Lemon Shrimp Soup Recipe

Posted on June 3, 2025

Published By:

✓

I’ve refined our editorial process over time and now focus exclusively on recipes developed through real cooking, testing, and hands-on experience. You can check our Editorial process .

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.

Behind the Recipe

This soup is built on a classic combination of aromatics, broth, and citrus. Onion, garlic, and olive oil form the base, while lemon zest and juice bring brightness without overpowering the dish.

Shrimp are added near the end so they stay tender, and orzo provides structure without turning the soup heavy.

Why You’ll Love This Recipe?

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.

Recipe Origin or Trivia

Lemon-based soups are common in many Mediterranean-style dishes, where citrus is used to brighten brothy meals. Shrimp soups often rely on quick cooking and simple seasoning to let the seafood shine.

This version keeps things approachable and home-style, focusing on balance rather than complexity.

Chef’s Pro Tips for Perfect Results

Zest the lemon before juicing for maximum flavor.
Add shrimp at the end to prevent overcooking.

Use low-sodium broth so you can control seasoning.
Taste before adding extra salt — lemon enhances flavor naturally.
Serve immediately for best texture.

Kitchen Tools You’ll Need

Large soup pot
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

Ingredients in This Recipe

1 Tbsp Olive Oil: Forms the base for sautéing aromatics.
1 Onion, Chopped: Adds depth and sweetness.

3 Garlic Cloves, Minced: Builds savory flavor.
3 Carrots, Grated: Adds mild sweetness and color.
6 Cups Chicken Broth or Stock: Creates the soup base.

1 Cup Orzo: Adds body and texture.
16 Large Shrimp, Peeled and Deveined: Provides lean protein.
1 Lemon (Zest and Juice): Brings brightness and freshness.

1 Tsp Dried Basil: Adds gentle herb flavor.
Salt and Pepper (To Taste): Balances the soup.

Ingredient Substitutions

Chicken broth: Vegetable broth or seafood stock.
Orzo: Small pasta or rice.
Shrimp: Small shrimp, adjusted cooking time.
Dried basil: Dried oregano or thyme.

Ingredient Spotlight

Lemon:
Both zest and juice are used to give the soup layered citrus flavor without sharpness.

Shrimp:
Cook quickly and stay tender when added at the end, making them ideal for light soups.

Instructions for Making This Recipe

Step 1: Heat a large pot over medium heat and add one tablespoon of olive oil.

Step 2: Once the oil is hot, sauté the onions until they become translucent, then stir in the garlic and cook for one more minute.

Step 3: Add the carrots and continue sautéing for two minutes.

Step 4: Pour in the chicken broth and add the orzo, cooking until the orzo is tender but still slightly firm, which takes about 10 minutes.

Step 5: Meanwhile, in a separate skillet over medium heat, warm another tablespoon of olive oil.

Step 6: 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.

Step 7: Set the shrimp aside.

Step 8: Once the orzo soup is ready, stir in the lemon zest and juice, then season with salt, pepper, and dried basil.

Step 9: Spoon the soup into bowls and top each serving with the cooked shrimp.