Lemon Shrimp Soup Recipe
This bright and comforting lemon shrimp soup is packed with tender orzo, sautéed vegetables, and juicy shrimp. Finished with a splash of lemon juice and zest, it’s a refreshing twist on a classic comfort food, perfect for cozy dinners or light lunches.
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.