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This Shrimp Vegetable Soup is both light and deeply satisfying. It comes together quickly with tender shrimp and fresh vegetables in a fragrant broth. Perfect for busy nights, this nourishing shrimp vegetable soup delivers restaurant-quality flavor with minimal effort.

Why You’ll Love This Shrimp Vegetable Soup

Versatile & forgiving: Swap vegetables based on what you have.
Light yet flavorful: Layers of savory broth with fresh herb finish.
Quick to make: Ready in about 30–40 minutes from start to finish.
Nourishing & wholesome: Packed with lean protein and colorful veggies.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined (save shells if making stock)
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, sliced into thin rounds
2 celery stalks, chopped
1 red bell pepper, diced
1.5 liters shrimp stock, vegetable broth, or chicken broth
400 g canned diced tomatoes (with their juices)
1 tsp smoked paprika
1 bay leaf
Salt and black pepper to taste
100 g fresh spinach or kale
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice

Tools: A large soup pot or Dutch oven, a sharp knife, and a cutting board.

Notes: Using fresh, high-quality shrimp really makes a difference here—they should smell clean and oceanic, not fishy. And don’t skip the lemon juice at the end; it brightens up the entire soup and ties all the flavors together beautifully.

Nutrition (per serving)

Calories:	210 kcal
Protein:	22 g
Fat:	6 g
Carbs:	15 g
Fiber:	4 g

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

Before You Start: Tips & Ingredient Notes

Don’t skip the shrimp shells if you have time. If you’re peeling your own shrimp, toss the shells into the broth for the first 10 minutes of simmering. They add an incredible depth of flavor that you just can’t get from store-bought stock alone—it’s like a secret weapon for seafood soups.
Chop your vegetables evenly. This ensures they cook at the same rate, so you don’t end up with some pieces mushy and others still crunchy. Aim for slices and dice that are roughly the same size, and you’ll get a much more pleasant texture in every bite.
Use fresh herbs if you can. While dried herbs work in a pinch, fresh parsley and a squeeze of lemon at the end really elevate this soup. They add a burst of freshness that cuts through the richness and makes the flavors pop.
Adjust the broth to your taste. If you prefer a clearer, lighter soup, use shrimp or vegetable stock. For a richer, heartier base, chicken broth works wonderfully. And if you like a bit of heat, a pinch of red pepper flakes added with the garlic will do the trick.

How to Make Shrimp Vegetable Soup

Step 1: Start by prepping all your ingredients. Peel and devein the shrimp, but don’t toss those shells—set them aside if you’re enhancing your broth. Chop the onion, mince the garlic, and slice the carrots, celery, and bell pepper. Having everything ready to go makes the cooking process smooth and enjoyable, almost like you’re your own sous-chef.

Step 2: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for about 5–7 minutes, until they start to soften and the onion becomes translucent. You’ll notice a lovely aroma filling your kitchen as the vegetables release their natural sweetness—this is the foundation of your soup’s flavor.

Step 3: Stir in the minced garlic and red bell pepper, and cook for another 2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter. Then, add the smoked paprika and give everything a good stir to coat the vegetables. The paprika adds a subtle smokiness that complements the shrimp beautifully.

Step 4: Pour in the broth and add the diced tomatoes (with their juices) and the bay leaf. If you saved your shrimp shells, now’s the time to add them—they’ll simmer and infuse the broth with extra seafood flavor. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes, until the vegetables are tender but still have a bit of bite.

Step 5: Remove the shrimp shells and bay leaf from the pot. Now, add the raw shrimp to the simmering broth. They’ll cook quickly—in just 3–4 minutes—until they turn pink and opaque. Be careful not to overcook them, or they can become rubbery. You’ll know they’re done when they curl slightly and feel firm to the touch.

Step 6: Turn off the heat and stir in the fresh spinach or kale. It will wilt almost instantly from the residual heat. Then, add the chopped parsley and a generous squeeze of lemon juice. Taste the soup and season with salt and black pepper as needed. The lemon juice really brightens everything up and balances the richness of the broth.

Step 7: Ladle the soup into bowls and garnish with an extra sprinkle of parsley or a lemon wedge if you like. Serve it hot, and enjoy the comforting, vibrant flavors. This soup is best enjoyed immediately, but it also stores beautifully for a day or two—the flavors meld even more over time.

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 2 days.
Freezer: Freeze without shrimp and greens for up to 3 months. Add fresh when reheating.
Reviving: Reheat gently over low heat. Add a splash of broth if too thick.

Serving Suggestions

Complementary Dishes

Crusty garlic bread — Perfect for dipping into the flavorful broth and soaking up every last drop. The crisp exterior and soft, garlicky interior provide a wonderful textural contrast to the soup.
Simple green salad with a lemon vinaigrette — The fresh, tangy dressing echoes the citrus notes in the soup and adds a light, refreshing element to the meal. It keeps things balanced without overpowering the main event.
Buttered herb rice or orzo — Spooning a bit of rice or small pasta into the bottom of the bowl turns this soup into a more substantial meal. The grains absorb the broth beautifully and make it even more satisfying.

Drinks

Crisp Sauvignon Blanc — Its bright acidity and citrus notes complement the shrimp and lemon in the soup, creating a harmonious pairing that feels both elegant and effortless.
Sparkling water with a slice of lemon or lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, enhancing the soup’s fresh, clean flavors.
Light lager or pilsner — The subtle bitterness and carbonation cut through the richness of the broth and refresh your taste buds, making each spoonful taste even better.

Something Sweet

Lemon sorbet — The bright, citrusy finish is a perfect palate cleanser after the savory soup. It’s light, refreshing, and doesn’t leave you feeling overly full.
Almond biscotti — Their slight sweetness and crunchy texture provide a lovely contrast to the soup’s soft components. They’re also great for dipping if you have any leftover coffee or tea.
Fresh fruit salad with mint — A mix of seasonal fruits with a hint of mint offers a naturally sweet, vibrant end to the meal. It feels wholesome and keeps the light theme going.

Top Mistakes to Avoid

Overcooking the shrimp. They only need a few minutes in the hot broth to turn pink and opaque. If you leave them in too long, they become tough and rubbery—so add them at the very end and keep a close eye on them.
Skipping the lemon juice. It might seem like a small detail, but that splash of acidity at the end is what makes the flavors pop. Without it, the soup can taste a bit flat and one-dimensional.
Using low-quality broth. Since the broth is the base of the soup, its quality really matters. If you’re using store-bought, choose one with a clean ingredient list and good flavor. Or, better yet, make a quick shrimp stock with those shells!
Neglecting to season in layers. Don’t wait until the end to add all your salt and pepper. Season the vegetables as you sauté them, and then adjust again at the end. This builds a more complex and well-rounded flavor profile.

Expert Tips

Tip: For an even richer broth, you can quickly sauté the shrimp shells in a bit of oil before adding the broth. This deepens their flavor and gives the soup a more robust, restaurant-quality taste. Just strain them out before adding the vegetables back in.
Tip: If you’re using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before adding to the soup—this helps them sear slightly and prevents the broth from becoming watery.
Tip: Want to make this soup ahead? Prepare the broth and vegetable base up to the point before adding the shrimp. Store it in the fridge, and when you’re ready to serve, reheat the base, then add the shrimp and fresh herbs. This keeps the shrimp tender and the greens vibrant.
Tip: For a spicy kick, add a pinch of red pepper flakes with the garlic. It infuses the oil with a gentle heat that permeates the entire soup, adding another layer of complexity without overwhelming the other flavors.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work just fine, especially if you don’t have access to fresh. The key is to thaw them properly—overnight in the fridge is best, but you can also place them in a colander under cold running water for a quicker thaw. Just make sure to pat them dry before cooking to avoid diluting your broth. And honestly, high-quality frozen shrimp are often flash-frozen at sea, which means they can be just as good as “fresh” ones that have been sitting on ice for days.

How long does this soup keep in the refrigerator?
It will stay fresh in an airtight container for up to 2 days. The flavors actually meld and improve after sitting for a few hours, so it’s a great make-ahead option. When reheating, do so gently over low heat to avoid overcooking the shrimp. If the soup thickens too much, you can add a splash of broth or water to thin it out to your desired consistency.

Can I make this soup vegetarian?
Definitely! Just omit the shrimp and use vegetable broth. You can add other protein sources like canned chickpeas, white beans, or even tofu. For a similar briny flavor, a dash of soy sauce or a piece of kombu (seaweed) added during simmering can mimic some of the depth that shrimp provide. It’s a wonderfully adaptable recipe that still delivers on flavor and satisfaction.

What other vegetables can I add or substitute?
This soup is very forgiving. Zucchini, corn, green beans, or even diced potatoes would be lovely additions. Just keep in mind their cooking times—harder veggies like potatoes should go in earlier, while softer ones like zucchini can be added toward the end. The goal is to have a mix of textures and colors, so feel free to get creative with what’s in season or what you have on hand.

Why did my shrimp turn out tough?
They were likely overcooked. Shrimp cook very quickly and continue to cook even after you turn off the heat, so it’s important to add them at the very end and remove the pot from the heat as soon as they turn pink and opaque. If you’re reheating leftovers, warm the soup gently to avoid further toughening the shrimp. A little attention here goes a long way in keeping them tender and juicy.

Shrimp Vegetable Soup

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 40 minutes

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Make this easy Shrimp Vegetable Soup recipe in 40 minutes! It's a light, flavorful, and protein-packed meal perfect for busy nights. Get the recipe now!

Ingredients

For the soup:

450 g large raw shrimp (peeled and deveined (save shells if making stock))
1 tbsp olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
2 medium carrots (sliced into thin rounds)
2 stalks celery (chopped)
1 red bell pepper (diced)
1.5 liters shrimp stock, vegetable broth, or chicken broth
400 g canned diced tomatoes (with their juices)
1 tsp smoked paprika
1 bay leaf
Salt and black pepper (to taste)
100 g fresh spinach or kale
2 tbsp fresh parsley (chopped)
1 tbsp fresh lemon juice

Instructions

01
Start by prepping all your ingredients. Peel and devein the shrimp, but don't toss those shells—set them aside if you're enhancing your broth. Chop the onion, mince the garlic, and slice the carrots, celery, and bell pepper.
02
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for about 5–7 minutes, until they start to soften and the onion becomes translucent.
03
Stir in the minced garlic and red bell pepper, and cook for another 2 minutes until fragrant. Then, add the smoked paprika and give everything a good stir to coat the vegetables.
04
Pour in the broth and add the diced tomatoes (with their juices) and the bay leaf. If you saved your shrimp shells, now's the time to add them. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes, until the vegetables are tender but still have a bit of bite.
05
Remove the shrimp shells and bay leaf from the pot. Now, add the raw shrimp to the simmering broth. They'll cook quickly—in just 3–4 minutes—until they turn pink and opaque.
06
Turn off the heat and stir in the fresh spinach or kale. Then, add the chopped parsley and a generous squeeze of lemon juice. Taste the soup and season with salt and black pepper as needed.
07
Ladle the soup into bowls and garnish with an extra sprinkle of parsley or a lemon wedge if you like.