This Lemon Shrimp Soup is what happens when coastal Mediterranean vibes meet Southern seafood comfort—bright, briny, and bursting with herb-laced depth. It’s a delicate balance of citrusy tang, tender shrimp, and a broth that feels both refreshing and soul-warming.
The broth builds flavor fast, thanks to aromatic garlic, fresh lemon zest, and a touch of white wine—no heavy cream, just finesse. It tastes just as good paired with Italian Shrimp Pasta or even chilled alongside Hellmann’s Potato Salad on a breezy afternoon spread.
Inspired by a trip to Greece, where shrimp soups were light but layered, I adapted the method using local Gulf shrimp and a squeeze of Alabama sunshine. It’s a little bit Euro-coast, a little bit front-porch comfort, and completely addictive
Flavor Bomb Alert!
- The flavor? Think ocean breeze meets citrus grove—clean, bold, and absolutely unforgettable.
- I first made this on a whim using leftover shrimp, and now it’s my secret weapon for easy dinners that still feel elegant.
- It fits into my weeknight rotation because it comes together in under 30 minutes but tastes like I simmered it all day.
- I’ve added orzo, swapped in scallops, and even used preserved lemon—it always holds up and surprises me with new layers.
- It helped me cut back on heavy cream-based soups while still satisfying my craving for something rich and zesty.
Lemon Shrimp Soup Recipe
Equipment
- Large pot
- Ladle
- Medium skillet
- Cutting board
- Wooden spoon or spatula
- Citrus zester or grater
- Sharp knife
Ingredients
- pepper
- 1 onion chopped
- salt
- 6 cups chicken broth or stock
- 1 lemon zest and juice
- 16 large shrimp deveined and peeled
- 1 cup orzo
- 1 tsp dried basil
- 3 carrots grated
- 3 garlic cloves minced
- 1 tbsp olive oil
Instructions
- Heat a large pot over medium heat and add one tablespoon of olive oil.
- Once the oil is hot, sauté the onions until they become translucent, then stir in the garlic and cook for one more minute.
- Add the carrots and continue sautéing for two minutes.
- Pour in the chicken broth and add the orzo, cooking until the orzo is tender but still slightly firm, which takes about 10 minutes.
- Meanwhile, in a separate skillet over medium heat, warm another tablespoon of olive oil.
- When the oil is hot, add the shrimp, sprinkle with salt and pepper, and cook until the shrimp turn pink and are cooked through, flipping them once.
- Set the shrimp aside.
- Once the orzo soup is ready, stir in the lemon zest and juice, then season with salt, pepper, and dried basil.
- Spoon the soup into bowls and top each serving with the cooked shrimp.
Notes
- Use fresh lemon juice and zest for the brightest, cleanest flavor.
- For extra depth, substitute half the chicken broth with vegetable broth or seafood stock.
| Calories | 302kcal |
| Carbohydrates | 43g |
| Fiber | 4g |
| Fat | 10g |
| Protein | 14g |
| Cholesterol | 5g |
