This Shrimp Soup is a light yet deeply satisfying bowl, featuring a clear, flavorful broth built from toasted shrimp shells. It’s quick to prepare and adaptable with whatever vegetables you have on hand. The aroma alone is pure comfort.

Why You’ll Love This Shrimp Soup

• Quick & Forgiving: Ready in under 30 minutes and easily adaptable.
• Star Broth: Toasted shrimp shells create a restaurant-quality base.
• Light & Satisfying: A brothy, clean soup that’s still a complete meal.
• Use What You Have: A versatile template for your favorite add-ins.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined (shells reserved)
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and sliced into thin rounds
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1.5 L good-quality chicken or vegetable broth
• 1 bay leaf
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 large tomato, diced
• Juice of ½ a lemon
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Tools: A large soup pot or Dutch oven, a fine-mesh strainer, and a wooden spoon.

Notes: Don’t skip saving those shrimp shells! They are little flavor powerhouses. And using a good-quality broth is key here—since the broth is the foundation, a low-sodium version lets you control the salt level perfectly.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t toss the shells! This is the single most important tip. Simmering the shells in the broth infuses it with an incredible depth of seafood flavor that you just can’t get from shrimp alone. It’s the pro-move that makes this soup special.
• What kind of shrimp should I use? I recommend large, raw shrimp (often labeled 26/30 or 31/40 count). They hold their texture beautifully in the soup. Frozen is absolutely fine—just thaw them overnight in the fridge.
• Why smoked paprika? It adds a subtle, smoky warmth that complements the sweetness of the shrimp without overpowering it. If you only have sweet paprika, that works too, but the smoked version really adds another dimension.
• Prep your veggies first. This is a relatively fast-cooking soup, so having your onion, carrots, and celery all diced and ready to go (your *mirepoix*) makes the process smooth and stress-free.

How to Make Shrimp Soup

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days. Shrimp will soften slightly.
• Freezer: Not recommended, as shrimp become mushy upon thawing.
• Reviving: Reheat gently on the stovetop; add a fresh squeeze of lemon to brighten.

Serving Suggestions

Complementary Dishes

• Crusty, warm bread — There’s nothing better for sopping up every last drop of that delicious broth. A baguette or some sourdough toast brushed with garlic butter is perfect.
• A simple green salad with a lemony vinaigrette — The crisp, acidic salad provides a refreshing contrast to the warm, savory soup, making the meal feel complete and balanced.
• Buttered herb rice — Spooning a little fluffy rice into the bottom of your soup bowl makes it even more substantial and comforting, especially on a chilly day.

Drinks

• A crisp Sauvignon Blanc — Its citrusy notes and bright acidity are a fantastic match for the sweet shrimp and the lemon in the soup.
• A light, hoppy lager — The bitterness of the hops cuts through the richness of the soup beautifully and cleanses the palate between spoonfuls.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and enhance the soup’s clean flavors.

Something Sweet

• Lemon sorbet — It’s a light, palate-cleansing finish that continues the citrus theme from the soup, ending the meal on a bright, clean note.
• Shortbread cookies — Their simple, buttery sweetness is a lovely, gentle contrast to the savory soup without being too heavy.
• Panna Cotta with a berry coulis — The creamy, silky texture of the panna cotta is a delightful follow-up to the brothy soup, and the berries add a pop of color and tartness.

Top Mistakes to Avoid

• Overcooking the shrimp. This is the most common error. Shrimp cook in just 2-3 minutes. As soon as they turn pink and opaque, they’re done. Any longer and they become tough and rubbery. I’ve messed this up before too, and it’s a real shame!
• Skipping the shell-toasting step. It might be tempting to just throw the peeled shrimp in, but you’ll miss out on that incredible depth of flavor. The shells are what make the broth taste truly shrimpy and complex.
• Not straining the broth. After simmering with the shells and veggies, the broth will be full of bits and pieces. Straining it gives you a beautifully clear, elegant soup that’s much more pleasant to eat.
• Forgetting the acid at the end. That squeeze of lemon juice at the very end is not just a garnish—it’s a crucial seasoning that brightens all the other flavors and ties the whole dish together.

Expert Tips

• Tip: For an even richer broth, you can smash the shrimp shells slightly with the back of a knife before toasting them. This exposes more surface area and helps release even more flavor into the oil and the soup.
• Tip: If you want to make this ahead, prepare the broth completely (through straining) and store it in the fridge. When you’re ready to eat, just reheat the broth and cook the shrimp fresh. This prevents them from getting overcooked during reheating.
• Tip: Feel free to add a pinch of red pepper flakes when you add the garlic if you like a little heat. It adds a lovely, subtle warmth that plays nicely with the smoked paprika.
• Tip: To make it a heartier “stew,” you can add a diced potato along with the carrots and celery. Just make sure to simmer the soup until the potato is tender before adding the shrimp.

FAQs

Can I use pre-cooked shrimp?
You can, but I don’t recommend it for the best texture. Pre-cooked shrimp are already firm and can become quite rubbery when added to the hot soup. If it’s your only option, add them at the very end, just long enough to heat through, and be extra careful not to simmer them.

How long does leftover shrimp soup keep?
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The shrimp will soften a bit, but the flavor will still be great. Reheat it gently on the stovetop over low heat to avoid overcooking the shrimp further.

Can I freeze this soup?
Honestly, I wouldn’t recommend freezing it. Soups with cooked shrimp don’t freeze well—the shrimp tend to become mushy and lose their pleasant texture when thawed. It’s truly best enjoyed fresh.

What can I use instead of shrimp shells for the broth?
If you simply don’t have the shells, you can use a good-quality seafood stock as your base instead of chicken or vegetable broth. It won’t have the same homemade depth, but it will still give you a seafood-forward flavor.

My soup tastes a bit flat. What can I do?
This usually means it needs more seasoning or acid. First, make sure you’ve added enough salt—it truly makes flavors pop. If it’s still lacking, add another squeeze of lemon juice. A dash of fish sauce is also a secret weapon for adding umami depth without making it taste “fishy.”