📝 Ingredients
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400 g shrimp, peeled & deveined (tails optional)
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2 tbsp olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 carrot, diced
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1 celery stalk, diced
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1 cup cherry tomatoes, halved (or canned diced tomatoes)
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1 tsp paprika
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½ tsp cumin
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½ tsp chili flakes (optional)
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1 liter seafood or vegetable broth
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Zest of 1 lemon
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Juice of ½ lemon
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Salt & black pepper, to taste
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2 tbsp fresh parsley or dill, chopped
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Optional add-ins: orzo, rice, or chickpeas
👩🍳 Instructions
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Sauté the base
Heat olive oil in a pot. Add onion, carrot, and celery. Cook 4–5 minutes until soft.
Add garlic and cook 30 seconds until fragrant. -
Build flavor
Stir in paprika, cumin, chili flakes, and tomatoes. Cook 2–3 minutes. -
Simmer
Pour in broth. Bring to a gentle boil, then simmer 10 minutes. -
Add shrimp
Add shrimp, lemon zest, salt, and pepper. Cook 3–4 minutes until shrimp turn pink. -
Finish fresh
Turn off heat. Add lemon juice and fresh herbs. Adjust seasoning.
🍽️ Serving Suggestions
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With crusty bread or garlic flatbread
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Drizzle of extra virgin olive oil
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Sprinkle of feta or parmesan (optional but lovely)
❓ Q & A
Q: Can I use frozen shrimp?
A: Yes—thaw completely and pat dry before adding.
Q: How do I avoid rubbery shrimp?
A: Don’t overcook. Remove from heat as soon as shrimp turn pink and curl slightly.
Q: Can I make it creamy?
A: Add ¼ cup cream or coconut milk at the end for a richer version.
Q: Is this soup spicy?
A: Mild by default. Increase chili flakes for more heat.
Q: How long does it keep?
A: Up to 2 days refrigerated. Best enjoyed fresh.