakes

Find it online: https://nomcrafters.com/lemon-shrimp-soup-light-zesty-and-nourishing-mediterranean-inspired-recipe/